“Chef Paul Martin is really running the show in the open kitchen. A veteran of southern spots like Catahoula and Mamou, Martin has tapped his roots to bring in ingredients from all over the south, like mirliton (a savory squash), heirloom Anson Mills grits, spicy red pepper jelly, butter beans and boudin. Here, the food is way more than a classic meat-and-three.” Zagat
“SOUTH is barely two weeks old but already stands out as the crown jewel of their repertoire...The Bynums incorporated much of the original character while creating the welcoming and exciting atmosphere that had been lacking. They added some earthy elements -- an artful bottle tree, warm leathers, and a new layout -- splitting up the dining room to include a state-of-the-art jazz parlor and supper club seating that ensures there’s not a bad seat in the house.” Newsworks
600 N. Broad St.
Philadelphia, PA 19130
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