Chef and James Beard Award semifinalist Kelly English's Oxford, Miss., restaurant is set to open its doors Thursday. English has long wanted to open in the college town. He told Eater last year, "Oxford has always been a dream of mine. I went to school here and it's a really special place. It's a special community." Called The Second Line Oxford, a representative for the restaurant notes that it is similar to English's Memphis restaurant The Second Line.
The Oxford restaurant will serve a menu of "locally inspired New Orleans favorites" like seafood plates and po' boys. The menu is pretty meat-heavy and features dishes such as chicken-and-andouille gumbo and fried chicken livers with hot pepper jelly.
Elsewhere, James Beard Award nominees chef Meherwan Irani (Chai Pani, Atlanta) and pitmaster Elliot Moss have teamed up to open Buxton Hall Barbeque in Asheville, N.C. Irani and Moss transformed a rundown skating rink into a "full-service meat eatery," according to a press release. And meat there will be: Moss will serve up tons of "all-wood, slow-cook, whole-hog barbecue."
Customers can also expect an open kitchen and "fiery smoke pits" turning out plates of East Carolina barbecue alongside takes on "hyper-regional dishes" like chicken bog, hash and rise, and catfish stew. There are plenty of sides on menu like grits and gravy, stewed lima beans, potato salad, and macaroni and cheese. Buxton Hall Barbeque opens it doors August 28.