Tallahassee Magazine May/June 2025

HOLE FOODS

A DONUT FOR EVERY ZODIAC SIGN THAT’S THE SPIRIT MEET OUR LOCAL DISTILLERS

OUR VERY SUBJECTIVE GUIDE TO SOUTHERN FOOD IN TALLAHASSEE

Living in North Florida doesn’t mean sacrificing access to nationally recognized cancer care. The Tallahassee Memorial Cancer Center connects you to the compassionate care, advanced technology and expertise you deserve. Our team of highly trained specialists in Surgical Oncology, Medical Oncology and Radiation Oncology collaborate seamlessly under one roof, so you can rest easy knowing you have everything you need for your cancer journey, from diagnosis to treatment to recovery and beyond.

FEATURES

76

THE TASTES OF TALLAHASSEE

From locally loved mom-and-pops to nationally recognized chefs, we take you on a tour of Tallahassee tables that specialize in Southern delights. by

REBECCA PADGETT FRETT

82

IN GOOD SPIRITS

Northwest Florida is making a splash in the spirit world with high-quality distillers popping up and crafting unique flavors of gin, vodka, rum, bourbon, and more. by KELLEY MARCELLUS

EXPRESSION

113 ARTIST PROFILE Artist Noah Verrier’s paintings are inspired by edible arrangements.

118 MUSIC Boogie and blues at music venue The Sound Bar.

122 BOOKS Stock your shelves with these resources on Southern fare.

124 POETRY James Kimbrell’s fourth collection covers love, loss, and the beauty in between.

Around here, we always have reliable service.

Around here, we always have reliable service.

As much as we love digital banking, there is no substitute for ‘analog’ client service in banking.

Count on your Capital City Bankers to provide the solutions you need for your next milestone, no matter where you are in life. ccbg.com.

As much as we love digital banking, there is no substitute for ‘analog’ client service in banking.

Count on your Capital City Bankers to provide the solutions you need for your next milestone, no matter where you are in life. ccbg.com.

Hugh Roderick Client Experience Manager

Hugh Roderick Client Experience Manager

86 → BEST OF TALLAHASSEE

Show your favorite local businesses and service providers love by casting your votes in the 2025 Best of Tallahassee ballot

106 ↑ TECH TOUR Mays-Munroe, staple supplier of all things home and sleep, talks technology for smarter, simpler, and more sustainable options for appliances, furniture, and mattresses.

128 ↑ CALENDAR Music is most definitely in the air as theaters, concert halls, and outdoor venues brim with musical and theatrical performances.

PUBLISHER MCKENZIE BURLEIGH

EDITORIAL

EDITORIAL DIRECTOR Daphne Nikolopoulos

EXECUTIVE EDITOR Mary Murray

SENIOR EDITOR Rebecca Padgett Frett

SENIOR COPY EDITOR Melinda Lanigan

STAFF EDITOR Paige Aigret

CONTRIBUTING WRITERS Marina Brown, Pam Forrester, Rebecca Padgett Frett, Les Harrison, Kelley Marcellus, Madeline McDonald, Mary Murray, Daphne Nikolopoulos, Katy Riley, Paul Rubio, Liza Grant Smith, Amanda Karioth Thompson, Zandra Wolfgram

CREATIVE

PRODUCTION MANAGER Daniel Vitter

DESIGN DIRECTOR Jennifer Ekrut

SENIOR ART DIRECTOR Saige Roberts

STAFF ART DIRECTOR Sarah Burger

CONTRIBUTING PHOTOGRAPHERS Cedric Angeles, Dave Barfield, CapeHart

Photography, Devin Bittner, Brittany Morgan Photography, Andrew Cebulka, Pablo Gabes, Nikki Hedrick, Tim Jackson, Kyle P. Miller Photography, Max Impact Photography, Alicia Osborne, Saige Roberts, Daniel Shippey, The Workmans, Sarah Villella

SALES, MARKETING, AND EVENTS

SALES MANAGER Lori Magee Yeaton

DIRECTOR OF NEW BUSINESS DEVELOPMENT, EASTERN DIVISION Daniel Parisi

ADVERTISING DESIGN COORDINATOR Michael Kramer

SENIOR ACCOUNT EXECUTIVE Julie Dorr

ACCOUNT EXECUTIVES Darla Harrison, Erica Wilson

ACCOUNT MANAGER Renee Johnson

COMMUNICATIONS INTERN Alivia Campbell

OPERATIONS

CIRCULATION/DISTRIBUTION SPECIALIST Melinda Lanigan

PUBLISHER EMERITUS Brian Rowland

EDITORIAL

SUBSCRIPTIONS

or go online to tallahasseemagazine.com. Single copies are $5.95. Purchase at Midtown Reader at 1123 Thomasville Road or call our office.

CUSTOMER SERVICE & SUBMISSIONS Tallahassee Magazine and Palm Beach Media Group North, LLC are not responsible for unsolicited manuscripts, photography, or artwork. Editorial contributions are welcomed and encouraged but will not be returned. Tallahassee Magazine reserves the right to publish any letters to the editor. Copyright May 2025 Tallahassee Magazine, Inc. All rights reserved. Reproduction in whole or part without written permission is prohibited. Partners of Visit Tallahassee and Member, Greater Tallahassee Chamber of Commerce

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from the editor

SOUTHERN COMFORT

A taste of home, with a twist

We at Tallahassee Magazine like to eat. No, I mean really like to eat. There is not one of us who doesn’t raise a hand at a foodrelated assignment, especially when the story involves Southern food. We literally dream about a perfectly seasoned fried chicken, salivate over a shrimp po’boy done right (as evidenced by our cover), and wax lyrical about all the ways to use bacon. And don’t get me started on barbecue!

If you’re with me (you know who you are), pour yourself a Sazerac and settle in with “The Tastes of Tallahassee,” starting on page 76. In this highly subjective guide, you will find some of our favorite Southern bites around town, from soul food to elevated fare that give traditional dishes an innovative twist. You’ll recognize many restaurants, but you might just discover a couple of gems that don’t get the attention they should. Tallahassee is full of unsung mom-and-pop establishments whose comfort food tastes like a bite of home. Our editors have made it their mission to taste them all.

Ology limoncello). Get to know these creatives and, better yet, join them at their establishments for a tasting and an entertaining story or two.

One of my favorite stories this month is a fun take on donuts called “What’s Your (Donut) Sign?” Our resident foodie (and FSU alum), Mary Murray, has assembled an astrology chart’s worth of confections from Donut Kingdom, aligning the nuances of each donut with the personality quirks of each zodiac sign. For a Pisces, for example, Mary chose the Fruity Pebble Donut, presumably for our colorful (and sweet-tart) personalities. Turn to page 23, then visit Donut Kingdom to put our theory to the test. If nothing else, you’ll get to taste some pretty stellar donuts.

This issue features page after page of deliciousness, and I invite you to linger over all of it, try as much as your time and budget will allow, and find some new favorites. Our local restaurateurs, bar professionals, and makers will be glad for your support.

When we talk about food, in the same breath we talk about libations. In recent years, distillers of various spirits have popped up in Tallahassee to our great benefit. “In Good Spirits” (page 82) introduces you to some of the makers who have poured all their passion into crafting specialty spirits that include everything from corn vodka to small-batch bourbon with a few specialty sips in-between (looking at you,

In good taste,

DAPHNE NIKOLOPOULOS, EDITORIAL DIRECTOR daphne@tallahasseemagazine.com

THANK YOU

When you attend the TMH Golden Gala, you’re not simply experiencing great food and entertainment –you’re providing lifesaving care to our community! This year, Gala proceeds benefited the ECMO (Extracorporeal Membrane Oxygenation) program, an advanced life support system for people whose lungs or heart are not working properly. Thanks to you, TMH can purchase an additional ECMO machine to make this critical treatment available to more patients. Our highly skilled team of clinicians stand ready to assist whenever they’re needed, and you help make that possible. Thank you for helping us save lives.

WE ARE DEEPLY GRATEFUL!

from the publisher

AN IMMEASURABLE LIFE

Calynne Andrews Hill’s radiant spirit, boundless love, and legacy of generosity continue to inspire all who knew her

If life is measured not by the minutes you breathe but by the minutes that life takes your breath away, I would argue the lasting legacy and impact you leave behind—giving life to others— would multiply the value of a life well lived, making it immeasurable. I’m con dent that Calynne Andrews Hill lived a life that de es measurement. Her impact will linger in Tallahassee and within the people who had the pleasure of knowing her or receiving the rewards of her life’s work.

Calynne passed away on February 16, after a yearlong battle with ALS (Lou Gehrig’s Disease), but that is not what she is remembered by. Rather, she is remembered through her philanthropic contributions, good works, service, courage, sense of humor, and natural beauty inside and out.

My rst experience with Calynne was back in 2012, through her contributions as Tallahassee Magazine’s fashion and lifestyle editor, a title she shared with Terra Palmer. I was in awe of their grace, charisma, and ability to curate the most fabulous fashion trend features. I found these women not only to be absolutely stunning on the outside, but more importantly, their beauty started from within.

“She was the kind of friend everyone dreams of— ercely loyal, endlessly supportive, and full of laughter,” says Terra. “She made you feel like the most important person in the world, lifting you up, pushing you forward, and never letting you feel alone. Even in the face of ALS, she chose love, adventure, and giving back, never once asking ‘Why me?’ but instead embracing life with grace and gratitude. She was a rare light, lling every heart she touched, and though she’s gone, her love and spirit will never fade.”

Calynne always had a smile on her face and the most generous heart. Everything she did she enjoyed to the fullest. I can remember photo shoots and meetings lled with laughter. She is the type of person I envisioned myself hopefully becoming one day. She was a modernday pioneer woman who, in my opinion, lived 10 lifetimes of experiences. After she graduated from Virginia Intermont College and Appalachian State, she moved to New York City to model and continued modeling in Miami and Tallahassee. She went on to work as a restaurateur and caterer prior to getting her real estate license to launch a successful brokerage: Hill, Spooner & Elliott.

“There are not enough words to describe her; I can’t stress that enough,” says Hettie Spooner, Calynne’s friend and business partner at Hill, Spooner & Elliott.

“She was genuine, kind, thoughtful, and so positive. She was the kind of person everyone wanted to be with; we literally would ght over having time with her—just a truly magnetic person. She was of course beautiful, but really it was her spirit that was the true beauty. She had an infectious laugh that will live with me forever. But I think if you asked everyone, we would all agree that the one word that describes our time with her is grateful. She brought so much into all of our lives. She taught us to give back, forgive, pay it forward, never forget where you come from, be open-minded, and believe in yourself.” I believe one of the sweetest gifts life has to o er is to love and to be loved. That was the beautiful example of Calynne and her husband, Lou. Married for more than 30 years, they shared all of life’s adventures and experiences. Their extensive collection of art, artifacts, and oddities holds memories of their archaeological ndings—a passion Lou shared with Calynne. They donated many of these pieces to museums throughout the country, including the Smithsonian and the American Folk Art Museum.

This time of year, as we celebrate Mother’s Day, I remember Calynne as a mother to our community. May we strive to live a life as full as she did. My hope for this letter is not only to honor and thank Calynne for the inspiration and love she has shared with many, but to inspire you to start now and live each day a little more courageously. Don’t let anything hold you back from taking the next step forward to the beautiful life you want to live.

Much love and gratitude,

MCKENZIE BURLEIGH, PUBLISHER

Calynne Andrews Hill

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Kristal Beats

Endometrial Cancer

WhenKristal Beharry felt pelvic pain, she wasn’t exactly sure what it was or why it was happening, but she trusted her instincts – and it saved her life.

A busy Tallahassee attorney, Kristal could have easily ignored the pain she felt. She stayed persistent, however, visiting her gynecologist and later the Emergency Room, where scans showed something abnormal. Her world was brought to a halt when she ultimately received an endometrial cancer diagnosis after undergoing a biopsy in her 30s.

“In my life, I’m the one people turn to for support,” Kristal said. “I’m that rock for people, whether it’s legal advice or just a listening ear. When I found out I was on the receiving end of a cancer diagnosis, I was thrust into an unfamiliar and vulnerable position.”

An Uncommon Diagnosis

To say Kristal was shocked to receive a cancer diagnosis so young is an understatement. The average age of an endometrial cancer diagnosis is 60 years old. It’s uncommon for women under 45 to develop this cancer, and when they do, it is often challenging to identify.

with the compassionate care provided by TMH Physician Partners – Gynecologic Oncology away

Endometrial cancer begins as an abnormal growth of cells in the uterine lining. There’s no standard screening test, meaning it’s important to report symptoms like irregular vaginal bleeding, bleeding after menopause or pelvic pain. The cause of endometrial cancer isn’t always known, but obesity, Type 2 diabetes and family history are all risk factors.

Kristal, however, had none of these risk factors. Even when it comes to symptoms, pelvic pain is much less common than irregular vaginal bleeding, such as in between periods or after menopause.

Kristal initially felt scared and lost.

“The scariest part was not knowing what stage my cancer was or if it had spread,” Kristal said.

A Lifesaving Bond

Reeling from her diagnosis, overwhelmed and searching for answers, Kristal’s first visit with Dr. Amanda Stephens of TMH Physician Partners – Gynecologic Oncology brought a sense of comfort and hope to the unfamiliar situation she suddenly found herself navigating. Dr. Stephens explained Kristal’s likely stage I endometrial cancer diagnosis and an outline of her treatment plan.

“She listened to my story and went over everything in detail,” Kristal said. “For the first time, I felt a sense of hope.”

Dr. Stephens, who says most of her patients diagnosed with endometrial cancer are older, felt like she was treating someone very similar to herself.

“I think Kristal is the perfect example of cancer being an equal opportunity offender,” Dr. Stephens said. “Here’s a younger person who is a busy professional, focused on her career and serving others, and she was just stopped in her tracks.”

The two quickly formed a bond, and Kristal even joked that Dr. Stephens took her breath away when they first met. As Dr. Stephens was going over some of the specifics regarding surgery during one of their initial appointments, Kristal passed out in the exam room, forcing Dr. Stephens to catch her before hitting the ground.

“I said, ‘Hey, can I lay down, I think I’m going to pass out,’” Kristal recalled. “And the next thing you know, she’s catching me like some Hallmark movie and laying me down. So that was our first bonding moment.”

Cancer Doesn’t Define You

Just a month after her cancer-finding biopsy, Kristal was scheduled for surgery for a hysterectomy to remove her uterus. However, Dr. Stephens wanted to ensure that Kristal could still live her life as uninterrupted as possible. Kristal and her wife, Beth, had previously planned a trip to Las Vegas and Zion National Park that was months in the making, and Dr. Stephens encouraged Kristal to keep the trip and not reschedule.

“[Cancer] is something that’s happening to you, but it doesn’t define you,” Dr. Stephens said. “I want my patients to live their lives and do the things they enjoy. Your life doesn’t have to come to a complete halt. It’s not what you planned, and we may have to make some modifications, but I want them to have some sense of normalcy while they’re going through this.”

When it came time for Kristal’s surgery, Dr. Stephens was able to remove the cancer completely, meaning Kristal wouldn’t require any additional treatment, such as radiation therapy or chemotherapy, aside from follow-up care with TMH Physician Partners –Gynecologic Oncology.

After a brief recovery period, Kristal got back to what she would call normal, even having won a large trial.

“Just having the strength and the ability and the presence to be alive, to be standing there in that courtroom doing what I love and advocating with every ounce of my passion – that was a big welcome back for me,” Kristal said.

love welcome said.

Kristal remains incredibly thankful to still be able to do the things she loves because of what Dr. Stephens did for her.

“She took the time to explain every detail of my situation and gave me hope when I needed it the most,” Kristal said.

Kristal

“Her expertise combined with her genuine compassion was pivotal to my journey to recovery. I can say with certainty that she saved my life, and I’m also deeply grateful for her team whose care and professionalism were unparalleled.”

The Region’s Gynecologic Cancer Leader

Cancer

Tallahassee Memorial HealthCare offers comprehensive, collaborative and compassionate care for all gynecologic cancers. Our team of board-certified gynecologic oncologists and other cancer providers at the Tallahassee Memorial Cancer Center specialize in complex surgery, chemotherapy, radiation and other advanced treatments for women with gynecologic cancers and pre-cancers, including ovarian, uterine, cervical, vaginal, vulvar and fallopian tube cancers.

To learn more about Gynecologic Oncology Services at Tallahassee Memorial HealthCare, visit TMH.ORG/GYNCancer.

Gynecologic Oncology

Dr. Amanda Stephens

^AARIES: RED VELVET WITH CREAM CHEESE

March 21 to April 19

A fire sign with a reputation for being passionate and bold needs a red-hued donut to match. Red velvet is classic but with an edge, making it perfect for enthusiastic Aries.

TAURUS: SNICKERS

April 20 to May 20

Regarded as being loyal but stubborn, Taurus will find solace from hangry inclinations in a Snickers donut. It’s a treat as satisfying and decadent as this pleasure-loving earth sign.

_ `

t family-run Donut Kingdom, National Donut Day is a big deal. Each year, all three Tallahassee locations (on West Tennessee Steet, North Monroe Steet, and South Blairstone Road) give out free donuts in celebration. It’s a tradition that speaks to their focus on community, notes Hiba Khalil, whose parents, Adam and Susan, founded the kingdom in 2009. Be sure to check out Donut Kingdom’s Instagram (@donutkingdomtally) in the weeks leading up to National Donut Day to get all the details on their promotions. In the meantime, discover which Donut Kingdom sweet is right for you. (dktally.com)

GEMINI: VEGAN MARBLE

May 21 to June 21

Gemini is known for being multifaceted, curious, and playful, so they need a donut that is equally dynamic. Donut Kingdom’s vegan marble cake donut features a multicolor design (typically chocolate and vanilla frostings) that captures the duality and complexity of the twin sign.

b aCANCER: FRENCH TOAST

June 22 to July 22

Emotional and nurturing, Cancer deserves a donut that feels like a big hug. The French toast donut wraps you in warmth with its nostalgic flavor and comforting vibes.

LEO: CINNA-RING

July 23 to August 22

Attention-seeking Leo could only be matched with Donut Kingdom’s bestseller. With cream cheese frosting and a dusting of cinnamon, the CinnaRing is an impossible-to-resist treat that will leave you roaring for more.

cVIRGO: CHOCOLATE FROSTED

August 23 to September 22

The only logical choice for logical Virgo is the delicious yet modest chocolate frosted. Simple but satisfying, it’s one donut that can easily meet this earth sign’s high standards.

LIBRA: STRAWBERRY SPRINKLES

September 23 to October 23

fSAGITTARIUS: MAPLE FROSTED

November 22 to December 21

If one food personifies “charm,” it’s an adorable strawberry sprinkle donut—a heavenly match for sociable Libra. While this donut wows in aesthetics, it also delivers a balanced flavor ideal for an air sign that seeks harmony.

CAPRICORN: OLD-FASHIONED PLAIN CAKE WITH BLACK COFFEE

December 22 to January 19

Ambitious Capricorn needs a no-nonsense donut that works as hard as they do. The quintessential pairing of an old-fashioned plain cake donut with a strong black coffee (which Donut Kingdom roasts in house) is ready to get the job done.

eSCORPIO: KEY LIME FILLED

October 24 to November 21

This sleeper hit on the Donut Kingdom menu is ready to strike with a tart filling hidden within a pillowy exterior. Mysterious, intense, and full of surprises, the key lime-filled donut shares much in common with enigmatic Scorpio.

