First Buffalo wings became a thing, emerging from the snowy city’s iconic Anchor Bar to arrive as a national phenomenon in the 1980s.
A decade later, Chef Shawn Ward brought his upscale take on shrimp and grits to town, turning this simple dish of po’ folks in South Carolina’s Low Country into an entree so popular that it inspired dozens of variations.
More recently, we got Nashville! Continue reading Brains! Brains! Get ‘em at Zombie’s Evansville-style Brain Bistro