Lunar New Year is all about bringing in good fortune, and there’s no better way to do that than with a dish that symbolizes longevity and prosperity. At Sunda New Asian, the Hong Kong Steak Lo Mein is a celebration in itself, blending bold flavors with rich tradition.
“The Hong Kong Steak Lo Mein reflects a wish for longevity, with the noodles symbolizing a long and healthy life,” shares culinary director Michael Morales. “At Sunda, we take these time-honored dishes and elevate them with premium ingredients, refined flavors, and innovative techniques that add a modern twist while honoring their traditional roots.”
Lo mein, with its long noodles, represents a long and lucky life—so don’t cut them! Paired with perfectly seared steak and a savory-sweet Hong Kong sauce, this dish is a must for ringing in the new year with flavor and tradition.
Try Sunda’s Hong Kong Steak Lo Mein at your at-home celebrations.
If there’s one dish that instantly brings back the sweetest memories of college, it’s Pam’s Famous Corn Dip. Back in my Mississippi State days, this dip was a must-have at every gathering, thanks to my sorority sister Madison’s mom, Pam. Whenever Pam came to visit, she’d show up with a giant batch of this creamy, zesty dip, and it would vanish within minutes—every single time. It was so beloved that when six of us gals loaded up and headed to Destin for spring break one year, she sent us with multiple tubs to enjoy. We thought we’d ration it, but after just one night out, we’d devoured every last bite.
Now, years later, Pam’s Corn Dip has made its way from sorority houses and spring break trips to family parties and game-day gatherings. It’s still just as crowd-pleasing and always sparks those cherished memories of laughter, friendship, and, of course, a little trouble. Whether you’re serving it for the Big Game or just want a taste of Southern comfort, the only way you can go wrong here is by not making enough.
When it comes to the South, few snacks spark as much debate—and delight—as Twinkies. Sweet, nostalgic, and undeniably indulgent, they’re a treat that’s earned its rightful place as a staple. But who says this iconic dessert can’t have a savory twist? Not pitmaster Christopher Prieto behind Knightdale, North Carolina’s Prime BBQ.
Meet Prieto’s stuffed jalapeños, lovingly nicknamed “Texas Twinkies” for their stuffed-and-wrapped resemblance to the classic snack.
Image: Tyler Sales
Loaded with smoky barbecue pork, creamy cheeses, and just the right kick of spice, these bad boys are the ultimate blend of bold Southern flavors, all wrapped in a crisp, smoky bacon hug. Serve these and you’ll be the winner no matter the outcome of the Big Game.
1poundSmoked barbecue pork or brisketCooled and finely chopped
8ouncesCream cheeseSoftend
1cupMonterey jack cheese Shredded
1tbspBarbecue rubAny
2tbspChivesFinely chopped
2Packages of bacon
3/4cupBarbecue sauceAny
Instructions
Preheat smoker or grill to 250°F using pecan or hickory wood for smoke.
In a stand mixer or using a fork, combine cream cheese, monterey jack cheese, and barbecue rub. Set aside.
Slice a “T” shape in each jalapeno removing all seeds and veins inside the pepper, leaving the stem intact. Wearing gloves, use a spoon to scoop out the veins and seeds. Arrange jalapenos on a baking tray.
Fill half of each jalapeno with cream cheese mixture. Make sure to fill each jalapeno fully.
Working with one jalapeno at a time, wrap each pepper with one full slice of bacon, starting at the stem. Secure bacon with toothpicks. Place the wrapped jalapenos on a wire rack over a baking sheet and season all sides with barbecue rub.
Place wrapped jalapenos on the preheated smoker and cooker for 45 minutes or until bacon is fully cooked.
Once the bacon is cooked, remove from smoker, and glaze with barbecue sauce. Place back into smoker for 15 minutes or until the barbecue is set.
Featured image: Kase’s Mochi Pound Cake | Kellie Walton
Pound cake is a staple in the South, originally named for having a pound of each ingredient: flour, butter, eggs, sugar. Back in the day, families guarded their pound cake recipes like crown jewels, sharing them only with a chosen few who were deemed worthy of carrying on that sweet, buttery family legacy.
But here’s the thing about pound cake: it’s basically begging to be customized thanks to its simple ingredients. It’s a blank canvas for bakers to sprinkle in a little personality—a splash of vanilla, a hint of zest, a swirl of chocolate. Or in this case, a little international flavor.
