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Arnold's : This Little Country Kitchen Is Worth The Trip

Arnold's : This Little Country Kitchen Is Worth The Trip


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This Little Country Kitchen Is Worth The Trip

For 27 years, Arnold’s Country Kitchen has been serving patrons the most traditional Southern cuisine and business has been booming every since. Owners Jack and Rose Arnold have been working in the kitchen making some of Nashville’s best food that will generally leave you stuffed but satisfied.

With classics like fried chicken, roast beef and fried green tomatoes, Arnold’s menu is far from disappointing. Other great options include the meatloaf, creamed corn, and the corn bread. And even though you’ll probably be fully content with your meal, you cannot pass up the banana bread pudding, which Southern Living calls the best banana pudding you’ll ever eat, and the dish helped the restaurant earn the award from the James Beard Foundation for America’s Classics. Come check it out!


For the first time in 38 years, Arnold's Country Kitchen offers dinner, alcohol

A cherished Nashville meat-and-three is on a new schedule. Arnold's Country Kitchen is now serving dinner four nights a week and the restaurant has also added a bar.

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Top Kremlin Pundits Celebrate Mid-Air Takedown of Journo Facing Execution

PETRAS MALUKAS/AFP via Getty ImagesAs many around the world gasped over the outrage taking place in Belarus—where authorities forced down a passenger jet in order to arrest a journalist—pro-Kremlin propagandists were nothing short of delighted about the incident, rejoicing and celebrating in Moscow.On Sunday, Belarusian authorities ordered a Ryanair flight that took off from Athens to land in Minsk under false pretenses—a mere pretext to arrest a journalist on board. Roman Protasevich faces the death penalty after being placed on a “terrorist” list for his reporting on police brutality during anti-government protests in Belarus last year.“Never thought I’d be jealous of Belarus for any reason. But now I’m jealous. Well done, Batka,” tweeted Margarita Simonyan, the head of Russian state-sponsored news outlets RT and Sputnik, using the nickname for Belarusian president Alexander Lukashenko.Journalist Snatched from Flight Faces Belarus ‘Death Penalty’Appearing on the state TV show Sunday Evening with Vladimir Soloviev, Simonyan doubled down on her support for the actions of the Belarusian dictator. “That was brazen. Great job. That’s how it ought to be done. I, for one, support such measures.” In response to media inquiries, Simonyan tweeted a poem that seemed to suggest the journalist “had it coming.”As for the method used to apprehend Protasevich, state TV experts said they’re shocked not by Lukashenko’s tactics—which they described as perfectly normal—but by the reactions from the West.Speaking on Russian state TV show 60 Minutes, political scientist Vladimir Kornilov suggested: “Let's dispatch our Snowden to Cuba for a vacation and see what happens then.” Likewise, Russia’s Foreign Ministry spokeswoman Maria Zakharova claimed to be “shocked” not by Lukashenko’s actions, but instead by what she described as “Western hypocrisy” in this regard.Yury Afonin, a member of the State Duma for the Russian Federation, said on 60 Minutes: “Any traitor to their country—and Protasevich is a traitor and terrorist—will be held accountable. It’s unavoidable.” On another show, political scientist Sergey Mikheyev suggested that Russia could learn a thing or two from the Ryanair incident. “[Lukashenko] created an important precedent for us to follow in dealing with such people.”RT’s Margarita Simonyan was excited that the opposition journalist was captured in such a brazen manner. Perhaps unsurprisingly so, given that she is one of the most vocal proponents of the idea that Russia should ban any media that isn’t owned or controlled by the government.On the state media talk show The Right to Know in February, Simonyan said: “All resources and instruments that could be used to influence or alter the mentality of the masses and the mood of society need to be owned by us, by our country.” She added: “The West is in a state of war with Russia—a sanction war at the minimum, information war, hybrid war, etcetera. And yet they’re funding everything tied to the opposition. Should we close down everything Western? Yes, I think so.”To erase any notion of adherence to democratic values, Simonyan clarified: “Why would I see danger in limiting the freedom of speech when I don’t believe in freedom of speech?”During the state media talk show The Evening with Vladimir Soloviev in March, Simonyan urged: “We must cut anyone who is working for their [Western] money out of Russian political life. Everyone. It has to be forbidden through legislation. Do you want to be in politics or media—and media is the same thing as politics—you can’t do that, if you’re receiving even one dollar from over there.” At the same time, Simonyan is adamant that Russian state-funded RT and Sputnik should be able to freely function in Western countries.Russia State Media Gears Up for a War ‘Against the West’Russian President Vladimir Putin isn’t far behind Lukashenko in his quest to silence dissent and eliminate any media coverage that dares to question his authoritarian rule. He falsely claims that Russia’s very survival is in peril, as the West is allegedly scheming to destroy the nation by removing him from his otherwise unending presidency through nefarious means.The Kremlin’s extensive propaganda apparatus is dedicated to painting the United States as a relentless, omnipresent foe. On state-funded media outlet Sputnik this month, Russian Foreign Ministry Spokeswoman Maria Zakharova asserted her belief that the Internet as a whole is secretly controlled by the U.S. government.“It’s a scary snake pit,” Zakharova exclaimed, describing the world wide web as a tool of hybrid warfare used to interfere in the affairs of sovereign nations. The Russian government’s intent to separate the country’s internet from the rest of the world is being portrayed to average Russians as a set of measures that is being implemented for their own good, as opposed to the real beneficiary: Russian President Vladimir Putin.The only solution that is being proposed by the Kremlin to the Russian people is systematic elimination of the internal opposition, along with getting rid of the foreign media operating within Russia’s borders, and the eventual creation of the “sovereign internet,” which would operate separately from the world wide web. The Kremlin’s propagandists are working overtime to convince the citizens that what they really want is less freedom, more oppression, no plurality in media and no change in power. In other words, a surefire formula to ensure that Putin remains president for life.On Sunday Evening with Vladimir Soloviev in March, RT’s Simonyan made an Orwellian claim that the Russian people are not suffering from lack of freedom but are instead unhappy with excessive freedoms being afforded by the government—and should be glad to give them up for the good of the country. On The Evening with Vladimir Soloviev last Tuesday, Russian lawmaker Oleg Morozov advocated arresting people left and right, with no regard for what the West might say or do about it. “There is a war of annihilation being waged against my country,” Morozov claimed, as he urged authorities to crack down on the opposition to prevent an uprising.Girlfriend of Belarusian Activist Also Snatched From Hijacked Commercial FlightWhile opposition leader Alexei Navalny languishes in prison, state media personalities are claiming that the Russians want Putin’s opponents to be crushed in a more violent manner. During his nightly broadcast last Tuesday, state media host Vladimir Soloviev claimed: “Our liberals are pushing the country back to 1937 [Stalin’s year of terror], which would be welcomed by a sizable segment of the population. It could get very bloody.” This message is meant not only to feed the worst instincts of the masses, but also to deter any internal opposition, while the external influence is systematically uprooted.Describing the effect of Foreign Agent Registration Act (FARA), Margarita Simonyan claimed last year that RT’s U.S.-based reporters are being “subjected to horrific pressure from their media, their names are being published, they are being shamed, influence is being exerted upon their friends and their family.” She shamelessly contended: “No normal person could possibly like a monopoly in media. That kind of monopoly leads to fallacies and mistakes. And when the matter at hand pertains to geopolitics and the world order, fallacies and mistakes can be deadly.”As Roman Protasevich likely faces torture at the hands of Lukashenko's regime, Russian state TV hosts and experts pointed out with cruel glee that he will be forced to provide information about supposedly being funded by Western intelligence agencies, further enforcing the illusion that anyone who dares to question the government is a foreign-funded “traitor.”Read more at The Daily Beast.Get our top stories in your inbox every day. Sign up now!Daily Beast Membership: Beast Inside goes deeper on the stories that matter to you. Learn more.

