45 taste of the south / march april 2016

For many Southern towns, restaurants are part of their very soul. Located in everything from historic buildings to ramshackle houses, these iconic restaurants have kept their communities alive through the special magic of the shared meal. With so many wonderful restaurants in the South from which to choose, picking favorites would be downright impossible. Instead, we’ve focused on iconic spots that have been in business for at least 40 years and have helped build the Southern culinary landscape. Here’s our list of iconic Southern restaurants that have been serving their customers and keeping them coming back for decades. Without them, the South simply wouldn't be the same.

by GINNY HEARD

Commander’s PalaCeNEW ORLEANS, LOUISIANA

Commander’s Palace is certainly known for a few key menu items (who could forget Commander’s Bread Pudding Soufflé?), but they are also constantly pushing the New Orleans food scene. After closing for 13 months to rebuild after Hurricane Katrina, Commander’s opened stronger than ever, with the philosophy of improving and constantly evolving Creole and New Orleans cuisine. “At our core, we are trying to be the world’s greatest neighborhood restaurant,” explains co-owner Ti Martin. She and her cousin Lally Brennan always say that while they may hold the keys to Commander’s, the restaurant really belongs to New Orleans.

1403 WASHINGTON AVE. | 504.899.8221commanderspalace.com

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Poogan’s PorchCHARLESTON, SOUTH CAROLINA

Housed in a Victorian home built in the 1800s, Poogan’s opened in 1976 and has been serving locals and visitors ever since. The restaurant got its name from a friendly neighborhood dog—while the restaurant was being built, Poogan the pooch spent his time lying around on the porch, snacking on scraps. There are many things here that have stood the test of time—Isaac the biscuit man, who’s still baking their biscuits after 30 years and their shrimp and grits, to name but two—but chef Daniel Doyle is not afraid to let the menu evolve. “We’ve split the menu into classic and contemporary sides,” chef Daniel says. “That way our customers who have been coming for 40 years and newcomers can find something they like.”

72 QUEEN ST. | 843.577.2337poogansporch.com

mary maC’s tea roomATLANTA, GEORGIA

This fast-paced meat-and-three has been serving up tasty Southern meals since 1945, when Margaret Mackenzie founded her tearoom. During World War II, women began to enter the workplace, many opening restaurants. But in Atlanta, the restaurant world was not seen as a place for women, so they had to refer to their businesses as tearooms. At the height of their popularity, there were 16 tearooms in Atlanta, but Mary Mac’s is the only one left. They’ve maintained the same style, recipes, and even servers, some of whom have been there for more than 40 years. Mary Mac’s has been named by the state of Georgia as “Atlanta’s Dining Room,” and their customers agree—you’ll often find families with multiple generations around the tables, happily eating made-from-scratch fried chicken, mac and cheese, fried green tomatoes, and Georgia Pecan Pie (recipe on page 55).

224 PONCE DE LEON AVE. N.E.404.876.1800marymacs.com

mrs. Wilkes dining roomSAVANNAH, GEORGIA

Once standard in many Southern towns, boarding houses are harder to find these days. This is how the Wilkes House got its start, serving hearty meals and offering lodging to local middle class laborers. Selma Wilkes bought the boarding house in 1943, cultivating relationships with local farmers and becoming known for her good food. Over the years, the Wilkes House has maintained its reputation, continuing to serve delicious Southern food in the famous family-style dining room. Located on elegant Jones Street, this family-run operation shares a bit of historic Savannah.

107 W. JONES ST. | 912.232.5997mrswilkes.com

The Plaza restaurant & oyster BarTHOMASVILLE, GEORGIA

OPENED IN: 1916FAMOUS FOR: Being the oldest restaurant in the state of Georgia, food with Italian and Greek influences, and their oyster menu.

217 S. BROAD ST. | 229.226.5153thomasvilleplaza.com

Jones Bar-B-Q dinerMARIANNA, ARKANSAS

Barbecue expert Harold Jones has been working in the restaurant since he was 14 years old. Started in 1964 by Harold’s father, Jones Bar-B-Q Diner is now helmed by Harold, who has continued the traditions taught to him. Simplicity is the name of the game when it comes to the menu—you can order sandwiches or meat by the pound, with only white bread and homemade slaw as the accompanying options. This doesn’t seem to slow anyone down—customers continually file in to get their fill.

