"Chef Jonathan Rhodes’s restaurant, Indigo, focuses on the history of soul food. As Rhodes puts it, “If you’re going to have soul food authentically, you have to have it from an authentic area, because soul food isn’t made from rich ingredients, it’s made from leftovers and things that are passed down and overlooked.” At Indigo, he cooks dishes like dry-aged pheasant filled with jollof rice, as well as candied yams with smoked pecan butter, granola, and torched marshmallows." - Sonia Chopra
Courtesy Indigo
