The Second Line (Memphis)

I recently read in last Sunday's New York Times, "there are no shortcuts to quality." The Second Line doesn't believe in shortcuts. It's beautifully obvious. I admittedly crave trips to New Orleans pretty frequently for the city's charming culinary magic, though Chef Kelly English has managed to bring the once-unbeatable creole rendition to Midtown Memphis through every menu item. And while I have written about the cocktails and the atmosphere of my coveted Overton Square hangout, I somehow have yet to write about the food.

My Instagram boasts the recent table spreads from the orange and turquoise patio. Earlier in the summer, the fried catfish po boy graced my plate for the first time. An unusual feature compared to the usual fried shrimp or oyster, the catfish was fried to a golden brown crisp with that wonderful contrast of an outer crisp and an inner buttery texture. Add that to a fresh, cloud-like baguette with thick-cut tomatoes and lettuce. Hello, happiness.

The brignole side salad served as a necessary substitute to balance the fried entrees with a touch or two of green. While side salads are usually overlooked and boring, the Second Line's was a spunky refresher of crushed red pepper flakes and quartered artichoke hearts. I was a big fan of the feta and green olives, which reminded me of the dirty martini I'd sip later that evening.

The Besh barbecue shrimp appetizer knocks any other rendition out of the park. Compared to other Memphis versions, The Second Line shrimp are plump and bursting with creole flavor. We sopped up remaining sauce with the side baguette (as if I needed more carbs).

Now skip to brunch, which offers a curated, eclectic mix of Southern-inspired breakfast favorites (with the Kelly English twist, of course). Eggs Benedict with rich spinach madeleine and artichoke are a vegetarian favorite; Cast-iron skillet huevos rancheros with stewed black beans and fried eggs brought me back to my South Austin brunch adventures; and the insane pancake stack with strawberries and molasses brought me to heaven. All were washed down amongst our party of six with the signature bloody mary recipe, which I'm dying to imitate at home.

If you aren't on a diet, perfect. If you're on a diet, pretend you aren't for one meal and make it into The Second Line. Every carb is #worthit.

St. Roch Market (New Orleans)

Built in the late 1800s as an open-air seafood market, St. Roch's Bywater doors were closed as soon as Hurricane Katrina hit. Now as a true refurbishment and rekindling of New Orleans' charming spirit, St. Roch Market stands as an elegant and airy centerpiece for all things food and drink, all hours of the day.

The space, as you can see, is simply stunning. I'm a sucker for white and natural light. We floated through the gallery of marble countertops and chalkboard menus. I was in awe of the concept that vendors functioned individually yet collectively created a cohesive, complete environment.

The thirteen vendors highlight small menus of specialty items, hand-prepared on the back counters of their established booths. While Alex ordered our Coast Roast coffee drinks, I picked up a slice of extra cinnamon-y coffee cake from The Sweet Spot, and Ashley picked up avocado toasts with red pepper flakes and hard boiled egg from Juice Nola. We brought our brunch offerings to a small marble table in the center of the building and dug in.

Yet throughout the space, you can choose between raw oysters, cold-pressed juice, baked confections, West-African cuisine, artisanal meats and cheeses, crepes, Korean-Creole fusion, and crawfish mac and cheese. Produce at the market entrance is available, too.

Now, I'm ready to bring one to Memphis. Who's with me?

The Smith (New York City)

I firmly believe in savoring breakfast -- labeled the most important meal of the day for a reason -- especially when it's a weekday morning egg scramble or poached-style toast ritual. But on a weekend at The Smith in New York City, the classic egg dish is amplified to a cast-iron lobster frittata or a poached egg avocado toast. That, my friends, is a proper American brunch. And that brunch should, indeed, be experienced right here.

We were seated by a floor-length window with beautiful views of Midtown scenes and pedestrians. Though locals complained about the "heat wave" overwhelming Manhattan, a sunny and 82-degree forecast was more than appreciated by my family, who is still learning to manage the heavy humidity of Memphis.

The breezy, brunchy vibe transmitted from tables to waiters, who kindly delivered individually-wrapped packages of crusty bread with whipped butter to accompany our dozen ice cold oysters on the half shell.

The lobster frittata special, while cooked through more than I typically prepare, highlighted slices of buttery brie, blistered cherry tomatoes, and quite impressive servings of fresh lobster. The portion was delightful, especially when served in a piping hot skillet. If only this could be translated into a weekday morning pre-work breakfast...!

The avocado toast with poached egg and frisée was clearly a home run, and the ahi tuna and lobster salads were refreshingly light compared to our Il Mulino feast the evening beforehand. Light-as-air fennel slices and crisp hericot verts were fantastic additions to fresh seafood, which would satisfy any summer palate. The bold colors across our table reflected a colorful, comprehensive menu I'd recommend to any tourist or NYC local. The Smith was simply, utterly wonderful.