219 W. LOUISIANA ST. | 870.295.3802

arnold’s CounTry KiTchenNASHVILLE, TENNESSEE

Our one slight exception to the 40-year rule, this representative of the South’s meat-and-three tradition could not be left off the list. Opened in 1982 by Jack and Rose Arnold, this mom-and-pop restaurant has been offering perfectly cooked Southern veggies and mains to the delight of hungry patrons ever since. Now with the help of their son, Kahlil, Rose continues to serve the recipes that made customers fall in love with the place.

605 8TH AVE. S. | 615.256.4455arnoldscountrykitchen.com

Texas Tavern ROANOKE, VIRGINIA

This Roanoke landmark opened in 1930, serving hotdogs, hamburgers, and a chili recipe that founder, Nick Bullington, picked up from a chef in San Antonio, Texas. Even though it opened at the height of the Great Depression, this 10-stool spot drew folks in with its affordable food and casual atmosphere. Known to locals as “Roanoke’s Millionaires’ Club,” Texas Tavern certainly makes customers feel that way with their still-affordable menu prices. If you want to feel like a regular, check out the lingo ahead of time on their website—you’ll feel like you belong when you order a bowl and tell them to add a slab (for us lay folk, a bowl of chili with cheese).

114 W. CHURCH AVE. SW | 540.342.4825texastavern-inc.com

FrosToP drive-inHUNTINGTON, WEST VIRGINIA

This Huntington mainstay has been serving slaw dogs and frosty root beers since 1959. Pull into a parking spot and honk your horn for service—the carhops will come to you! The daughters of the original owner run the show now and haven’t changed much about the restaurant. They still steam their hot dog buns and even make their root beer on-site in small batches to ensure quality. Customers think this is a good thing—they love the taste and the nostalgia. Still in its original location, complete with its 1950s design and an enormous mug of root beer on the roof, this restaurant is going strong.

1449 HAL GREER BLVD. | 304.523.6851

Poole’s doWnToWn dinerRALEIGH, NORTH CAROLINA

OPENED IN: 1945FAMOUS FOR: Changed-daily upscale versions of Southern diner favorites by Chef Ashley Christensen.

426 S. MCDOWELL ST. | 919.832.4477ac-restaurants.com/pooles

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PaPpas Bros. steaKhouseHOUSTON, TEXAS

While Pappas Bros. Steakhouse was opened in 1976, owners and brothers Harris and Chris Pappas have a much longer history with food, stemming from their grandfather who came to America from Greece and opened restaurants in Tennessee, Arkansas, and Texas. The brothers have continued the passion for food and service that was instilled in them at a young age. In Texas, steaks are a big deal, and the Pappas Bros. credit their success to their secret dry-aging process—of which there are only three written copies, kept close to the vest.

DOWNTOWN HOUSTON LOCATION1200 MCKINNEY ST. | 713.658.1995pappasbros.com

The snapPy lunchMOUNT AIRY, NORTH CAROLINA

In the same location since it opened in 1923, The Snappy Lunch has catered to local workers as well as students who attended nearby schools. Here they could get bologna sandwiches and hot dogs for nickels and dimes; you can still get those menu items for a slight raise in price, at $1.65 and $1.35, respectively. In the early days, a local student by the name of Andy Griffith would spend time here and would go on to mention The Snappy Lunch in his television show. That’s not their only claim to fame, however—they are well known for their “Famous Pork Chop Sandwich,” dressed with chili, coleslaw, mustard, onions, and tomato, and totally worth the mess.

125 N. MAIN ST. | 336.786.4931thesnappylunch.com

skylight innAYDEN, NORTH CAROLINA

The Skylight Inn has been cooking whole hogs over wood since 1947. Founder, Pete Jones, took to the pit at only 17 years of age, and passed the love of barbecue down to his son, Bruce, who now runs the place with his son and nephew. Their flavorful smoked pork has won over the taste buds of locals as well as big name-visitors, including Ronald Reagan and George Bush, and has become a standard in the eastern North Carolina barbecue cannon. Serving homemade cornbread and slaw with their whole hog barbecue trays and sandwiches, Skylight Inn won’t hesitate to fill you up. And just in case that’s not quite enough, you can always have your choice of a slice of three-layer chocolate or pineapple cake.

