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Cooking is a serious business in the South

In the 1950’s many Appalachian families moved to Michigan seeking work in the auto industry. It’s a familiar story to many people with roots in the American South, and we strive to tell part of this story through our meals.

Cooking is a serious business in the South and the traditional flavor resides within the relocated sons and daughters that now call Michigan home. The Southerner hopes to keep that tradition alive for generations to come. Don’t forget to check out our “Nashville Hot” fried chicken, if you can handle the heat!

Near and far, those who provide us with our amazing ingredients do so with love and admiration for their product. We order from them for one reason – we believe they are the best. We don’t intend to keep them a secret either. Feel free to browse and use them in your dishes at home.

Anson Mills supplies our heirloom grains.

Louise Earl Butcher supplies our pork and beef.

Cherry Capital Foods supplies Michigan raised meets, vegetables and dairy.

Benton’s Country Ham supplies our country ham and smoked bacon.

Evergreen Lane Farm supplies our cheese, specifically chevre.

Great Eastern Sun supplies our barley miso and tamari.

The Brinery supplies our sauerkraut and hot sauce.

ACCOLADES

Two-time James Beard Award Semi-Finalist

Sometimes people take note of exceptional cooking. It didn’t take long for our chef, Matthew Millar, to gain some notoriety around town and nationwide. Recognition from the James Beard Foundation is something that we are extremely proud of and we are honored to have Matt in our kitchen.

Revue “Best of the West” 2016 best fried chicken

MLive #7 Best Fried Chicken

Semi-Finalist for Best Chef: Great Lakes for The James Beard Foundation in 2012 & 2013

Slow Foods Snail of Approval

The Southerner Press

The Southerner's 15 minutes

Check out what others are saying about us!

MLive’s story about our chef, Matthew Millar

Revue’s story, “A Love Letter to Appalachia”

The DFP’s story about chef Matt’s one night dinner at Mabel Grey

Promote Michigan’s story about our 2015 Morel dinner

Our mention in Bon Appetit’s story about the Grand Rapid’s food scene.

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