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Arnold's Country Kitchen Fried Chicken

If there’s one place you absolutely must visit in Nashville, it’s Arnold’s Country Kitchen, a humble meat-and-three that brings the entire community to the table. It was founded by North Carolina native Jack Arnold in 1983 his eldest son, Khalil, now serves as chef and is constantly tweaking family recipes, like using horseradish and wasabi powder for heat and a touch of sugar to enhance the natural sweetness of his turnip greens. A line forms outside the long, narrow brick structure long before the doors open at 10:30 AM. From that moment until they close for the day at 2:30, the queue simply never lets up, inside snaking past shelves stacked with upside-down take-out containers waiting to be filled with the restaurant’s famous sides. Everything on the rotating menu—from garlicky, fat-capped roast beef and stewed okra to a devilish, chili-laced chocolate pie—is to die for, but we came for the fried chicken—and it didn’t disappoint. Available only on Mondays, it’s the kind of crunchy, deeply satisfying bird you order in quantities and take home for leftovers. There’s no reason food this simple should taste this good, but we’re so grateful that it does.

Occasion Buffet, Casual Dinner Party

Recipe Course Main Course

Dietary Consideration Peanut Free, Soy Free, Tree Nut Free

Ingredients

  • 1 whole chicken , cut into 8 or 10 pieces
  • Kosher salt and freshly ground black pepper
  • 5 large eggs
  • ½ cup Louisiana-style hot sauce
  • 5 cups all-purpose flour, preferably White Lily brand
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon freshly ground white pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon granulated garlic
  • 1 tablespoon poultry seasoning
  • Canola oil , for frying

Instructions

Season the chicken: Rinse the chicken in cold water and pat dry. Place the chicken in a Ziploc bag and season liberally with salt and pepper. Let chill while making the wash and dredge.