Junior preparing fish at Kase | Image: Mick Jacob
Chef Dung “Junior” Vo, behind both Noko and Kase in Nashville, put his own spin on this classic at his buzzy new omakase restaurant. While crafting the dessert menu for Kase, he wanted something that felt like the perfect sweet bite—familiar but fresh. Enter: the mochi castella pound cake. Junior started with a traditional castella recipe gifted by a friend, then gave it a glow-up, swapping ingredients left and right until he landed on something truly unique. Mochi flour took the cake (pun intended), giving it a bouncy, chewy bottom layer that’s pure mochi magic, while the top stays soft, light, and fluffy.
The best part? This mochi twist is naturally gluten-free, making it a win for everyone at the omakase table. With the recipe perfected, his creativity continued with the toppings. We have a hunch it’ll change seasonally, but it’s currently topped with a sweet fig jam
If you’re still vying for that Kase reservation, you can now bring a bite of the experience into your own kitchen in the meantime.
Preheat oven to 325F and heat the 8×8 cake pan inside.
Separate the egg yolks and egg whites into clean bowls.
Whip the egg whites until firm peaks from (roughly 8 minutes) using a hand beater on high or a stand mixer with the whisk attachment. As the egg whites becomes fluffy, slowly add the sugar in increments until completely dissolve into the egg whites. Set aside.
Melt the butter using a pan or microwave. Set aside.
Note: the order of adding ingredients is very important. In a separate bowl large enough to mix all ingredients, add the milk to the mochi flour and mix (it’ll be clumpy at first but make sure it’s mixed well). Then, add the egg yolk and whisk well together until smooth. Once the mixture is smooth, add the butter all at once and mix well.
To bring it all together, pour the egg whites into the egg yolk mixture and “fold it in” with a silicone spatula. Make sure not to whisk it, but use the folding technique so you don't deflate the egg whites. Keep folding until the batter is all even in color.
Take out the cake pan and grease it well with butter or cooking spray. Pour the whole cake batter into the pan. No need to drop the pan or shake the pan or anything.
Bake for 40 minutes at 325. Let cool and serve room temp.
Dung “Junior” Vo’s childhood and early adult life directly influenced one of his biggest career goals: open an omakase experience of his own.
He grew up in coastal Vietnam, surrounded by extended family who all worked with seafood—one sold fish, another specialized in shellfish, some were fishermen, the list goes on. From childhood on, food has been at the heart of his entire life.
Image: Mick Jacob
“One of my favorite meals was when mom would cook lemongrass chicken,” Junior shared. “She’d grill them, and we’d sit around this little charcoal fire and we’d eat it off the grill with some steamed rice. It was very simple, but it’s about the feelings, right?”
Junior’s mom passed away when he was nine years old.
“I have two older siblings, so dad would’ve been raising all three of us in a country where it wasn’t a guarantee we would be fine,” Junior said. “So we found a way to get to America.”
With family already in Atlanta, it was an obvious place to plant roots. And while life in America was certainly different, Junior (a remarkably positive, no-nonsense guy) faced the challenge head-on.
“Learning a new language was crazy,” he said. “I went to school and didn’t know anything. People would say, ‘what’s up’ and I didn’t know what to say back.”
Bone marrow at Noko | Image: Mick Jacob
But nevertheless, he persisted, and soon took up a new hobby that would ultimately shape his entire career. He’d get home from school before his family, and he’d be hungry. So he started cooking easy meals for himself in the afternoons, leaning on his more experienced aunts and uncles for advice on how to improve.
Cooking remained a hobby, but when graduation rolled around, he followed his friends to Georgia State and pursued a computer science degree.
“I hated that,” Junior laughs.
If you’ve ever been to Atlanta, you know the woes of traffic and long commutes. Junior needed extra money for gas, so he got a job at a local hibachi restaurant. There was a language barrier between the chefs and guests, and he grew frustrated when guests’ requests were laughed off or ignored.
“I wanted a better guest experience,” Junior said. “I asked the manager, ‘Can I just cook?’”
They gave him a chance at a family teppanyaki table on the weekends. The other chefs took notice, and began teaching him tips and tricks to help perfect his craft.
Junior learning hibachi | Image: Provided
“I enjoyed cooking so much,” he said. “I learned to cook for people and cater to their needs… because then I got tipped more.”
