At Atlanta's new Empire State South, chef Hugh Acheson is recasting regional Southern dishes such as Frogmore Stew and chicken-fried pork steak with a modern eye. The chef even refreshes pimento cheese--that classic, creamy spread--by using just-roasted red peppers, homemade mayonnaise and smoked paprika. At the restaurant, he serves this "Southern pâté" as an appetizer and on grilled cheese sandwiches that boast a perfect combination of molten filling and crunchy crust. Acheson admits he can't go a week without eating one of these oozing indulgences. Make this once, and you won't be able to either.