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HOW TO PREPARE

Sweet Potato Purée
1. Place potatoes on sheet pan and bake for 60 minutes or until completely soft.

2. Let cool for 30 minutes and peel potatoes.

3. Place potatoes in large bowl and whisk in butter.

4. Add salt and pepper to taste.

Grits
1. Combine milk, heavy cream and water in an 8 qt pot.

2. Add 1/2 tsp salt and bring to a boil.

3. Slowly add in grits while stirring with a whisk and simmer for 30 mins or until thickened, stirring occasionally.

4. Remove from heat and stir in sweet potato purée.

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HOW TO PREPARE

1. Combine first 4 ingredients, slowly add butter and then add buttermilk, mixing just enough until dough is formed.

2. Knead dough with more flour as needed until formed. Roll dough on floured surface.

3. Book fold bleu cheese crumbles into dough 3 times.

4. Roll to ½ inch thickness, cut with biscuit cutter and bake on parchment line sheet pan for 11 minutes at 350 degrees.

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1 qt flour
1 qt sesame seeds
1/2 tsp salt
1/2 tsp white pepper

1 lb peeled deveined 16/20 shrimp
2 qt whole buttermilk
2 qt Benne sesame breading
4 qt canola oil

HOW TO PREPARE

1. Combine first four ingredients together gently and set aside.

2. Butterfly shrimp from tail to head on the backside of shrimp. Leave tail on.

3. Soak 1 lb peeled shrimp in the buttermilk for 1 hour.

4. Heat canola oil in pan to 325 degrees on stove top.

5. Take shrimp out of buttermilk and bread them in flour mixture.

6. Place shrimp in hot oil for 2-3 mins on each side. Serve hot.

Enjoy!

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“Esquire’s recognition of The Southern in this way is an affirmation of a long-held commitment to fantastic food served with Southern hospitality,” said Morales. “In the 25 years my team and I have catered film sets across the country, we’ve had the opportunity to experience and enjoy all kinds of magnificent cuisine and culinary influences that we’ve brought to The Southern.” Morales continued “It’s been a group labor of love — my two daughters, Kendall and Lauren, have helped in the development and execution of the restaurant, bringing youthful energy and spirit, and our chefs Matt Farley and Tyler Stewart have shaped a stand-out menu.”

Mariani based his final selection for this year’s list on the criteria that the food was “distinctive” and that it was a “place you’ll want to tell your friends about, take your loved ones to, use the expense account on.” Noting that Esquire rarely singles out steakhouse restaurants, as they keep to a “straightjacket menu,” Mariani writes that The Southern Steak and Oyster has “figured out how to do what many less creative venues couldn’t: make an old, well-proven concept even better and a lot more fun.” The magazine also praises the South as “having a moment, praise Jesus” spotlighting the region’s “serious cooking and timeless hospitality.”

Esquire applauded The Southern’s standout hospitality designating Kendall Morales, the restaurant’s lead hostess and manager, as Hostess of the Year. Of the honor, Kendall Morales said, “This is really exciting time for The Southern. We work hard to provide the very best in customer service and delicious food, all wrapped up in a warm, welcoming atmosphere. I’m so proud and happy to be a part of it, and I’m thrilled Esquire has honored us in this way.”

Located on the ground floor of the Pinnacle building in the burgeoning SoBro district of downtown Nashville, The Southern Steak & Oyster opened in April 2012. Open seven days a week for breakfast, lunch and dinner, as well as weekend brunch, the restaurant transports patrons “South of Somewhere” featuring time-honored dishes from all over the world with a Southern sensibility.

>> Read the full article online.

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