Make the wash and dredge: In a large bowl, whisk together the eggs and hot sauce with 4 cups cold water. Refrigerate until cold, about 30 minutes. In a large bowl, whisk the flour with the salt, black pepper, white pepper, cayenne pepper, garlic, and poultry seasoning. (If making the fried chicken livers, reserve about 1½ cups of the dredge.) Fill a 12-inch cast-iron skillet with 2 inches oil and heat to 350°F.

Fry the chicken: Remove the wash from the refrigerator and dip the chicken in the wash, then press the chicken in the flour mixture and shake off the excess. Let the chicken rest on a plate, refrigerated, for 10 minutes, then re-press the chicken in the flour dredge. Line a platter with a cloth napkin or paper towels and set aside. Working in batches, place the chicken in the hot skillet and cook until the underside is golden brown, 7 to 8 minutes. Flip the chicken and cook until the other side is golden brown, an additional 7 to 8 minutes (some of the smaller pieces, like the legs and wings, will be done faster than the breasts or thighs). Place the chicken on the lined platter to drain. Season with additional salt, if desired, and serve hot or at room temperature.

Notes

A quick soak in a hot-sauce brine gives Arnold’s fried chicken a kick. Though the Arnolds use White Lily brand all-purpose flour, any brand will do. We also adored their fried chicken livers (served at the restaurant with an onion gravy), which couldn’t be simpler and use the same flour dredge as the chicken. If you’re making the livers right after the chicken, use the leftover flour mix if you make them on their own (see the recipe), a quarter of the flour dredge recipe is plenty.


Arnold's Country Kitchen

Arnold's Country Kitchen was opened by Jack and Rose Arnold in Nashville, Tennessee in 1982. In the years following, Arnold's has been written up in publications such as Garden & Gun, Maxim, Southern Living, SAVEUR and Bon Apetit - all of whom share the same love for Arnold's as the locals in Nashville.

You may have also seen Arnold's on TV shows like Diner's Drive & Dives. Needless to say, we like to treat celebrities just like we take care of our regulars - like family.

That's because Arnold's is a 'mom and pop' family business. On any given day you can bet you'll find at least three of us Arnolds here cooking and serving the folks lining out the door.

Arnold's Country Kitchen was awarded a prestigious James Beard American Classics Award in 2009. We're honored and humbled to be able to serve so many each day - and even more so to have that passion recognized by others.


Want Food, Will Travel: 8 Southern plates worth the drive—or flight

Meat and three from Arnold’s

Photograph courtesy of Arnold's Country Kitchen

NASHVILLEMeat and threeArnold’s Country Kitchen

Opened by Jack and Rose Arnold in 1982, this cafeteria-style, weekdays-only lunch spot in a bright-red cinderblock building is hallowed ground for lovers of classic country cooking. Locals know which days to go for fried chicken and battered grouper (Mondays and Tuesdays, respectively) travelers may plan ahead by checking out the online menu. Turnip greens, mac and cheese, pinto beans, fried apples, candied yams, boiled cabbage, stewed okra, fried green tomatoes: How in the world can you pick just three sides? Chris Chamberlain, food and drink writer for Nashville Scene, is a devotee of the “absolutely exemplary” fried chicken. As for sides, he’s big on the turnips and likes to layer the creamed corn over the green beans, as suggested to him by Jack and Rose’s son, Kahlil, who now runs Arnold’s. Erin Byers Murray, editor-at-large for Nashville Lifestyles and author of Grits: A Cultural & Culinary Journey Through the South, raves about the roast beef. “It’s sliced super thin and piled onto the plate in a tangle of juicy slivers,” she says. “I’m not sure what goes into their seasoning, but it’s damn near addictive.” In 2009, the mom-and-pop was named an America’s Classic by the James Beard Foundation. No wonder country-music industry types, construction workers, and politicos all congregate here.

Where to Stay
404 Hotel | Sleek, sexy, and super private, this hotel has exactly four rooms and zero registration counters (check-in takes place via room code). Enjoy posh amenities (Sferra linens, Malin + Goetz toiletries, Turkish towels and robes) and, at the hotel’s 404 Kitchen, one of the smartest and largest whiskey collections in the state.

One More Bite
Hot chicken at Prince’s |
Though it has many imitators, Prince’s lays claim to the original mouth-torching Nashville bird. Try the hot or “XHot” breast-wing quarter and a cooling side of potato salad or coleslaw. Anything hotter, have the fire department on speed dial.

Burn It Off
Natchez Trace Parkway | The famed 444-mile trail begins in Nashville, near the Loveless Cafe. Grab a biscuit and a bike, available at Trace Bikes, and ride to your heart’s content.