He watched a documentary called Jiro Dreams of Sushi (then on YouTube, now on Netflix), which he credits for sparking the dream of opening his own omakase experience. The hibachi restaurant had a sushi counter, so he asked his manager if he could learn sushi. He did, and eventually, he held a key to the restaurant.
Then, he got hired by Jon Murray to work at O-Ku in Atlanta. He started the same day as Wilson Brannock.
“We were orientation buddies,” Junior says. “Wilson was a server and I was a sushi chef. Here’s the kicker—Wilson and I lived and graduated in the same county. He and I had so many mutual friends, but we never knew each other.”
The story goes that Jon, Wilson, and Junior forged a friendship climbing the ranks together at O-Ku, eventually all finding themselves in Charleston. There, Wilson moved into Junior’s house, and the trio got together for backyard barbecues during the pandemic. The idea to open a restaurant together literally came to Jon in a dream, and soon enough, their sights were set on an Asian, wood-fired concept that would live in Nashville.
“We had known each other for almost a decade, but business is a whole different thing,” Junior said. “This is the hardest but best leap, because we all have faith in each other.”
Food at Noko | Image: Mick Jacob
Noko debuted in early 2023, catapulting in popularity not only because of Junior’s flawless dishes, but also for the unwavering hospitality the trio has pioneered.
“We have the same North Star: change the way hospitality is,” Junior added.
While Noko has earned a rightful spot on Nashville’s list of “bests,” the goal was never to stop there. With uproarious applause city-wide, they began teasing the opening of their second concept in 2024.
Kase x Noko | Image: Mick Jacob
Kase x Noko opened its doors in early December and has remained the toughest reservation to get in town ever since. As a 14-course, 14-seat omakase experience with Junior at the helm, the restaurant is an actual dream come true.
“Being kind costs your business nothing” – Wilson Brannock
The first time I dined at Noko, I sat at the bar directly across from the roaring flames used to prepare their assortment of wood-fired dishes. My brother Jack (my favorite foodie and perpetual +1) and I watched chef Dung ‘Junior’ Vo balance a filled-to-the-brim dining room with an effortlessness that can only be described as art. We watched him energetically prepare and plate dishes whisked away by cheerful servers, leaving an enticing aroma in their path.
Then it was our turn. We popped bites of tuna-topped crispy rice, fighting as siblings do over the last portion. We unanimously agreed the green beans were the best we’d had. We shared a life-affirming experience over a simple grilled cheese. We slurped our first bone marrow. We sat speechless enjoying a perfectly crispy yet melt-in-your-mouth Tomahawk steak.
Image: Mick Jacob
Just as we licked our fingers for our last bite, the room went dark—the dining room filled with wood smoke. The power had gone out, taking the exhaust fan with it.
An event like this has the potential for panic or uproar from customers feeling robbed of their experience. As a food writer privileged to often get the VIP treatment, I quickly switched to observation mode to see how the Noko team cares for all their guests, not just invited ones.
They quickly and calmly funneled us to their patio and informed everyone of their options: stick around for a parking lot party or opt for a special reservation for a subsequent night. To my surprise, nearly everyone stayed…all smiles. Junior brought the grill’s flaming wood outside and Jon refreshed drinks—on the house. When the power was restored soon after, everyone filed back in, chalking it up to a special experience as opposed to an annoying inconvenience.
That night sealed my status as a super fan, but was solidified in stone during their first birthday celebration a year later. On a Monday night when the restaurant is typically closed, a group of food writers and creators were invited to share a meal with the team to celebrate a groundbreaking year. But, while they kept us well-fed, they opted to bring in their charity partner to speak to the room of influential Nashvillians instead of making the evening about themselves.
This philanthropic spirit is a foundation at Noko—one percent of annual revenue is donated to Nashville Children’s Alliance, a nonprofit providing resources to children who have experienced abuse or violence.
If you’ve dined at Noko, you can likely relate to that VIP treatment. They’re known to make any visit a special one—from friendly staff serving one of the best meals you can find in Nashville to little happies in celebration of a special occasion and even phone calls from the owners to check in the day after your meal.
Southern hospitality isn’t a novel idea, but the way Jon, Wilson, and Junior put it into practice at Noko is the gold standard. For this reason, Noko Nashville is the recipient of our first-ever Southern Charm Award, which recognizes excellence in hospitality.
