Take a Southern Food Tour Without Leaving Philly

Guests are invited to explore the New American South without leaving Philadelphia at Robert Bynum’s SOUTH, where Chef Paul Martin offers diners an intimate look at the cuisines and cultures that shape his popular menu. His upcoming series of Regional Southern Menus will highlight a different region on the first Wednesday of each month; in addition, Chef Martin regularly prepares seasonal additions to complement the restaurant’s dinner menu.

Some of Chef Martin’s recent seasonal dishes include:

• Crawfish-Stuffed Flounder with country potatoes, mushrooms, ramps and saffron lemon thyme sauce
• Cornbread-Crusted Trout with artichoke ravigote, Carolina rice and okra etouffee
• Duck Two Ways with vadouvan spiced breast and leg confit, Southern greens, faro verde and sunchoke
• Cheese’n’Crackers, whipped white cheddar pimento with benne wafers and “pickles from the wall,” pulled from the restaurant’s ever-changing display of house-cured pickles

Beginning in June, the Regional Southern Menus will be available every first Wednesday of the month, featuring three courses for $35 per person, with a special regional cocktail available, as well; each dish will also be offered a la carte, as additions to the dinner menu. On June 7, Chef Martin will highlight Louisiana:

• Cochon de lait tartines on Memaw’s sourdough rye with pickled collards and red wine mustard
• Stuffed Crabs with hot sauce béarnaise and fennel coleslaw
• Steak Louis a la Vermillionville, grilled filet with Louisiana crawfish, smoked mushrooms, country potatoes and brandy cream
• Beignets with Cafe du Monde Crème

In honor of the first Regional Southern Menu, Chef Martin will also serve a special one-night-only Louisiana Crawfish Boil, also just $35 per person:

• Live Crawfish will be flown in from Chef Martin’s hometown of Metairie, LA, boiled to order with Yukon gold potatoes and baby onions and served in a pot
• The meal will also include Hush Puppies, Mirliton Coleslaw, “Angry Mama” Potato Chips and Cornbread and Biscuits
• Dessert will be bags of Beignets, served with two sauces

The July 6 menu will highlight Charleston:

• Smoked Corn Soup with she-crab salad, sherry and buttermilk
• Wood-Grilled Heritage Pork with soy mustard, peaches, rice middlins and benne
• Roasted Carolina Wreckfish with peas’n’hominy, brassica slaw and sauce etouffee

The August 3 menu will highlight Alabama:

• Bourbon-Cured Trout with Alabama paddlefish caviar, horseradish, apple, buttermilk and mirliton
• Smoked Pork Ribs with red-eye glaze, Fourme d’Ambert grits and pickled onion salad
• Roasted Black Drum with sea island peas, southern greens and crawfish fricassee

About SOUTH…Owned by celebrated restaurateur Robert Bynum, SOUTH earned immediate critical acclaim when it debuted in late 2015.  Philadelphia magazine’s Jason Sheehan wrote that, “It’s a restaurant on the verge of greatness – of defining its place in the grand tradition – and I can’t wait to see what it does next.”  SOUTH also earned a place on the magazine’s updated “50 Best Restaurants” list.  In his warmly positive review, The Philadelphia Inquirer’s Craig LaBan wrote that “the Bynums have shown a new level of culinary ambition with Martin’s approach to new Southern cooking…he draws largely cliché-free inspiration from the heirloom ingredients and modern notions that are energizing Southern kitchens from New Orleans to Charleston and beyond.”  In addition to exceptional southern cooking, the restaurant is known for their live jazz performances six nights a week; no other restaurateur in Philadelphia has done more to foster the city’s food-and-music scene.