4618 S. LEE ST. | 252.746.4113skylightinnbbq.com

dooky Chase’s restaurantNEW ORLEANS, LOUISIANA

Now known for the delicious dishes from the Queen of Creole Cuisine herself, Leah Chase, Dooky Chase’s Restaurant was originally just a sandwich shop and lottery ticket outlet. When Dooky Chase, Jr. married Leah, they took his father’s concept and greatly expanded it into a dining restaurant featuring African-American and Creole cuisine. Beyond the food, they decorated the restaurant with African-American art, becoming the first art gallery of its kind in New Orleans. The restaurant also served as a place to discuss pressing civil rights issues in the 1960s, hosting dinners attended by such notable leaders as Martin Luther King, Jr.

2301 ORLEANS AVE. | 504.821.0600dookychaserestaurant.com

Charles vergos’ rendezvousMEMPHIS, TENNESSEE

OPENED IN: 1948FAMOUS FOR: A basement full of patrons sinking their teeth into some of the most succulent ribs—a Memphis must!

52 S. SECOND ST. | 901.523.2746hogsfly.com

Pascal’s manaleNEW ORLEANS, LOUISIANA

OPENED IN: 1913FAMOUS FOR: Barbecue shrimp and Oysters Rockefeller; the historic photographs that cover the walls.

1838 NAPOLEON AVE. | 504.895.4877pascalsmanale.com

Blue Bonnet CaFéMARBLE FALLS, TEXAS

Blue Bonnet Café perfectly encapsulates the friendly, small-town eatery—a place to catch up with friends, collect light town gossip, and get a delicious piece of pie. In business since 1929, the café has always specialized in delicious Southern fare. When café regulars John and Belinda Kemper bought the restaurant, they kept the same menu, knowing they had a good thing going. A particularly spectacular addition to the menu is the pie selection—Belinda’s pies are baked fresh every day and piled high with meringue or whipped cream. They even have a “pie happy hour” on weekdays from 3 p.m. to 5 p.m.

211 HWY. 281 | 830.693.2344bluebonnetcafe.net

GalaToire’s restaurantNEW ORLEANS, LOUISIANA

Tradition marks this Bourbon Street restaurant, which still requires jackets for gentlemen after five in the evening. Founder Jean Galatoire brought recipes from his small village in France in 1905, and now the fifth generation of the family continues to carry on the tastes and style that he started. When going to Galatoire’s, be sure to know the rules: no reservations are taken, so be prepared to wait in line. With consistently great food and service, the wait is worth it. Galatoire’s has seen may faces come through that line, including many famous ones, from politicians to celebrities—so you’re in good company.

209 BOURBON ST. | 504.525.2021galatoires.com

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Columbia restaurantTAMPA, FLORIDA

Florida’s oldest restaurant, Columbia, is located in Tampa’s Ybor City neighborhood. One of the fifth generation of owners, Andrea Gonzmart Williams, recalls growing up in the restaurant, spending holidays and weekends there for as long as she can remember. “I think growing up there is what instills that pride and passion in each generation to keep it going,” she says. Her great, great grandfather, Casimiro Hernandez, Sr., first opened Columbia Restaurant in 1905. It started as a small corner café and has grown over the years to cover a whole city block. Each of the 15 dining rooms has a different feel, from the original corner café of yesteryear to an elegant, fine dining room. This steadfast part of Tampa’s dining scene is still serving up original dishes, including their 1905 Salad (recipe on page 55), a favorite among customers, topped with julienned ham, Swiss cheese, tomato, olives, and Columbia’s famous garlic dressing.

2117 E. 7TH AVE. | 813.248.4961 columbiarestaurant.com

Joe’s stone CrabMIAMI BEACH, FLORIDA

Opened in 1913 as a small lunch counter on Miami Beach, Joe’s Stone Crab was a popular spot for fish sandwiches and fries. But it wasn’t until 1921, when founder Joe Weiss was introduced to the stone crab by a visiting scientist, that he experimented with cooking them. The man brought a bag full of them to the restaurant one day, and Joe threw them in a pot of boiling water. Turned out that was exactly the way to cook them, and customers went crazy for them, along with the hash brown potatoes, coleslaw and mayonnaise served on the side. The rest is history, and the fourth and fifth generations of the family, along with employees who have been there as long as fifty years, work hard to maintain it.

11 WASHINGTON AVE. | 305.673.0365 joesstonecrab.com

CaP’s Place island restaurantLIGHTHOUSE POINT, FLORIDA

Situated on an island and only reachable by boat, this landmark restaurant has been known for their fresh seafood and hearts of palm salad since 1928. Opened by Cap and Lola Knight along with Al Hasis, it was originally a Prohibition-era rum-running restaurant and casino, hidden out on the island away from prying eyes. Patrons flocked to the restaurant to drink, gamble, and enjoy the very unusual food—beyond the classic seafood favorites, they also served items like turtle egg pancakes and seagrape jelly on hot rolls. While some things have changed over the years, Cap’s Place is still full of intrigue and a view into a bygone era.

