Creative Loafing – Review Feb 2008

Photo by the Charlotte Observer

Back down South
The Edwards come home to Southern roots
by Tricia Childress

…what is New South? Old South cuisine was hard enough to define with non-Southern food writers lumping Cajun, Low Country, and Floribbean into the same pot. Is New South just cooking healthier? Collards without the fatback? Or is a new spin on regional comfort foods?

The Edwards reinvention takes the idea of the Old South meat and three (a protein and three sides) and spins it into a New South of small plates. Sue Edwards says that while her husband has always “been doing Southern food” they wanted to offer a bigger menu with the popular smaller-plate option.
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