Southern restaurants gain national acclaim for wine and dining excellence

A new generation of restaurants across the Southern United States is setting the standard for excellence in both wine and dining. While the South has always been known for its rich culinary traditions, it is now gaining national attention for restaurants that match strong kitchens with serious, professionally managed wine programs. From Charleston to Austin, these restaurants are creating complete dining experiences by giving equal weight to what's on the plate and what's in the glass.

In Charleston, South Carolina, the wine scene has matured alongside the city's reputation as one of the South's culinary capitals. At FIG, the focus has always been on simple, seasonal food prepared with precision. Executive chef Jason Stanhope works closely with local farmers and fishermen, creating a menu that evolves with the seasons. The wine list at FIG reflects the same philosophy, emphasizing producers who work sustainably and prioritize terroir. Guests can find a thoughtful range of French and Italian wines alongside selections from small American producers. The wine team is known for its quiet expertise, guiding diners toward balanced pairings that enhance the food without overwhelming it.

Also in Charleston, Husk remains one of the defining restaurants of the New Southern movement. Though its founding chef, Sean Brock, is no longer at the helm, the restaurant continues to showcase Southern ingredients through a modern lens. Husk's wine list has evolved in recent years, with increased attention to natural wines and producers who embrace traditional methods. Burgundy, Beaujolais, and Loire Valley wines are well represented, but so are up-and-coming Virginia wineries and small California producers. The restaurant's sommelier team focuses on pairings that emphasize freshness and structure, often highlighting wines that offer acidity and minerality to complement the kitchen's use of pickling, fermentation, and smoke.

In New Orleans, the wine culture remains deeply tied to tradition, but restaurants like Commander's Palace have kept their cellars current without losing their identity. This Garden District landmark has long been associated with white-tablecloth service and Creole fine dining. Its wine list is a mix of legacy and innovation, offering deep verticals of Napa Valley Cabernet and classified Bordeaux, along with a growing selection of American Pinot Noir and sparkling wines. The service is formal but friendly, with sommeliers guiding guests through a list that balances prestige and value.

Nearby, Coquette operates on a more intimate scale but punches above its weight when it comes to wine. Known for its ever-changing five-course tasting menu, Coquette works closely with importers who focus on natural, organic, and biodynamic producers. Wines from Spain, the Jura, and Austria frequently appear on the list, offering a more esoteric range than many restaurants in the city. The pairing program is a central part of the experience, with wines chosen to highlight the acidity, spice, or texture of each dish.

In Atlanta, Bacchanalia remains one of the city's flagship restaurants. Long praised for its refined, ingredient-driven cuisine, Bacchanalia also boasts one of the most consistently excellent wine programs in the region. The list is broad without being overwhelming, offering everything from grower Champagne and white Burgundy to domestic Syrah and aged Barolo. The wine director works closely with the kitchen to suggest pairings that match the restaurant's elegant but approachable tasting menu. Attention to detail is evident in the stemware, temperature control, and table-side service.

Miller Union, also in Atlanta, takes a slightly different approach but with equal dedication. Chef Steven Satterfield's focus on Southern vegetables and responsibly sourced meats is reflected in a wine list that emphasizes sustainability and balance. Domestic wines play a larger role here, with standout bottles from Oregon, New York's Finger Lakes, and Virginia. There's also a strong representation of wines from Portugal and the Southern Rhône, chosen for their food-friendliness and ability to complement the restaurant's produce-focused dishes.

In Nashville, the Catbird Seat offers one of the most immersive dining experiences in the South. With a small number of seats around an open kitchen, guests are taken through a multi-course tasting menu that changes frequently. The wine pairings are designed to be as experimental as the food, with a focus on precision and contrast. While classic regions like Champagne and Burgundy are staples, the list also includes lesser-known producers from Slovenia, Hungary, and Chile. The beverage team often incorporates sake, cider, and non-alcoholic fermentations into the pairing lineup, reflecting a more inclusive and modern approach.

Not far from the Catbird Seat, Bastion represents a new wave of Southern dining that's both casual in atmosphere and ambitious in execution. With a small, focused menu and an eclectic wine list, Bastion aims to surprise guests with pairings that are both unconventional and deeply satisfying. Orange wines, chilled reds, and pét-nats feature prominently, reflecting the restaurant's commitment to discovery and fun without sacrificing quality. The staff is knowledgeable and approachable, helping guests feel comfortable exploring new styles and producers.

Texas is increasingly seen as a major player in the national restaurant scene, and Dallas's Gemma is one of its most reliable performers. With a menu that blends Californian and Mediterranean influences, the restaurant offers a wine list that is both accessible and extensive. Strong in Burgundy, northern Italy, and the Central Coast, the list also includes a curated selection of Texas wines. The emphasis here is on balance, with many wines chosen specifically for their ability to pair well with food. The wine program is managed with the same discipline as the kitchen, ensuring a seamless dining experience.

In Austin, Jeffrey's continues to define classic fine dining in a city more often known for its casual style. The restaurant's wine program is one of the most serious in Texas, featuring older vintages of Bordeaux, top-tier California Chardonnay, and a deep selection of Champagne. Jeffrey's cellar includes rare bottles not often seen in the region, thanks to long-standing relationships with top importers and wineries. The sommelier team is focused on service and education, offering a level of professionalism more common in New York or San Francisco than in Central Texas.

These ten restaurants represent the diversity and maturity of wine culture in the American South. They show that serious wine programs are no longer limited to coastal cities or traditional wine markets. Instead, they are becoming a defining part of the best dining experiences across the region. By combining local food traditions with global wine expertise, these restaurants are raising the bar and drawing attention to a new standard of hospitality in the South.