A new outpost for the Southern food movement
Fried green tomatoes. Geechee pork stew. Shrimp and Red Mule grits. South City Kitchen Buckhead offers classic Southern fare with a focus on local flavors and seasonal ingredients. This is the third outpost of the popular South City, which debuted in midtown two decades ago, then opened in the Atlanta suburb of Smyrna. The Buckhead location is fast becoming a mecca for the tony neighborhood’s hospital executives and doctors, diplomats, fashion executives and entrepreneurs. The restaurant’s executive chef, Jason Starnes, was born and raised in North Carolina and is a lauded proponent of the Southern food movement, which emphasizes fresh, often heirloom ingredients and encourages contemporary takes on traditional dishes. Consider, for example, South City’s okra and tomato risotto or red velvet cake with mascarpone cream and beet gastrique.
Contact: 3350 Peachtree Road N.E., 404.815.6677,
Cost: $9 to $16 for small plates and sandwiches
The Classics: Commander’s Palace, Galatoire’s