简单的南方食物没有比娜娜的海鲜和灵魂更好

Hi-Lo食品展features acclaimed chef Erik Anderson (a Food & Wine Best New Chef, founding chef of Nashville’s The Catbird Seat, and chef-owner of the forthcoming Brut in Minneapolis) along with me, the editor-in-chief of this website and a semi-professional eater. Here’s the simple concept: We visit a city and eat at two restaurants, one very expensive and one very cheap, but each highly recommended by professionals and our local friends. We’ll speak to the high-end chefs about their cuisine and vision, and we’ll talk to each other about the food. (That’ll be mostly me asking Erik questions.) For this first series, we visited three cities. Last week was Chicago’s高端仙境EL的想法和吉姆的原始这是一个波兰香肠摊，几乎连续运行了76年。本周，我们在南卡罗来纳州的查尔斯顿，从那里开始McCrady的多道秀宏伟。如今，事情变得更加脚踏实地，或者更确切地说是海上：Nana的海鲜和灵魂在线街上的小店面提供新鲜的海鲜，并准备了蟹，虾等的本土准备。母子肯雅塔（Kenyatta）和卡罗琳·麦克尼尔（Carolyn McNeil）为我们塞满了令人难以置信的食物，其中大多数在泡沫聚苯乙烯代替中国服务。下次，我们将在旧金山访问一个美味的目的地。