Another Meat-and-Three to Try
Veggie plate at Bully’s Restaurant, Jackson | At this beloved soul-food cafe run by Tyrone Bully and his family since 1982, skip the meat and build a plate of four incredible sides. This restaurant, another James Beard Foundation American Classic, cooks three different kinds of Southern greens every day. Don’t miss the collards or the mac and cheese, and save room for blackberry cobbler. 601-362-0484

Gulf fish amandine from Brennan’s

Photograph courtesy of Brennan's

NEW ORLEANSGulf fish amandineBrennan’s

When the freshly refurbished French Quarter grande dame flung open its doors four years ago, its updated amandine was an instant hit. Forget the old-school pan-fried fish saturated in brown butter and strewn with grocery store–quality sliced almonds—that was the preferred dish of pearl-clutching grands-mères of yesteryear. In this opulent dining room of tufted green leather, shiny pink upholstery, and flaming bananas Foster, Brennan’s new amandine exudes modern flair. A stellar slab of Gulf fish (depending on availability, it might be pompano, sheepshead, redfish, or speckled trout) lies in a foamy bath of rich cream, with a cassoulet of blanched haricots verts, tender Kennebec potatoes, and Marcona almonds on the side. If the fish is the diva, the sauce is the choir: a haunting amalgamation of cream and brown butter, with hints of preserved and fresh lemon and a touch of thyme. No wonder longtime New Orleans restaurant critic Brett Anderson and Los Angeles Times restaurant critic Bill Addison have singled out the amandine as an essential Big Easy plate. In a city awash with fabulous destination restaurants, Brennan’s remains an unsinkable showboat.

Where to Stay
International House | With its wrought-iron chandeliers, stunning contemporary art, and terrific cocktail bar, this boutique hotel is a delight. It’s only two blocks from the raucous French Quarter, but so quiet you might never know.

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Goat curry at Compere Lapin | Chef Nina Compton (who was named the South’s best chef in 2017 by the James Beard Foundation) pays tribute to her Caribbean roots at this Warehouse District stunner. Try the goat curry with sweet potato gnocchi, paired with jerk butternut squash. When celebrity chef and double James Beard winner Alon Shaya is not at his Magazine Street restaurant, Saba, you might spot him here.

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The Warehouse District | Explore this snappy neighborhood on foot or via the Blue Bikes share program. It’s home to small galleries (Arthur Roger, Jonathan Ferrara), big museums (The Ogden, The National World War II Museum), and some of the city’s most dependable restaurants (Peche, Herbsaint, Meril).

Another Seafood Dish to Try
Fried shrimp at Doc’s Seafood, Orange Beach, Alabama | You might roll your eyes when you see the braggadocious sign in front of this seafood shack: “Best Fried Shrimp in the Entire Civilized World.” All cynicism will vanish when you dig into a pile of impossibly fresh, delicately breaded shrimp. The local crustaceans might be petite, but they are big in sweet-briny flavor. The plate comes with hush puppies and a baked potato or fries.

Cuban hamburger from El Mago de las Fritas

Photograph by Libby Vision

MIAMICuban hamburgerEl Mago de las Fritas

Imagine a hamburger patty seasoned like chorizo and fried on a grill, topped with crispy potato wisps, a runny egg, and a slice of American cheese. Now picture this caliente mess on a soft white Cuban bun. This, my friends, is a frita, also known as a Cuban hamburger. And according to Carlos Frias, the Miami Herald’s food and dining editor, the best frita in Little Havana is that of septuagenarian Ortelio Cardenas. A magician of the griddle, Cardenas fries his own papitas all day long—no canned potato sticks here! But he’s no food snob: He has the audacity to slap a slice of processed cheese on the time-honored classic. “It’s not traditional, but it gives it its own creamy addition,” Frias says, adding that the burger tastes best when dressed with a squirt of ketchup and a splash of Crystal hot sauce. Book a plane, drive nine or ten hours, whatever it takes to get to this no-frills hole-in-the wall on Calle Ocho. As Frias once wrote in the Herald: “A beer and a frita go a long way toward finding enlightenment.”

Where to Stay
The Vagabond Hotel Miami
| From the outside, this revamped 1950s property looks like the set of a Rat Pack flick, while the interior seems ready-made for the Jetsons. Think cocktails and dance parties by the pool and quirky Space Age decor in the rooms.

One More Bite
Pho hai san at Phuc Yea | Like Miami itself, this Viet-Cajun noodle soup is hot, spicy, and splashy. Florida shrimp, crawfish tails, andouille sausage, and Vietnamese sausage (cha lua) are plunged into a broth of pineapple, tamarind, and crab and topped with herbs and bean sprouts. Add shots of hoisin and sriracha and slurp away. You’ll instantly know why chef Cesar Zapata and his partner, Ani Meinhold, have cooked up one of the steamiest joints on Biscayne Boulevard.

Burn It Off
Fairchild Tropical Botanic Garden | Spend a few hours roaming this lush destination south of town. With a focus on tropical plants, the garden is home to the world’s largest collection of living palms and cycads.

