Atlanta's Empire State South makes Southern food with a modern twist. Executive chef Ryan Smith features seasonal dishes like summer–squash casserole, veal sweetbreads, potato gnocchi, and golden–beet butter—all with the best local ingredients. Founding chef and partner Hugh Acheson is a judge on Bravo’s Top Chef, and his cookbook, A New Turn In The South, is in stores now.
We love Empire State South's lunch–box program. Tiffins are traditional Indian lunch boxes, meant to be filled and reused every day. You can purchase your own Tiffin from the restaurant, and they'll wash and refill it whenever you want, or you can pick up lunch and return the Tiffin up to two days later. The daily menu has two types of lunch boxes: a sandwich with sides, and a superfood—which has bigger portions and extra nutrients. Here are two of Empire State South's delicious Tiffins, which we promptly ate after the photo shoot.