Are you a foodie who loves a great new restaurant? So do we! Today we have compiled a few of our favorite restaurants that not only serve southern food but also are run by Black Southern Belles. These restaurants should definitely be added to your travel itinerary as you visit the South and we know they won’t disappoint. Next time you are looking for a foodie adventure check out these 5 Southern Restaurants Run by Black Southern Belle Chefs!
ChefA�Mashama Bailey of The Grey
Chef Mashama Bailey is the executive chef of The Grey in Savannah, GA. Mashama most recently served under the tutelage of Gabrielle Hamilton at New York Citya��s Prune, before moving to Savannah to open The Grey. Since opening in December 2014, The Grey has earned a number of accolades, including being named one of Food & Winea��s Restaurants of The Year, one of Eatera��s 21 Best New Restaurants in America, one of USA Todaya��s Best New Restaurants in America, one of Bon AppA�tita��s 50 nominees for Best New Restaurants in America, and a semifinalist for the James Beard Foundationa��s 2015 Best New Restaurant award, thanks in large part to Mashamaa��s flavorful dishes that highlight local and seasonal ingredients.
Chef April Robinson of Butter Tapas
Aprila��s passion began when she was about nine and her mom would call her from work to start dinner. After graduating from Johnson & Wales University in Charleston, April began catering both in Charlotte and Charleston. A�April also worked as a personal chef to Carolina Panther Line Backer Thomas Davis, and has prepared other meals and cakes for other celebrities and socialite Anthony Hamilton and Fantasia. A�April developed more than 100 cupcakes recipes then opened Butter Cupcakes in 2012. In February of 2016 April opened Butter Tapas. Butter Tapas has been recognized as the No. 2 Hottest Restaurant in Charleston for July & August 2016 per eater.com, Also featured in Charleston City Paper, Thrillist.com, Post & Courier and A�Charleston Magazine. A�Butter Tapas Pop Up Brunches have become a cana��t miss event. A� April says that she believes food is enjoyed best when eating with your hands and/or with someone else feeding you.
Chef Jovan Sage of A�The Farmer & The Larder
Food Alchemist, Jovan Sage, is the resident pickler/fermentator/jam-maker/herbalist and owner at The Farmer and The Larder.A�As a little kid working in her grandfathera��s shop at the City Market, Jovan got to explore the different food stalls, food trucks and farmers stands. She got to touch, see and taste food from all over the world and from local farms. It was there that she discovered the intoxicating allure of international spices a�� curries, fenugreek, cumin, paprika, peppers, ginger & turmeric. This foundation has shaped her palate and spice cabinet. A�Jovan has spent 15 years working with local, national and international non-profit organizations and spending the last 5 years focusing on sustainability, food and agriculture — including working as a food retail consultant and Director for Slow Food USA in New York City.A�
Chef Nina Compton of CompA?re Lapin
A native of St. Lucia, Nina Compton has trained in French, Caribbean and Italian kitchens. She has worked under renowned Chef Daniel Boulud and now lives in Miami where she worked for acclaimed chef Scott Conant. A self-proclaimed “gnocchi queen,” Nina always keeps Maldon salt, good olive oil, lemon, calabrese chilies, and either pancetta or guanciale on hand. Nina strongly believes one should enjoy the moment whenever they are cooking.
Chef Carla Hall of Carla Hall’s Southern Kitchen
Carla Hall is a co-host of ABCa��s popular lifestyle series a�?The Chew,a�? seated alongside restaurateurs and a�?Iron Chef Americaa�? stars Mario Batali and Michael Symon, entertaining expert Clinton Kelly and health and wellness enthusiast Daphne Oz. Hall is best known as a competitor on Bravoa��s a�?Top Chef,a�? where she won over audiences with her fun catch phrase, a�?Hootie Hooa�? and her philosophy to always cook with love. Carlaa��s approach to cooking blends her classic French training and Southern upbringing for a twist on traditional favorites. She is committed to health and balance in everyday living.
ADDITIONS WE LOVE
Chef Andra Hall of A�A�Annie Mae’s Pantry
Taking inspiration from my grandmother, Annie Mae Norton, myA� a�? of food and my upbringing in rural Jefferson County, Florida, we serve up fresh refined soul food every day with pride. Each handcrafted dish has a history that speaks for itself.4