Article by:
LEIGH KUNKEL
Chef Joey Ward knows a thing or two about Southern cooking. A Georgia native himself, Ward recently opened two Atlanta restaurants simultaneously. Southern Belle and Georgia Boy were designed to complement each other; both serve Ward’s interpretation of Southern food, but Georgia Boy is a fine-dining experience, while Southern Belle is more laid-back. By pairing the two, Ward can serve a wider array of guests and also experiment more with his cooking. “Southern cooking is no longer antebellum cooking. It’s a melting pot,” he says.Read More
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