Here’s the story behind Nashville’s budding hospitality group.
Jon Murray | Image: Mick JacobWilson Brannock | Image: Mick JacobJunior Vo | Image: Mick Jacob
A Serendipitous Story
Jon Murray entered the restaurant industry by washing dishes at Applebee’s. A career in hospitality wasn’t on his radar—in fact, he worked in the music business for six years. But, while living in Charleston during the recession, restaurants were one of his only options for a livable wage. He started serving at O-Ku, climbing the ladder as the years went on. Eventually, he moved to Atlanta to manage that location.
Atlanta-born Wilson Brannock was a karate instructor during his teenage years, but started working in restaurants soon after high school. Just down the road, Dung “Junior” Vo had moved to an Atlanta suburb from Vietnam and was cutting his teeth at a hibachi restaurant learning all things sushi and guest experience.
One fateful day, Jon hired both Wilson and Junior to work at O-Ku. Little did he know, the ball was in motion for what would become a standard-defining team.
“During Covid, we’d go over to each other’s houses and we’d whip up dishes we all loved, and we always steered toward Asian ingredients,” Jon said. The group had all moved to Charleston at this point, and Wilson had moved into Junior’s home.
“I had a legit dream with Wilson in it… that he and I were supposed to start a company,” Jon laughs. “I’ll never forget it. I was driving to Raleigh and called Wilson like I was asking a girl out on a date. Without hesitation, he said yes. And then we bamboozled Junior into coming in.”
They set their sights on Nashville, and after a call to a broker, the ball was in motion to open their own restaurant. Inspired by backyard cooking, Noko would be a neighborhood-focused destination serving Asian-inspired, wood-fired dishes paired with excellent cocktails and high-touch service.
Redefining Southern Hospitality
So what’s their secret to gold-standard hospitality? Start by investing in the team, and the rest will follow.
“We treat them the way they want to be treated, and it goes down the line,” Junior says.
Noko offers their team members paid time off, a consistent work schedule (a rarity in restaurants), a travel stipend—going so far as to help employees plan and book travel, a daily gratitude circle, and much more.
“Our leading stance is to love our people, and then they end up loving our guests,” Jon adds. “Instead of hiring people who have these great resumes, we just hire good people. If you hire good people, good people will do good things. We owe it all to our team.”
In addition to the belief that hospitality starts with hiring, Wilson adds a parting thought for all business owners: “Being kind costs your business nothing.”
Junior likens Noko’s success to a recipe—they didn’t create the idea of an Asian, wood-fired restaurant, just like they didn’t create the idea of hospitality.
“We all lived through these things, and now we have the experience to create our own recipe,” he says. “It isn’t perfect, but we’re working on it every day, week, month.”
Image: Mick Jacob
The First Southern Charm
Receiving Modern South Magazine’s debut Southern Charm award was, unsurprisingly, met with humility.
“The three of us never chase awards; we chase change,” Jon adds. “Part of our story is making sure we change hospitality for the better—not striving to win awards or be the number one restaurant, but to be the best for our people and the best for ourselves.”
Kase | Image: Mick Jacob
The Noko team recently debuted their second restaurant right next door. Kase is a 14-course, 14-seat omakase experience led by Junior. Reservations are Nashville’s hottest commodity these days.
And rumor has it, they aren’t stopping there.
To learn more about the Southern Charms program, click here.
Though it’s widely known as “The Country Music Capital of the World,” Nashville isn’t just a hub for honky-tonking and dancing. Across town, you’ll find beautiful flora and fauna, historic sites, and plenty of rich culinary experiences for everyoneto enjoy. And we mean everyone—even those with dietary restrictions and preferences notorious for making dining out challenging.
I know these challenges all too well, but whether you eliminate certain foods from your diet due to preference or necessity, I’ve found several Nashville hot spots that still “hit the spot.” Whether you crave a sweet treat, a casual bite, or a sit-down meal, these eight eateries are experts at accommodating all diners.
Just a five-minute drive from Nashville International Airport, Sunflower Bakehouse is a delightful haven for anyone seeking an allergy-friendly treat. Offering a completely gluten-free and vegan menu with a few nut-free options as well, their goodies are just as safe to eat as they are delicious.
