In a space formerly known as Chaise Lounge, executive chef Cary Taylor offers patrons a relaxed, laid-back setting, while being backed up by the most genuine wait staff I've ever met.  I usually go to dinner expecting to spend 2-3 hours socializing and sharing countless physical manifestations of a chef's passion.  My first visit lasted five plus hours on a Sunday night before having to wake up at 4am for work--and it was worth it.

Between pours of Matilda and Numbers Ale, I dined on johnny cakes (pictured), fried green tomatoes, braised pork, duck orleans, carollina mahi tacos, and a southern take on bangers and mash, while making new friends and discussing where to eat in Paris.  My favorite dish, the johnny cakes, are served with gunthorp pork and chow chow, a relish of green tomatoes and cabbage that varies between Southern households.  The braised pork is large enough to satisfy a Stash-sized appetite, and falls off the bone into a bed of wheatberries and kabocha squash.  The duck orleans is another must, presented by chef Taylor with a burning twig of rosemary.  Every time I detect that distinct aroma, I smile, knowing what fellow patrons are about to indulge in.

To accommodate those of us who demand 'morning food' at one on Sunday, The Southern offers one of the best brunch menus the city has to offer.  The best shrimp and grits this side of the Mason-Dixon (but you know that already), beignets, chicken and biscuits, 'bacon/chocolate,' and a personal favorite, 'Ode to Waffle House.'  Thankfully, these hashbrowns aren't the culmination of a night of bad decisions--and they taste a lot better than the original too.

Chicagoans--you know where to get your southern fix now.  If you've got southern visitors going through culture shock, bring them here and they'll feel at home.  Don't have plans on a Saturday night?  Come by to indulge, relax, and sort out the best of Paris.

• 6 Tomatillos, husked
• 2-4 Serranos (2 to please, 3 for the bold, 4 for people you don't like)
• 2 Shallots, peeled
• 2 Garlic cloves, peeled
• Handful of Cilantro

Chilaquiles Ratio:

• 3 parts Salsa Verde
• 1 part Stock of choice
• above two per 6oz Corn Tortillas **Do NOT substitute flour**

Various Toppings/Fillings:

• Crema Rancherito (in video)
• Pickled Red Onions / Escabeche de Cebolla (in video)
• Queso Fresco (in video)
• Braised Animal
• Eggs
• Hot sauce

When creating most dishes, I think of what my mom does so I have a foundation.  She mixes ground pork and beef, which I don't necessarily agree with executing, but think they should be married here, just as they would for meatloaf or meatballs.  Could use trotter gear, but I feel like the finer points of the product would be lost in the chili's heat.

The other option I have is to use pork stock.  Chili is often made with water, vegetable or chicken stock--I'm guilty of doing so in the past, but not anymore.  Making pork stock at home is simple, therapeutic bliss that ends with a wonderful product.

I didn't execute with the same finesse, as I was cooking for myself and was prepared to to finish the batch in a few minutes.  If you want finesse and 'pretty,' check out the original recipe--otherwise keep reading.

To celebrate our first encounter--which was at a bar (crude yet effective, I know)--I'm braising a pork shoulder in her golden glory.

Being the only Platinum member on the current flight, I'm struck by the thought of information withholdment--I haven't shared any of my travel expertise with the peanut gallery.  Due to the nature of this venue, I expect the following to only be used for going to far off dining destinations, or events such as Food and Wine in Aspen, an event I'm still seeking companionship for.

He did some decent stuff before being sentenced to death--and was only beheaded because clubs and stones didn't succeed at first--but why women go nuts over it is beyond me.  There are Elvis impersonators in Vegas that do better work.  I'll admit, it's important that the first, the trend setter, is properly credited and glorified.

Unfortunately, there's no convincing women that the day can be overlooked.  We have to celebrate, and we have to do it better than everyone else.  Otherwise, we're terrible cold-hearted people.  To stop such slander, I'm going to offer some advice--which should probably be followed by no one.

The stomach requires sustenance.  There is no room for more cold--albeit yogurt, cottage cheese, or milk and cereal.  Hot, rich, unctuous pork is required.  Pork makes everything better.  Unfortunately, pork is rarely ready in a short time frame.  Even the flagship, bacon, requires 20 minutes to cook properly.  But what if we had prepared pork in a jar for on-demand use?  What if the day, week, or month before I was bored, and did the following?

I'm not sure what the most traditional way is to make haluski, but I've figured out a damn good one.  I don't see the point in boiling the cabbage, getting multiple pots dirty, and using butter when rendered pork fat is readily available.  Start by browning diced bacon--while this is going on, start the mise.

For the sake of good housekeeping, I wanted to touch on restaurant reviews briefly.  For the record, there is a lot of food I eat that I don't love, and sometimes don't even like.  I follow the golden rule when blogging, which is why sometimes my entries run scarce.  This is why, when I do decide to publish such material, it is of the greatest importance that you check out where I've been.

For the rest, I've decided to start yelping.  I've always disliked yelp--thought it was a grand forum for amateur hour.  Then I remembered something about pots and kettles.  Blackness.  C'est la vie.  Only the highest rated restaurants will be both there and here, the rest just there.  I've got a lot of retroactive reviews still to do, so please be patient.

When I come back in the '10, expect a lot more pork and slow food.  I have the vision for another short film, and also have some cooking classes lined up--all of which will result in highly offensive material for vegetarians.

Thanks to Liz, Greg, Ellen, Rick, Tofer, Dale, Sara, Rodrick, and Steven for making this by far the best year of food in my life on all fronts--creating, consuming, and learning.

Merry Christmas all, and a kiss for your New Year's headache.

Mike