Ep 2. The New South

In Southern and Hungry season 2 episode 2, titled "The New South," hosts Damaris Phillips and Rutledge Wood embark on a journey to explore the changing culinary landscape of the South. As they travel from Nashville to Birmingham, the hosts speak with chefs and locals who are making a name for themselves by putting a modern twist on classic Southern dishes.

The episode kicks off in Nashville, where Damaris and Rutledge visit Little Octopus, a restaurant that blends Latin and Southern flavors to create unique dishes such as jerk pork shoulder with sweet potato puree and plantain chips. They also get a taste of hot chicken, a Nashville specialty, at Hattie B's.

Next, the hosts head to Birmingham, where they visit Pizitz Food Hall, a trendy food hall that showcases a diverse range of cuisines. They sample dishes from vendors such as Eli's Jerusalem Grill, which serves up authentic Israeli fare, and The Standard, which puts a modern spin on classic Southern dishes. At The Standard, Damaris and Rutledge try the restaurant's chicken and waffles, which features a cornbread waffle and a smoked chicken thigh.

Throughout the episode, the hosts also speak with chefs who are making waves in the Southern food scene. They visit James Beard Award-winning chef Ashley Christensen at her restaurant Poole's Diner in Raleigh, North Carolina, where they try the restaurant's famous mac and cheese. They also speak with Chef Tunde Wey, who combines Nigerian and Southern flavors at his New Orleans pop-up restaurant, and Chef Cheetie Kumar, who infuses Indian flavors into her Southern dishes at Garland in Raleigh.

Along the way, Damaris and Rutledge also explore the history behind some of the South's most beloved dishes. They visit Prince's Hot Chicken Shack in Nashville, where they learn about the origins of the city's famous hot chicken. They also speak with food historian Michael Twitty, who sheds light on the African and Native American influences on Southern cuisine.

Overall, "The New South" offers a fresh perspective on Southern cuisine and the chefs and restaurants that are pushing the culinary boundaries in the region. With a mix of classic Southern dishes and modern twists, Damaris and Rutledge showcase the rich and diverse food culture of the South.