The best fried chicken in the South (seriously!) and a wonderful Southern eating experience all around. Menus change, but the large tables-for-ten are usually topped with platters of fried chicken, sweet-potato soufflé, black-eyed peas, okra gumbo, corn muffins, and biscuits, shared family-style. There might be meatloaf, mac and cheese, rice and gravy, candied yams, and beef stew. The inspiration for this festival of Southern deliciousness was Sema Wilkes, who took over the boardinghouse here in 1943 and kept feeding hungry patrons right up to her death in 2002, at the age of 95. The property itself dates back to 1870, though the dining room looks like it’s frozen in the 1950s.
- Frommer's Staff