Another Burger to Try
Royale with cheese at Poole’s Diner, Raleigh
| To prepare her show-stopping open-face burger, chef Ashley Christensen takes ten ounces of chuck muscle crusted in Tellicherry pepper, sears it in duck fat, places it on a slice of buttery toasted brioche, and tops it with “cheese plate–worthy cheese.” Diners are encouraged to poke a hole in the giant burger, pour in the beef-shallot jus that arrives in a tiny pitcher, and eat it with a spork.

Foie gras and grits from The Grey

SAVANNAHFoie gras and gritsThe Grey

In 2014, Mashama Bailey left New York’s celebrated Prune and moved to Savannah, the city where she attended grammar school. She has since made the area’s local food and history a springboard for fearless experimentation with recipes old and new. This dish, which you’ll sup in the art deco splendor of Savannah’s once-segregated Greyhound bus terminal, transforms a staple of Southern country cooking into a bowl of pure luxury. It begins with bright-yellow Geechee Boy Mill grits from nearby Edisto Island, then takes a decidedly uptown turn with the addition of a glistening hunk of seared foie gras and a generous ladling of elegant duck broth, red wine, and shallot reduction. Bailey adds a vivid and intriguing drizzle of fruit mostarda that changes with the seasons (watermelon and peach in the summer, muscadine and apple in the fall). As soon as the dish hit her menu in 2016, it caused a stir, eventually earning a cameo on a segment of Netflix’s Chef’s Table. Now that Bailey has taken home the 2019 James Beard Award for Best Chef: Southeast, this plate of sophisticated comfort is legend.

Where to Stay
Alida | Alida Harper Fowlkes was a twentieth-century entrepreneur who worked tirelessly to preserve Savannah’s architecture. Her namesake hotel in the up-and-coming Riverfront neighborhood seeks to mimic her forward-thinking, locally minded spirit with industrial-cool decor and Savannah-made items throughout the property.

One More Bite
Fish tacos in a banana leaf at the Wyld Dock Bar
| Perched in the marshes just outside town, this bustling seafood shack with plentiful outdoor seating is an ideal place to anchor for an afternoon. Make your own tacos from fish steamed in a banana leaf, spicy tomato jam, and basil-dill chimichurri. (The catch is so fresh, you might see a chef cleaning it when you arrive.)

Burn It Off
Genteel & Bard Ghost Encounter | Scare those calories away with a chilling tour led by husband-and-wife team T.C. and Brenna Michaels. Wander historic graveyards, explore haunted hotels, and pause in forgotten alleyways to hear Savannah’s ghost stories.

Another Grits Dish to Try
Barbecue shrimp and grits at Hog & Hominy, Memphis | Your eyes might roll back in your head when you try this Lowcountry standard with a Memphis kick. Gulf shrimp are doused with a brawny barbecue sauce and served atop luscious Geechee Boy Mill grits. It’s a multi-layered joy ride of contrasting textures: firm shrimp, creamy grits, and crunchy bacon, all topped with zingy scallions.

Whole-hog pulled-pork plate from Buxton Hall

Photograph by Andrew Thomas Lee

ASHEVILLEWhole-hog pulled-pork plateBuxton Hall

When you fork into Buxton Hall’s peppery, vinegar-dressed pork, you are tasting the product of a chef’s lifelong fascination with smoke and char. Elliott Moss, the pitmaster at this industrial-cool restaurant, learned the art of whole-hog barbecue as a child growing up in Florence, South Carolina. His father and grandfather, both welders, built their own pig cookers and spent long days smoking meat in the style of their Eastern North Carolina neighbors. Any regional barbecue biases you bring to the table will fall away with a single bite of Moss’s slow-smoked heavenly hog. He massages his fresh-off-the-fire pulled pork with leftover pig fat and a sauce of vinegar, red and black pepper, and lemon juice—kind of like he’s tossing a salad. The plate comes with a seven-ounce pile of pork, bread-and-butter pickles, hush puppies, and two sides. Go with the green beans (cooked under the hog to catch the juices) and the chicken bog, a South Carolina rice pilaf made with rich stock and kielbasa sausage from the same farmer that supplies Buxton its pigs. A slice of pastry chef Ashley Capps’s sinful banana-pudding pie should just about finish you off.

Where to Stay
Windsor Boutique Hotel
| Since you’re here for the food, consider staying at this centrally located property. Its luxury suites will put you close to the city’s best restaurants and the South Slope Brewing District (home of Green Man, Twin Leaf, and eight other distilleries).

One More Bite
Tapas assortment at Cúrate | James Beard nominee Katie Button and her Spanish husband, Félix Meana, want you to eat tapas like you’re in the mother country. Build your own spread from Button’s simple, rustic menu. Options include Galician-style octopus with Yukon-gold puree, fish and clams in salsa verde, and grilled Iberico pork with herbs. Caroline Campion, a former Saveur editor and cookbook author who lives in New Jersey, admits that when she traveled to Asheville and ate at Cúrate, she devoured said pork with her fingers “like a cave woman.”

