In most cities, when you think of the best, most authentic, local dining in town, chances are you don’t think about heading to a hotel – any hotel. But that’s exactly the kind of thinking that Executive Chef Brandon Frohne is hoping to change with his new endeavor, Mason’s, a restaurant that just opened in the Loews Vanderbilt Hotel.
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After years of hosting sustainable dinners in a shotgun house in Athens, Georgia, the team behind the The Four Coursemen is taking its show on the road with a new venture called Public Domain Dinners.
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In New Orleans, warmer weather and longer days mark the beginning of crawfish season. From March to May every year, Louisiana harvests more than 110 million pounds of the little lobsters, sending them to backyard boils and upscale plates around the nation. Crawfish (or crayfish or crawdads, depending on where you grew up) are a native to the Louisiana coast, where open water provides a perfect habitat for the crustaceans to burrow and grow.
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Roderick Bailey never expected to be a master in the art of couscous. The 36-year-old chef grew up in Memphis and spent nearly two decades traveling the country to learn about low-country, Latin and French cuisine before opening his first Nashville restaurant, The Silly Goose. But with only 800 square feet available in the restaurant’s prime location, he was limited in his options for the menu. After all, there wasn’t even space for an oven.
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A number of years ago, we first discovered Leiper’s Fork partly by accident when the wait for a table at The Loveless Cafe one Sunday afternoon was two hours long, and it was decided that the time could be better spent exploring the Natchez Trace Parkway.
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