Positive, spontaneous, and perhaps a bit flighty, Sagittarius should savor a free-spirited sweet that evokes a sense of wanderlust. With its golden glow and caramelized flavor, the maple frosted donut— much like this adventurous fire sign—is always up for anything.

AQUARIUS: CINNAMON TOAST CRUNCH

January 20 to February 18

Inventive with a creative crunch, this donut is a great complement to an air sign with a knack for thinking outside of the box. Aquarius is known for being a rule breaker, and the addition of cereal on a donut should scratch that rebellious itch.

iPISCES: FRUITY PEBBLE

February 19 to March 20

A favorite among college students, the Fruity Pebble donut exemplifies the imaginative, whimsical nature of Pisces. With its kaleidoscopic colors and sweet-meets-tart pops of flavor, this donut is bound to get along swimmingly with the fish sign.

Twenty-seven years ago, Carla Reid opened Black Dog Café as a temporary plan. Now, it is a local favorite. Situated in Midtown Tallahassee overlooking Lake Ella, this bustling café boasts not only scenic views but also some truly great coffee. From seasonal lattes to house-made frittatas, Black Dog has something for everyone.

Inside, the lively hum of conversation pairs well with the scent of freshly ground espresso beans. Outside, sunlight spills through the towering oak trees, while regulars sip their favorite drinks, wrapped in the comfort of routine. This is Tallahassee’s longest-standing independent coffee house, after all.

At the café, students study under cozy lighting, and friends chat over cappuccinos on the wooden patio, their laughter carried by the breeze. The space is scattered with chessboards and has a designated toy section where kids can play while their parents enjoy a cup of coffee. All are welcome here.

At any given moment, it is likely the owner of Black Dog Café, Hannah Cummings, will be moving about the shop with a peppermint or vanilla cold brew in hand.

Previously the café’s longtime manager, Cummings officially took over as owner this past January.

Coffee’s Favorite COMMUNITY

by MADELINE MCDONALD

↑

Hannah Cummings, the new owner of Black Dog Café, says she intends to “keep the spirit of Black Dog alive.”

Even though the shop was named for Reid’s dog, Phaedrus, it really is all about the people. Black Dog fosters a strong sense of community, and Cummings is committed to keeping it this way. Reid built a space where people could connect around coffee, and that connection has become the seemingly effortless mission of Black Dog

You often hear the phrase, “It’s the people that make the place,” but in this café’s case, it is undeniably true. Baristas remember regulars’ drink orders by heart. Couples who met at the café return each year to reminisce. College students claim their favorite study spots before every exam. “You come two times, three times and you’re already a regular,” Cummings says.

Cummings first visited the café as a patron and quickly fell in love with the unique community. “I started hanging out there when I was 19, so I became a regular very quickly,” she says. “It was just a wonderful place where anybody could stop in anytime of the day and you’d know six people.”

↑ You often hear the phrase, “It’s the people that make the place,” but in this café’s case, it is undeniably true. College students claim their favorite study spots before every exam. “You come two times, three times and you’re already a regular,” Cummings says.

Cummings began working part-time as a barista while earning her degree. Even after she graduated and moved on to landscape design, Black Dog stayed close to her heart. “The whole time, I just missed making coffee,” she says. She returned to Black Dog, starting with one shift a week, and over the past 12 years, she has perfected her brewing skills.

“When the manager decided she wanted to move on, I stepped up,” Cummings says. “And when Carla [the owner] decided she was ready to move on, I was ready to take it.”

This ownership transition had been in the works for about a year before the sale, with Cummings gradually taking on more responsibility and learning the ropes from Reid.

Cummings has big plans for the cafe’s future. And by big plans, she means maintaining the Black Dog atmosphere that everyone knows and loves. “I personally would not be able to stand Black Dog not being Black Dog,” she says.

While her vision is to preserve the welcoming, inclusive energy at Black Dog, Cummings has made a few notable changes. “I see that there will be evolution for Black Dog,” she says. “Nothing is stagnant. But the idea is to keep the spirit of Black Dog alive.”

photography by DAVE BARFIELD

↑↗ Sustainability and ethical sourcing remain a priority. Since January, Black Dog has partnered with Compost Community to compost all possible materials. The café sources its eggs locally, and a local baker supplies the pastries. It has used the same responsible coffee roaster since Reid set up shop in 1997.

Before the pandemic, late nights at Black Dog meant open mic nights and poetry readings with a room full of listeners. Cummings hopes to bring these events back. She also plans to increase the café’s local charity efforts.

Sustainability and ethical sourcing remain a priority. Since January, Black Dog has partnered with Compost Community to compost all possible materials. The café sources its eggs locally, and a local baker supplies the pastries. It has used the same responsible coffee roaster since Reid set up shop in 1997.

These values are just a footnote in what makes Black Dog a local favorite. Cummings shares one of her favorite recent memories: a couple getting engaged by the lake. Cummings, the café staff, and the couple’s family all watched from inside. Of course, the happy pair stopped in for coffee afterward.

Looking for a place to unwind, meet new people, or maybe even find your soulmate? Black Dog Café cannot promise you love, but it can promise a great cup of coffee and a warm community.

Sam Franklin Lisa CanupKyle Phelps Canup Kyle

↑→ The covered porch and outdoor seating at Black Dog Café offer tranquil views of Lake Ella, with big, shady live oaks.

A Feast for the EARS

Music for Food Tallahassee feeds mind, body, and spirit

by AMANDA KARIOTH THOMPSON

As the concertmaster of the Tallahassee Symphony Orchestra, a sought-after concerto soloist, and associate professor of violin at Florida State University, Corinne Stillwell has a lot on her plate. As founder of the local Music for Food initiative, she works to ensure that others have enough on theirs.

Music for Food Tallahassee is an all-volunteer, musician-led initiative to fight hunger in our community. It’s part of a national organization founded in 2010 that now has 22 chapters in the United States, Canada, and Taiwan. More than 350 international artists have performed in Music for Food concerts worldwide.

The local volunteer performers are primarily FSU alumni, retired faculty, and faculty spouses. Currently, more than 40 artists contribute their time and talents. All of them are professional musicians who assemble in ensembles of varying sizes to give four concerts each year to eager and supportive audiences.

“Our series is based around stringed instruments, so we do a lot of stringed chamber music, meaning one performer on a part, with no conductor,” Stillwell shares. “The concerts always have a theme, and there’s always some kind of big work that anchors the program.”

The concerts are free, but attendees are asked to bring nonperishable food items and make monetary donations to benefit the FSU Food for Thought Pantry and the students who rely on it. During the 20232024 academic year, 3,239 unique students accessed pantry services, an increase of nearly 58 percent from the previous academic year.

Music for Food Tallahassee helps meet that growing need, and Stillwell notes that it offers the participating musicians a chance to give back to the community.

“We also get to engage with each other and play chamber music, so artistically, it is very fulfilling,” she says. “The musicians are willing to do this as a volunteer effort, and they’re on board for the cause.”

selected to enter The Juilliard School, where she studied violin for 15 years. Though she has taught and performed all over the world, she has chosen Tallahassee as her home, much like the other members of Music for Food Tallahassee.

“The musicians who have done their schooling here and have decided to stay here are contributing to our community in so many different ways,” Stillwell explains.

To learn more about Music for Food Tallahassee’s current season, visit the group’s Facebook page at facebook.com/musicforfoodtallahassee or email musicforfoodtally@gmail.com.

Most of the performers have come to Tallahassee because of FSU’s College of Music, Stillwell adds. At the age of 10, she was

The organization recently hit a major philanthropic milestone, having raised more than $10,000—all of which has been donated to the Food for Thought Pantry, along with an estimated 1,000 nonperishable items. As exciting as that is, Stillwell is equally excited about the current season of concerts, which is being hosted at Grace Lutheran Church on Miccosukee Road. The next two performances are scheduled for May 18 and July 27

↗

Corinne Stillwell, founder of Music for Food Tallahassee, invites you to “come out in support of music to nourish our souls and food to nourish our community.”

“I love putting these programs together, coming up with the themes and the strings-based repertoire,” Stillwell says. “Some of it is very standard, and some of it is new and interesting. A recent piece included triangle and tambourine, and I just thought it was cool. I’m looking for under-represented composers and trying to diversify what we’re presenting. That also makes it interesting for the musicians, but it’s definitely with the audience in mind. We’re not programming avantgarde stuff, but this is programming that everyone’s going to love.”

Stillwell invites all to “come out in support of music to nourish our souls and food to nourish our community. There’s connection in coming together and sharing something that can uplift us,” and feed our mind, body, and spirit. TM

“Our series is based around stringed instruments. … The concerts always have a theme, and there’s always some kind of big work that anchors the program.” —Corinne Stillwell

↑ Local chapter of Music for Food, an all-volunteer, musician-led initiative to fight hunger, at a January 2025 performance at Grace Lutheran Church. The next two performances are scheduled for May 18 and July 27. The concerts are free, but attendees are asked to bring nonperishable food items and make monetary donations to benefit the FSU Food for Thought Pantry.

Tallahassee’s CULTURAL CROSSROADS

The past, present, and unwritten future of Railroad Square

by ZANDRA WOLFGRAM

Railroad Square’s storied past is as layered as the murals that embellish its walls. Spanning nine acres, the district sits between Florida State University and Florida A&M University, with historic railroad tracks running along its edge. Originally the site of the McDonnell Lumber Company in 1941, the World War II–era industrial warehouses were repurposed in the 1960s as the Downtown Industrial Park, home to businesses like Westinghouse and local construction firms.

Nan Boynton’s takeover in the late 1970s sparked Railroad Square’s transformation into the cultural arts hub Tallahassee knows today. Though not an artist, Boynton was a passionate

Scenes from First Friday at Railroad Square, photographed earlier this year. Above: The Breezeway Market, a vibrant and colorful marketplace that was formerly the House of Plywood.

Top left: Chill Roadside Bar & Stuff.

Center left: NorthFlora Collective boutique plant nursury. Bottom left: The Other Side Vintage.

patron, offering affordable studio space that quickly attracted a diverse community. Filmmaker Victor Nunez, painters Trevor Bell and Ron Yrabedra, and sculptor Ed Love were among the first tenants, while Florida State University’s fine arts program utilized the space for students.

When artists moved in, the district soon pulsed with creativity. Visual artists repurposed warehouses into working studios. Metalworkers forged large-scale installations. Musicians and actors staged live shows. Writers and poets captivated crowds with readings. Jewelers, woodworkers, and textile artists filled shops with handcrafted goods. Street and graffiti artists infused the space with bold, colorful murals.

In 1980, Boynton launched May Fair, the district’s first cultural arts festival. The following year, she converted a former sawmill into 621 Gallery, now one of the largest contemporary art spaces in Northwest Florida. Businesses and restaurants followed, and by 2000, Railroad Square had become the anchor for First

Friday, a monthly citywide arts celebration that grew into a defining tradition.

FROM UNEXPECTED OWNERS TO MEDIA SPOTLIGHT

Boynton’s sudden passing in 2002 left her children, Lily and Adam Kaye, as the unexpected stewards of Railroad Square. At just 18 and 16 years old, they were thrust into leadership. With guidance from longtime staffers e’Layne Kelley, Ruth Wharton, and Ken Bernhard, they tightened operations and ushered in a new era.

Over time, Railroad Square expanded from an artist enclave to become a crossroads of creative commerce. At its peak, it housed 95 tenants, including galleries, vintage shops, fitness studios, and performance venues. First Friday grew into a cornerstone cultural festival, drawing thousands each month for live music, interactive art, and pop-up shops. National media outlets, including The Huffington Post, The New York Times Style Magazine, and Forbes, recognized it as a standout creative haven.

Square’s transformation into the cultural arts hub Tallahassee knows  today. ↓ Tornado damage from May 10, 2024. While some tenants were forced to close due to damage, many businesses managed to reopen within months.

Terry Galloway, founder of the Mickee Faust Club—an arts/activist community theater that called Railroad Square home for 25 years—reflected on its impact. “It was a place of freedom, where creativity could flourish without restrictions … and it gave space for artists to be artists,” she says.

THE STORM THAT CHANGED EVERYTHING

On May 10, 2024, disaster struck. A series of powerful tornadoes tore through Railroad Square, leaving devastation in their wake. Roofs were ripped away, buildings flooded, and power lines crumpled under the storm’s force.

← The Nan Boynton mural by Briteso. Nan Boynton’s takeover in the late 1970s sparked Railroad

“Keeping the heart and soul of this place alive requires vision and commitment.”

TERRY GALLOWAY, FOUNDER OF THE MICKEE FAUST CLUB

“The destruction was surreal, like something from a movie set,” recalls Lily Boynton Kaye. “Managing the disaster site, keeping the public safe, and getting businesses back up and running was the greatest professional challenge we’ve ever faced.”

Amid the chaos, the community came together. Volunteers salvaged what they could, while local contractors worked tirelessly to restore damaged buildings. While some tenants, like the Mickee Faust Club, were forced to close due to the damage, many businesses managed to reopen within months—a testament to Railroad Square’s resilience

A COMMUNITY’S BATTLE TO PRESERVE ITS IDENTITY

Though 75 shops, eateries, and galleries are open, Railroad Square’s future remains uncertain. The Kayes have placed a portion of the property for sale, sparking debate about its direction.

“There is a strong public sentiment about not wanting to see Railroad Square change,” Kaye says. “We understand this and would likely feel the same if we were not responsible for managing it. However, the reality is that Railroad Square has always been evolving.”

A creative force forged from this uncertainty is the Railroad Square Revitalization Cohort, a coalition of local arts leaders from the Council on Culture & Arts (COCA), 621 Gallery, the Mickee Faust Club, and other organizations working to keep the arts at the center of its future.

Galloway acknowledges that writing the next act for Railroad Square won’t be simple. “Keeping the heart and soul of this place alive requires vision and commitment.”`

Kathleen Spehar, executive director of COCA, emphasizes the importance of maintaining Railroad Square’s artistic roots. “We’re grateful to the CRA and the City for their support, but now the focus is on securing a partnership to purchase the property,” she says. “The goal of the cohort is to ensure it remains an art park where creativity can thrive.”

Spehar envisions a future that honors Railroad Square’s past while fortifying it for future generations. “Railroad Square must remain a hub for artists and cultural organizations while also serving as an economic and tourism engine for the city.”

Tallahassee has successfully rallied to reinvent spaces before. The Blueprint Intergovernmental Agency’s investments in Cascades Park, FAMU Way, and Railroad Square itself demonstrate a commitment to urban placemaking. Now, local advocates are pushing for “creative placekeeping”—ensuring that

existing artistic spaces are preserved, restored, and enhanced.

A CALL TO ACTION: WHAT’S NEXT FOR RAILROAD SQUARE?

Today, Railroad Square remains a vibrant weekend hot spot, but its long-term fate remains unwritten. Developers express interest, artists push for preservation, and the community watches, wondering if Tallahassee will rally to sustain this cultural landmark.

Brooklyn Croy, owner of The Other Side Vintage, has a deep history with Railroad Square. She celebrates 25 years in the business of “repurposing” and remains committed to preserving the district’s artistic legacy.

“I just hope something creative happens here—not just another student housing project or hotel,” Croy says. “I guess I like the idea of not throwing anything away and giving things new life.”

The future of Railroad Square rests with Tallahassee. Will the City preserve its artist-driven spirit, or will commerce outweigh creativity?

The next chapter is unwritten. Will you be part of the story? TM

↑ Railroad Square Revitalization Cohort, a coalition of local arts leaders from the Council on Culture & Arts (COCA), 621 Gallery, the Mickee Faust Club, and other organizations, includes Kathleen Spehar (above), Josh Johnson, Gabrielle Simpson, and Terry Galloway (top group).

panache

HIGH MARKS IN FASHION

BROWN

“All of these outfits were bought when John was mayor. They were born out of his initiative, Local Shopping Saturday, the first Saturday of each month. I would take a group of women to locally owned stores, and we would have a blast!”

The art gallery’s ambience seemed turned on “low” as polite viewers wandered by paintings along the walls. They wore mostly grays and browns, were decorous and pleasant, and very possibly a little bored. Then the door opened … and Jane Marks happened.

As if a dam had breached and a spectacularly colorful, wonderfully elegant “yacht” had just floated into the gallery, Jane Marks in a red turtleneck tunic, black cigarette pants, 4-inch red stilettos, and a dramatically tilted black-and-white Panama hat had joyously entered the room. As if a burst of fireworks had awakened the visitors, they too began to chat and laugh, using their hands and swinging their hair. This is the effect that Jane Marks of Tallahassee has on people. Is it her personality, personal style, or that the persona she presents seems to reach out to everyone she meets? Whatever it is, it is magic.

—JANE MARKS

Marks, who at 77 checks few of the stereotypical expectations of her age, says that from “8 years old, I knew I wanted to work with people.” Born to Filippino parents, a psychology professor and an academic librarian, Marks says that, like them, “I’ve always been driven to achieve.”

Today, she celebrates her fifty-sixth year as a licensed mental health counselor, providing care to youth and adults. In that role, Marks has had her own mental well-being programs, Teen Talk on WTXL and From the Heart on the Black News Channel. Now she produces Mental Health Mondays on social

photography by ALICIA OSBORNE

↗ Marks says she “shopped in my closet” for her outfits, such as this elegant off-the-shoulder ball gown by La Femme from Narcissus.

media. A mental health journal is next in the works.

Almost a household name, Marks has operated with confidence in the public eye for years. There was her role as Tallahassee’s First Lady when her husband, John Marks, was Tallahassee’s mayor from 2003 to 2014. “Yes, I got an opportunity to wear lots of lovely clothes during that time but also to engage with women and to encourage them to ‘buy local’ like I do,” Marks says.

Always with an eye as to what brings people together, Marks led groups of 100 to 150 women on Tallahassee “shopping sprees” to boutiques and specialty stores. In addition to being beneficial to local merchants, the outings gave Marks

↑→ Easy, breezy yellow floral maxi dress from Divas and Devils House of Style. “I believe that the way you present yourself to the public can have a great bearing on how you feel,” Marks says.

the opportunity to offer advice and camaraderie to the shoppers.

And just as she advises women on self-care, Marks knows to attend to herself as well. “I believe that the way you present yourself to the public can have a great bearing on how you feel,” she says.

Her bottom line is to “try something new and dress the way you

want to feel. I love skinny pants and boots, and I love high heels—but they’re only good for about two hours,” she says with a laughs.

Marks loves color, particularly the bold reds and powerful patterns that are her signature. “Maybe it’s my Filipino heritage,” she says. She recently wore a red and black off-the-shoulder gown to a Miami gala, pairing it with a red fur wrap. But when most people think of Marks, they think of something less glitzy but nonetheless dramatic—hats.

“I have lots of them,” she notes with a smile. “From Panama hats to fedoras and baseball caps … maybe 40 … or more.”

Yet the “hat” exemplifies Marks’ healthy approach to living. “During menopause, I lost about 60 percent of my hair. It’s genetic, but it wasn’t pretty. And so, I began wearing hats.” It’s a practical fashion statement that other women emulate and love.

Of course, for the “high-energy” approach to living that has busied Marks her whole life, there is a physical component—well, maybe more than one. An early devotee of the Body Electric movement, Marks began learning dance moves by watching TV. Later, she became a salsa adherent, and for the last 13 years, she has led energetic group exercise at Forest Meadows as a certified Zumba instructor.

Though a longtime admirer of women with “impeccable taste” like Jackie Kennedy and Amal Clooney, Marks nevertheless revels in doing the unexpected and breaking a few rules. “Stay healthy [and] celebrate who you are,” she says. “Fashion is just one way of doing it—living life to the fullest is even better.” TM

←↑ Hats purchased “from all over Tallahassee” exemplify Marks’ healthy approach to living. “During menopause, I lost about 60 percent of my hair. It’s genetic, but it wasn’t pretty. And so, I began wearing hats.” Red outfit by Trina Turk and black and green outfit by Joh Apparel (top) and Joseph Ribkoff (jacket), all from Narcisuss.