Burn It Off
Joyryder | Sign up for a rhythm-based cycling class at this spin studio in historic Biltmore Village, next to the storied estate. While you pedal, you’ll get an upper-body workout with small weights.

Another Barbecue Dish to Try
Pork sandwich at Helen’s Bar-B-Q, Brownsville, Tennessee | In the male-dominated world of Southern barbecue, Helen Turner is a bona fide treasure. Her generous pork sandwich is constructed with tender and crispy bits of chopped smoked shoulder and juiced up with creamy coleslaw and sweet-tangy barbecue sauce. It’s a heavenly mess waiting to happen. 731-779-3255

Filet mignon from Bones

Photograph courtesy of Bones

ATLANTAFilet mignonBones

In the rush to recognize food that opens culinary frontiers, we often ignore the classics. Every detail of Bones—the clubby atmosphere, the choreography of servers in crisp tan jackets, the icy martinis poured tableside—reminds you that it is an institution. Ask your waiter how long he’s worked for Bones, and there’s a good chance he will tell you upwards of thirty years (the restaurant opened in 1979). Ask him the best steak in the house, and he’ll likely suggest the twenty-ounce dry-aged bone-in ribeye, for flavor, or a filet mignon, for tenderness. (At $46, the eight-ounce filet is easier on the wallet than the $60 ribeye.) A perfect meal at Bones starts with fat sweet-onion rings, which arrive with a bottle of house steak sauce for dipping. Next comes the filet, served in a buttery puddle of jus, with a properly seared crust and hot-pink interior. And of course, the requisite sides: spears of grilled asparagus and a sea salt–encrusted baked potato the size of a small casserole, bubbling over with melting cheddar and sour cream, scattered with cubes of smoky bacon and scallions. You have permission to skip dessert. Barely breathing, waddle past the celebrity caricatures, through the elegant double front doors, to the valet stand with its canine mascot. Stuffed as you’ll be, it’s not too early to begin plotting your next trip to Bones.

Where to Stay
Hotel Clermont
| Newly restored, this boutique property is quirky and comfortable, with (bonus!) a seriously good French restaurant, Tiny Lou’s, downstairs. Ideally situated for a day of exploring, the hotel is close to attractions like the Martin Luther King, Jr. National Historical Park, the Carter Center, and Ponce City and Krog Street markets. Added perk: Guests are greeted with a gratis cold PBR upon check-in, a tribute to the can-crushing dexterity of the notorious exotic dancer Blondie, who works the legendary lounge downstairs.

One More Bite
Oysters and cocktails at Kimball House | The bar program at this train depot-turned-restaurant is a two-time James Beard finalist. Thanks to partner and oyster steward Bryan Rackley, the accompanying bivalves are also celebrated. Order a platter of Murder Points from Alabama, paired with the restaurant’s namesake cocktail: a gin-based quencher with French vermouth, Cocchi Americano, and orange bitters. There’s no happier happy hour.

Burn It Off
The BeltLine’s Westside Trail | Explore this three-mile trail, where you’ll find the so-called Malt Disney of Atlanta—a handful of breweries, distilleries, and pubs, including Monday Night Brewing Garage, Wild Heaven, and ASW Distillery. Not as populated as the BeltLine’s eastern stretch, it’s still a bit of a secret—but won’t be for long.

Another Steak to Try
Porterhouse at Doe’s Eat Place, Greenville, Mississippi | Get yourself a platter-sized hunk of beef with hand-cut fries and the restaurant’s famous olive oil, garlic, and lemon tossed salad. “It’s worth gassing up the Pacer for,” says Southern Foodways Alliance Director John T. Edge. Served in a puddle of pan juices, the porterhouse is a charry beast of a steak. Wrestle one down, and you’ll see why the James Beard Foundation declared this quirky Delta joint an American Classic.

Lowcountry hash browns from Marina Variety Store

Photograph by Mac Kilduff

CHARLESTONLowcountry hash brownsMarina Variety Store

Sidling up to the bar of this local gathering spot on a Sunday morning, a woman orders a Bloody Mary. “Keep the tab open,” she calls to the bartender. “My husband is parking the boat.” Whether arriving by land or by sea, you can’t help but be charmed by this out-of-the-way, 1960s-era diner by the Ashley River, with watercolor-worthy views of the tip of the historic peninsula. Breakfast here could mean fried flounder with eggs, crab Benedict, or shrimp and grits. It could even mean a plate of alligator ’n’ grits. But Charleston Post & Courier dining critic Hanna Raskin says forget the grits altogether—go for the spuds. A pile of shredded and griddled potatoes with crispy bits is decked out with sauteed peppers and onions, tender shrimp, eggs your way, plus hollandaise. “Hash browns aren’t necessarily the breakfast starch associated with a region reared on eggs-and-rice in the morning, but Marina Variety Store puts a Lowcountry stamp on the dish by blitzing it with tender shrimp,” she says. “Although—or perhaps because—tourists never seem to find their way to Marina, it’s beloved by locals.”

