"Spring Garden’s South is part-Southern restaurant and part-jazz club with three distinct seating options: a dining room with an open atrium, an outdoor garden, and in the jazz den. You'd think the live music and the chic space would be the impressive draw here, but it's the food. This is, hands down, the best place to go for a sit-down soul food meal in town. The fried chicken is crispy, golden perfection, the cornbread is dense and airy at the same time, and the four cheese mac is mixed with a creamy custard before baking to make it super gooey. Plus, everything is portioned for three, so it's an easy place to head to for a date or group dinner, order one or two dishes, and still have leftovers. Head here any night of the week and eat comforting dishes that are just as good as the saxophone solos coming from the stage. photo credit: RACHEL LERRO photo credit: CANDIS R. MCLEAN photo credit: RACHEL LERRO photo credit: RACHEL LERRO photo credit: Rachel Lerro Food Rundown photo credit: CANDIS R. MCLEAN Southern Caesar Salad Like many starters here, this salad maxes out at fine. There are some interesting twists on the classic caesar: housemade cornbread croutons that give a hint of something sweet, and pickled cucumbers serve as a tangy counter. But it all adds up to cold romaine with crunchy bits on a plate. Skip it and save your appetite for the mains. photo credit: CANDIS R. MCLEAN Oxtail And Pasta This appetizer is on the small side, so don’t plan to share with a group. Tender oxtail, blistered tomatoes, spinach, and red wine jus are all tossed with fettuccine. It has its savory moments, but for that miniature portion and $19 price tag, it’s one you can skip. photo credit: CANDIS R. MCLEAN Mac and Cheese If we had a town crier, the message would be something like, “Hear ye, hear ye, this is the best mac and cheese in Philly.” It’s a baked mac (of course) that blends cheddar, gouda, gruyère, and a sweet cream custard. But this mac isn't great solely for it's crispy-on-the-top, gooey-in-the-center texture. Each bite has a great balance of sweetness, subtle saltiness, and cheesy nuttiness. photo credit: CANDIS R. MCLEAN Skillet Cornbread A warm and cake-y core with kernels inside. A cane syrup drizzle. A mound of honey butter melting on top. Heaven. photo credit: CANDIS R. MCLEAN Black Angus Beef Short Rib If the fried chicken didn’t exist, this would be our go-to main meal here. You’ll get a sizable slab of braised, boneless rib. Thanks to the generous pour of BBQ jus, there’s subtle smokiness in every crevice of the meat. Paired with sauteed spinach and creamy mashed potatoes, it’s a plate that would make your Thanksgiving spread proud. photo credit: CANDIS R. MCLEAN Buttermilk Fried Chicken This is a classic soul food platter, meat-and-three special. There’s top-tier, honey-drizzled chicken—the kind that gives a satisfying, audible crunch when you bite into it—along with stewed collards with bits of smoked turkey, a buttery sweet potato gratin, and a pillowy biscuit. No notes. photo credit: CANDIS R. MCLEAN Apple, Pear, And Cherries Cobbler How will you respond to this souffle-like combination of sweet and cinnamony apples, pears, and dried cherries? Not sure? If you’re anything like us, you’ll insist on another order to go." - Candis R. McLean
