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The fast-casual concept features hot chicken plates, hefty sandwiches and Southern-inspired snacks. Like at neighboring restaurant Pappy’s, customers place their order at the counter, then grab one of 45 seats in the dining room.
From left, Southern’s sous chef Ari Ellis and chef-owner Rick Lewis
Deviled eggs, one of four snacks offered at Southern, are filled with house-made pimento cheese and crowned with a house-pickled sliver of okra.
A snack of Southern Pickled Vegetables features, from left, pickled okra, sweet green tomatoes and beets on a custom board.
Nine sandwiches are available, like the Cubano with Pappy’s pulled pork, house-cured ham, Gruyere cheese, house brown ale mustard and house bread-and-butter pickles. Sandwiches are served with house dill pickles and a side like mac-n-cheese.
Southern offers numerous hot chicken plate options. This three-piece order of is perched atop a slice of white bread and accompanied by sides of Southern greens and Hoppin’ John with house-made andouille sausage.

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