Where to Stay
The Dewberry | A drab federal building from the sixties has been transformed into a modern downtown hotel with a destination spa, noteworthy restaurant (Henrietta’s), and the Living Room—a cocktail lounge that was a 2018 James Beard semifinalist.

One More Bite
Holy Diver Pizza at the Obstinate Daughter | Hop on a blue leather barstool in this stylish restaurant above a Sullivan’s Island gelateria, and let James Beard semifinalist Jacques Larson wow you with his Lowcountry-Italian fare. The Holy Diver pie is a knockout: spicy tomato sauce, Clammer Dave’s cultured clams from Caper’s Island, chorizo, roasted fennel, and aromatic basil and parsley. It’s almost worth a swim across Charleston Harbor.

Burn It Off
Sullivan’s Island
| While you’re on Sullivan’s Island, save time for a beachside stroll, taking in gorgeous homes on one side and crashing surf on the other. Prefer to work up more of a sweat? Biking and running are nice options, too bicycle rentals are available at Carolina Bike & Beach’s Isle of Palms location.

Another Breakfast to Try
Duck-confit biscuit at Kenny’s Southside Sandwiches, Chattanooga | Georgia-born chef Kenny Burnap merges his Southern roots with his fine-dining background (he cut his culinary teeth at Chattanooga’s high-end St. John’s) to create this totally original breakfast sammie: rich, unctuous duck confit stacked on a biscuit and topped with house-made strawberry jam.

Coconut cake from Highlands Bar & Grill

Photograph by Iain Bagwell

BIRMINGHAMCoconut cakeHighlands Bar & Grill

Dolester Miles grew up in Bessemer, Alabama, making Southern layer cakes with her mother and aunt using only a hand mixer. In 1982, she began her career working with Birmingham wünderchef Frank Stitt, helping him open his elegant Parisian-style restaurant, Highlands Bar & Grill. Today, Miles is one of America’s best bakers: In 2018, she won the James Beard Award for Outstanding Pastry Chef. Her famous coconut cake is actually a descendant of her mother’s German chocolate cake, minus the chocolate. For the two-layer showstopper (also available at Bottega and Chez Fonfon, both owned by Stitt), she sprinkles finely chopped pecans and everything coconut she can find into the batter—coconut extract, coconut milk, cream of coconut. She spreads a swath of cooked coconut and condensed-milk frosting between the layers, covering it all with whipped-cream icing and a heavy dusting of toasted coconut flakes. Plated with rich crème anglaise, the dessert is absolutely worth building a vacation around, especially when paired with a glass of Plantation Original Dark rum from Trinidad and Tobago. Bonus: You can bring home a whole “souvenir” cake for $83.

Where to Stay
Elyton Hotel | This ornate hotel has preserved many of its original 1909 touches, such as marble stairs, a brass letter box, and the architects’ bas-relief visages on the uppermost corners of the terracotta exterior. Rooms are bright and modern, and the rooftop bar is not to be missed.

One More Bite
Special Dog at Gus’s downtown | During the seventies, you could spot a Greek-owned hot dog stand on nearly every corner of downtown Birmingham. Today, Gus’s is the only one that remains, and its Special Dog might be the reason why. Loaded with mustard, onions, sauerkraut, ground beef, and the proprietary sweet-tangy tomato-based “Birmingham sauce,” it’s the best $2.50 lunch in town.

Burn It Off
Sloss Furnaces
| Spend a few hours roaming what was once the world’s largest manufacturer of pig iron, now a National Historic Landmark with a thirty-two-acre park. This warren of buildings features an eye-popping Industrial Revolution–era assemblage of pipes and stoves, with a free museum and metalworking workshops.

Another Dessert to Try
Persimmon pudding at Crook’s Corner, Chapel Hill | A holdover from the days of Crook’s Corner’s late, great founding chef, Bill Neal, this autumnal pudding is fragrant with spice. Its center is fluffy like soufflé, while its edges are buttery, crispy, and brown. This heritage dessert, made with locally foraged fruit and served warm with a cooling mountain of whipped cream, is the genuine article—more than worth a trip to this thirty-seven-year-old Southern icon.

This article appears in the Fall/Winter 2019 issue of Southbound .


More Information

What's the best thing about going to Grandma's for Christmas Dinner? Seeing Grandma is great, of course, but eating her home cooked food is a close second. Arnold's Restaurant in Nashville is a lot like a trip to Grandma's, which is what Rob Wilds found out when he visited Arnolds, which has been a Music City favorite for more than 35 years.

Rob Wilds has been a part of the Tennessee Crossroads family since 1993. As one of our most frequent producers, and the recipient of several journalism awards throughout his various careers, Rob finds that the best reward for his work is meeting the fascinating people and visiting the interesting places he encounters in his travels. A presence in television, radio and print reporter for more than 20 years, Rob is a teacher, writer, producer and director as well as an actor (with appearances in feature films, television shows and on stage).