CONGRATULATIONS

Huggins Wealth Management Group for being named to Forbes’ 2024 & 2025 Best-in-State Wealth Management Teams

(850) 815-3090 www.hugginswealthmanagement.com 3500 Financial Plaza, Suite 202 Tallahassee, Florida 32312

At the time of the award recognition, the team was known as The Huggins Winders Group. Forbes’ Best-in-State Wealth Management Teams rankings are based on the 12-month period ending March 31 of the year prior to publication and selected by SHOOK Research, LLC from a pool of nominations as indicated in the methodology. The rankings may not be representative of any one client’s experience and are not indicative of the financial advisor’s future performance. For more information, see www.stifel.info/award-disclosures.

Stifel, Nicolaus & Company, Incorporated | Member SIPC & NYSE | www.stifel.com

Scan to visit our website:

WELCOME KYLE KILINSKI, M.D.

Dr. Kilinski, a Tallahassee native, recently joined our care team. We are proud to have provided top-quality specialty care to our community for almost 40 years. Schedule your appointment today and experience compassionate and personalized care.

Pictured left to right: JD Huggins, Associate Vice President/Investments; Linda S. Winders, retired as of 12/31/24; Stephen C. Huggins, Senior Vice President/Investments, Branch Manager; and C. Blair Huggins, Vice President/Investments

FASHION

FOOD FORWARD FINDS

From the kitchen to your closet, accessories amplify our favorite foods

by REBECCA PADGETT FRETT

➸ Saccharine and soft, this SMOOTHIE time pajama set guarantees sweet dreams. Printfresh, Cami Cropped Pants Set ($138). Encouraged to buy locally at Hearth & Soul

➸ When life gives you LEMONS, wear them as a stylish handbag. Staud, Limona Bag ($295). Encouraged to buy locally at Narcissus

➸ Espresso yourself with an adorable dangler depicting a mini ESPRESSO

MARTINI Kate Spade, Shaken And Brewed Mini Pendant ($78). katespade.com

➸ Lemon drop martinis or LEMON DROP earrings? Why not have both this summer?

Ink+Alloy, Josephine Lemon Raffia Drop Earrings ($38). Encouraged to buy locally at Hearth & Soul

➸ The slice is right! Add a pop of PIZZA pizzazz to any outfit. Kate Spade, Slice 3d Pizza Crossbody ($428). katespade.com

➸ This VEGETABLE PATCH–inspired bag is versatile enough to take from the farmers market to a farm-to-table dinner. Staud, Tommy Beaded Bag ($295). Encouraged to buy locally at Narcissus

➸ Your work friends will go BANANAS over this hand-painted fruit stapler. Nach, Porcelain Banana Stapler ($92). Encouraged to buy locally at Hearth & Soul

WHAT’S IN STORE

One-Stop Shop Hopping

A look inside the treasure trove that is Rabbit Creek Market by REBECCA PADGETT FRETT

Rabbit Creek Market, the spacious storefront that stands on Capital Circle Northeast, began as a project between owner Renee Miller and her son, who was interested in starting a business. The two began making crafts to sell at local arts festivals and markets but soon aspired to sell the products of other local artisans too. To do so, they would need a retail space all their own. At Rabbit Creek Market, they showcase wares from more than 100 other makers, craftsmen, artists, antique/ vintage vendors, and small businesses.

“Our entire business model is based on supporting other businesses,” says Miller. “Local, independent start-ups usually can’t afford the costs of a brick and mortar, staffing, marketing, and more that comes with opening. Rabbit Creek Market gives these micro businesses a professional retail presence for minimal investment.”

If you’re seeking a home refresh, vendors that sell high-end home decor, art, furniture, and antiques include A Beautiful Mix, Red Hills Mercantile, and Smart Collectibles. For handmade crafts and home decor and gifts,

Miller recommends Southern Sisters. If you’re a craftsperson yourself, Fusion Paint and Iron Orchid Designs can stock you up. Upstairs Basement has one of the largest collections of vinyl records in Tallahassee. Katbox Vintage, Louleo Vintage, The Thrifty Gypsee, and Finders Keepers delight vintage shoppers who love to rummage for a one-ofa-kind piece.

Miller believes in sipping and nibbling while shopping, so Rabbit Creek Market has two on-site options, Midtown Coffee Roasters and All Things Tea. Midtown Coffee Roasters serves freshly brewed coffee, cold brew, lattes, and pastries.

All Things Tea is a European-inspired tearoom that you can also rent for private high tea events or special occasions where your guests can browse and shop before and after your tea party. They also sell retail teas, loose-leaf tea, and tea accessories.

Typically, co-ops of this type are located in warehouses or housed at outdoor flea markets. As the largest indoor mall of its kind in the Big Bend,

Rabbit Creek Market offers a highend experience that merges a variety of businesses all in one place, allowing the shopper to come in for something specific or simply peruse at their leisure.

“We hope you feel like Alice in Wonderland when she fell down the rabbit hole and you enter a magical world of wonder that engulfs all your senses and takes you to a place where you feel like a kid again,” says Miller. TM

Rabbit Creek Market offers a high-end experience that merges a variety of businesses all in one place, allowing the shopper to come in for something specific or simply peruse at their leisure.

TRENDS

WHAT TO WEAR WHERE

Look chic while dining

by REBECCA PADGETT FRETT

↑ The Nerissa Dress by Love The Label ($425 at Narcissus) has a flattering waist and a beautifully embroidered schiffli pattern. The V-neck and button-through detail make it a timeless choice for both casual and formal occasions.

PHOTOGRAPHED AT HAYWARD HOUSE

With food being such an integral part of life, it’s no surprise that we deem meals as worthy events on our social calendars. While at home you may opt for your coziest sweats and loungewear, dining out provides the opportunity to don clothing that you might not wear just around the house or to the office. Be it your weekly date night with your partner or your monthly gathering with your gals, dining out is the ideal opportunity to showcase your style, try a new trend, or bring out that beloved little black dress that always makes you feel beautiful.

We enlisted Sarah Villella, manager and buyer of Narcissus boutique in Tallahassee, to advise readers on what to wear to brunch, a date-night dinner, and a formal dinner.

BRUNCH

In recent years, brunch has become just as much of a verb as it is a noun. Both an activity and a meal, the occasion calls for an outfit. Where brunch may be the most casual of the meals, it doesn’t mean your fashion sense should slack.

Villella notes that matching sets are having a moment. Sets are easy and breezy while still appearing put together. Villella loves the vibrant boucle set from Cinq à Sept or fringe knit set from Rails styled with comfy sandals or sneakers.

For the summer months, a sundress is a sure bet. Villella’s favorite sundress brands include Farm Rio for playful prints and Staud for classic tailored silhouettes. Depending on the restaurant, dress up with wedges or down with a stylish pair of sneakers.

DATE-NIGHT DINNER

Whether you’re heading to your goto spot or a new restaurant that’s been on your list, date night calls for a pop of pizzazz or testing a trend. Consider a flashy pair of heels, bold bag, colorful top, or statementmaking jacket from Generation Love paired with a tried-and-true pair of denim. Villella recommends Narcissus’ best-selling Mother jeans. They provide just enough give while holding their shape (ideal for a meal) and are offered in straight or flare for everyday wear.

Going somewhere with more dollar signs and star ratings? Elevate the look with a silk skirt or a wrap dress, then add a few more accessories like a statement necklace or an eye-catching clutch.

When thinking of a dinner outfit, consider where else the night could lead. If rooftop cocktails or dancing are a part of your evening, a versatile, fun outfit will have you feeling confident all night long.

PHOTOS AND STYLING BY SARAH VILLELLA / NARCISSUS

← The Denali strapless midi dress by Cinq à Sept ($495 at Narcissus) gathers into a 3D flower on the hip. It’s the perfect spring cocktail to semiformal look.

↗ This evening gown by Nicole Bakti ($558 at Narcissus) features a metallic jacquard on a mermaid silhouette with a sharp angled neckline. We love the fit and flare fit of this gown, highlighting your feminine curves.

PHOTOGRAPHED AT IL LUSSO

FORMAL DINNER

From wedding receptions to charity gala dinners, Narcissus is your go-to destination to get your gown and all of the accessories. Villella suggests a dramatic ruffled one-shoulder gown from Teri Jon because it is a beautiful silhouette on anybody and any body. Additionally, Narcissus sells the iconic floral ruffle gown Dakota Fanning wore in the popular Netflix series The Perfect Couple in every solid color or the same pink floral print. Add a pearl clutch from Lele Sadoughi and earrings from Dean Davidson to complete the look.

A formal event is the time to venture into styles you wouldn’t wear every day, such as a plunging neckline or a bold slit. You can be adventurous in other ways with a vibrant print or a full-fledged sequin ensemble.

If you’re in for an evening of Champagne toasts and steak dinners, you’ll want to look and feel your best. The Narcissus team of professionals specializes in finding the fit for you when investing in an evening gown. TM

SOUTHERN SOJOURN

O’s exterior, one of the many dining experiences that

EPICUREAN DIVINITY

A

meal and stay at The Inn at Little Washington constitutes a rite of passage for foodies

by PAUL RUBIO

Ranking travel experiences can be a challenge, especially when privileged with a job seeking out the world’s best. But after a stay at The Inn at Little Washington (a 24-key Relais & Châteaux property with an eponymous restaurant), I can confidently say that it represents the pinnacle of food travel in America.

In 1978, chef Patrick O’Connell opened The Inn at Little Washington in Washington, Virginia (current population: 84). Since then, O’Connell has developed an entire campus of restored historic buildings, including a main inn, a restaurant decorated with three Michelin stars, an 1850s Victorian house, a 1740s cottage, and Patty O’s Café & Bakery. Three themes prevail

throughout: food, theatrics, and perfection, a trifecta most palpable over a languid dinner at The Inn’s restaurant, where you’re likely to interact with “the Pope of American Cuisine” himself who won the James Beard Foundation’s lifetime achievement award in 2019.

A typical evening begins with sips in either the quirky Monkey Lounge or the stately Living Room, both conceived by London stage and set designer Joyce Evans, who also imagined The Inn’s guest rooms and suites. Then (by advance notice), enter chef O’Connell’s showpiece gilded kitchen, aka his “Cathedral.” Chanting altar boys will escort you to a baronial fireplace for a fireside chat with the “Pope” over truffle-heavy popcorn, caviar-laced bites, and fine wine.

↓ In 1978, chef Patrick O’Connell opened The Inn at Little Washington in Washington, Virginia (current population: 84). Using locally sourced ingredients, he weaves magic into every dish he creates. He won the James Beard Foundation’s lifetime achievement award in 2019 and is often referred to as “the Pope of American Cuisine.”

Next, it’s time for the main attraction. Opt for a table under moonlight in the atrium, nestled among a circus of big-top umbrellas and towering potted plants. Choose wine pairings alongside either The Gastronaut’s Menu (nonvegetarian) or The Good Earth Menu (vegetarian). Regardless of which route you take, you’ll embark upon a multicourse meal likely to go down as the best of your life.

There are five official courses, but a surfeit of amuse-bouche, bread service, and post-dessert treats renders it more like 10. Each ingredient-driven dish is thoughtfully and beautifully composed, mingling flavors familiar and new, demonstrating a mastery in classic and modern cooking techniques. An enthusiastic waitstaff delivers it all to the table with synchronicity.

While the menus are constantly evolving, highlights from a recent fall dinner included a henhouse egg of garlic custard with sunchoke puree and parmesan cream; carpaccio of bigeye tuna and swordfish with wasabi sorbet and puffed wild rice; a chartreuse of savoy cabbage and Maine lobster with caviar beurre

blanc; a pasta “rose” with local silver queen corn, chanterelles, and sungold tomatoes; and a choice of five aged cheeses from more than 15 prized varieties, courtesy of Faira, the cow-shaped cheese cart, and Cameron, the in-house cheese connoisseur (or “cheese whiz” as he’s locally known). Despite all this Michelin-worthy excess, O’Connell maintains a delightfully unstuffy ambience at his restaurant, where guests can choose to dress to the nines or not; the official dress code is “anything but wet bikinis.”

While it’s possible to visit The Inn for dinner only—Washington, D.C. is 75 minutes away, after all—the property merits a two-night getaway. The rich de-

sign of the rooms and cottages channels Americana-meets-Victorian floral fairy tale, while decadent breakfasts, picnic lunches, and afternoon tea presentations are nothing short of epic. A second night grants ample time for dinner at Patty O’s, where the chef showcases his definition of casual comfort food (think French onion soup gratinée and a Champagne-brined ham sandwich with shaved Comté cheese and whole-grain mustard on a sweet onion roll) and spins some of his greatest hits (hello, whole-roasted quail with mushroom-apple stuffing and braised fig). Plus, the extra days allow for more opportunities to work off those calories in the form of exploring the mountainous surrounds and hiking the trails of nearby Shenandoah National Park.

In short, The Inn at Little Washington is a small-town epicurean utopia, documented as my superlative dining and food travel experience in the lower 48. Whether it’s for the most memorable of meals or a weekend escape, a visit here is sure to be an incomparable feast for the senses. theinnatlittlewashington.com

← Left to right: The Inn’s front entrance; a beautifully appointed bedroom; an artfully prepared caviar course (below); the dining area in the Conservatory; the European-style bakery and pastry shop of Patty O’s Cafe & Bakery began at the site of a former gas station, now transformed into a sidewalk cafe, bar, and cozy dining room.

Patty O’s French onion soup gratinée

ROOFTOP VIBES

Come for the 360-degree views, and stay for the creative cocktails—Citrus Club, The Dewberry hotel’s rooftop lounge, offers the best of both. From the eighth floor, a gorgeous panorama of Charleston’s famous steeples and historic houses unfolds. Against that backdrop, enjoy cocktails like the Smoke Screen (an unlikely combo of Dos Hombres Mezcal, banana liqueur, and Aperol lime that somehow works) and the Tropical Itch with Four Roses Bourbon, overproof rum, dry curaçao, and passion fruit (it comes with a back scratcher!). If you want to pick at something, the loaded fries are legendary, but we recommend heading to The Living Room on the ground floor and grabbing a table outdoors, where the people-watching is as good as the food. thedewberrycharleston.com

CHEERS TO CHARLESTON

Gluttony may be a sin, but when visiting the Holy City, these four spots are reason enough to eat, drink, repeat—and atone later

by DAPHNE NIKOLOPOULOS

This Old House

Among Charleston’s fine dining restaurants, and there are many, Chez Nous stands out for its creative menus and charming aesthetic. In this humble Charleston home reimagined as a restaurant, the dining room is cozy (creaky floors and all), the menu changes daily, and the food is out of this world. Think European comfort food, the type you might discover in a village in the South of France or in Spain’s Basque region. Chef Jill Mathias cooks with the seasons and handwrites the menus, which feature two appetizers, two entrées, and two desserts. This is one dining experience that will stay with you. cheznouschs.com

BISCUIT OBSESSION

CUE THE ’CUE

There’s an unspoken rule here, and it is this: You can’t come to Charleston and not try the barbecue. The king of the barbecue scene is undoubtedly John Lewis, whose Lewis Barbecue is an altar to Texas-inflected smoky excess. Pitmaster Lewis is serious about his craft (the dude even welded his own smokers), and it shows in specialties like his USDA Prime brisket and Texas Hot Guts sausage, both of which are institutions in this town. Just ask anyone standing in the out-the-door line, waiting to get their fix. lewisbarbecue.com

Pavlov’s dogs had the bell; we have four words: Callie’s Hot Little Biscuit. Nothing is more iconic than these fluffy, buttery bites of perfection. Owner Carrie Morey has built a nationwide business (you can have these Southern beauties delivered to your door anytime), but the best way to enjoy them is at their spiritual home on King Street. What to order? The sausage, egg, and jalapeño pimento cheese biscuit is the obvious choice, but the unapologetically high-caloric Carolina grits in a biscuit bowl might just lead you to a 12-step program. calliesbiscuits.com

What inspires you?

Why

1)

BIG EASY BITES

From beignets to bold new flavors, these essential food experiences capture the soul of New Orleans

by MARY MURRAY

Quintessential Musts

The Crescent City is so strongly associated with food, that there are certain culinary experiences that, though they may read as “touristy” on the surface, are a necessary rite of passage for any first-time visitor. Some requisites: beignets at Café Du Monde; a Sazerac at Peychaud’s cocktail bar; gumbo at the late, great Leah Chase’s Dooky Chase; and po’boys at Domilise’s, Guy’s, or the like. A newer favorite that has entered the echelon is Mason Hereford’s Turkey and the Wolf, which has earned countless accolades—including being named America’s Best New Restaurant by Bon Appétit—in the decade since it opened. But eaters be warned: Get to the Wolf early, as its stoner-friendly sandwiches often sell out. turkeyandthewolf.com

LATEST AND GREATEST

When chef Ana Castro shuttered her intimate, tasting-menu restaurant, Lengua Madre, at the end of 2023, foodies wept. But it was all for the greater good, as Castro debuted Acamaya in 2024 and landed on The New York Times’ 50 best restaurants list that same year. Acamaya retains the same style and spirit of its predecessor but operates on a grander scale. Castro (a James Beard Award semifinalist for Best Chef: South, as of press time) transports diners to Mexico via both sight and taste, presenting a seafood-centric menu that reflects her heritage but honors the beauty of the bayou. acamayanola.com

NINA’S NOLA

One woman who is becoming synonymous with New Orleans cuisine— in the same vein as Emeril Lagasse, Leah Chase, and Willie Mae Seaton—is Nina Compton. A Top Chef finalist and James Beard Best Chef: South honoree, Compton operates two Nola restaurants: Bywater American Bistro (aka BABs) and Compère Lapin, which translates to “brother rabbit,” a figure in Caribbean and Creole folktales. This reference alludes to Compton’s playful marriage of the two cultures as seen in dishes such as her signature curried goat served atop sweet potato gnocchi and garnished with cashews. comperelapin.com

SAVORY STUDIES

To get the full scope of Southern cooking, head to the nearby Southern Food & Beverage Museum. Bevy up to the circa-1850s bar pulled from one of New Orleans’ oldest restaurants, peruse the Galerie d’Absinthe, or learn about the city’s rich culinary history, from red beans and rice to Popeyes and beyond. The museum also hosts cooking classes that provide a hands-on introduction to such staples as jambalaya and gumbo. southernfood.org

TALLAHASSEE’S

TALLAHASSEE’S BEST CHOICE IN ACTIVE SENIOR LIVING

CHOICE IN ACTIVE SENIOR LIVING

Enjoy an active lifestyle emphasizing wellness and lifelong learning opportunities at our Life Plan Community on 140 acres of rolling hills in Tallahassee. At Westminster Oaks, every residence is maintenance-free, so you can take a wellness class in the fitness center, savor a chef-prepared meal, or enjoy the many walking and biking paths nearby instead of keeping up with your home. You’ll love the wide variety of spacious residences available, all with great services and amenities to enhance your lifestyle, like housekeeping, scheduled transportation and 24-hour security. Best of all, you’ll find safety and security for the future with our full continuum of healthcare services, including Assisted Living, Nursing Care, Memory Care and more, should your needs change.