Sunflower Bakehouse is a one-stop shop whether you’re in the mood for a breakfast pastry or need a lunchtime sandwich. If you’re not sure what to get, we recommend their award-winning carrot cake cupcake or the focaccia bread.
One thing we can all relate to: sometimes cake is a need. Gluten Free Goose is a first come, first served bakery filled with tasty pastries like cinnamon rolls and muffins, but the team also specializes in custom cakes. Whether you’d like to pick up a little sweet treat or place an order for a delicious cake for any and all celebrations (including sitting in your bed alone with a fork), Gluten Free Goose has you covered.
The trek to a Franklin neighborhood is worth it when the reward is allergy-friendly, Caribbean-fusion dishes. Kokomo Trading Co. not only sources high-quality ingredients for their culinary creations, but also maintains a cooking process free of seed oils and other inflammatory ingredients all too common in kitchens these days.
The menu denotes whether their dishes are vegan, gluten-free, or dairy-free and also offers recommended swaps to accommodate different diets. The service here is top-notch, and the portion sizes are no joke, so bring your appetite. We recommend trying the “Turkey Kokomo” or “Timmon’s Brownie,” two divine gluten-free options. And did we mention they have daiquiri flights?!
True Food Kitchen is a laid-back eatery offering an array of fusion dishes. Whether you are in the mood for a late-night burger, a gourmet pizza with bison sausage, or a green juice to get you going, you are sure to find a mindful twist to any favorite meal here.
True Food Kitchen sets a standard for accommodating guests with food allergies and has a dedicated menu for dishes that are naturally gluten-free, dairy-free, vegan, and more. My favorite? The ancient grains bowl and the noodle bowl. Make sure you don’t skip dessert—their year-round chocolate chip cookies are a must-try.
Created by renowned chef Nick Pellegrino, Mangia is a tasting menu experience only available Friday through Sunday. Despite the prix fixe format, guests are invited to communicate with the restaurant before their reservation to discuss any allergies or restrictions they need accommodated.
Chef Pellegrino’s passion for accommodating allergies and restrictions is personal: his wife has celiac disease, so gluten is a no-go. If you are seeking a unique, upscale culinary experience, this is the place to be!
For those nights that call for pizza, opt for a classic pie at Doughbird. The menu includes a few different crust styles (including gluten-free), a list of specialty pies, and a build-your-own option to further customize based on preferences.
Doughbird also offers an assortment of fresh salads, sandwiches, and classic entrees such as steak frites and rotisserie chicken. And, of course, we can’t forget the cocktail menu which features house spins on traditional classics. We took it upon ourselves to investigate, and we can confirm the Raven and Geary margarita pairs well with the copper hat pizza.
This burger joint is well known for its use of fresh ingredients and a hip, eco-minded vibe. Their menu showcases many different takes on the classic American hamburger, going so far as to offer a vegan alternative, a pescatarian version, and a tasty bison burger.
If you’re sticking with a classic burger, Hopdoddy offers the option to upgrade to 100% grass-fed, pasture-raised beef. If you’re feeling adventurous, try the ahi tuna burger, and make sure you snag a side of their famous parmesan truffle fries before you go.
Located in The Gulch, Nashville’s sunken destination for premier shopping and eating, Sunda offers a creative, culinary spin on Asian fusion dishes. The menu features plenty of vegan, vegetarian, and gluten-free options to choose from, but our favorites are the spicy edamame, adobo fried rice, and the chicken pad thai.
If you’re looking for a drink pairing to go with your meal, Sunda’s skilled bartenders stand ready to whip up concoctions like the lychee simoy, a light and fruity botanical cocktail, or the sparkling peared sake.
Looking for more Nashville eats? We’ve got ’em here.
The South might be drenched in bourbon and steeped in sweet tea, but its culinary landscape is fast changing to embrace a new kind of craft: zero-proof drinks. From refined alcohol-free menus at fine dining destinations to curated booze-free beverage shops, this region is ripe with inventive, flavorful options for sober-curious sipping.
Here’s where to find the best mocktails across the South, broken down by city.
Image: Killjoy Nashville
Nashville: Music Meets Mocktails
Nashville isn’t just about three-level honky-tonks and whiskey, y’all. It’s also home to a flurry of restaurants and bars that elevate the game when it comes to alcohol-free options. The city’s first booze-free bottle shop, Killjoy, serves as both an expert-curated retail shop and a haven for alcohol-free enthusiasts. Find plenty of alcohol-free wines, beers, and spirits alongside adaptogenic- and hemp-infused canned beverages, kava sips, and plenty of good vibes.
