The Joys of Lardcore: Southern Cooking in New York

The food here is generous, both in terms of portion size and also in its use of multiple southern flavors that appear in each dish in unexpected ways. The bourbon selection is pretty good too.

Helmed by one of the co-founders of Momofuku, this is Brooklyn Lardcore at its best: hearty, unpretentious food cooked with special care and served in a rowdy setting.

Yes, it's pretty much what the name implies, but this Williamsburg lardcore mecca produces both on a level rarely seen in NYC. Bring several people so you can eat several pies.

Always in the sweepstakes for the best new southern restaurant in NYC, the Commodore definitely has the most fun vibe. The fried chicken, biscuits with honey butter, and black-eyed peas are all right from the Georgia playbook.

By far the best of the new wave of southern restaurants to hit NYC, this is cooking as precise as it is porky, and with a menu that won't tire out your palate by the second spoonful of greens.

A tribute to the traditional cooking of south carolina, Lowcountry tries hard and often succeeds at getting at one of the most elusive of cuisines to transport.

Few southern transplants get it right but this cheap, obscure eatery in the East Village really nails it. Remarkably, it produces pretty good barbecue as well.

Great heritage chicken, masterfully brined and pressure-fried, is the reason for being of Bobwhite. The place has won the fried chicken sweepstakes of the last few years by multiple lengths, but the chicken isn't cheap ($10+ for two pieces) and you often have to wait 20 minutes or more for it. That said this is the real deal and one of the best in NYC.