The Best Southern Food Restaurants Outside The South

While world class chefs like Sean Brock and Hugh Acheson have long been using Southern cuisine to shine a much-needed spotlight on their hometowns, it's hard to ignore the rise of authentic Southern cooking elsewhere around the country (if not the world). Specialties you'd have to venture well below the Mason-Dixon to sample, like crispy chicken drenched in fiery hot sauce and authentic jambalaya, are no longer the hard-to-track-down treasures they once were.

So whether these joints are bringing a taste of tangy Nashville chicken to New York or Creole comfort food to San Francisco, here are five restaurants doling out the best in Southern food and hospitality — outside of the South.

The food at Juniper might be rooted in the South's culinary heritage, but within the exposed-brick walls, chef John Perkins — who's been hosting secret pop-up dinners under the pseudonym "Clandestine Chef" — is turning Southern food on its head. Pickled shrimp are paired with chanterelle mushrooms and chilled sesame noodles, while roast radishes are served over miso paste and black garlic. On Mondays, the restaurant turns into an old-school meat-and-three restaurant featuring fried chicken, which is brined in savory fish sauce and palm sugar. Wash your meal down with Juniper's homage to classic sweet tea, made with maple syrup.

No trip to Portland is complete without a visit to this string of diners with a cult following among Stumptown locals. North Carolina transplants Kevin Atchley, Walt Alexander, and Brian Snyder originally started selling their hometown favorites at farmers' markets, but eventually, word of their flaky, butter-glazed biscuits forced them to go the brick-and-mortar route to meet demand. Lines at any Pine Street location are intimidatingly long but move quickly. Though the cornmeal pancakes and hash brown skillets are not to be missed, the hearty biscuit sandwiches draw the crowds. These towering showstoppers are piled high with everything from fried chicken, apple butter, and bacon to flank steak, blue cheese, and heirloom tomatoes. 

Luella's Southern Kitchen's chef and owner Darnell Reed was inspired to craft his Southern dishes at his Lincoln Square restaurant after his great grandmother, Luella Funches. He had fond memories of Luella cooking classic Southern dishes like shrimp and grits, cornbread, and fried chicken in his childhood kitchen. Now, Darnell and his team are infusing Southern flavors into everything from smoked brisket mac and cheese to buttermilk fried chicken served with a side of collard greens. 

The Infatuation recommends ordering the buttermilk biscuits and jam because of the dish's extraordinary flavor and quality compared to the biscuits and jam you'd find in the South (or any of the biscuits in Chicago, for that matter). Other reviewers note the restaurant is humble in its interior but impeccable in its flavors. One GrubHub reviewer claims the spot is a "gift to Chicago." Plus, Luella's is BYOB, so don't forget a six-pack! 

When you hear the line "food made with love," you should think of Vivian's Soul Food in Cedar Rapids. You'll find flavorful sides including collard greens, green beans, and mac and cheese, as well as daily specials including rib tips, smothered pork chops, and jerk chicken.  Plus, Vivian's is a family-owned restaurant with a commitment to making soul food more accessible to the Cedar Rapids community. One reviewer writes, "So. Much. Flavor. And those greens, I could have did the chef's kiss with every single bite."

Little Village Magazine was equally as impressed with the decor of the restaurant as the food on the plate: "The owners' love of music is evident everywhere you look, from the floor-to-ceiling paintings of black musicians to a guitar mounted on the wall to a playlist of R&B, soul and rap songs spanning five decades — including Beyoncé, Jay-Z, James Brown, and the Temptations — soundtracking your meal." And if music is the food of love, we're playing on at Vivian's. 

HQ BBQ describes the restaurant as the "authentic Tennessee-style barbecue." You'll find classic Southern favorites like a rib sampler: A full rack of ribs covered in three separate rubs including a Memphis dry rub, HQ's signature "wet sauce," and smoked bourbon habanero. You can also sample HQ's housemade smoked sausage, pulled pork, smoked chicken, or ribs. If you're not a fan of barbecue, we would recommend trying HQ BBQ's chili made with black beans and brisket and topped with shredded cheddar. 

24/7 Wall St. named HQ BBQ the best barbecue location in Wyoming. Not only is the food fantastic, but the guests note that the staff at HQ is well-trained, welcoming, and understands "southern hospitality" well. One reviewer writes, "I've been an HQ customer since they opened. Lately, though, they've been my celebratory end of the work week stop for a great meal and a friendly face. ... The food is awesome, but the people are just as awesome."

Boston, it's the place to experience history, clam chowder, and ... barbecue? Darry's Corner Bar and Kitchen (DCBK, as it's better known) marries live entertainment with good Southern cooking. The ambiance is similar to that of an exclusive Southern jazz club while the flavors are straight out of your grandmother's kitchen. You'll find elevated flavors and spices from "Bob's Glorified Catfish," a blackened and fried catfish fillet served with Cajun remoulade and two sides. For those seeking a more popular Southern classic, check out the restaurant's chicken and waffles (including a substitution of a red velvet waffle for the traditional buttermilk batter) or cajun shrimp with crispy polenta cakes and a smooth tomato gravy. 

At DCBK, it's more than just the food. The restaurant's owner, Nia Grace, is a notable figure on the Boston restaurant scene for co-founding the Boston Black Hospitality Coalition, a group that aims to preserve the economic vitality and steadfastness of black restaurants within Boston's city limits.

Southern cooking and vegan aren't usually found in the same sentence. But, at Cadence in New York City's East Village, you're bound to find Southern favorite made free of meat, dairy, and eggs. Executive chef Shenarri Freeman is committed to uniting her Virginian roots with the ethical and sustainable mission of the Overthrow Hospitality restaurant group: a predominately plant-based group of 10 other restaurants in the United States, including Avant Garden and Rabbit.  

Cadence adds modern flair to everything from fried okra to maple "buttermilk" cornbread with sage maple syrup and seasonal jam. The smoked grits plate substitutes shrimp with fried oyster mushrooms, rosemary butter, and crispy garlic. Instead of a traditional Southern chicken and waffles, Cadence's vegan spin uses fried oyster mushrooms with lavender-maple spread, buffalo sauce, cilantro, and greens. You're guaranteed to walk away satisfied with the flavors and texture profiles of Cadence's dishes — even if you're not part of the typical a plant-craving crowd.