Enjoy an active lifestyle emphasizing wellness and lifelong learning opportunities at our Life Plan Community on 140 acres of rolling hills in Tallahassee. At Westminster Oaks, every residence is maintenance-free, so you can take a wellness class in the fitness center, savor a chef-prepared meal, or enjoy the many walking and biking paths nearby instead of keeping up with your home. You’ll love the wide variety of spacious residences available, all with great services and amenities to enhance your lifestyle, like housekeeping, scheduled transportation and 24-hour security. Best of all, you’ll find safety and security for the future with our full continuum of healthcare services, including Assisted Living, Nursing Care, Memory Care and more, should your needs change.

gastro&gusto

CONVERSATIONS at THE FILIBUSTER

photography by DAVE BARFIELD

gastro & gusto

The U.S. government definition of filibuster is: “A loosely defined term for action designed to prolong debate and delay or prevent a vote on a bill, resolution, amendment, or other debatable question.”

Adam Reiss and Ray Berry hope to promote unlimited debate and conversation at their new members-only restaurant on Jefferson Street called The Filibuster.

“One definition of filibuster is passing time in spirited conversation,” says Reiss. “The restaurant name is a deliberate play on words, and ‘spirited’ refers to the drinks offered from a full bar. But I also want this to be a venue where there’s a spirited freedom of expression in a listening and conversation club atmosphere.”

The Filibuster restaurant is nestled between City Hall and Kleman Plaza just blocks from the Florida Capitol.

photography by DAVE BARFIELD

↙ Adam Reiss hopes to spark spirited conversations among patrons at The Filibuster, which he co-operates with Ray Berry.

The venue is not only about talking and discussion but blending good food, lively music, art, and history. It’s an ambitious undertaking, but Reiss and Berry have the moxie, credentials, and hands-on experience to succeed.

The name “Reiss” will sound familiar to longtime Tallahassee residents; Adam Reiss is the nephew of Andy Reiss, who owned and operated restaurants for more than 40 years in the Capital City.

Adam Reiss grew up working in his uncle’s deli starting in the early 1980s. The restaurant later became the local institution known as Andrew’s Downtown for decades. The space was converted to the Hayward House restaurant in 2023.

As a 10-year-old attending elementary school in Miami, Reiss loved coming up to Tallahassee during spring breaks, summers, and other vacation time to work with his uncle. He started out pouring

sodas and graduated to making sandwiches by the time he was a teenager. He admits he never wanted to work on the food side as a chef but always wanted to excel in customer service.

Currently, Reiss is the owner of two other restaurants in Florida, the Briny Irish Pub in Pompano Beach and the Brick House Restaurant & Bar in Tallahassee, which he co-operates with Berry. Reiss brings his early lessons in customer service and his passion for the restaurant business to this new endeavor with Berry.

Though called a members-only club, guests can dine with current members or sign up at the entrance door for a small annual fee. The members’ dues as well as a portion of the restaurant sales contribute to The Filibuster Impact Fund, which supports charitable and educational initiatives locally and across Florida, including the FSU Foundation.

↖↑ Created by Fort Lauderdale chef Tom Maggadino, the menu is simple and specializes in Neapolitan pizza and Italian tapas.

gastro &

“At The Filibuster, I want to create an excellent customer experience with quick, efficient service,” explains Reiss. “Even a pizza will be out of the oven in just three minutes. We will use only top-quality ingredients.”

Created by Fort Lauderdale chef Tom Maggadino, the menu is simple and specializes in Neapolitan pizza and Italian tapas. In a whimsical nod to the restaurant’s proximity to the Florida Capitol, menu offerings are printed to look like mock-ups of Senate and House bills. And keeping one of his uncle’s signature twists, items on Reiss’ menu are named after lawmakers. At Andrew’s Downtown, Andy Reiss featured such offerings as the Grahamburger, named for the late governor and U.S. senator Bob Graham. Salad and sandwich names changed with administrations, using current and former governors and elected officials for inspiration. Even well-known lobbyists were honored with burger, sandwich, and salad menu item status.

The single, bright-red door with black lettering set among foliage-covered bricks at first gives a New York speakeasy vibe. Reiss understands the similarity, especially as you descend into a basement setting, but immediately reminds us this is so much more than a watering hole.

“Don’t let someone else define this location for you,” he says. “This is a listening and conversation venue with curated art and history to it. We want to encourage Florida State music students to bring live music—jazz, country, and rock and roll—to share with the community.”

The art begins in the entrance hall when you walk through the door. Working with a Tallahassee historian, Reiss has hung vintage black-and-white photos that take visitors on a trip down memory lane as they descend into the restaurant. The photos capture the Capital City’s legislative history and a surprising musical connection. In 1963, a pre-Doors fame Jim Morrison, then an 18-year-old student at FSU, got drunk and pulled a prank at Doak Campbell Stadium. He was arrested for petty larceny for stealing a policeman’s helmet and disturbing the peace. His arrest mug shot is now framed and on display among the legislative memorabilia.

Working with the local firm Barnett Fronczak Barlowe & Shuler Architects and interior designer firm Commercial Design Services of Tallahassee, Reiss and Berry have created an eclectic atmosphere with a display wall of books and legislative knick-knacks. Small tables and chairs with round stools are mixed with high-top tables and lounge settings

THE FILIBUSTER

102 W. Jefferson Street (basement under Hayward House, the old Andrew’s 228 restaurant)

The walkable downtown location and decor set the mood, offering a convenient place to meet, but Reiss wants this to feel like your favorite comfortable basement hangout. And of course, between the food and music, he hopes there will be unlimited conversation at The Filibuster. TM

TASTEMAKERS

FARMING BY PHIPPS

Organic, sustainable farming in the heart of Red Hills

by KATY RILEY

Imagine a Saturday afternoon in early May, driving with the windows down up canopied North Meridian Road. You’ve taken your daily antihistamine, so you smell the sweet spring air with reckless abandon. The scent of basil, strawberries, and tomato leaf fill the car as you approach Orchard Pond Farm.

The farm is owned by Mary and Jeff Phipps. Jeff’s family bought the land back in the 1920s, keeping it as conservation land until Mary and Jeff took over a portion and turned it into an organic garden in 2008. Part of their motivation was to expose their children (their eldest was just 6 months old when they started the garden) to healthy, locally produced food. What began as a community garden and CSA (community

↑ Mary and Jeff Phipps, owners of Orchard Pond Farm, started organic gardening in part to expose their children to healthy, locally produced food. What began as a community garden and CSA gradually evolved into a 30-acre organic farm with a commercial kitchen, apiary, and farm store.

supported agriculture) gradually evolved into a 30-acre organic farm with a commercial kitchen, apiary, and farm store.

While most have heard of organic farming, few have insight into the immense effort that goes into true sustainable, organic farming. “Farming is hard,” says Mary. “There are so many different things you have to deal with every year, so it [sustainable, organic farming] is more labor intensive. But it’s a lot better for you and better for the environment.”

Orchard Pond was able to be USDAcertified organic from its advent, as the land had never been conventionally farmed before. (Previously farmed land requires a mandatory three-year waiting period before being able to be certified organic.) In addition, their soil is minimal till. Tilling is a process that turns over and aerates the

soil to prepare it for better air and water penetration to create a suitable seedbed. Over time, however, too much tilling can lead to issues with erosion, nutrient runoff into waterways, and increased greenhouse gas emissions.

“We do a lot of composting [and] things that build the soil, like cover cropping, crop rotation—we don’t plant the same thing twice in the same area,” explains Mary. “We also try to deal with pests and bugs in organic ways, like with companion planting.” This is a practice where you plant one type of plant near another to deter pests, i.e. basil and tomatoes. Basil repels certain species of flies and aphids that like to eat tomatoes.

Orchard Pond’s flagship products include honey, pesto, and granola. Their honey comes from their own apiary

and is additionally sourced from other beekeepers nearby. “We have some beekeepers who will bring their hives here for part of the year,” Mary explains. “It’s good for pollination.” Their tupelo honey is made from bees kept on-site for part of the year but then taken to roam the white tupelo trees along the Apalachicola River while they are in bloom during April and May. All Orchard Pond honey is raw and unfiltered to maintain its various health benefits.

The pesto is nut- and dairy-free and absolutely delicious. It comes in classic basil, kale, spinach, or arugula and is made with sunflower seeds instead of the traditional pine nut. Orchard Pond also distributes olives, olive oil, fruit roll-ups, beef jerky, and chimichurri. Their high-quality olives and oil are sourced from an organic farm in Greece; however, they do have about a hundred olive trees on property and are hoping to produce their own in the next few years.

Their fruit roll-ups have only three ingredients: strawberry, kale, and honey. The mixture is blended and dehydrated overnight for a plucky and sweet snack with undetectable kale. This organic snack is toddler approved, as my daughter ate both rolls in one sitting.

If you’d like to see the farm for yourself, Orchard Pond hosts group farm tours and class field trips. The tours include a walking tour of the farm, a seasonable activity, and honey tasting. Educating people about where their food comes from is a key part of the Phipps family’s mission. Community service is another aspect and includes such initiatives as making produce bags for residents at a local senior center.

Orchard Pond also hosts yearly u-picks. These happen in late April/early May, depending on when the strawberries come in. The strawberry u-pick is priced per pound, and the wildflowers are “all you can pick” for $10.

Their label—a deer with large antlers adorned with wildflowers, an owl, quail, and rabbit—is striking. “Our logo was drawn for us by a woman in New Orleans,” says Mary. “We told her we wanted some of the flowers and animals that are found around here, and she sketched it right up.”

You can find their distinctive label and products in various restaurants, stores, and coffee shops in Tallahassee. They can also be found in many North Florida Publix locations and Whole Foods Markets throughout the state. Their farm store is open Wednesday through Friday 11 a.m. to 5 p.m. and Saturday from 9 a.m. to 4 p.m. It features their products as well as fun finds from other local producers. You can regularly find Orchard Pond produce and products at the Tallahassee Farmers Market and the Red Hills Online Market. TM

→ Orchard Pond’s pesto and other products can be found in various restaurants, stores, and coffee shops in Tallahassee.

gastro & gusto

LIBATIONS

MIX IT UP!

Hot takes on cool drinks from two experts behind the bar

by KATY RILEY

Nothing says springtime in Tallahassee quite like a refreshing cocktail under a sprawling oak tree. We asked L exy Cooley, bar manager at Charlie Park, and Raven Garden, lead bartender for Warhorse Whiskey Bar and Restaurant, about some of their favorite mixology triumphs and pitfalls, plus what drinks have them excited for this season and beyond.

Agree or disagree: The more ingredients a drink has, the less likely it is to taste good.

COOLEY: Disagree. It’s all about balance. If every element has a purpose and works together, a complex cocktail can be amazing.

GARDEN: Disagree. While using fewer, higherquality ingredients can enhance the flavor of a cocktail, the number of ingredients doesn’t necessarily determine whether a drink will taste good.

What is the biggest mistake mixologists make when composing a cocktail?

COOLEY: Overcomplicating a drink. It’s tempting to keep adding layers.

GARDEN: Over-pouring spirits. When you add too much alcohol, it can overpower the other ingredients and throw off the balance. Each component should work in harmony to create the right flavor profile.

If you could only drink one spirit for the rest of your life, what would it be and why?

COOLEY: Tequila. Whether it’s bright and zesty in a margarita or smooth and sippable on its own, tequila never disappoints.

GARDEN: Whiskey. I love it for its complex and unique flavor profiles—from rich, smoky notes to smoother, sweeter finishes. It’s incredibly versatile.

If you could go to any bar in the world and order a drink, what bar would you choose and what drink would you order?

COOLEY: I’d love to visit Paradiso in Barcelona and finally try “The Cloud.” Its flavor profile and texture seem right up my alley.

GARDEN: Cure in New Orleans. There’s something about enjoying a traditional Sazerac in an iconic New Orleans bar that feels perfect.

↑ LEXY COOLEY Bar manager at Charlie Park

Favorite food and alcohol pairing?

COOLEY: A Negroni and a charcuterie board. The bitter, herbal notes of the Negroni balance out the richness of cured meats and creamy cheeses perfectly. It’s simple, sophisticated, and never gets old.

GARDEN: An easy-drinking lager paired with fresh raw oysters just brings me back to my Florida roots. The crispness of the beer really enhances the brininess of the oysters.

Cocktail trend you’re currently loving?

COOLEY: I’m really into culinary-inspired cocktails right now. Seeing bars incorporate savory elements, fresh herbs,

and unexpected flavors into their drinks is super cool.

GARDEN: Low-ABV cocktails are great! An Amaro Spritz with white wine, soda, and citrus is a solid choice.

Cocktail trend you’re currently loathing?

COOLEY: Endless Espresso Martini variations. Some things just don’t need a remix. The classic is already great.

GARDEN: Bacon in cocktails, whether as a garnish or infused, it just doesn’t resonate with me.

Bitter, salty, sweet, sour— what flavors are you looking for in the perfect cocktail?

COOLEY: The best cocktails hit all four: a little bitter, a touch of salt to bring out the flavors, some sweetness to smooth it out, and just enough sour to keep it crisp. When it’s all balanced, you get a drink that’s refreshing and easy to keep sipping.

GARDEN: I tend to avoid overly sweet cocktails. My ideal drink strikes a balance with a touch of bitterness, sourness, saltiness, and even a hint of umami. It’s all about complexity and depth of flavor.

What is the most unusual drink request you’ve gotten?

COOLEY: Empress Gin dirty martini with blue cheese olives!

GARDEN: Someone ordered a double shot of Rumple Minze, cranberry juice, and an olive skewer garnish. It was an unusual combination, to say the least!

What newer favorite cocktail do you feel has staying power?

COOLEY: No doubt, espresso cocktails are here to stay, and with coffee culture only getting bigger, people love a drink that wakes them up.

GARDEN: The Paper Plane. It’s well-balanced and versatile. The mix of bourbon, Aperol, Amaro, and lemon juice creates something so refreshing and memorable.

Finish this sentence: Every good bartender should be able to make a good …

COOLEY: Margarita. It’s simple but reveals a bartender’s skill. It needs the right balance, technique, and precision to be perfect. If you can nail a classic margarita, you can make just about anything.

GARDEN: Margarita. Fresh lime juice, quality tequila, a perfect balance of sweetness, and a salted rim.

Is there a local Tallahassee ingredient or purveyor you particularly enjoy working with?

COOLEY: Ology Brewing is doing some really interesting things. Their lavender gin adds a unique, botanical twist to cocktails.

GARDEN: Tallahassee’s strong sense of community really shines through when working with local breweries. I love featuring a variety of locally brewed beers on draft—it adds something special to the experience and highlights the talent in our area.

What’s a cocktail that you feel embodies the spirit of Tallahassee?

COOLEY: An Old-Fashioned feels like Tallahassee in a glass. It’s classic, a little bold, but with a smooth, sweet finish just like Southern charm.

GARDEN: The Moscow Mule, especially in the spring and summer. It’s refreshing, light, and has that timeless, classic feel that pairs well with the laid-back vibe of the city.

Turn the page for some recipes to try now.

↓ RAVEN GARDEN Lead bartender for Warhorse Whiskey Bar

CHARLIE PARK

Located at 801 S. Gadsden Street. For more information, call (850) 759-4300, or visit charlieparkrooftop.com.

RAVEN GARDEN’S À LA LOUISIANE ↑

INGREDIENTS:

LEXY COOLEY’S HOT HOUSE MARG

INGREDIENTS:

➸ 2 oz. golden tomato-infused reposado tequila

➸ 1 oz. fresh lemon juice

➸ ¾ oz. hot agave syrup

➸ ¼ spray Ojo Tigre Mezcal

➸ Cherry tomato skewer and micro basil leaf for garnish

Add the tequila, lemon juice, and hot agave syrup to a shaker and mix. Fill the shaker with ice and shake vigorously until well chilled. Spray a prechilled coupe or rocks glass with the mezcal. Double strain the shaken ingredients into the glass. Garnish with cherry tomato skewer and micro basil leaf.

➸ 2 oz. Sazerac Rye

➸ ¾ oz. sweet vermouth

➸ ½ oz. Bénédictine Liqueur

➸ 3 dashes Peychaud’s Bitters

➸ Herbsaint to spritz

➸ Luxardo cherry for garnish

Add the rye, vermouth, Bénédictine, and bitters to a mixing glass and stir.

Spritz a chilled coupe with Herbsaint. Using a julep strainer, strain the liquid into the prepared coupe. Garnish with a Luxardo cherry.

WARHORSE WHISKEY BAR AND RESTAURANT

Located at 1184 Capital Circle NE D and 603 W. Gaines Street. For more information, call (850) 329-2141 (for Capital Circle location) or (850) 765-9275, or visit warhorsewhiskey.com

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FLCancer.com/LeonCounty

Tien Do, MD

Paresh Patel, MD Scott Tetreault, MD

Viralkumar Bhanderi, MD

Top Ranked Cancer Experts. The Most Advanced Treatments.

A cancer diagnosis is lifechanging. It’s important to have access to top cancer experts and the most advanced treatments available, close to home.

For more than 40 years, Florida Cancer Specialists & Research Institute (FCS) has built a national reputation for providing world-class cancer care in community settings.

From genetic screening to immunotherapies and access to the latest clinical trials, our experienced board-certified oncologists and hematologists provide the newest and most advanced treatments available for all forms of cancer and blood disorders.

Supporting patients and families through every step of the cancer journey.

At FCS, every interaction is focused on each patient’s experience and well-being to minimize disruption to daily life. Beginning with your first appointment through your last round of targeted treatment and survivorship, our dedicated team provides expert guidance and support and personalized treatment for your unique needs. We take care of the big things in cancer care, so you can focus on what matters most –living your best life.

Get to Know Tien Do, MD

Tien Do, MD

Board-certified medical oncologist and hematologist Tien Do, MD specializes in using cuttingedge molecular technology and advanced genetic testing to provide personalized care for his patients.

What inspired you to pursue your career in oncology?

I was drawn to oncology in medical school and attracted to its highly dynamic and rapidly advancing nature. This specialty allows me to provide personalized care and develop meaningful relationships with patients.

What do you value most in your relationships with patients?

Open and honest communication always play a vital role. Providing clear explanations about diagnosis, treatment options and prognosis and timely responses to questions and concerns fosters patient satisfaction and also contributes to a better clinical outcome. Truly, this specialty exists at the intersection of cutting-edge science and interpersonal relationships.

What recent developments in cancer treatment do you find most promising?

Breakthroughs in molecular biology and genomics have given physicians powerful new tools to treat cancer and blood disorders. For example: A liquid biopsy now offers a simple and non-invasive alternative to surgical biopsies. Physicians can detect genetic changes associated with cancers through a simple blood sample.

Personalized cancer treatment, also known as precision medicine, is replacing a one-size-fits-all approach. We are able to analyze a patient’s genetic profile and the specific mutations driving their cancer to select the most effective therapies, which helps improve outcomes, reduces side effects and enhances the quality of life for cancer patients.

What are the benefits for patients to receive cancer in a community oncology setting?

Cancer care provided close to home reduces travel and can ease the financial burden on patients. Community oncology also fosters personalized treatment, better compliance with therapy and improved treatment outcomes.

At our FCS Tallahassee Cancer Center, patients have their comprehensive treatment needs met close to home in a comfortable setting with an expert team they know and trust.

Tallahassee Cancer Center

2351 Phillips Rd. Tallahassee, FL 32308 (850) 877-8166

ÉTABLE 23 MAINS AND SIDES

Tastes OF THE TALLAHASSEE

HOW SOUTHERN FOOD HAS SHAPED AND SHARPENED OUR PALATES

Geographically speaking, Tallahassee is in a unique position to be influenced by the nearby locales of Georgia, Alabama, Louisiana, and the Gulf Coast. We take these neighboring flavors and infuse them into our own understandings of what Southern food is meant to be.