2765 N.E. 28TH CT. | 954.941.0418capsplace.com

BoWens island restaurantCHARLESTON, SOUTH CAROLINA

OPENED IN: 1946FAMOUS FOR: Fresh oysters, fried seafood, and patio views of Charleston’s marshes.

1870 BOWENS ISLAND RD.843.795.2757

Broussard’sNEW ORLEANS, LOUISIANA

OPENED IN: 1920FAMOUS FOR: Their blend of Creole and French cuisines, not to mention the original owner’s decorating penchant for all things Napoleonic.

819 RUE CONTI | 504.581.3866broussards.com

doe’s eaT PlaceGREENVILLE, MISSISSIPPI

Doe’s has been impressing diners with their enormous and delicious steaks since 1941—though they got into the restaurant business somewhat by accident. The building was originally a grocery store, but when it flooded in 1927, owner Dominick “Doe” Signa started bootlegging to earn money to reopen. In 1941, Doe’s wife, Mamie, improved on a hot tamale recipe, and together they opened a honky tonk in the old store. White people were not allowed in the spot and would only come to the back to drop off supplies. Eventually, one of the local white doctors began coming for a meal between calls, and Doe would cook up a big steak and let him eat in the back. Word got out, and folks started showing up for his delicious steaks—so much so, he decided to close the honky tonk and focus on the food. When you go today, you still walk through the original honky tonk’s front-of-house kitchen to get to the dining rooms, and you can still get their famous steaks and tamales, just like they’ve always made them.

502 NELSON ST. | 662.334.3315doeseatplace.com

drago’s seafood restaurantMETAIRIE, LOUISIANA

At Drago’s Seafood Restaurant, they credit their ongoing success to the fact that they love what they do—and it shows. Opened in 1969 by Drago and Klara Cvitanovich, Drago’s has kept the quality of its seafood dishes and its service high. They are known far and wide for their charbroiled oysters, which they brush with garlic butter and herbs and cook on a grill right in their shells. The Cvitanovich family is still very involved in the day-to-day running of the restaurant, sharing their hospitable natures with their customers. Now with three locations—two in Louisiana and one in Mississippi—Drago’s fan base continues to grow.

3232 N. ARNOULT RD. | 504.888.9254dragosrestaurant.com

TuJaGue’s restaurantNEW ORLEANS, LOUISIANA

OPENED IN: 1856FAMOUS FOR: Extensive history and classic flavors of New Orleans: shrimp remoulade, and beef brisket with horseradish.

823 DECATUR ST. | 504.525.8676tujaguesrestaurant.com

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The loveless CaFeNASHVILLE, TENNESSEE

If you pay attention to Southern food, it’s hard to not know about The Loveless Cafe. This spot, famous for their classic take on Southern staples, started to take shape in 1951 when Lon and Annie Loveless began serving fried chicken and biscuits out of their home to passing travelers. As Annie’s scratch-made biscuits drew more and more customers, their home started becoming a planned stop and the couple opened a 14-room motel to help lodge folks. Its most recent owners have worked hard to revive the history and original feel of the cafe, and to remain true to its roots: Southern comfort food.

8400 HWY 100 | 615.646.9700lovelesscafe.com

JaCk Fry’sLOUISVILLE, KENTUCKY

Jack Fry and his wife, Flossie, started their restaurant and sportsman’s hangout in 1933, after a lucky win at Churchill Downs. In fact, over the bar you can find a picture of Jack holding his two winning tickets, each worth $10,000. Housed in a building that has been around since 1903, this place has some history—and Jack Fry added to it with the pictures they’ve hung on the walls and the stories about his bootlegging backroom deals (an area now appropriately dedicated to liquor storage). Customers still come to the restaurant to tell stories about Jack and to reminisce while chowing down on some of the classic menu items like their shrimp and grits with red-eye gravy.

1007 BARDSTOWN RD.502.452.9244jackfrys.com

lusco’s restaurantGREENWOOD, MISSISSIPPI

OPENED IN: 1933FAMOUS FOR: Mississippi seafood with Italian and Creole influences.

