People come from across Charlotte to eat Aunt Beaut’s pan-fried chicken at The King’s Kitchen.
Leah Chase talks of seven decades at Dooky Chase’s Restaurant in New Orleans.
Thirty-two years ago a newly arrived German chef demanded the best of Atlanta.
We wanted the sign state not that all are welcome, but that you are welcome.
Would you call meatloaf, sandwiched with sautéed spinach and a fried egg, “soul food”? Or would you call okra, served as a side to soy-glazed grouper, “soul food”?
When was the last time a random diner assumed they naturally knew more than you about what you wanted to eat or drink—and told you as much?
We as a culture are more dialed into the subtle implications of food and dining, who fits in where, than ever before.
Booker Wright, a black waiter from Greenwood, Mississippi, became an unlikely Civil Rights hero.
As the fields of food criticism, food journalism, and food studies increasingly turn their attention to questions of authenticity and appropriation, The Ethnic Restaurateur provides an essential perspective on the subject.