There’s the traditional Southernstyle meal—think collard greens and casseroles, fried chicken, and macaroni and cheese, with sweet tea to drink. It’s

the kind of meal you would find at a Baptist potluck. Barbecue is big, too, with Southern sides paired with a rack of ribs, smoked turkey, or burnt ends, all smothered in your preferred sauce of traditional red or maybe an Alabama white sauce.

Due to the nearby Apalachicola shores, Tallahassee enjoys its fair share of the Gulf Coast’s fresh seafood and trademark oysters. Keep trucking along the same coast, and you’ll reach

BY REBECCA PADGETT FRETT PHOTOGRAPHY BY THE WORKMANS

Louisiana within daylight hours; that seafood incorporates Cajun influences, with gumbos, étouffée, shrimp and grits, jambalaya, and po’boys appearing on many local menus.

From come-as-you-are mom-andpop restaurants to soul spots to elevated establishments that are reimagining Southern traditions, Tallahassee has many palate-pleasing options for a down-home meal. Turn the page to discover some highlights.

exudes Southern comfort, both in its food and environment. Whether you’re dining at a hole-in-the-wall or a food truck, the facade is often unassuming, but the food is bragworthy. You will leave full and as part of the family.

COOSH’S

Louisiana transplants Durand “Coosh” Willis and his wife, Margaret, the owners of Coosh’s, brought a taste of south Louisiana to Tallahassee in 2001. Their bayou background is felt in their Southern hospitality and such dishes as authentic crawfish étouffée, gumbo, and jambalaya.

BIRD’S APHRODISIAC OYSTER SHACK

Tallahassee’s seafood scene wouldn’t be nearly as notable without Bird’s Aphrodisiac Oyster Shack. A shack it may be but the most welcoming sort, with a reputation for serving the freshest oysters available from Apalachicola.

SOUTHERN SMOKE BBQ

SOUTHERN Soul

You can’t talk about Southern food without acknowledging and honoring its history and association with soul food. Tallahassee’s past and present are rich with the influence of Blackowned restaurants that plate you up proper.

OLEAN’S CAFÉ

Southern Smoke BBQ began as a food truck before transitioning to brick and mortar. Every day, Raymone and Tamara Tatum stoke their smokers to serve up meat and three sides: smoked wings, pulled pork, and ribs alongside your choice of slaw, baked beans, collards, potato salad, fried okra, and hot honey cornbread. The Rattler and The Seminole are signature meals named in honor of the nearby universities.

TALLY MAC SHACK

Another former food truck, Tally Mac Shack experienced enough success and garnered enough of a following to warrant permanency. It takes the Southern staple mac and cheese and piles it high with toppings such as peachwood-smoked pulled pork and buffalo chicken.

From a young age, Olean McCaskill, owner of Olean’s Café, knew she wanted to open a restaurant in Tallahassee. Since 1997, Olean’s has been a comfort and a staple to generations of Tallahasseans. The food is served cafeteria-style, with McCaskill packing plates with her secret-recipe fried chicken, black-eyed peas, greens, and corn muffins. Your heart will be as full as your belly, as the restaurant’s walls are adorned with Bible scriptures and local memorabilia.

TALLY MAC SHACK SNORTIN’ NORTON

EARLEY’S KITCHEN

In April 2024, southside staple Earley’s Kitchen enjoyed a much-deserved renovation, introducing a new design but keeping its tried-and-true recipes. Now in its forty-fifth year, this Blackowned business serves breakfast, lunch, and dinner, cafeteria-style. The menu might include oxtails, liver and onions, smothered pork chops, fried chicken (rumored to be the best in town), sweet potato soufflé, collards, and alwaysfrom-scratch desserts.

MA’S DINER

Love for mamas is strong. In 2019, Michael Robinson and Adam Kent envisioned a place that served food just like their moms make. They opened Ma’s Diner, an old-school booth-andcounter spot that began by solely serving breakfast and lunch, but as of March 2025, now dabbles in dinner. Breakfast is sure to satisfy with chicken and waffles, home fries, and grits, but

the night menu is worth sampling, too; opt for the signature Southern-style meatloaf and pork chops slathered in jalapeño bacon jam.

EARLEY’S KITCHEN

CAFETERIASTYLE FRIED CHICKEN WITH SIDES

JOELLEN’S

Another notable female-influenced, Black-owned business is JoEllen’s. Owners Joe and Teresa Nix named the restaurant in honor of Joe’s mother, who passed away in 2014. Located in Kleman Plaza, the restaurant features a menu dotted with clever names such as PEP Talk (pork chop, eggs, and potatoes) and the Morning After Burger. Here, fried catfish and shrimp and grits are staples for breakfast. For dinner, the We Belong Together Pasta is a creative take on fettuccini alfredo with shrimp, andouille sausage, chicken, and collard greens. Be sure to start with the fried green tomatoes or fried deviled eggs.

JOELLEN’S FRIED DEVILED EGGS

TABLE 23

LUCKY GOAT COFFEECRUSTED RIB EYE

SOUTHERN

Elevated

It’s no secret the South is steeped in tradition, as is its cooking. Yet, there are a handful of restaurants rethinking classic dishes with contemporary twists.

TABLE 23

With its signature Southern-style wraparound porch, Table 23 exudes Southern hospitality. Southerners themselves, owners Joe and Mandy Lemons welcome guests to their tables and keep comfort at the forefront while mixing up the menu with dishes such as pecan-crusted okra, pimento cheese guac, boiled peanuts, smoked gouda grits, sweet tea–brined pork chops, a Reuben with pickled collard greens, bourbonthyme creamed corn grouper, and Lucky Goat coffee-crusted rib eye.

TWO CHEFS SHAKING UP THE SOUTHERN FOOD SCENE

CHEF SPOTLIGHT

Brandon Miller Table 23

Q. HOW DID YOU GET YOUR START COOKING?

A. I started cooking at an early age. Nothing extravagant, but my parents really got me into it. Growing up, I remember on Saturday mornings watching cartoons in our trailer that was barely holding up and smelling the scent of charcoal burning with the scent of Boston butts, ribs, chicken, and hamburgers on the grill. I really didn’t understand why my parents had people coming over in the backyard and eating barbecue, but they were trying to make ends meet, just trying to survive and make a dollar to feed their family. From there, they bought a small shack and then finally built their own barbecue restaurant in a small town called Morven, Georgia. Watching my mom and dad got me doing what I love to do.

Q. WHAT INFLUENCES AND INSPIRES YOUR COOKING?

A. What inspires me is to one day keep my family business going. I’m still learning and have so much to learn. It’s a tough business, both physically and mentally. You definitely have to have a strong mind and support team. Failure is not an option. The people who put me in this great position—God, my mom, my dad, Mrs. Mandy and Joe Lemons, Grama, and Big Mama—I’m not going to let them down.

Q. WHY ARE YOU PASSIONATE ABOUT SOUTHERN FOOD?

A. Southern food is what I know well. Southern food makes you feel and remember loved ones who are still here and even those who have passed on. Southern food brings people together: We laugh, share great memories, cherish each other, and toast each other with love over a great meal. So, when you come to Table 23, you’re not a customer but more a family member or guest.

Q. WHAT SETS YOUR MENU APART IN TALLAHASSEE?

A. I think what sets us apart is that you can get an amazing steak or fried chicken and gouda grits or barbecue brisket and collard greens, and even boiled peanuts and banana pudding. It’s the variety. It would be boring if every restaurant had the same menu.

CHEF SPOTLIGHT

Leon Brunson

Leon’s at Lake Ella

Q. HOW DID YOU GET YOUR START COOKING?

A. At Waffle House. In high school, I needed a job for gas money and worked there my junior and senior year. I loved that it was fast-paced. At the time, I didn’t love food. I was a bit of picky eater, but I loved the atmosphere of restaurants. I enrolled in culinary school, graduating at the top of my class, then went on to gain valuable experience at Firefly in Panama City Beach before making my way to Tallahassee, training under chef Keith Baxter at Kool Beanz Café.

Q. WHAT INFLUENCES AND INSPIRES YOUR COOKING?

A. At Kool Beanz, I learned the most and began to really develop an appreciation for flavor. Also, I began to travel, visiting other states and countries to learn about how they utilized flavor and their cooking techniques. Now, I take international cooking techniques from all over the world and transfer them into Southern food. Think Calabrian chili in collard greens or Moroccan spices dusting fried chicken. I’m also highly influenced by the culinary career of Sean Brock, the chef I look up to most. He’s located in Nashville now, but he’s had notable restaurants throughout the country, and his influence is so far-reaching. You can’t talk about Southern cooking with a modern twist without mentioning Sean Brock.

Q. WHY ARE YOU PASSIONATE ABOUT SOUTHERN FOOD?

A. I grew up in a family that was very country and cooked at home. Dishes like chitlins, collards, mac and cheese, cornbread—that’s the food I grew up around and knew. To many people, it’s important not to stray from the tradition of Southern cuisine because people have expectations. My goal is to embrace and respect those traditions while being creative and pleasantly surprising people.

Q. WHAT ARE SOME OF YOUR FAVORITE DISHES TO COOK AND EAT?

A. To cook: Japanese curries, fried rice, collard greens, and soups because you’re able to layer in a lot of flavors. To eat: I enjoy a nice, flavorful salad, and I love a good breakfast. It’s an underrated meal.

LEON’S AT LAKE ELLA

Few restaurants in Tallahassee are making more waves than Leon’s at Lake Ella, a concept brought forth by chef Leon Brunson. Brunson, who has been featured on Hulu’s Secret Chef and Food Network’s Diners, Drive-Ins, and Dives, maintains a thriving catering business while also elevating Tallahassee’s lunch scene at Leon’s at Lake Ella. Lunch service spotlights soups, salads, sandwiches, wings, and pastas based in traditional Southern stylings with Brunson’s own flare. The sandwiches shine. The shrimp and grits sandwich features blackened shrimp, cheese grits, pickled red onion, and gouda. For the vegetarians (or not), try the fried green tomato sandwich—fried green tomatoes, tomato jam, Boursin cream cheese, and arugula on rosemary focaccia.

BACKWOODS CROSSING

At its origins, Southern food emphasized living off the land. The Rice brothers, Jesse and Tyler, literally went back to the roots, utilizing locally caught and harvested products alongside items from their own on-site garden at Backwoods Crossing. The farm-to-table restaurant features innovative offerings, including jalapeño catfish bites and blue crab corn bisque to start. The Big Foot, a slowsmoked pork loin with bourbonglazed Granny Smiths and sweet potato mash, steals the show TM

LEON’S AT LAKE ELLA FRIED GREEN TOMATO SANDWICH AND SHE-CRAB SOUP

PASSION, INGENUITY, AND QUALITY LOCAL INGREDIENTS HAVE GIVEN A GROWING NUMBER OF AREA DISTILLERS THE OPPORTUNITY TO SHINE

BY KELLEY MARCELLUS

in good

Ology Brewing Co.

Spirit making is part scientific endeavor and part creativity says Daniel Stewart, lead distiller at Tallahassee-based Ology Brewing Co.—a business that drew its name from a word that means “branch of knowledge.”

A Tallahassee native, Stewart got his start in Texas, working for a large-scale distiller before joining the Ology staff in 2022, five years after the brewery and taproom opened in Midtown, now one of three locations in the city, with a fourth in Tampa. Ology began distilling in 2020 to offer patrons cocktails in addition to beer.

“The way licensing works in Florida, we can only serve the products we distill,” Stewart says. “If we want to have a full bar program, it forces you to be creative.”

First, however, comes science. Stewart deftly describes distilling in its simplest form as “boiling something in a big pot.” That something could be grain

mash, molasses, potato, or other ingredients, depending on the variety of liquor in the making. Alcohol turns to vapor, is cooled, and then collected as a clear liquid.

“From there, it gets a little more complicated,” Stewart notes. He explains how only a portion of the collected liquid—the spirit heart—is suitable for use, and the process is repeated until the quality is appropriate for consumption, or more often, aged in a barrel or enhanced with botanicals.

That’s where creativity comes in. Stewart selects aging barrels for the notes they lend bourbons—most prominently vanilla and cinnamon— and strives to incorporate local ingredients, such as lavender and satsuma citrus, for Ologoy’s gin.

“Patrons who know what we are doing will say, ‘You know, I’ve got a bunch of lemon trees, and I’m never going to use all those lemons, so if you want them, come and get them,’” says Stewart, who also likes to wander Turkey Hill Farm for inspiration.

Ology produces an ever-growing variety of spirits, from rye whiskey, smallbatch bourbon, rums, and gins to specialty products like absinthe, coffee liqueur, and limoncello. “We have a one-gallon still that’s pretty much always going with lots of experimentation,” Stewart says. “It makes us creative, with lots of trial and error.”

Distilling happens at the Power Mill location, the chain’s newest spot. Ology’s spirits and beers are sold at taprooms, and a selection is available at retailers across Florida like ABC Fine Wine & Spirits and Total Wine. Its northside location features a coffee/espresso bar and a kitchen.

Tours are available on request, and Stewart hopes to make them a regular part of operations. Also coming are new varieties of whiskey, while spiced rum and Campari are in the experimentation phase. Says Stewart, “We haven’t gotten those quite right—yet.”

(Left) Daniel Stewart, lead distiller at Tallahassee-based Ology Brewing Co., uses sugar cane harvested and pressed at Turkey Hill Farm in Tallahassee for rum distillations (right).

Ology Brewing Co. Northside

Ology Brewing Co. Midtown

1861 Distillery

Sometimes a drink is just a drink, but if you’re looking for an experience, Thomasville’s 1861 Distillery is the place to go, says Brian Higgins, owner, distiller, and brewer of the venue, which features a restaurant, tasting room, and cocktail bar.

Higgins says he got his inspiration from Moonshiners, a Discovery Channel television series that dramatizes the lives of people who illegally distill moonshine across the South. “Somewhere between the dramatic bootlegging and questionable decision-making, we thought, ‘Why not make our own whiskey?’” he says. “As fun as that sounds, the truth is a little less outlaw and a lot more passion-driven.”

Higgins, who now distills 15 spirits and brews beer— with six varieties always on tap—got his start with bourbon and an “obsession with doing things the right way.”

“It all starts with our water—sourced from the Florida aquifer, naturally filtered, and rich in minerals that enhance the final product,” Higgins says, noting that digging a well was the distillery’s first project. “From there, we take our time perfecting the process,” which he describes as “slow and low.”

The team experiments with grains, botanicals, and aging techniques as well as local ingredients they hope to highlight. Time is key to bringing out smooth, well-balanced flavors, as is taste testing. “Tough job, but someone’s got to do it,” Higgins quips.

The staff at 1861 Distillery is happy to take patrons behind the scenes to explore the process. They also host cocktail classes, special events, and private tastings. “We love creating unique ways for people to engage with what we do,” Higgins says.

Lest any patrons turn to the questionable methods shown in Moonshiners, an experience called Barrel Privé allows enthusiasts to craft their own bourbon. The program concludes with a private tasting party and a legacy ledger, which documents the spirit-making journey. The distillery has recently embarked on distribution, bringing the spirits to restaurants, bars, and package stores in Georgia.

“Folks beyond our tasting room can finally get their hands on a bottle or two,” says Higgins, who believes the distillery remains the main draw. “If you’re just looking for a drink, you’ll get a great one, but if you’re looking for an experience, we’ve got plenty of those, too.”

Brian Higgins (right) of 1861 Distillery now distills 15 spirits and brews beer, with six varieties always on tap. He got his start with bourbon and an “obsession with doing things the right way.”

“We are focused on [producing] cocktail-ready spirits,” says head distiller Jason Grant, who has a background in biochemistry and experience building a distilling business from the ground up before he and his first partners went separate ways. At Walls Distilling, he’s created vodka, gin, and rum— and has bourbon aging in barrels.

Walls Distilling Company

Walls Distilling Company—the newest distilling operation in town, located in the SoMo Walls development on Tallahassee’s Southside—takes its name seriously, not because it’s building walls, but because its goal is to take them down.

Since opening in 2024, the operation has been focused on forging relationships and providing products that will be building blocks for bartenders.

“We are focused on [producing] cocktail-ready spirits,” says head distiller Jason Grant, who has a background in biochemistry and experience building a distilling business from the ground up before he and his first partners went separate ways. At Walls Distilling, he’s created vodka, gin, and rum—and has bourbon aging in barrels.

Those looking to sample Grant’s offerings can do so at the adjacent Monroe restaurant’s bar and retail shop. Walls Distilling is hoping to bring tours to its facility as early as this fall but currently operates only as a production facility. It’s an approach that Grant says is ripe with opportunity.

“The bartenders at The Monroe take our spirits and craft them into whatever cocktail they want,” he says. “Then they come back to me with flavor requests like, ‘Can I have a coriander and lemon spirit?’”

Grant says the collaboration is opening new avenues both for the bar staff and for himself as a distiller. “Giving our bartenders the opportunity to ask for flavors is a unique experience for them,” he says. “It’s fun and [fosters] involvement. Bartenders get to act a bit like a chef and perfect the experience for the customers to enjoy.”

To do that, he’s taking advantage of his location and the largely unsung agricultural operations across Florida, sourcing raw materials like corn and potatoes here in the state as well as other produce to contribute to the flavoring of spirits. He’s also connected with Still Dragon, a West Palm Beach, Florida–based company that manufactures distilling equipment, and is working with them and the Florida Craft Spirits Association to host educational programs at Walls Distilling for aspiring spirit makers.

Distilling is a young industry in Florida. Grant believes it is following in the footsteps of the craft breweries, which took from the 1980s to the early 2000s to gain a foothold. Distillers didn’t get similar opportunities until 2021 with the Florida Senate Bill 46, also known as the Craft Distilleries Act, which allowed spirit makers to sell and sample products in limited quantities at production facilities. Paving the way forward is important to Grant as well.

“We do meetups and get-togethers to help further education and help people who want to get into the industry,” he says. “You learn from experiences, which can cost you something, so you try to eliminate that for other people because we want to see this [industry] grow.” TM

Best of

TALLAHASSEE

TALLAHASSEE of

Tallahassee is growing and thriving while striving to only offer the best. Our quality of life is further enhanced by superior products, catered customer service, and inviting atmospheres provided by our favorite businesses. These are the reasons we crave Friday night at our favorite restaurant, anticipate Saturday at local bars, plan Sundays at a scenic park, count on our barista to know our order Monday morning, and entrust service providers to perform efficient work during our weekly appointments. As a way to express your gratitude to the businesses that make your life the best it can be, cast your online ballot for the 2025 Best of Tallahassee readers’ choice awards.

TALLAHASSEE MAGAZINE’S

Online Ballots: May 1–31, 2025

Scan the QR code or visit the link below to vote TallahasseeMagazine.com/ best-of-tallahassee-25ballot

Express your appreciation for the businesses that you support and admire by casting your online ballot in the 2025 Best of Tallahassee readers’ choice awards.

The Tallahassee region merges the allure of tourism, the bustle of developing businesses, and the comfort of family-oriented communities. These cities provide our homes, our workplaces, and our sources of enjoyment. We look forward to the opportunity to again experience all of the many businesses that enhance the quality of a Tallahassee lifestyle with their outstanding service, products, professionalism, and personalities.

SCAN THE QR CODE FOR THE Tallahassee ballot voting, rules, and regulations, and any additional information about this year’s readers’ choice poll

Tallahassee Magazine will recognize the results of the winners for every category in the November/December 2025 issue. Rules apply for winners.