Just a short drive away, Forevermore Coffee transforms on Friday and Saturday nights into Forevermore After Hours—a mocktail destination offering spirit-free smoked old fashioneds with a focus on genuine connection. In Madison, Passage Kava Lounge also cultivates an alcohol-free community, with weekly events from trivia to open mic nights providing plenty of sipping options centered around the calming beverage. Rooted in celebration, kava (made from the roots of the Piper methysticum plant) has been a cornerstone for centuries in South Pacific and Polynesian culture, used to promote relaxation, social bonding, and spiritual connection.
Charleston’s culinary scene is a shining star all its own, but several spots in the Holy City celebrate zero-proof culture in style. At Zero George, a boutique hotel and restaurant, seasonal creations (like a cucumber and elderflower tonic) complement award-winning dishes perfect for enjoying on the veranda.
For something a little more casual, Basic Kitchen offers spirit-free beverages, lattes, and wellness shots alongside honest-to-goodness simple, seasonal fare. Their grapefruit spritz, made with hibiscus syrup, lime, and an orange juice floater, feels like sippin’ on sunshine.
Sechey is Charleston’s premiere alcohol-free bottle shop, providing select elevated alternatives and premium healthy options for both the health-conscious and the sober-curious.
Image: Piper Leaf Tea Co.
Huntsville: A Rising Star in Alcohol-Free Hospitality
A major glow-up for the chain-centric Alabama town I couldn’t wait to leave, Huntsville has seen growth in many forms. For one, it’s now the largest city in the Yellowhammer State. But more importantly for this food writer: the dining scene is now booming-–and that includes a zero-proof scene that’s ready for takeoff.
Downtown Huntsville’s Phat Sammy’s is a fun underground tropical bar and restaurant, with plenty of Instagram-friendly photo ops (and that includes some stunning flamingo wallpaper in one of the restrooms–hello, bathroom selfie queens). On the caffeinated side, Piper & Leaf Artisan Tea Co. not only has an array of teas, but they also pour tea-based mocktails infused with house-made shrubs and syrups.
Nitro Tales is new in Rocket City, and it’s the perfect blend of style and substance. They’re pioneering offering craft cocktails and zero-proof drinks on tap, also serving gussied-up coffee and chair drinks day and night.
Image: Travel South
Atlanta: Sober-Curious in Style
Georgia’s capital city has embraced the sober movement with open arms, transforming into a hub for alcohol-free exploration. At the forefront: The Zero Co., the city’s first non-alcoholic bottle shop. Located in the heart of Atlanta, it boasts a curated selection of over 500 non-alcoholic beverages, including spirits, wines, beers, and mixers. The knowledgeable staff makes it easy to discover new favorites, whether you’re hosting a zero-proof gathering or just seeking options for yourself.
The Sober Social also sets a lovely scene in the spirit-free realm, with chic, Moroccan-inspired decor, fun flavors, and spiritless libations. Together, these spots are redefining Atlanta’s drinking culture, offering sophisticated, inclusive alternatives that rival traditional boozy bar offerings.
Image: TravelSouth / Visit Mississippi
Jackson: Beyond Dry January
Mississippi’s mocktail scene is growing slowly but surely, making it easier for those looking to reduce their alcohol intake just for Dry January, and for sober individuals. In Jackson, visit Bravo! Italian Restaurant & Bar in Highland Village and choose from their “Temperance Menu”, which features options with clever names, like the “Espresso No-tini” and “Unpickled” martinis built sans booze.
Sal & Mookie’s, from the same owners as Bravo!, serves alcohol-free beverages like the pomegranate torani to pair with their pizza and pasta. If you’re feelin’ fancy and craving some French flavors with a Southern accent, Eudora’s Mississippi Brasserie is new in town, and popular among food-focused travelers.
Taste your way through a handful of craft no-ABV beers from Athletic Brewing Co. while doing the hard work of choosing between black garlic-butter grilled gulf oysters, French onion soup, New Orleans-style shrimp grits, and steak frites.
