The more ambitious the dish, the more the chefs’ technique shines through.
Every year the culinary elite of Bon Appétit scour the United States for the best restaurants among 50 nominees. They then pick the ten best from that list. This is quite the prestigious honor and this year Southbound was among the chosen few.
Don’t let the shopping center location fool you; this isn’t a take-out joint. Southbound strikes the right note between ambitious farm-to-table restaurant and neighborhood gem. No surprise, given that chefs Lee Gregory and Joe Sparatta—the force behind some of the most popular restaurants in Richmond—are running the show. Here they’ve partnered with farmer Matt Gottwald to help them fulfill their sophisticated Southern menu, where every ingredient has a regional twang: The salt served with the bread basket is bourbon-smoked; the nachos come with green-tomato salsa and queso. It might be hard to focus on the fish and pasta when there’s a double cheeseburger with bacon-tomato jam on the menu, but be bold: The more ambitious the dish, the more the chefs’ technique shines through.
Photo by: Southbound