Back down South
The Edwards come home to Southern roots
by Tricia Childress

…what is New South? Old South cuisine was hard enough to define with non-Southern food writers lumping Cajun, Low Country, and Floribbean into the same pot. Is New South just cooking healthier? Collards without the fatback? Or is a new spin on regional comfort foods?

The Edwards reinvention takes the idea of the Old South meat and three (a protein and three sides) and spins it into a New South of small plates. Sue Edwards says that while her husband has always “been doing Southern food” they wanted to offer a bigger menu with the popular smaller-plate option.
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