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TALLAHASSEE

TALLAHASSEE

BIG FISH REAL ESTATE

BEST RESIDENTIAL REAL ESTATE AGENCY

At Big Fish Real Estate, we promise to always put our client’s interest first, to treat every transaction with the utmost care, and to walk you through the journey of homeownership with faith, love, and integrity.

1651 N. MONROE ST. | 850.339.9276 | BIGFISHFLORIDA.COM

CAPITAL CITY BANK

BEST BANK

A special thanks to Tallahassee Magazine readers for voting us “Best of Tallahassee.” We are honored to have been chosen again. Each day we live to fulfill our brand promise of being “More than your bank. Your banker.”

11 LOCATIONS TO SERVE YOU | 850.402.7500 | CCBG.COM

GROWING ROOM CHILD DEVELOPMENT CENTERS

BEST CHILD CARE PROVIDER

Growing Room opens the door to a secure, quality, fun, and nurturing educational environment based on a balanced partnership with parents. Thank you for voting us Best Childcare Provider for multiple years. We appreciate your outpouring of love and support year after year!

850.386.GROW(4769) | 3 LOCATIONS | GROWINGROOMCHILDCARE.COM

REDEMPTION ORTHODONTICS

BEST ORAL HEALTH CARE SPECIALTY PRACTICE

Drs. Taylor and Michael Vracar are dedicated to redeeming smiles with kindness. Whether a touch-up or a complete transformation, they provide caring, personalized treatments. Thank you for voting us Best in Tallahassee three years in a row!

CALL/TEXT | 850.782.3232 | REDEMPTIONORTHODONTICS.COM

SOUTHEASTERN PLASTIC SURGERY

BEST COSMETIC SURGERY PRACTICE

Where Expertise Matters − Southeastern Plastic Surgery is a trusted destination for cosmetic and reconstructive procedures. Discover the beauty of a strong, positive self-image with the help of our board-certified plastic surgeons and medical spa professionals.

2030 FLEISHMANN ROAD | 850.219.2000 | SE-PLASTICSURGERY.COM

TALLAHASSEE

SOUTHERN SEAFOOD BEST SEAFOOD MARKET

Looking for that perfect Alaskan wild salmon or mahi-mahi filet to throw on the grill? Or maybe some fresh stone crabs or Gulf shrimp? Boats of local fishermen are daily unloading the freshest finfish and shellfish in town. A perennial favorite, Southern Seafood has a wide variety of fresh seafood that will satisfy the most discriminating palate.

1415 TIMBERLANE ROAD IN MARKET SQUARE | 850.893.7301

SOUTHERNSEAFOODMARKET.COM

SUPERIOR PAINTING BEST RESIDENTIAL PAINTER

Thank you all for voting Superior Painting as Tallahassee’s Best Residential Painting Company. We take pride in being the area’s preferred painting company, and we couldn’t do it without all of your support. Please remember to vote for us in 2025, and thanks again.

2184 WEST LAKE | 850.297.1882 | SUPERIORPAINTING.NET

TALLAHASSEE NURSERIES BEST NURSERY/GARDEN CENTER

Celebrating over 85 years as Tallahassee’s largest garden center, we offer a vast selection of quality plants, gardening tools, and products. Come experience our park-like setting and gift shop to see why we are voted Best of Tallahassee year after year!

2911 THOMASVILLE ROAD | 850.385.2162 | TALLAHASSEENURSERIES.COM

TURNER’S FINE FURNITURE BEST FURNITURE STORE

For Tallahassee’s best furniture and mattress selection, come to Turner’s Fine Furniture. Shop the area’s best brands with many unique looks you won’t find anywhere else. Plus, enjoy free interior design assistance and immediate delivery on in-stock items. Thanks for choosing Turner’s as your furniture destination!

2151 US HWY 319 | 850.210.0446 | TURNERFURNITURE.COM

WALK ON’S SPORTS BISTREAUX BEST SPORTS BAR

Walk-On’s® is a place where over-the-top enthusiasm and culture are the daily norm. Authentic, mouthwatering Louisiana cuisine prepared fresh in a from-scratch kitchen. That includes seafood, traditional Cajun cuisine, and burgers built for two hands.

3390 CAPITAL CIRCLE NE | 850.597.7736 | WALK-ONS.COM

Dr. Lauren Combs

Some of our most cherished memories take place around a dining table. Whether it be a formal Christmas dinner in your holiday best or the comforting informality of ending each day with a family meal, the dining room is one of the most important rooms in the home.

There are various elements that go into creating a desirable dining space. You might be planning a complete redesign or seeking a few updates, but either way, a good starting point is determining how your space will primarily be used.

Some may even have multiple dining areas: a sunlit breakfast nook, a formal dining room for special occasions, or an outdoor dining area for summer barbecues.

No matter the purpose or occasion, Tonya Brown, design consultant at Turner’s Fine Furniture, says, there are a few elements that are vital to any dining room.

“A well-designed dining space needs comfortable seating, good lighting, and the right table size for the room,” she explains.

With furniture, start by considering the table. A round table creates an intimacy with your guests. Conversation flows easily, and everyone can see one another. Long, rectangular tables are a good choice for more formal spaces as they are traditional and allow hosts to be at the head.

Once you have the table, you can decide on chairs, whether you choose a complete set or mix and match.

“I would start with comfortable chairs that encourage guests to linger more,” says Lauren Teal, owner of My Favorite Things.

↑ Long, rectangular tables are a good choice for more formal spaces as they are traditional and allow hosts to be at the head. “Think about swapping out your host chairs with something in a bold, fun fabric,” says Tonya Brown, design consultant at Turner’s Fine Furniture.

“Think about swapping out your host chairs with something in a bold, fun fabric,” says Brown.

For outdoor spaces Brown suggests durable, weather-resistant furniture that comes in many styles and materials like teak, metal, and recycled/sustainable plastics coupled with performance fabrics to ensure longevity.

Color can influence mood. To achieve an inviting room, choose a buttery yellow or cool blue paint to encourage people to relax and linger.

To make a statement in a grand dining room, consider burgundy,

With chairs composed of wood, you can add seat cushions for optimal comfort. This is also a way to infuse color, patterns, or textures into the room. With fabric chairs, it makes sense to invest in washable covers.

emerald, or plum. For a space that is traditional and transitional, you can’t go wrong with white or taupe, utilizing art, table decor, and linens to incorporate pops of color.

Wallpaper is another trending wall option. Think gingham or paisley for a quaint dining room. Botanicals and papers that mimic murals are best for formal spaces.

The dining room is an ideal backdrop for special pieces like an antique china cabinet, important

art, or the Oriental rug passed down in your family for generations.

everyone can see one another, as well as the special pieces, such as art or a special carpet, that often are displayed in the dining room.

“Consider a gallery wall instead of a single piece of art or mirror,” says Brown. “An updated stylish rug is an easy change that gives you a big bang for your buck. Refreshing your decor, like a centerpiece, candles, or place setting, will refresh the space without a full renovation.”

What you put on your table can make an impression. For a comfortable, everyday space, Teal recommends bamboo, wood,

↑ A round table creates an intimacy with your diners. Conversation flows easily, and

↑ What you put on your table can make an impression. For a comfortable, everyday space, Lauren Teal, owner of My Favorite Things, recommends bamboo, wood plates, pottery, and cotton linens.

pottery, and linens in natural fabrics. For an elegant evening, she prefers crystal, cut glass, silver or brass accents, sterling flatware, and linen placemats and napkins.

“If dining outdoors, unbreakable melamine tableware is now being made with beautiful patterns and colors,” says Teal. “Set a table with acrylic drinkware that looks like real glass, and use beautiful paper napkins that can be an easy alternative to cloth.” From what’s on the walls to what’s on the table, proper lighting is vital in bringing all these elements together.

“Finding a fixture that not only matches the aesthetic you are looking for, but also has the proper scale is important,” says Janna Gray, owner of Tallahassee Lighting & Decor.

“We encourage people to consider their dining room size along

with the table size so that the light is appropriately scaled for the area. Ceiling heights are a key consideration when finding the correct lighting for the room.”

For a formal dining room, consider a chandelier or pendants. These allow optimal light and are statement makers. For an inviting, warm mood, sconces or lamps set the tone.

With all options, Gray suggests having light fixtures wired with a dimmer to control the amount of light, further setting the vibe. For dining alfresco, Gray likes portable lamps that are wet-rated and rechargeable. Her preference is the Zafferano Poldina brand.

Some of the most memorable moments happen around the table. An inviting dining space only heightens the experience. TM

↑ “Finding a fixture that not only matches the aesthetic you are looking for, but also has the proper scale is important,” says Janna Gray, owner of Tallahassee Lighting & Decor. ↓ “If dining outdoors, unbreakable melamine tableware is now being made with beautiful patterns and colors,” says My Favorite Things’ Lauren Teal.

LIVELY SUMMER GARDENS

Caterpillars and mockingbirds keep backyards rocking, and flowering vines design vibrant landscapes

by LES HARRISON, UF/IFAS EXTENSION AGENT EMERITUS

Most birds have a few distinctive calls that identify them. The northern mockingbird is the exception, with its ability to mimic or mock the call of other birds, hence the common name. They have also been observed imitating nonavian sounds.

This year-round resident has the distinction of being the state bird of five states, including Florida. As such, it has a protected status and should not be harmed.

These residential mockingbirds are a common sight to backyard bird-watchers. They have adapted to urban settings but are found in rural areas, too.

These birds are generally considered beneficial, given their omnivorous diet. They

↑ The Northern Mockingbird has the ability to mimic or mock the call of other birds, hence the common name.

consume large volumes of insects, especially flying insects. They also will prey upon small reptiles and amphibians. Lizards, frogs, and small snakes are on the mockingbird’s menu. They may also raid home gardens and orchards, sampling fruit and vegetables. Given their protected status, the only practical defense for crops is a protective netting. Another potential conflict between mockingbirds and people is aggressive behavior during nesting season. These medium-sized birds will harass any creature they perceive as a threat to their chicks, regardless of size difference. When the chicks fledge in about two weeks, the attacks will end, but the nest may be used for multiple broods during the warm season.

Caterpillars, some bizarre in appearance, show up in home landscapes during summer. Caution is advised as some can produce an allergic reaction or sting. e white-marked tussock caterpillar has four white, hair-like tufts that are carried on its back and offset the black horns and tail. e bright red bulbous head is located just below the black horns, and its color is a stark contrast to the remainder of the body. e caterpillar’s mohawk of white tufts is a known allergen for any person who comes in contact with it. is punk rock–appearing bug favors area oak trees. It can also be found in a variety of foliage plants as its feeding preferences include a large selection of shrubs and trees. It is rare that heavy population concentrations are encountered. e moths produced from these caterpillars are nondescript, dark brown, and stout bodied. Control methods vary and may not be necessary if the damage to the trees or plants is minor.

Flowering Vines

Flowering vines add color and texture to home landscapes. The fiddleleaf morning glory is an herbaceous annual vine native to the Southeastern United States. This plant, Ipomoea stolonifera, gets its common name from the unusual trait of opening its blooms in the early morning and then closing its flower before noon each day during the blooming season.

The flowers are produced daily in the summer and fall. The white, funnel-shaped flowers are 2½ to 3 inches wide. While not major nectar or pollen producers, they are still attractive to pollinators while the flowers are open.

This plant reaches a height of about 6 inches without support but can spread along the ground for 75 feet. A fence with ample sun exposure can quickly be converted into a flowering wall.

It spreads very rapidly in the warm summers when the afternoon rains come regularly. Also, it will root and produce branches with its nodes or joints contacting the soil.

Trumpet vine, Campsis radicans, is a North Florida perennial native. It is a popular landscape plant for attracting hummingbirds.

It produces bright orange flowers during the summer. With structural support and the right environment, the trumpet vine can climb above 30 feet.

It grows and flowers best in full sun but will grow with very few flowers in shaded locations. It flourishes in any soil except those continually wet and flooded.

Les Harrison is a retired University of Florida/Institute of Food and Agricultural Sciences Wakulla County extension director.

THE WHITE-MARKED TUSSOCK CATERPILLAR

GREEN SCENE

↑ The white-marked tussock caterpillar

KITCHEN SMARTS

by LIZA GRANT SMITH

IN THE MIX

There’s no need to hire a sous chef for your cooking endeavors thanks to the Thermomix TM6 ($1,649). This all-in-one multicooker offers 28 functions (including chop, blend, steam, knead, sauté, grind, whisk, sous vide, and slow cook) as well as access to more than 80,000 guided recipes on the integrated Cookidoo app. The revolutionary product is for everyone from professional chefs to home cooks looking to up their game. (thermomix.com)

WASTE AWAY

A new take on kitchen cleanup and a much less odorous alternative to traditional composting methods, the Mill Food Recycler ($999) converts food scraps (everything from turkey bones to avocado pits) to nutrient-rich grounds. Use the grounds in your garden, or send them back to the company to be turned into chicken food and distributed to farms. The Mill runs automatically with intelligent cycles based on what you put in it. Instead of needing to be emptied daily, it can run for around a month thanks to its large capacity. This powerhouse can transform 1.4 pounds of food scraps into dry, shelf-stable grounds in just 2.5 hours with an operating sound similar to the quietest air filter. The hands-free design allows you to easily open it by pushing a pedal, while the activated charcoal filters effectively eliminate odors. Sit back and let the Mill do its thing, or get on the app to see what’s happening inside your bin and create a custom schedule. (mill.com)

TOAST OF THE TOWN

The genius of toasters, Revolution Cooking’s R180 Connect Plus Smart ($400) boasts a 7-inch full-color LCD touchscreen, enabling users to select from 40 toasting options and seven brownness levels. A patented heating system sears the bread without drying it, so it becomes crispy on the outside while remaining soft on the inside. And lest you think this device only toasts, it also connects to Wi-Fi to auto-detect time and date and display it along with the daily local weather forecast. You can even upload 24 photos that the toaster will cycle through on its screen when not in use. (revcook.com)

TAKE IT FOR A SPIN

The team at Spinn Coffee set out to “reimagine coffee for the connected age and the discerning coffee lover.”

The result is a coffee maker that features a multi-patented centrifugal brewing technology that can brew whole beans to precisely how the growers and roasters envisioned.

Now in its second generation, the Spinn2 ($999) is Wi-Fi connected, so it can learn, track, and communicate with users. You can also save your customized preferences to make your perfect cup of coffee, espresso, or cold brew whenever you are craving it. (spinn.com)

NICE TO MEAT YOU

No more guessing when meat is done. Simply insert the Meater Pro smart thermometer ($130) in any meat, then set up to cook, and the app will display the progress with colorful clarity on your phone or other device. Feel free to chat up your dinner guests or catch up on your favorite podcast while you wait. The app will alert you when your food is ready. (meater.com)

Smart, simple, sustainable living

Mays-Munroe embraces the future of home technology

Since 1936, Mays-Munroe has been a choice supplier of home appliances and sleep commodities in Tallahassee.

CEO Mike Munroe recently reflected on his family’s journey since they acquired the business in 1974, sharing his 90-year-old mother has decided to retire after over a half-century of helping operate the store.

“I am looking forward to taking the reins,” Mike Munroe shares. “And, I am proud to say we are still a locally owned and family-operated business. Every day, I get to work alongside my brother and sister, my wife, my son-in-law, and nephew, and I feel optimistic we will have plenty of support to keep our business going.”

Munroe is excited to be changing a few things regarding Mays-Munroe’s strategy. They are looking to grow, he says, and to expand their product line to support the latest trends in home appliances and become even more involved in the community, honoring their longstanding tradition of supporting a local charity every year.

What won’t change, however, is their priority and dedication to premier customer service.

“Making sure we are taking care of our customers in every way possible, and offering to them the best quality product has been the key to our success,” Munroe says. “Whether that’s through our website, which synchronizes via digital tags with our appliances to ensure we are constantly up to date with pricing or how long a promotion runs, through maintaining relationships with our manufacturers to know what type of support network they have, or discerning what lines to sell or not sell through the consumer reports we keep up with, we’re making sure we stay competitive in a way that’s not price-focused, but more about quality and, service.”

With a contemporary emphasis on online shopping, Munroe believes being able to visit their Tallahassee showroom and effectively learn about an appliance in person or test a bed is a niche that keeps them competitive. After all, you wouldn’t want to purchase a pair of shoes without trying them on.

The staff of Mays-Munroe frequently attends immersive trainings hosted by the manufacturers of their products to assure they have an in-depth knowledge of each product they stock.

Looking ahead, Munroe is excited to embrace the trend of incorporating technology into homewares and bedding.

“For example, LG appliances now have an application called ThinQ that offers a variety of amenities,” Munroe says.

“From your phone, you can see live feed from the inside of your refrigerator, so you don’t forget an item you need while grocery shopping. It tells you when to change your water filter or when there’s a temperature issue, so you’re never surprised and end up wasting money on loss of food or repair fees from a misdiagnosis.”

Mays-Munroe is excited to offer that same technology within their adjustable bedding bases, which offers sleeptracking, and can even detect when you—or your partner— are snoring to adjust the position of the head of the bed to allow for easy breathing.

Munroe personally relies on his smart oven, which he can remote start and preheat from his phone. It properly sets the cook mode, suggests an appropriate dish in which to bake his food, and discloses which rack to place it upon to ensure optimal results.

“If people can embrace technology, these appliances really go a long way in saving money and making your life easier,” he says. “We are going to remain on top of these trends and continue to evolve, because if you’re stagnant, you’re extinct. I feel good about the longevity of our company, and I believe remaining focused on the things we can do that no one else can will keep us sustained.”

MAY/JUNE 2025

KEEPING TABS ON ALL THAT MUSES INSPIRE

ARTIST PROFILE

From PALATE to PALETTE

delicious

of

MUSIC The Sound Bar || BOOKS Southern Cookbooks

↗ Verrier’s Big Mac painting was used as the cover art for Piglet, a novel by Lottie Hazell.

The

world

Noah Verrier by AMANDA KARIOTH THOMPSON

The merits of crunchy versus creamy peanut butter are fiercely debated by enthusiasts, but for local artist Noah Verrier, there’s room for both. He likes crunchy for eating and creamy for his still life paintings, which often include PB&Js, gummy bears, jelly beans, and other nostalgic childhood treats. His compositions featuring craveable snacks and fast-food favorites have garnered wide attention, most recently from The New York Times and CBS Sunday Morning. But before he was a national sensation, he was a budding artist.

“As early as I can remember, I always liked working on still lifes,” Verrier shares. “When I was a kid, I was obsessed with doing these really simple flowers and vases.”

Growing up in Tallahassee, Verrier’s compulsion to create continued through adolescence and into his college years at Florida State University, where he earned both a Bachelor of Fine Arts and a Master of Fine Arts degree. There, he found a mentor in art professor and acclaimed local painter Mark Messersmith, who taught him the old masters’ methods and shared an inspiring new way to think about his craft.

↓ PBJ & Jar of Milk includes a mason jar, one of Verrier’s favorite items to render in paint. ↘ Many of Verrier’s paintings are available for sale as prints, including PBJ & Jar of Milk (pink and gold).

↗ Noah Verrier works in his studio using oil paint and centuries-old techniques. His painting of a jar filled with jelly beans is shown next to the real thing. ↖ Verrier captures the pop culture food scene in paintings like Popeyes

← Pringles, Caviar, and Champagne is reminiscent of seventeenth-century paintings showcasing wealth and luxury. The composition for Taco Bell (opposite page) pays homage to other examples from art history.

“It was all about: Can you appreciate the great techniques from artists of the past like [Édouard] Manet and [Jean Siméon] Chardin, my two idols, and can you be a painter living today, carrying on those traditions, and mash them together with your contemporary ideas and contemporary subject matter?”

