WHERE
FLAVOR MEETS
THE ROAD By The Editors
THE SOUTH HAS NEVER just been a place—it’s a flavor, a feeling, a feast. Food here is more than what’s on the plate; it’s a language of legacy, a symbol of resilience, and a bridge between past and progress. And now, Michelin is listening. With the November-launching Michelin Guide American South on the horizon, the global gold standard in dining is finally pulling up a seat at the Southern table. In this year’s annual travel issue, we’re serving up your VIP preview: 10 cities across the seven states that Michelin is eyeing—blending hospitality, heritage and heat (the edible kind, natch). From luxe stays to culturerich bites, we’ve got your roadmap to the region’s rising stars—before the Stars drop. And let’s just say: If you know, you go.
Clockwise from top left, photos: Miller Union by Andrew Thomas Lee; Peg Leg Porker by Robert Jacob Lerma; Herbsaint by Link Restaurant Group; Saltwood by Loews Atlanta Hotel; all courtesy of establishments JULY/AUGUST 2025 | 71