Image: Travel South / Kentucky Department of Tourism
Louisville: Hangover-Free in Kentucky
Sure, plenty of people head to Kentucky to get their bourbon on, but allow me to emphasize there are TONS of alcohol-free spirits and travel-worthy zero-proof drinks coming out of the Bluegrass State. Chef Anthony Lamas adds to Louisville’s ever-growing culinary allure with his insatiable creativity on full display at Seviche. Here, try the “When Life Gives You Kiwis”—made, obviously, with kiwis plus lemon, lavender, and aqua.
Louisville’s Bar Vetti dedicates a portion of the cocktail menu to nonalcoholic drinks, with Italian-influenced spritzes and boozeless gimlet, mules, and more made with Ritual Zero Proof Gin or Bourbon. Karaoke lovers, visit NoraeBar to let your inner rockstar shine, sans alcohol.
An alcohol-free friendly restaurant in a fun hotel, Proof on Main calls the 21C Hotel in Downtown Louisville home. This place is a feast for the eyes, the palate, and my recovering liver–with spirit-free beer and beverages available. If you’re looking for a spiritless Kentucky souvenir to add to your bar cart, check out Spiritless, Ritual, or NKD, all available nationwide.
Image: Cafe Beignet
New Orleans: Louisiana’s Booze-Free Charm
As a food writer for over 15 years, New Orleans has always been on my “repeat” playlist of favorite dining destinations in the world (check out my comprehensive booze-free guide). That hasn’t changed since I ditched alcohol after a decades-long rocky relationship, as the Crescent City still has more than enough to fill my belly and my soul.
From the vibrant Dream House Lounge, where zero-proof drinks meet wellness, to iconic dining spots like Commander’s Palace and Restaurant R’evolution, New Orleans offers unbeatable sober dining experiences. Local “California sober” products like Louie Louie hemp seltzers pair perfectly with the city’s bold flavors, while staples like Dooky Chase and Willie Mae’s Scotch House serve up soulful Creole classics that don’t need booze to matter.
Dessert lovers can delight in icy treats at Hansens Sno-Bliz, Cafe Beignet, or Loretta’s Pralines. Whether you’re sippin’ on a Peach Basil Cooler or holding a baby alligator on a local swamp tour, New Orleans proves you don’t need a drop of alcohol to savor its soul.
Cheers to Dry January, sober curiosity, and shining, sans alcohol.
Sipping a glass of bubbly in the sunshine, I nibbled on frites from the walkup champagne window, reflecting on my good fortune. This delightful moment took place not in Paris, but in downtown Raleigh at French bistro, Jolie.
Jolie | Image: Jessica Crawford
This classy cafe with garden rooftop dining evokes just the spirit Chef Scott Crawford hoped to capture. After a family trip to Paris, his daughter Jolie fell for the French language, cuisine, and general joie de vivre (joy of living). In 2019, Crawford opened his French bistro to bring a taste of Paris to Raleigh, offering classics like steak frites au poivre alongside modern dishes such as white corn vichyssoise.
But Jolie isn’t the first venture by this celebrated Southern chef. A five-time James Beard Foundation semifinalist for Best Chef: Southeast, Crawford has been a creative culinary force for decades.
After leaving his innovative mark on establishments in Florida, Georgia, and South Carolina, Crawford decided to call Raleigh home.
“There was really something special about North Carolina that made us decide we wanted to stay here,” he said. “We have the diversity and great energy that you see in a large city, but it’s small enough to connect.”
Image: Crawford & Son
In 2016, Crawford opened his first restaurant, Crawford & Son, gaining immediate accolades as the best new restaurant in the area. In a nod to the importance of family, this casual neighborhood eatery is named after Crawford’s son. Crawford wows diners with honest, straightforward food, focusing on the quality of ingredients. Since it’s next to sister restaurant Jolie, you could start with charcuterie and fromage at the bistro, and then settle into Crawford & Son for grilled short ribs and apple spice cake.
Crawford’s commitment to hospitality has been evident from the start, landing him as a James Beard Award finalist for outstanding hospitality in 2024.
“When you walk in the front door you should feel like you are absolutely the most important person in the world and that you’ve just walked into the coolest party in the neighborhood,” he said.
In addition to modeling a healthy work-life balance, Crawford mentors industry professionals and advocates for the community. Whether he’s serving on the board of addiction recovery non-profit Healing Transitions or raising money for hurricane victims, Crawford rolls up his sleeves to improve the community.