With mastery over his preferred media, oil paint, Verrier has taken on that challenge. Using the centuries-old, direct method known as “alla prima,” Verrier works quickly with a wet-onwet approach that allows him to retain bold and gestural brushstrokes. Painting from life, he captures the edible arrangements he sets up in his studio. He’s never at a loss for new ideas because his daily lived experience is rich with possibilities, as he learned from another influential educator.

“One of my high school English teachers would say, ‘The greatest writers write what they know. They write what they’re familiar with.’ That stuck with me, and I’ve always thought that was the way to do it.”

It is our mission to help parents become the advocates of good health for their children so they can grow up and achieve their fullest potential. Thank you to the many families who allow us to participate in the lives of their precious children.

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Accepting patients newborn to adolescent

expression

By applying that sentiment to his own practice, Verrier is capturing our pop culture food scene in paint. From Taco Bell and Panda Express to Dr. Pepper and Dunkin’ Donuts, he’s depicting what he knows and is following in the footsteps of a long line of artists by doing so.

Still life painting dates back to ancient times, but it really gained momentum in the 1600s in the Netherlands. The term “still life” is derived from the Dutch word “stilleven.” Imbued with symbolism, these seventeenth-century paintings often hinted at the transience of life and the fleeting nature of worldly possessions

Compositions from this era are filled with lush flowers, exotic fruits, vegetables, and game meats. Tables are laden with fragile glassware, delicate porcelain, and gleaming platters piled high with sumptuous delicacies from across the globe as a result of newly opened trade routes to distant lands. These paintings are a visual feast—a riot of color and texture with underlying themes of abundance, wealth, privilege, and conquest.

On the surface, Verrier’s paintings echo that tradition, and they attract a variety of viewers, each with their own interpretation of the intent and meaning behind the work. Some speculate that it must be a commentary about our consumerism culture, but Verrier notes that he’s not “putting that stamp on it,” though others can draw from it what they will.

“It’s more about this lineage of still life painters, just painting the simple things surrounding them that they’re familiar with,” he says. “I’m just grabbing things that are surrounding me today. I love the idea that they were just messing around too, pushing an envelope and doing something a little different.”

Verrier has an enormous following made up of individuals as well as well-known corporations. Many are eager to collaborate with him on a variety of projects, and several already have. He’s created artwork for brands like Samuel Adams beer and Olipop soda, teamed up with a publisher to produce a popular wall calendar, and there’s a deal in the works for a coffeetable art book. He’s also partnering with a health food company to complete a series featuring their frozen meals, and he’s been commissioned to create the cover art for an upcoming issue of Wine Enthusiast magazine.

When contemplating his life as a successful artist, after years of struggle through steadfast dedication to his creative development, Verrier shares, “This is all I’ve ever wanted to do. I just wanted to paint.

“I’m thankful every day, and I always try to have a grateful and very humble spirit about it. The fact that this has even happened has already blown my mind. I’m nothing but thankful every day.” TM

The Essence of BLUES

One family’s vision gives live music a second chance at The Sound Bar by MARINA

BROWN

↗ From left: Bianca and Thomas Herndon with Linda and Buddy Levins. Buddy Levins opened The Sound Bar in late 2023. This year, his daughter, Bianca, and her husband, Thomas, took over as owners.

MUSIC

This is Tallahassee … not New Orleans. This is Tallahassee … not an ancient dive in the Mississippi Delta. Nor a blusey joint on the old Chitlin’ Circuit.

But if you close your eyes and feel the rhythmic pound deep in your chest and the sound of a wailing harmonica, or the throaty grumble of a weathered singer lamenting of hardship and toil, you may think you’ve time-traveled far back into a Southern past.

Now, open your eyes, and though the music of the blues—or perhaps

tonight it’s bluegrass, jazz, or something with a Latin beat—is moving your very soul, you will realize you are actually in one of Tallahassee’s most contemporary and vibrant musical venues. Although only a little more than a year and a half old, The Sound Bar is already a mustvisit destination for anyone who enjoys live music and a good dose of soul.

Buddy Levins, a now-retired Department of Agriculture employee, had always loved music, especially the blues. He would often listen to music with friends, pulling from his collection of more than 200 CDs and vinyl records. And when Tallahassee’s beloved Bradfordville Blues Club shuttered in April 2023 after 21 years, Levins decided it was time to save the vibe and open his own establishment where fellow music lovers could experience the same music-saturated nights.

Levins found a 2,200-square-foot concrete building on West Tharpe Street that seemed like the perfect “intimate but roomy” venue. His wife, Linda, and daughter and son-in-law, Bianca and Thomas Herndon, believed in his dream of creating a place where folks could eat, dance, sing, and keep the blues alive.

The Levinses and the Herndons had a vision and they handcrafted it all, from building the 13-by-13foot stage, sound panels, and bar to equipping the kitchen and creating the dreamy purple-pink lighting that illuminates wide round tables and comfortable chairs. Now open six nights a week, The Sound Bar hosts karaoke nights, jazz and blues jams, blues festivals, music appreciation days, and an evolving roster of local and touring bands.

This year, Bianca and Thomas Herndon have taken up the mantle as owners. “It’s a lot, but I love it,” Bianca Herndon says. “I can definitely say that this is my calling.”

After finishing a full day at her state job, Herndon rushes off to The Sound Bar. Her responsibilities include booking acts, promoting events, and dishing up chicken quesadillas, brisket tacos, chicken salad, and homemade Earl Grey ice cream in the kitchen, alongside her mother and daughter, Leela. “Fire Basket Food Truck is parked nearby, and the wine and beer can be had for $5,” she says. “Coffee is only $1 a cup.”

↖

Open six nights a week,

The Sound Bar hosts karaoke nights, jazz and blues jams, blues festivals, music appreciation days, and a roster of local and touring bands. Shown here, Jack Lovely performs at a birthday celebration for co-owner Thomas Herndon.

The performers who sign up to play know they will be treated well, says Herndon. “All of the cover goes to the musicians,” she adds. And from local music makers to the likes of Bobby Rush, Bruce Katz, and the Sauce Boss, the purple-hued stage nightly turns red-hot as the sounds blend and the audience rises up to clap their hands and twirl in uninhibited boogies.

The family’s deep love of the Tallahassee community and its musicians goes further than just serving up music and good food. In the next year, those behind The Sound Bar will create a foundation called the Sounds of Giving to support scholarships for college musical education and performance, high school marching bands, and seventh-grade band study. They have already provided financial backing for Big Bend Hospice and Planned Parenthood, and also held a school supply drive. And when Tallahassee was hit by freak tornadoes, The Sound Bar team set up tables in their parking lot and invited anyone who needed them to partake of free meals.

Herndon has also been collaborating with FSU’s Musical Collective and others to gather vintage albums and instruments. “It would be wonderful to have a local music history museum,” she says, glancing at a guitar inherited from the Bradfordville Blues Club. Of course, in the meantime, she’s coordinating the big fish fry and the five performing bands, followed by a songwriter showcase. While it’s a lot to keep track of, for Herndon and her family, it’s a labor of love. TM

THE SOUND BAR

Located at 1105 W. Tharpe Street. For more information, call (850) 320-2859 or visit thesoundbartallahassee.com.

↑ The performers who sign up to play know they will be treated well, says Herndon. “All of the cover goes to the musicians.”

TALLAHASSEE MAGAZINE’S TALLAHASSEE of 2024

BOOKS

COMFORT ON EVERY PAGE

From heirloom ingredients to bold new flavors, these cookbooks celebrate the evolving Southern table

by MARY MURRAY

Make it Plant-Based! Southern’s Saucy Tomato Tofu and Grits

↑ GIRL MEETS GRIDDLE

The warning of “too many cooks in the kitchen” does not apply to When Southern Women Cook: History, Lore, and 300 Recipes with Contributions from 70 Women Writers (America’s Test Kitchen, $40). Clocking in at more than 500 pages, this compendium of recipes and expert insight touches upon all things Southern food—from Edna Lewis’ unbeatable biscuit wisdom to the glory that is a Waffle House breakfast.

↑  TOQUE TALK

At his Atlanta restaurant, Southern National, chef Duane Nutter fuses the Creole and Southern cuisine of his youth with global influences, crafting such unique plates as General Tso’s pork belly bites. In his new book, Cutting Up in the Kitchen: Food and Fun from Southern National’s Chef (Gibbs Smith, $35), Nutter makes his Southern fusion food approachable to the home cook, offering recipes for everything from cocktails and condiments to starters and sweets.

POWERED BY PLANTS

Southern cuisine is not just for carnivores. The latest installment in Workman Publishing’s series of plant-based cookbooks, Make it Plant-Based! Southern ($25) puts a vegan spin on Southern dishes, including appetizers, casseroles, desserts, and more. The result is innovative interpretations of familiar favorites, like Southern saucy tomato tofu and grits, and blackberry tahini cobbler.

↑  FISH OUT OF WATER

Does the coastal South boast the best food? While that may be a matter of personal preference, there’s plenty to love in Salt & Shore: Recipes from the Coastal South (Simon & Schuster, $40). Authors Sammy Monsour and Kass Wiggins—a chef and mixologist, respectively—penned more than 120 recipes indebted to Southern hospitality and the bounty of the coast. This duo also has a strong commitment to sustainability, and they crafted the book with an eye toward sustainable seafood practices and zero-landfill cocktails.

↑  PROOF IS IN THE PUDDING

First published in 1966, Southern Living magazine has become the de facto authority on a Southern life well lived. At the end of each year, its editors release a compilation of recipes for easy reference. Southern Living 2024 Annual Recipes (Abrams Books, $40) boasts special recipes for every occasion as well as classics for everyday moments.

↑  SOUTH MEETS SOUTH

While “the South” is predominantly associated with one geographic location in America, it can represent a variety of destinations around the globe. Discover a few of the facets of this multifaceted term in Dale Gray’s South of Somewhere: Recipes and Stories from My Life in South Africa, South Korea, and the American South (Simon & Schuster, $30) Born in South Africa and raised in South Korea for six years before moving to Mississippi, Gray infuses these cultures and flavors into her work as a food writer and recipe developer.

WELCOMING WORDS

Funny, romantic, and wise,

FSU Professor James Kimbrell publishes his fourth collection of poems

by MARINA BROWN

To get to know poet and Professor James Kimbrell, it may be best to think of an analogy: Picture him as a multicolored quilt made up of educational patches, literary squares, pieces of sadness, and of great joy, love of music and art, and all stitched together by Kimbrell’s strong thread of curiosity and a talent for making his readers feel “warm” beneath his words and wit. James Kimbrell, since 2000 a professor in FSU’s Department of English, has just published his fourth volume of poetry,

↑AN EXCERPT FROM THE LAW OF TRULY LARGE NUMBERS:

Making a Turkey Sandwich for Mikhail Baryshnikov

“It doesn’t matter how high you lift your leg. The technique is about transparency, simplicity and making an earnest attempt.”

—M.B., Baryshnikov at Work, 1978

Because he finally appeared during my shift and I could see him beyond my prep window and the cold display and the cash register sitting at the four-top with Jessica Lange and their daughter, Alexsandra, I made an earnest attempt to slice the sunflower wheat bread with disinterested grace, to keep the crust unbroken before layering the smoked meat with lettuce, mayo, avocado, and three strips of applewood bacon, then cutting the whole into halves, perfectly tooth-picked gourmet doppelgangers of abundance and, one hoped, restraint. Fingers hooked in my apron collar, I watched as this table of three who represented a ridiculously large share of Earth’s talent and beauty were served their sandwiches, or as I liked to think of them, their edible sculptures. I did not walk out to the forbidden gleaming customer area to introduce myself, a fan, an aspiring poet, a dishwasher and slicer of serious bread.

I was not the Baryshnikov of poetry. I was not even the Baryshnikov of sandwiches. And a family deserves to eat in peace, and I deserved to watch them, or I didn’t, but watched anyway, though not ostentatiously. It wasn’t easy to slice a fresh round of focaccia when I wanted to set forth in my hair-net and scream “Mikhail! Mikhail! I’m so happy you got free from nasty old Russia where a 5’5” male could never dance the lead!” In my salty halo, in my cloud of bread steam, I recalled childhood visions of an airborne jeté over pool halls and pine-tops, the water tower a train set figurine in the air beneath me. Of course, like most boys in Mississippi, I was herded decidedly away from ballet toward football, hunting. I wonder, how many poets are would-be dancers? Name one good poem that doesn’t long for escape. After they finished, napkins on plates, Baryshnikov’s crumbs were everyday crumbs. Nor was the silverware infected with greatness. Such are the mysteries of genius and mastication. The oven bell rang, as did the order bell and the dish bell, all the bells that said the meal is ready, and the cake. Still, with damp cloth and bucket, I stepped out and took my time clearing their table.

—James Kimbrell

POETRY

BE IN THE KNOW

expression

The Law of Truly Large Numbers. Steeped, he says, in the territory of the Georgia mountains, where his father was born, and New Orleans, birthplace of his mother, Kimbrell says that “there is life and loss here—but always something to joke about.”

Like a template of middle America in the years after the Korean War, Kimbrell notes the influences of his parents: his father’s radiation poisoning and alcoholism following the military; his mother’s artistic sensibilities and work ethic; and the loss of a brother. And into this very middle-class setting— Kimbrell’s own fascination with ballet dancing, poetry, and, like a boy of his times, rock and roll.

“I ‘published’ my first poem at age 7, in the second grade,” he says. He also started his own literary magazine at Millsaps College, where he traded a trajectory toward law school for literature and later earned a master of arts degree from the University of Southern Mississippi, followed by a master of fine arts degree from the University of Virginia and a PhD from the University of Missouri. Kimbrell decided that he needed to see a little more of the world and spent two years teaching in South Korea before coming to Tallahassee’s Florida State University.

“And now every morning, I climb up to a dinky part of my home’s carport shed, filled with tools and my collection of old guitars, and I write. I couldn’t be happier. It’s actually the blank page that inspires me,” he says. “It is the best muse. I never know what I’m going to write. I simply work from the bottom up, waiting to see where the poem will take me.”

And from verses about stealing a warm sandwich and stuffing it in his pants to being starstruck when Kimbrell served ballet dancer Mikhail Baryshnikov at a diner where he once worked, to dozens of other tender and touching and laugh-out-loud works, Kimbrell continues to observe the world, looking for just the right words to emerge from another blank page.

↑ FSU Professor James Kimbrell has just published his fourth volume of poetry, The Law of Truly Large Numbers

TALLAHASSEE MAGAZINE’S

TALLAHASSEE of 2024 Hair Salon/ Studio

calendar

MUSICAL THEATRE CAMP: CHICAGO

Chicago, the legendary and awardwinning Broadway musical about fame, fortune, and acquittal has been adapted for teens. In the two-week Musical Theatre Camp, teens will be challenged with this intensive, choreography-heavy production to become the best performer they can be. For more information, visit emeraldcoasttheatre.org.

THE FLICK

MAY 1-8

With a sharp wit and poignant observation, The Flick offers a compelling exploration of authenticity in a rapidly evolving world. Don’t miss this hilarious yet deeply touching portrayal of life’s everyday struggles and triumphs presented by Theatre Tallahassee. theatretallahassee.org/2024-2025season/theflick

TALLAHASSEE YOUTH ORCHESTRA CONCERT

MAY 4

The Tallahassee Youth Orchestra will perform its season finale

spring concert at Ruby Diamond Concert Hall.  tallahasseeyouthorchestras.com

THE JOHN NEMETH BLUES BAND

MAY 4

Mac Daddy Blues Productions presents the John Nemeth Blues Band live at The Sound Bar. Nemeth is an American electric blues and soul harmonicist, singer, and songwriter. thesoundbartallahassee.com/ show-schedule

CINDERELLA

MAY 10-11

This full-length ballet, originally written by the Brothers Grimm and accompanied by a magnificent score by Sergei Prokofiev, has stood the test of time and will delight audiences of all ages. Get your tickets before the clock strikes midnight to see if a magical pumpkin and glass slipper can really lead to happily ever after. visittallahassee.com/events/cinderella

BIG BEND HOSPICE SPRING FLING

MAY 15

Take flight in the garden and revel in the beauty of Tallahassee Nurseries. Enjoy delicious food from the area’s finest restaurants, spirited music by Tom and the Cats, and a delightful time catching up with old friends and making new ones. The event proceeds support unfunded programs with Big Bend Hospice such as music therapy for symptom management, grief therapy (adults, youth, and community), and special patient needs for hospice families in crisis. bigbendhospice.org

FLORIDA SUNSHINE DANCE

MAY 17

Florida Sunshine Dance presents a dinner and dance gala, including live music, dance performances and competition, social dancing, and a delicious meal.

flsunshinedance.com

TALLAHASSEE HOME SHOW

MAY 17-18

This event features a wide range of home improvement experts and professionals with exhibits on display to help you make decisions for your next home project, from minor renovations to major remodels.

tuckerciviccenter.com/events/detail/ tallahassee-home-show

LAUREN DAIGLE

MAY 27

Lauren Daigle is a two-time Grammy, seven-time Billboard Music Award, and four-time American Music Award winner. She will delight with her talent at Ruby Diamond Concert Hall. calendar.fsu.edu/ruby_diamond_rdch

SUMMER OPERA: C.W. GLUCK’S ORFEO ED EURIDICE

MAY 31

Dive into this timeless tale of love and loss with Florida State University College of Music’s production of Gluck’s Orfeo ed Euridice. Join Orpheus as he journeys into the depths of the underworld to rescue his beloved Euridice and be transported by the string music and poignant storytelling.

visittallahassee.com/events/summeropera-c-w-glucks-orfeo-ed-euridice

HAIRSPRAY

JUNE 26

With a cast of nearly 50 high school students and an orchestra of equally talented high school musicians, Hairspray is a production you will not want to miss. With spectacular sets, energetic dancing, amazing music, and glorious vocals, this Leon High School production will be the highlight of your summer.

visittallahassee.com/events/ hairspray-2

REGIONAL JUNE 18-22

EMERALD COAST BLUE MARLIN CLASSIC

→ Set against the backdrop of one of the most prolific fishing grounds in the United States, the Emerald Coast Blue Marlin Classic offers a premier sportfishing tournament. Strategically timed to coincide with the peak of the Gulf Coast’s blue marlin season and hosted at the top-rated Sandestin Golf and Beach Resort, this annual event has become the standard for worldclass competitions. Entries received by May 31 are eligible for the early bird drawing and a chance to win $1,000.

For more information, contact Jonathan Boone at jonathanboone@sandestin.com or (850) 267-6365.

PROMOTION

SOCIAL STUDIES

Pig & Pearl

FEB. 28 Goodwood Museum & Gardens hosted Pig & Pearl: Preservation on the Half Shell. More than 200 people enjoyed a traditional Southern spread of pork, oysters, fried chicken, and an assortment of Southern sides, paired with an open bar, a specialty cocktail, wine toss, and live music from North Florida’s rising Nashville star Anna Wescoat. This annual fundraiser supports sustaining Goodwood’s 16 historic buildings and 21 acres of gardens and grounds. Thank you to Prime Meridian Bank, Canopy Road Advisors, and the Pig & Pearl sponsors for an evening of preservation, tradition, and community.