722 CARROLLTON AVE. | 662.453.5365luscos.net

The red Fox inn & TavernMIDDLEBURG, VIRGINIA

Located in the foothills of the Blue Ridge and Bull Run mountains, the Red Fox Inn & Tavern is an important part of historic Middleburg, Virginia. Built in 1728, it has played parts in both the Revolutionary and Civil Wars and continues to share its history with patrons today. They’ve certainly updated the tavern to fit with the times, but the cozy, Old World feel remains, complete with massive fireplaces and dark wooden beams. Don’t miss the Virginia peanut soup and their popular fried chicken.

2 E. WASHINGTON ST. | 540.687.6301redfox.com

arnaud’sNEW ORLEANS, LOUISIANA

Founder Arnaud Cazenave brought his French flare to New Orleans dining in 1918 when he opened his restaurant in an old warehouse on a dare. As Arnaud’s grew wildly popular (thanks to dishes like the Trout Amandine, recipe on page 56), he bought adjacent buildings until the restaurant grew into a labyrinth of dining rooms. Arnaud’s fell into a bit of disrepair in the 1970s, until current co-owner Katy Casbarian’s parents bought the famed spot and slowly renovated it to bring it back to its original glory.

813 RUE BIENVILLE | 504.523.5433arnaudsrestaurant.com

mi Tierra CaFé y PanaderiaSAN ANTONIO, TEXAS

OPENED IN: 1941FAMOUS FOR: Delicious Tex-Mex, fresh baked goods, and staying open 24-7.

218 PRODUCE ROW | 210.225.1262mitierracafe.com

The Bright star restaurantBESSEMER, ALABAMA

A favorite of locals and visitors alike, this Alabama spot is a melting pot of Southern favorites and Greek inspiration. Established in 1907, the restaurant was bought by Bill and Pete Koikos after they emigrated from Greece in 1923. Since then, the following generations of the same family have carefully maintained the quality of the restaurant. With delicious food and outstanding service, The Bright Star’s reputation has helped them grow over the years, from the original 25-seat café to the current 330-seat restaurant. With murals and décor dating back to 1915, the restaurant is a view into a bygone era. When you visit, try the Greek Style Snapper, or make it at home (recipe on page 55).

304 19TH ST. N.205.426.1861/205.424.9444thebrightstar.com

Weidmann’s restaurantMERIDIAN, MISSISSIPPI

Located in downtown Meridian, Weidmann’s Restaurant is a culinary tradition in these parts—one steeped in history since 1870. Established by Felix Weidmann, who was a chef on a transatlantic steam ship, Weidmann’s began as a small counter in a hotel. Over the years its popularity grew, and in 1923 Felix’s grandson Henry moved the restaurant to its current location. During World War II, Weidmann’s became known for their peanut butter crocks (served complimentary with crackers before the meal)—their answer to the shortage of butter during the war. Though ownership is no longer in the same family as it was for years, Weidmann’s still carries on the restaurant’s traditions in food, style, and service.

210 22ND AVE. | 601.581.5770weidmanns1870.com

The old TalbotT TavernBARDSTOWN, KENTUCKY

If you’re looking for Kentucky history, Bardstown’s Talbott Tavern is the place to go. This inn and restaurant has been around since 1779 and has had historical guests like Abraham Lincoln and the James and Younger Gang (who kindly shot up their wall murals—you can still see the bullet holes!). The food they serve is very traditional Southern cooking—“We fry our chicken in lard in cast-iron skillets,” owner Jim Kelly says. They make everything from scratch, serving breakfast and dinner daily. And perhaps most important, considering the fact that this is Kentucky, Talbott Tavern has the original and oldest bourbon bar in the world.

107 W. STEPHEN FOSTER502.348.3494talbotts.com

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ARNAUD’S TROUT AMANDINEMakes 6 servings

Recipe courtesy Arnaud’s, New Orleans, Louisiana

1 cup unsalted butter, divided1 cup sliced almondsJuice of 1 lemon1 tablespoon finely chopped

fresh parsleySalt and pepper, to taste11⁄2 cups all-purpose flour1 teaspoon kosher or sea salt 1⁄2 teaspoon ground black pepperVegetable oil, for frying6 skinless speckled trout fillets,

about 8 ounces eachGarnish: finely chopped fresh dill,

thin slices of lemon

1. In a small skillet, melt 1⁄2 cup butter

over medium-low heat. Add the

almonds, and stir gently until they

are golden brown, 8 to 10 minutes.

