Cuisine:

• Southern
• Soul Food

Southern Fire Description:
John Thompson, former co-owner of Franklin Street, has had patrons lining up since the opening of this eatery, because this is soul food done right. Decorated in earthy tones, Southern Fires is huge, with 340 seats in the sprawling first floor of a former warehouse. The menu is simple: five beef, three seafood, two pork and three chicken entrées, no salads and no alcohol. All dishes are executed by chef Beatrice Coleman, using Thompson's recipes. We like the slightly tangy barbecue sauce atop smoky ribs as well as the crunchy fried chicken and country fried steak. Cornbread and two sides like greens, mac 'n' cheese made with four types of cheese, sweeter-than-sweet sweet potatoes and cornbread stuffing come with your meal. Peach cobbler, one of eight desserts, is a good finisher. Plan on using the $2 valet parking, yet another steal.


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