PHOTOS BY BRITTANY MORGAN PHOTOGRAPHY

1 Canopy Roads advisors and guests, from left to right: Greg and Melanie Black, John Rippee, Megan Neal, Kathryn Rippee, Holdon Neal, Sheesley and Kyle Crilow with Josh and Georgia Jordan

2 Front row, left to right: Rick Barnett, Tom Guilday, Martha Barnett, and Ksenia McKinney. Back row, left to right: Kathy Guilday, Ray Bye, Goodwood Executive Director Mary Bedford, and Bill McKinney

3 Front row, left to right: Gillian Fawcett, Barbara Walter, Charlie Nuzzo and Nancy Bivins. Second row, left to right: Ben Baldwin, Bill Walter, Lynn Priestly, Lagran Saunders, Jennifer Clinard, and Mary Ann Lindley

Thoughtfully designed for patient comfort and convenience

Offering a broad range of treatments and services on-site for patients with all forms of cancer and blood disorders:

• Behavioral Health Therapy

• Chemotherapy

• Clinical Trials

• DigniCap ® - Cool Cap Therapy

• Genetic Testing

• Hematology

• Imaging

• Infusion Therapy

• Laboratory

• Medical Oncology

• Non-oncology Infusions

• Nutrition Counseling

• Oncolytic Pharmacy

– Rx To Go

• Pathology Lab

• PET/CT Scan

• Radiology

• Targeted Therapy

• Telemedicine

Tien Do, MD

Viralkumar Bhanderi, MD

Paresh Patel, MD

Scott Tetreault, MD

dining guide

CHARLIE PARK

AMERICAN

BACKWOODS CROSSING ★

Sit down at this 2024 Best of winner for fresh gourmet food. This farm-to-table, destination concept restaurant features locally caught, curated, and produced softshell crabs, sausage, duck, and blueberries. 6725 Mahan Dr., backwoodscrossing.com $$ L D

BAR 1903 ★

In the historic Walker Library, Bar 1903 honors the history of mixology in the cocktail experience. Small plates, snacks, bar sandwiches, sweets. Intimate setting, 36-seat capacity. Voted Best Bar for 2024. 209 E. Park Ave., bar1903tlh.com $$ D

BIRD’S APHRODISIAC OYSTER SHACK

Tallahassee’s classiest oyster shack, serving burgers, veggie burgers, chicken, and grouper sandwiches plus hot dogs with sides. Full bar. Entertainment includes live music, comedy, and karaoke. Close to downtown and the FSU campus. 325 N. Bronough St., birdsoystershack.com $$ L D

Tallahassee’s first rooftop cocktail experience offering small plates and shareables has an innovative and exciting menu built around plates to share and experience with others. The specialty craft cocktails are inventive, and the views of Tallahassee’s downtown and beyond are spectacular. 801 S. Gadsden St., charlieparkrooftop.com $$ D

CRAVE SOCIAL EATERY

At Crave, it’s all about the flavors you long for. Tantalize your tastebuds with shareables, burgers, flatbreads, sandwiches, salads, and more. 1925 N. Monroe St., Ste. 109, cravesocialeatery.com $$ L D

DOG ET AL ★

Foot-long and veggie entrées alike grace this award-winning menu. Also ask about the incredibly valued family packs. Multiple locations, dogetalusa.com $ L D

EARLEY’S KITCHEN

This black-owned business, now in its fortyfifth year, serves breakfast, lunch, and dinner

Southern-style and from scratch. 1458 S. Monroe St., earleyskitchen.com $ B L D

THE EDISON

This relaxed, fine dining establishment is equipped with a beer garden, wine cellar, casual café, open-air alternatives, and a gorgeous view that has become a Tallahassee favorite. 470 Suwannee St., edisontally.com $$/$$$ B L D

FOOD

GLORIOUS FOOD

★

The name says it all! This restaurant boasts a palate-pleasing combination of personalized service, eclectic ambience, and award-winning cuisine and is the Best Desserts winner for 2017-24. 1950 Thomasville Rd., foodgloriousfood.com $$ L D

HAYWARD HOUSE

In the heart of downtown, Hayward House takes age-old recipes and adds in elements of surprise, resulting in Tallahassee’s premier bistro experience. 228 S. Adams St., haywardhousetlh.com $$ B L D

HOBBIT ★

Serving award-winning wings, handcrafted burgers, and specialty sandwiches, plus cold beer and cocktails. Voted 2024 Best of winner for wings. Multiple locations, myhobbitonline.com $ L D

HOPKINS’ EATERY ★

A Best of 2024 winner, Hopkins’ provides favorites such as the Ultimate Turkey,

the Linda Special, and a variety of salads to keep customers coming back. Multiple locations. Hours vary. hopkinseatery.com

$ L D

ISLAND WING COMPANY

Get baked! Island Wing Company won’t serve greasy, fried wings; instead they bake them fresh. 1370 Market St., islandwing.com

$ L D

JOELLEN’S

Like a warm hug from your mama, JoEllen’s serves up Southern comfort food and an ambience that feels like an embrace from family. 215 W. College Ave. #101, joellens.com

$ B L D

LEON’S AT LAKE ELLA

Focusing on elevating the lunch experience, chef Leon Brunson reimagines Southern lunch favorites with unexpected yet tasty twists. 1611 N. Monroe St., leonstallahassee.com $$ L

LIBERTY

BAR AND RESTAURANT

Carefully crafted cocktails mix with a gourmet menu that features fresh, local produce. 1307 N. Monroe, Unit No. 2., libertytlh. com $$ D

LOFTY PURSUITS ★

This old-fashioned soda fountain serves ice cream, milkshakes, and candy—plus brunch dishes and a selection of vegan, vegetarian, and gluten-free options. 1355 Market St., A11, loftypursuits.com $ B

MIDTOWN CABOOSE ★

Outrageous burgers in a laid-back atmosphere—Wells Bros. lives on at this burger joint, voted Tallahassee’s Best for 2024. 1406 N. Meridian Rd., midtowncaboose.com $$

MIMI’S TABLE BISTRO & WINE BAR

American Southern cuisines inspired by French and Italian Old World cooking with fresh, locally sourced ingredients whenever available. 1311 Miccosukee Rd., mimistabletally.com $$$

OLEAN’S CAFÉ

Olean’s has been a comfort and a staple to generations of Tallahasseans, piling cafeteria-style plates with all the Southern delights and delicacies. 1605 S. Adams St., Facebook: Olean’s Cafe $ B L D

OLOGY BREWING CO ★

Craft brewery born in a spirit of innovation. Best of Tallahassee winner for 2024 in Brewery/Craft Beer category. From IPAs to stouts and sours to barrel-aged brews, an ever-evolving tap list invites a journey of taste and exploration. Also offers shareable plates. 2910 Kerry Forest Pkwy. (Northside location), ologybrewing.com $$

SAGE RESTAURANT

Sage’s menu masterfully melds regional influences, including Southern and French. The setting is gorgeous but cozy, and the outdoor patio sets a charming, romantic tone for a relaxing evening. 3534 Maclay Blvd., sagetallahassee.com

$$$ B L D

SAVOUR

★

Downtown fine dining with a vision for seasonally inspired, regionally sourced and creative cuisine, such as dry-brined bone-in pork chops, Gulf Coast bouillabaisse, or pecancrusted grouper. 115 E. Park Ave., savourtallahassee.com $$$ D

TABLE 23

This “Southern porch, table, and bar” is cozied up among oak trees on one of Tallahassee’s favorite street corners. Lucky Goat coffee-rubbed rib eye and Schermer pecan-crusted chicken are among the regional offerings. 1215 Thomasville Rd., table23tally.com $$$  L D

THE HUNTSMAN ★

The Huntsman creates exceptional dining experiences focused on ethically sourced wild game, as well as field and stream to table. Also offering vegan and vegetarian fare. Five-course guided culinary expeditions require group participation. Happy hour and late-night menu. 320 E. Tennessee St., huntsmantallahassee.com $$$ D

THE MONROE

Modern American cuisine in a vibrant atmosphere. This restaurant is an anchor of the entire South Monroe restaurant and retail development. SoMo Walls on the Southside. 1327 S. Monroe St., themonroetlh.com $$$ D

UPTOWN CAFÉ

Specialties at the bustling, family-run café include apricot-glazed smoked salmon, one-of-a-kind omelets, banana bread French toast, and flavorful sandwiches. 1325 Miccosukee Rd., uptowncafeandcatering.com $ B L

WALK-ON’S SPORTS BISTREAUX ★

Not your usual sports bar, this import from Louisiana offers seafood, traditional Cajun cuisine, and burgers built for two hands, plus 40 beers on tap and wall-towall TVs for the big games. 3390 Capital Circle NE, walk-ons.com $$ L D

ASIAN

AZU LUCY HO’S ★

Enjoy an extensive array of classic dishes with a modern flare, including gyoza dumplings, crab rangoon, General Tso’s chicken, and Szechuan beef, all in a relaxed setting. 3220 Apalachee Pkwy., Ste. 13., azutally.com $$ L D

CHOW WON K-BBQ

BUFFET & SUSHI

Enjoy an all-you-can-eat experience of Korean barbecue dishes prepared table-side with quality meats, fresh vegetables, and specialized spice blends. 1107 Apalachee Pkwy. Ste. 10, chowwon.com $$ L D

DAO RESTAURANT

Indulge in lobster, blue crab, spicy prawns, Peking duck, or a grouper filet with mapo tofu. 3425 Bannerman Rd., daotally.com $$ L D

KIKU JAPANESE FUSION ★

From tempura to teriyaki and sushi to sashimi, Kiku Japanese Fusion, voted Best Sushi in 2024, fuses vibrant flavors with fresh ingredients. 3491 Thomasville Rd., kikubogo.com $$ L D

MASA

Masa’s menu offers a creative blend of Eastern and Western cuisines. 1650 N. Monroe St., masatallahassee.com $/$$

OSAKA JAPANESE STEAKHOUSE & SUSHI BAR ★

Rated Best Hibachi for 2024, Osaka provides dinner and a show, with the chefs seasoning and preparing your meal right in front of you. 1489 Maclay Commerce Dr., theosakasteakhouse.com $$$ D

ROCK N ROLL SUSHI

This American-style sushi chain born in Mobile offers fresh rolls, salads, and hibachi—all with a rock-and-roll theme. 1415 Timberlane Rd. #305, rocknrollsushi. com/locations/tallahassee-fl $$ L D

BARBECUE

4 RIVERS SMOKEHOUSE ★

Offering the best slow-smoked barbecue, the Best Barbecue winner for 2024 specializes in slow-smoked barbecue, homestyle sides, and fresh desserts made daily in their bakery. 1817 Thomasville Rd., 4rsmokehouse.com $ L D

SOUTHERN SMOKE BBQ

Once a food truck and now a brick and mortar, Southern Smoke stokes their smokers to serve up meat and three sides. 1500 Apalachee Pkwy., southernsmoketlh.com

$ L D

BREAKFAST/ BRUNCH/BAKERY

CANOPY ROAD CAFÉ ★

Traditional breakfasts, fluffy omelets, skillets, French toast, and sweet potato pancakes keep customers coming back to this 2024 Best Breakfast winner. Canopy also goes all out on lunch favorites. Multiple locations, canopyroadcafe.com $ B L

LUCKY GOAT COFFEE ★

Coffee roaster, wholesaler, distributor, online retailer, and café serving high-quality beverages. Flavored coffees include pumpkin spice and Southern pecan. Best Coffee Shop winner as voted by the readers of Tallahassee Magazine in 2024. Multiple locations including Bannerman Crossings, luckygoatcoffee.com

JERI’S LOVE ON A PLATE

Filling bellies and hearts with love. Jeri’s Love on a Plate offers homestyle dishes created with farm-to-table, topquality ingredients. Brie from France, baguettes from New York, and heaping portions of gouda grits and shrimp, enough to share with a fellow diner. 1370 Market St., Ste. #1, jeristallahassee.com

$$ B L

MA’S DINER

No one does it like Ma! Ma’s Diner serves family-style food in a familyfriendly setting. Homestyle classics are served for breakfast and lunch with quick, attentive, and friendly service. 6668-9 Thomasville Rd., facebook.com/masdinertally

$ B L

THE EGG CAFÉ & EATERY

When you’re looking for breakfast favorites, even if it’s lunchtime, The Egg is the place to be. Multiple locations, (850) 907-3447.

$$ B L

TASTY PASTRY BAKERY ★

Tallahassee’s original cakery and 2024 Best Bakery winner features fresh

breads, bagels, pies, cakes, and catering. Open Monday through Saturday, 6:45 a.m. to 6 p.m. 1355 Market St., Ste. A-5, tastypastrybakery.com $ B L D

CAJUN

COOSH’S BAYOU ROUGE ★

This Best Cajun Restaurant winner for 2024 brings a menu jam-packed with Louisiana-style dishes, including favorites like jambalaya, crawfish étouffée, po’boys, and seafood gumbo. Multiple locations, cooshs.com $$ B L D

CATERING

CATERING CAPERS

Offering meals, bar services, and more, Catering Capers makes entertaining and planning corporate events, weddings, or private parties in Tallahassee easy. 2915 E. Park Ave., Unit 4, thecateringcapers.com

SIMPLY ENTERTAINING

Serving as a “one-stop shop” for intimate parties. Committed to making events simple by taking care of everything. Also offering simple dinners on Tuesday and Thursday nights. 1355 Market St., simplyenty.com

SMORGASBOARD CATERING CO.

Always fresh, never frozen. From farm-fresh produce to the highest quality proteins, Smorgasboard is here to make your event one to remember. 1123 Thomasville Rd., smorgasbordcatering.com $$

SOCIAL CATERING & EVENTS

★

This 2024 Best of Tallahassee winner offers catering ranging from high-end dropoffs to five-course fine dining experiences to servicing upward of 2,000 guests in a single meal period. 227 W. Carolina St., socialcateringandevents.com

INDIAN

ZAAN

Zaan bursts with the signature flavors of traditional Indian cuisine, a merging of sweet, salty, and sour. 1019 N. Monroe St., tallahassee.thezaan.com $$ L D

ITALIAN/PIZZA

BELLA BELLA ★

Voted Best Italian in 2024, this locally owned and operated restaurant has a cozy atmosphere and serves all the classics to satisfy your pasta cravings. 123 E. Fifth Ave., thebellabella.com $$ L D

GAINES STREET PIES ★

Touted for its fresh ingredients, this 2024 Best of winner has a vibrant atmosphere and is the perfect spot for local pizza lovers. Multiple locations, gainesstreetpies.com $ L D

MOMO’S PIZZA

After devouring a slice “as big as your head” at Momo’s, chain pizza simply is not gonna cut it. Multiple locations, momospizza.com $ L D

PIESANOS STONE FIRED PIZZA

There’s not much better than gathering family and friends around a pizza— especially with the sauce and dough made in-house and from scratch. 101 N. Blair Stone Rd., piesanostogo.com $ L D

RICCARDO’S RESTAURANT

A Tallahassee tradition since 1999, Riccardo’s features savory Italian classics, from pasta and pizza to homemade subs and calzones—plus a wide-ranging selection of wines and craft brews. 1950 Thomasville Rd., riccardostally.com $$ L D

MEXICAN

EL JALISCO ★

In the mood for sizzling fajitas and frozen margaritas? Make your way to the 2024 Best Mexican/Latin American Restaurant, El Jalisco, where they do Mexican cuisine to perfection. Multiple locations, eljalisco.com $ L D

EL REY TACOS & BEER

Fast-casual Mexican in Midtown, featuring unique taco toppings, burritos, rice bowls, and more, with portions fit for a king. 1122-8 Thomasville Rd., elreytacosandbeerfl.com $ L D

SEAFOOD/STEAK

CONNORS STEAK & SEAFOOD

When you’re seeking a savory steak and fresh seafood, Connors Steak & Seafood delivers. Start with a selection from their wide array of appetizers then treat yourself to a wood-fired prime steak or U.S.D.C. inspected seafood. 1415 Timberlane Rd., #101, connorsrestaurant. com/tallahassee-fl-steakhouse $$$ L D

CRAFTY CRAB

Offering the freshest seafood and most authentic recipes in the area, including crab, crawfish, calamari, lobster, oysters, mussels, scallops, and more. Multiple locations, craftycrabrestaurant.com $$ L D

GEORGIO’S

FINE FOOD & SPIRITS

George Koikos has over 50 years of experience in Tallahassee restaurants, and his hands-on commitment has made this upscale restaurant a local favorite featuring local seafood, prime steaks, and banquet rooms for private parties. 2971 Apalachee Pkwy., georgiostallahassee.com $$$ D

HARRY’S SEAFOOD BAR & GRILLE

Serving Southern, Cajun, and Creole flavors in classic and modern dishes since 1987. 301 S. Bronough St. in Kleman Plaza, hookedonharrys.com $$ L D

IL LUSSO ★

Homemade pasta, local seafood, and a choice of prime steaks define this downtown fine dining experience. 201 E. Park Ave., Ste. 100, illussotally.com $$ D

SHULA’S 347

Located in Hotel Duval. Keep it light and casual with a premium Black Angus beef burger or a gourmet salad, or opt for one of their signature entrées— a “Shula Cut” steak. Reservations suggested. 415 N. Monroe St., 347grille.com/ location-tallahassee $$ L D

SOUTHERN SEAFOOD ★

Whether you’re looking for fish, shrimp, oysters, scallops, crab, or lobster, the 2024 Best Seafood Market winner brings the ocean’s freshest choices to Tallahassee. 1415 Timberlane Rd., southernseafoodmarket.com

TALLY FISH HOUSE & OYSTER BAR

Explore four types of topped oysters, load up with stuffed grouper, or opt for “turf” with a chef’s choice cut steak. Serving brunch on Saturday and Sunday. 6802 Thomasville Rd., tallyfishhouse.com $$ L D

THE SEINEYARD

Fried, grilled, or blackened, the area’s best and freshest seafood is found at The Seineyard. Grab your basket, or mix it up with a plate of grouper, catfish, shrimp, oysters, scallops, and more. 3870 Coastal Hwy., Crawfordville, theseineyard.com $$ L D

WHARF CASUAL SEAFOOD ★

Voted Best Seafood Restaurant in 2024, the Wharf will fill your need for the coast with fresh seafood, salads, seafood tacos, and po’boys. Also available for catering. Multiple locations, wharfcasualseafood.com $$ L D

SOUTH AMERICAN

CAFÉ DE MARTIN & EL BAR ★

The home of Peruvian cuisine in Tallahassee. Chef Martin, originally from Lima, Peru, is renowned in Leon County’s Hispanic community for his authentic dishes. 2743 Capital Circle NE, cafedemartin.com $$ L D

our searchable dining guide online at TallahasseeMagazine.com/restaurants.

AUTHENTIc JAPANESE cUISINE

GALACTIC GLOW

Photographer captures Milky Way over St. Marks

→Each year, there’s a short window when the core of the Milky Way is visible. Landscape and wildlife photographer Kyle Miller met up with a group of friends to see if they could capture this window in time. With the knowledge that Northwest Florida has some of the darkest night skies in the state, he envisioned the gleaming St. Marks Lighthouse as a contrast. A smattering of stars shone from the yellow, purple, and blue hues, and a meteor shower cascaded into the beautiful evening’s nale.

—Rebecca Padgett Frett

ABOUT THE PHOTOGRAPHER

Kyle P. Miller is a landscape and wildlife photographer based in Tallahassee. Born and raised in Orlando, he developed a passion for the outdoors and wild Florida at an early age. His journey with photography began in high school with his grandfather’s manual film camera. Miller now lives in Tallahassee with his wife and two sons and enjoys sharing his love for wild Florida and the outdoors through his images. His work has been featured in juried art shows, as well as in individual and group exhibitions, and has been published in numerous magazines and textbooks. More of his work can be found on his website at kylepmillerphotography.com, on Facebook (Kyle P. Miller Photography), and on Instagram (@kpmiller_photo).

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