Once a sprawling restaurant chain in the Southern states, Quincy's Family Steakhouse is now more or less a relic of the past. Without noticing, you might think it only exists in distant memories, but that's not entirely true. There are still two Quincy's locations left, one in Monroe, North Carolina, and the other in Florence, South Carolina, where you can still step in and feel as if you are transported back in time.
It's a beautiful world, indeed, with beau monde seasoning. This French-named, all-purpose blend translates to "beautiful world," but its popularity is perhaps most dominant in the home kitchens of the American South. Although, Ernest Hemingway's go-to burger recipe was seasoned with beau monde - and Hemingway was born just outside of Chicago, nowhere near the South. Clearly, the blend made famous by Spice Islands brand has reached fans well beyond the Mason-Dixon Line.
Whether you're taking a road trip to Disneyworld or simply took a wrong turn at Albuquerque, count your blessings if you find yourself in the South - because you're about to be treated to some mighty fine dining. Images of chicken fried everything and mounds of butter may be the first things that pop into your mind when it comes to Southern eating, but don't be so hasty to judge.
The holiday season just got a whole lot more flavorful with the arrival of "The Bradshaw Family Cookbook," officially launched on September 16, 2025. This isn't just another celebrity cookbook: it's a genuine family collaboration that brings together four-time Super Bowl champion Terry Bradshaw, his wife Tammy, their daughters Rachel and Lacey, and award-winning chef son-in-law Noah Hester. Co-authored with James Beard Award-winning cookbook author James O. Fraioli and published by Flatiron Books, this collection has already earned its spot on USA Today's "Best Sellers" list.
You know that warm comfort from grandma-style cooking - where the biscuits are fluffy, the fried chicken's crisp and golden, and your sweet tea arrives in a Mason jar? That's the charm of a place called PoFolks, a Southern‑style chain of family restaurants founded in Anderson, South Carolina. The year was 1975, and the PoFolks clan expanded to about 170 locations in less than a decade, spreading the love with down-home country fare like chicken‑and‑dumplings, fried catfish, turnip greens, kuntry-fried steaks, and cornbread.
Chef Dorian Southall describes his approach as an immersive narrative, where each menu item reflects seasonal ingredients and cultural homage, marrying bold innovation with tradition.
Black Nile Food Truck serves Halal-certified seafood and soulful Southern classics to New Yorkers, delivering plates infused with intention and built from scratch with love.
Fried bologna sandwiches, especially popular in the South, bring a nostalgic flavor while introducing modern culinary creativity, emphasizing both texture and taste in bologna’s crispy edges.
Cook Out, founded in 1989 in North Carolina, has expanded to over 300 locations primarily across the Southeast but remains regionally focused without broader national expansion.