Restaurants

Though Nashville may be called Music City, when it comes to Diners, Drive-Ins and Dives, the food options are right in tune. Over the show’s many seasons, Guy Fieri has visited Tennessee countless times, often stopping through Nashville to feast on Southern classics, burgers, Jamaican dishes and classic meat-and-three fare. There are many beloved restaurants in the greater Nashville, Franklin and Hendersonville areas that Guy Fieri has visited on Diners, Drive-Ins and Dives.

Tennessee is legendary for its barbecue restaurants, including whole hogs and exceptional pulled pork. Guy stopped by Martin's Bar-B-Que Joint, just outside Nashville, for pulled pork sliders that wowed him with their flavor and moistness. (The restaurant is also beloved for its fried bologna sandwiches.) Center Point Pit Barbecue, in nearby Hendersonville, is the place to go if you love ham. Owner Robert Duke smokes his pork until it is as dark as the smoker. Guy went for the holiday ham, learning that it’s a one-of-a-kind dish. Brined for four days, then smoked for six hours, it’s sugar-sprinkled and bruleed, creating a candy-like exterior that Guy declared to be ham brittle, and raved about.

Restaurants like 55 South, in Franklin, draw crowds for fabulous Southern fare, including Nashville's legendary hot chicken and a dish of char-grilled oysters that had an alluring "wood-smoke" component that earned raves from Guy.

One Tennessee must-try — or should we say three — is the meat-and-three platter. Diners choose their main, which could be chicken-fried steak, fried chicken, meatloaf, brisket, pot roast, fried catfish, chicken and dumplings or other hearty mains, then choose three sides, like macaroni and cheese, collard greens, succotash and more. One of the indisputably best places to try meat and three is Arnold’s Country Kitchen, a legendary family-run spot in Nashville. Guy stopped in and feasted on chicken and dumplings with a side of turnip greens, and quickly understood the hype.

At Athens Family Restaurant on Franklin Pike, there's a fitting Greek spin on diner classics, including soups, salads and burgers. Guy devoured the hefty bacon-lamb burger, which is seasoned with "love spice," and enjoyed a chicken turnover that was a delight for the egg-averse Guy.


Review: Arnold's Country Kitchen

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Arnold's Country Kitchen expanding to weekends to survive, thrive during the pandemic

NASHVILLE, Tenn. (WTVF) — The well-known Nashville restaurant, Arnold’s Country Kitchen, is expanding to weekends, and getting their liquor license, as they fight to stay afloat during the COVID-19 pandemic.

Owner Kahlil Arnold said they’re making some changes so that they can adapt to the new normal

"It’s been a crazy ride. We’re still worried," Arnold said. "We’re going to do Friday night, Saturday day, and Saturday night, and then the next step will probably be a brunch, and then if all else goes well, Thursday night."

Arnold said the meat and three is getting a liquor license too.

"I know how to order at a bar a jack and coke, or a whiskey soda with a lime, but as far as making drinks, I’m kind of clueless," Arnold jokingly admitted.

He said his friends will help, and the pandemic made him do it.

"I kind of held off for a lot of reasons. I mean honestly, one I have a daughter at Father Ryan I wanted to wait until she graduated, she’s a senior, so I kind of wanted to be able to watch her play soccer, I wanted to be able to kind of go check that out and two, this kind of forced our hand, before we planned on it," he said.

Hopefully, more hours will bring in more money." We got all these taxes to pay, we’re actually busy today, but it’s up and down. One day you can be 40% to 50% down, the next you can be 70% down, you don’t know what your sales are from day to day."

Arnold said more people are eating lunch at home right now since some companies are still remote due to COVID-19 concerns. That's why it's time to launch a dinner menu, and bring the restaurant a breath of new life. "I mean who wouldn’t want an Arnold cheeseburger right? I mean Arnold’s cheeseburger at night, it’s going to be great."

Governor Bill Lee announced his small business relief program at Arnold's Country Kitchen. Kahlil said he’s not sure if they will get it or not, but the deadline to certify is September 25.

As Middle Tennessee works to rebound from the impact of the Coronavirus, we want to help. Whether it's getting back to work, making ends meet during this uncertain time, or managing the pressure, we're committed to finding solution. In addition, we want to tell your stories of hope, inspiration, and creativity as Middle Tennessee starts to rebound.


Biscuits and Gravy

There’s nothing more satisfying than biting into a warm, moist biscuit, but when you top those biscuits with gravy, the flavor becomes even more intense. You can enjoy biscuits and gravy for breakfast or with your supper as long as biscuits are part of your meal, you know you’re eating in true Southern style. When in Nashville, be sure to visit Biscuit Love where you can find buttermilk biscuits that melt in your mouth they even come with different toppings like peanut butter and jelly.


Watch the video: Just A Little Bit Of Honey Jeff Arnold BOTT 1998 (June 2022).


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