"James Beard semifinalist Stephen Jones calls the cooking at his downtown restaurant “new Southern.” With roots in the Midwest, West Coast, and South, he weaves disparate influences into contemporary versions of Southern dishes. Imagine hoe cakes with cured egg yolks, Hoppin’ John with herb salad, and crispy hush puppies filled with smoked catfish. His sleek space manages to feel “big city” but also cheerful and diner-ish. The best seats are at the bar or on the small patio overlooking a narrow, tree-shaded park. For a new-fashioned Southern breakfast, check out the weekend brunch." - Nikki Buchanan, Chris Malloy