2016 Southern Food
Chef Paul Martin can do Low Country just as well as he does Creole. He can do old-timey Southern food and parlor snacks and play with the modern flavors of the New South canon with equal facility. Sure, the space is pretty, but what matters most here are the soft, buttery grits, pimento cheese, crawfish fritters, and, of course, a fair amount of brown liquor to wash it all down.
600 North Broad Street, Philadelphia, PA 19103; 215-600-0220; southrestaurant.net/