With two restaurants under his belt, Crawford was on a roll. In 2024, he opened four establishments, each a stunning expression of the chef, his travels, and his family.
Image: Brodeto
Brodeto, which opened in spring 2024, is inspired by Crawford’s family travels along the Adriatic Coast of Italy and Croatia. Coal-grilled seafood, steak, and vegetables are garnished with bright herbs, guanciale crumbs, and colorful peppers. Housemade pastas get special treatment with squid ink and broccolini pesto. The namesake coastal fish stew, Brodeto, showcases the delicious simplicity of mussels, clams, and other North Carolina seafood.
At the start of summer, Crawford unveiled Sous Terre, a cocktail bar located below Jolie. French for “underground,” this intimate space focuses on classic cocktail service, with the attention to detail for which Crawford is famous. Located in the former space of the members-only Atlantic Lounge, Sous Terre honors the original bar’s key membership program. Patrons can purchase keys for lifetime access, or visit as a guest when dining at nearby Crawford & Son or Jolie.
Crawford’s Genuine | Image: Kristen Penoyer
Even if you are just passing through, you can still experience Crawford’s culinary finesse at Raleigh-Durham International Airport. Lunch on Crawford’s famous spicy chicken sandwich, or linger over a grilled pork chop with cheese grits at Crawford’s Genuine. This flagship restaurant in terminal two also offers a selection of grab-and-go items, signature cocktails, and decadent desserts.
Crawford Brothers Steakhouse, the chef’s largest and most ambitious project to date, debuted in December 2024, making it one of the hottest reservations in town. The restaurant’s name is inspired by fond memories Crawford has of special occasion steak dinners with his brother.
“One of the most exciting themes is our idea of putting everything on display to emphasize this dining experience as an elevated one, and give a glimpse into the layers of detail behind every aspect of what we do,” Crawford said.
Every vantage point envelops diners in the details, from views into the dry-aging room to the wine library on display in the dining room. A floor-to-ceiling glass curtain gives passersby a glimpse into the kitchen action. The modern, luxurious backdrop of this nostalgic steakhouse sets the stage for in-house dry-aged beef, an extensive wine program, and wrap-around craft cocktail bar.
Image: Brodeto
We don’t expect this award-winning chef to hang up his apron anytime soon. Crawford plans to keep serving up Southern hospitality, one delicious dish at a time.
“I’m just paying forward the way I’ve been treated and embraced by this city,” Crawford concluded.
For most of us, resolutions revolve around making better choices in our day-to-day lives: more time in the gym, better sleep, higher-quality food. While we all likely start the year off strong, it’s certainly not uncommon to abandon those plans within a few weeks of the new year.
We’re here to help you incorporate one habit into your routine that can make a huge difference in your health and in your wallet: meal prepping. It’s not a novel idea, but it’s one that, when done right, sets a plethora of healthy habits in motion (because when you eat good, you feel good).
Chloe Walton, a health coach helping her community implement healthier food swaps in their homes, is shedding light on some meal prepping tips and giving us a sneak-peek of one of her super simple meal prep recipes with the help of Costco (spoiler alert: no cooking required).
“Meal prepping is a super helpful tool in eliminating the guesswork and mental load each day,” Chloe shares. “By thinking ahead and planning ahead, you know you are staying on track without putting in time and effort each day. If your meal is already fixed then your mind doesn’t have time to wander when you get hungry to bad decisions that derail your diet.” Instead you have a meal ready to go as soon as the hunger strikes.”
She recommends keeping things simple: pick one new meal to try each week, and purchase dedicated containers to use for your meal preps each week.
“Start with small, attainable goals,” she adds. “Once those are seamlessly integrated into your life, add in new small goals. It’s better to find success in the small goals that grow over time than to take on an entire life overhaul that is impossible to sustain.”
A mom of two, Chloe found she was struggling to get her pre-baby body back. She began researching body recomposition and weight loss, and discovered the benefits of macro counting and weightlifting for women.
“I never dreamed I could integrate new habits into my life that I could sustain easily for years on end. I was inspired to share this with other women who struggle with understanding food & nutrition, and I wanted everyone to know that taking care of your body can be a sustainable and enjoyable experience for a lifetime.”
For more recipes or to inquire about services, follow Chloe on Instagram (@chloe_fitandwell).
