restaurants are among the 101 best in the nation, according to The Daily Meal
was highest on the list at No. 24, followed by FIG
at No. 55; McCrady’s
at No. 69; and Hominy Grill
at No. 75.
The Daily Meal, an online publication about food and drink, says its panel of 174 – mostly food writers and critics – started with 303 nominees, narrowed that list to 202, and then voted on the 101 best.
Husk is noted for its focus on all-Southern ingredients, the Daily Meal wrote. “The menu, which changes daily, is full of elevated down-home dishes, such as Southern-fried chicken skins, pan-fried bologna with house-made mustard and pickles, and Heritage pork with pit-cooked smoky beans, heirloom kale, and pot likker broth.”
A second Husk location is set to open in spring 2013
The Daily Meal calls FIG relaxed and approachable, with emphasis on local ingredients. “Chef Mike Lata offers a rotating menu of simple yet refined classics like fish stew in cocotte and suckling pig confit with carrots, greens, and mustard jus, and also emphasizes some lesser-known seafood, like banded rudderfish with butterbeans, mint, lemon confit, and olives. The cuisine may appear to be simple at first glance, but with the freshest, highest-quality ingredients available, the food speaks for itself.”
(By the way, Lata’s new restaurant, The Ordinary
, was listed as one of the 12 most outstanding restaurants this year in the March edition of GQ
. The customers all seem to know each other, and the fish is expertly cooked, GQ says.)
The publication talks about McCrady’s being housed in a 1778 structure, but offers food that is anything but traditional. Brock “weaves touches of Southern tradition into the otherwise highly modern cuisine. The bar has become known for its specialty pre-Prohibition-style cocktails.”
The Daily Meal praises the unpretentious, classic Southern foods, such as stone-ground grits, house-made sausages and fried green tomatoes prepared by Hominy Grill chef/owner Robert Stehling. “The classic 1950s diner signage, extra-comfortable wooden chairs, and seasonal desserts like persimmon pudding embody everything comfort food stands for.”