Southern

Southern Restaurant Review:

When chef Rick Lewis decided to open his own restaurant, he couldn’t determine which of his two favorite foods to feature: fried chicken or sandwiches. So he opted for both, and we’re thankful for his indecision. From the fried green tomato po’ boy to the Cubano with pulled pork and sugar-cured ham and Gruyère, each selection adds a unique twist to a classic. But if we’re forced to choose a preference, it would have to be the fried chicken, especially the Nashville-style hot version, which is marinated for extra juiciness and spiced before frying, then dipped in sauce right before it’s hustled out to your table. Heat-seekers will like the cluckin’ hot version, but for the less adventurous, the original skips the heat entirely, and the mild has only a pleasantly painful burn that’s quenched with soda or tea and tempered with a side of mashed potatoes strewn with tender hunks of spuds or mac ‘n’ cheese. Desserts from partner restaurants change daily, but if you’re lucky you’ll come on a day when the house-made banana pudding is on display in the deli window.