Remove the almonds from the pan

with a slotted spoon, place in a bowl,

and set aside.

2. Add the remaining 1⁄2 cup butter to

the same skillet. Once the butter has

melted, stir in the lemon juice and

parsley. Add salt and pepper to taste.

Set aside.

3. Place the flour in a large bowl,

and season generously with salt and

pepper. Heat oil to 350° in a deep,

heavy saucepan. Dredge two of the

fillets in the seasoned flour, coating

both sides. Shake off the excess flour,

and gently lower the fillets into the

hot oil. When the first two fillets are

golden brown, transfer to a towel-

lined baking sheet to drain and keep

warm while you fry the remaining

fillets. (Do not dredge the fillets until

just before frying.)

4. Return the lemon-butter sauce

to medium-high heat, and stir for

a minute or two, until piping hot.

Place each fillet on a hot plate, and

scatter generously with almonds.

Drizzle with some of the lemon-

butter sauce, and serve all at once.

Garnish with dill and lemon slices,

if desired.

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i C o n i CRestaurants r e C i P e s

THE BRIGHT STAR’S GREEK STYLE SNAPPERMakes 6 servings

Recipe courtesy The Bright Star Restaurant, Bessemer, Alabama

Juice of 3 lemons (3⁄4 cup juice)2 tablespoons chopped fresh

oregano 3⁄4 teaspoon kosher salt, divided1⁄2 teaspoon ground black pepper,

divided 1 cup plus 4 tablespoons extra-

virgin olive oil, divided1⁄2 cup all-purpose flour 1⁄2 cup unsalted butter, melted6 (8-ounce) fresh snapper fillets

1. Make sauce by mixing lemon juice,

oregano, 1⁄4 teaspoon salt, and 1⁄4 teaspoon pepper in a bowl with

a whisk. Slowly pour 1 cup plus

2 tablespoons oil into lemon mixture,

whisking until emulsified.

2. In a small bowl, whisk together

flour, remaining 1⁄2 teaspoon salt,

and remaining 1⁄4 teaspoon pepper.

3. To prepare fish, pour melted butter

over each fillet, coating evenly.

Lightly dust each piece with flour

mixture. In a heavy skillet, heat

1 tablespoon oil over medium-high

heat. Add half of fish to skillet; cook

until lightly browned. Repeat with

remaining oil and fish. Pour sauce

over fish and serve immediately.

COLUMBIA RESTAURANT’S ORIGINAL “1905” SALADMakes 2 full salads or 4 side salads

Recipe courtesy Columbia Restaurant, Tampa Florida

4 cups iceberg lettuce, broken into 11⁄2-inch pieces1 ripe tomato, cut into eighths1⁄2 cup baked ham, julienned1⁄2 cup Swiss cheese, julienned1⁄2 cup pimiento-stuffed green

Spanish olives“1905” Dressing (recipe follows)1⁄4 cup Romano cheese, grated2 tablespoons Worcestershire

sauce1 lemon

1. Combine lettuce, tomato, ham,

Swiss cheese, and olives in a large

salad bowl. Before serving, add

“1905” Dressing, Romano cheese,

Worcestershire, and the juice

of 1 lemon. Toss well, and serve

immediately.

“1905” DRESSINGMakes about 2⁄3 cup

1⁄2 cup extra-virgin Spanish olive oil4 cloves garlic, minced2 teaspoons dried oregano

1⁄8 cup white wine vinegarSalt and pepper, to taste

1. Mix olive oil, garlic, and oregano

in a bowl with a wire whisk. Stir in

vinegar, gradually beating to form an

emulsion, and then season with salt

and pepper. For best results, prepare

1 to 2 days in advance, and refrigerate.

MARY MAC’S TEA ROOM GEORGIA PECAN PIEMakes 1 (9-inch) pie

Recipe courtesy Mary Mac’s Tea Room, Atlanta, Georgia

3 large eggs1⁄2 cup sugar1 cup light corn syrup4 tablespoons unsalted butter,

melted1 teaspoon vanilla extractPinch of salt1 cup chopped pecans1 (9-inch) piecrust, unbaked

1. Preheat oven to 350°.

2. In the bowl of a stand mixer fitted

with the whisk attachment, beat the

eggs at medium speed just until the

yellow disappears. Add the sugar, corn

syrup, butter, vanilla, salt, and pecans.

Pour mixture into the piecrust.

3. Bake for 50 to 60 minutes.

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