The feelings we have for the fried green tomato BLT on the lunch and brunch menus at Cork & Barrel Chop House and Spirits might seem inappropriate for a sandwich. With toothsome tomato slices coated in crispy fried cornmeal, thick bacon, fresh lettuce, rich pimento cheese and a creamy-spicy-tangy comeback sauce worthy of executive chef Candice Poss’ Mississippi heritage, this Southern star deserves a lot of love.
Heather Hughes is managing editor at Sauce Magazine.
This article appears in July 2018.