Full from NYC, Hungry for Writing

For the past three weeks, I experienced some cravings, as any food-obsessive gal would expect. First, it was adventure. I managed to push through four extremely demanding work weeks before heading to exciting destinations, each with a culinary-crafted bucket list in hand. The list of Caramelized Critiques drafts has never been so lengthy. Oy.

11255416_1606942329546670_2105034049_n

Then, it was the gin with tonic and cucumber. I sought the cocktail refresher at Terranea in Los Angeles, Madison Rooftop in Memphis, and Girl and the Goat in Chicago. Don't worry, I only ordered one at each spot.

Then, it was avocado toast. I enjoyed that one at St. Roch Market in New Orleans and The Smith in New York City.

11296669_831587866937656_606892041_n

But now, on this beautiful Monday afternoon in July, I realized what I was genuinely hungry for: writing. My everyday commitments have indirectly pushed my true passion of recreational writing to the bottom of the list. Or I guess I have just been too busy eating...?

I aim to sit down with a cup of coffee tonight, tomorrow, and Wednesday to share the nationwide delicacies I have savored this past month. Maybe it'll serve as a form of a diet -- writing about food instead of eating it? Stay tuned for so many restaurants and recipes in so little time. I won't let you down.

10932104_873091752770796_487261388_n

Ghost River Beer Mac and Cheese

Don't blame me for ruining your diet. Alex's birthday was Sunday, and his number one request was homemade mac. Yet when discussing the dish at our Fourth of July party in New Orleans, a friend mentioned her beer mac and cheese version. If only you could have seen Alex's reaction to the suggested ingredient whilest sipping on a beer. Game over.

Once back in Memphis, we grabbed a bottle of local Ghost River Golden ale from the fridge and got cookin'. The result was perfection. I highly recommend this side for a summer cookout -- it goes well with the grill, which, on ours, boasted bone-in ribeyes. Let me know if you try out this cheesy life-changer!

Makes 6 servings

2 1/2 cups uncooked whole wheat elbow noodles 2 tablespoons butter 2 tablespoons flour 8 ounces milk 8 ounces Ghost River beer 8 ounces freshly grated cheddar cheese 4 ounces freshly grated parmesan cheese 1/4 teaspoon smoked paprika pinch of black pepper pinch of nutmeg 1/2 cup panko bread crumbs

1. Preheat oven to 375 degrees. Boil pasta according to box directions, though cut off 2 minutes of cook time since noodles will cook further in the oven. Drain and set in a casserole dish.

2. Heat a saucepan over medium high heat and add butter. Once melted, whisk in flour and cook until bubbly and golden in color, about 2 minutes. Add milk and beer into saucepan, whisking constantly. Add cheeses and stir until melted. Turn heat down to medium and continue to stir for 5-6 minutes while mixture thickens. It will most likely not thicken like regular mac and cheese because of the beer. Stir in pepper, paprika and nutmeg.

3. Pour cheese mixture directly over pasta and gently toss to coat noodles evenly. Top with panko bread crumbs and an additional sprinkle of cheese. Bake for 25 minutes, or until golden brown and bubbly on top.

4. Remove from oven and let cool for 5 minutes.

recipe inspired by how sweet eats

Summer House Santa Monica (Chicago)

That central "YES" mark on the crisp white backdrop spoke to me upon entering Summer House Santa Monica this past Sunday afternoon. I quickly learned its first impression is a lasting impression amongst the crowd, who harmoniously affirms every aspect of the establishment. The bright and open space, the eclectic menu, the spectacular service, and the cookie-lined sweet shop collectively sing "yes" to every dining guest.

The well-versed menu isn't overwhelming or unfocused like many "American" spots; it's selective and sophisticated, from the lobster tempura sushi roll and ahi tuna taco to the squid ink pasta and brioche lobster roll. Of course, I had issues choosing an entrée, but that's primarily due to my indecisiveness. I chose the freshly baked brioche bun with lobster and a crisp green salad. I was very content with my decision.

The smooth guacamole and smoked salsa appetizer was a home run, naturally. We squeezed fresh lime over the tortilla chips to mimic Chipotle's infamous tang. The dish disappeared within minutes.

The cauliflower side was a surprise winner. Roasted with a jalapeño pesto and then topped with a fascinating textural mix of candied lemon and parmesan. Bread crumbs to finish, and bam. The presentation was stunning, as well.

On the way out, we couldn't help ourselves but order an oatmeal chocolate chip cookie to-go. I highly recommend a similar ritual -- Wouldn't you love to carry the spirit of Summer House with you home? The answer? YES.