Courtesy of Hollow
Chef Spotlight: Danté Serra
Danté Serra was raised in a food-centric Italian family in Buffalo, New York, but has cooked for restaurants in the Carolinas for the last 11 years. Now he’s at the helm of the Hollow, a wild game–focused eatery in Columbia, South Carolina. Serra talks about exotic local vegetables, a popular entree to try, and a great excursion in town.
Courtesy of Hollow
Local Flair | “We get our vegetables from South Carolina farms and aim to make them interesting. We serve everything from dandelion greens with berries to fiddleheads with white asparagus. The grilled red cabbage ‘steak’ is served with citrus, pistachios, feta, and a roasted red pepper dressing.”
Courtesy of Hollow
Game On | “Our 8-ounce elk filet is pan-seared and basted with butter—it’s a lean meat, so the butter adds some flavorful fattiness—and served with cremini mushroom risotto, honey-glazed rainbow carrots, and a fig balsamic reduction. It’s probably our biggest seller.”
Down the River | “We’re in an area near downtown called the Vista, which isn’t far from the Congaree River. There’s a great riverwalk—and Congaree National Park is here—so it’s nice to be out in nature.”
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Now Open: Internationally Inspired
34 Restaurant and Bar
New Orleans, Louisiana
Emeril Lagasse’s latest restaurant is a tribute to his family’s Portuguese roots, with tapas and a jamón bar with fine cured Iberian ham, plus wines and spirits from the region. Its name reflects the collaboration between Emeril (the third) and his son, E.J. (the fourth).
Photo by Jessica Crawford
Brodeto
Raleigh, North Carolina
Five-time James Beard semifinalist chef Scott Crawford spotlights seafood dishes inspired by the Adriatic coast. Highlights include whole roasted branzino, seafood stew with monkfish and prawns, and ricotta mousse for dessert.
Sorekara
Orlando, Florida
Guests at Sorekara dine in multiple rooms over several hours, savoring the artful ingredients of more than 20 tasting plates and experiencing “time as the ultimate luxury.” Nigiri over avocado ice cream and dried mullet roe with fig jam are just two examples of Chef William Shen’s creations, inspired by the 72 micro-seasons of the Japanese calendar.
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Indulge
Macon Bacon Trail
Bacon enthusiasts visiting Macon, Georgia, will love this sizzling food trail. Twenty restaurants offer creations ranging from pimento bacon fritters at Bearfoot Tavern to the bacon jam burger at Cashman’s. For a sweet (and savory) finale, try the Rookery’s Jimmy Carter shake, made with banana ice cream, peanut butter, and a slice of bacon.
This article appears in the Fall 2024 issue of Southbound.
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