REVIEW
Satisfying Southern
Chamblee Hot Chicken gives the iconic Southern dish international flair with Szechuan-style heat and flavor.
Chamblee’s Southbound serves high-quality fare in low-key environs STORY:
Hope S. Philbrick PHOTOS: Joann Vitelli
W
hether you eat to live or live to eat, you won’t be disappointed at Southbound in Chamblee. Whatever your dining mood, Southbound is ready to suit. Grab a seat at the bar or settle at a table in the main dining room when you want to be surrounded by community. Order to-go for pick up (a staffer can bring it out to your car) or delivery by DoorDash when you want to stay home in your stretchy pants. Relax at an umbrellaed picnic table on the patio when you want to socialize your puppy or enjoy amazing weather. Just come hungry because this menu is packed with things worth devouring. The feeling upon entering—and even when phoning—is like being welcomed to the neighborhood. If there’s an assumption that lingers in the air, it’s the quiet confidence that, of course, you’re going to like it here. There is much to like. The space has high-ceilings and minimalistic decor dominated by weathered wood, exposed bricks and dangling bulb lights. The overall effect is casual elegance. Chairs are comfortable, and tables are easy to move
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October 2021 | Simply Buckhead
around to accommodate gatherings of any size and even distancing, if necessary. The main dining room and bar are separated by a short wall and glass, so the impressive selection of craft distilled spirits on bar shelves can be seen from across the room. Freight and MARTA tracks are across Peachtree Road, so guests sometimes feel the vibrations as the trains roll by. The menu presents Southern comfort food with international influences, resulting in creations such as the popular Southern ramen with pulled pork, collards, blackeyed pea relish, chow chow and a deviled egg. Variety ensures there’s something for just about any preference, dietary need, budget and hunger level, whether you crave a snack or multi-course feast. Seasonal, fresh ingredients, typically sourced within a two-hour drive of Chamblee, elevate dishes such as shrimp cocktail and seared sea scallops, as does the fact that several items are vegan, vegetarian or gluten-free. Competent preparations, artful presentations and enjoyable flavors are consistent reminders that dining out can be a genuine treat however well you cook at home. Executive Chef Bethany Colvin changes the menu about three times a year, though popular favorites stick around. As the menu
shifts from summer to fall, proteins remain, but pairings shift to warmer, spicier creations. Year-round options include deviled eggs with bacon jam, Southern ramen, smoked short rib, Chamblee hot chicken (Szechuan, not Nashville, style) and classics such as fried chicken. Time your visit right and while filling your water glass the server will say, “It’s Wednesday, so we have fried chicken.” One bite and you’ll immediately start clearing your calendar of future Wednesday evening obligations to keep coming back for the juicy meat with crispy coating. “Our fried chicken is dairyfree and cooked in our gluten-free fryers,” says Mike Plummer, who owns Southbound with his wife, Amanda Averill. The couple also own the Nocturnal Brewing Company pub in Hayesville, North Carolina. The burger is offered as a double or triple stack topped with American cheese, house pickles, onion and comeback sauce. It’s possible to omit certain items but not get a single patty. That would throw off the meat-to-bread ratio. The loaded burger may be more than you want or need to eat, but it’s hard to regret a bite. The seasoned fries are broad squares, more tender than crispy, with pepper notes to counteract the sweet housemade ketchup.
