5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
It's no secret that Eatocracy loves to put some South in its mouth. We dig the panoply of dishes, the sense of living history it brings, the close ties between chefs and farmers and the fact that it plain old tastes like heaven on earth. This also tends to be food for thought - whether it's Hugh Acheson and Paula Deen's philosophical differences, ruminations on the future of Southern food, or meditations on the Southern mindset.
While Josh Habiger and Erik Anderson have done their tours of duty through prestigious kitchens such as Fat Duck, Alinea, Noma and French Laundry, they've found a new home to Nashville. There as co-chefs at The Catbird Seat, the duo's ever-changing seven-course tasting menu takes inspiration from influences as diverse as a Moroccan cookbook, a Pixies song or the memory of a grey day in Copenhagen and takes root in the fresh, abundant produce and ingredients of their adopted South.
Five ways the South is different from the rest of the country
"One specific thing that we’ve noticed in Nashville is people genuinely want to know you. They want to know about your family, what you do on your off time, what football team you root for. People just want to feel connected to one another in the South more so than in any other part of the country. Overall, Southerners want you to feel comfortable and welcomed in every setting – it’s as simple as that."
2. Local Foods
3. Meat and Three
"One of our all-time favorite meat and three restaurants is Arnold’s Country Kitchen. It’s truly a Nashville institution and if you go, you have to try the brisket, jalapeno cheese grits and the bread pudding. I could go on and on, so if you come to Nashville, try it for yourself."
4. Southern Staples
"Some chefs give these dishes a modern, gourmet twist like our version of Nashville hot chicken while others embrace the past and continue cooking from the recipes that have been passed down from generation to generation. Whatever the chef makes of it, these dishes are the foundation of Southern cuisine and what make the South a unique culinary destination."
Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.
From around the web