Georgia, but it wasn’t until he opened his second Seattle restaurant, in the spring of 2017, that he chose to focus professionally on the foods of the South and his African-American heritage. The decision, and the restaurant’s immediate success, has made him one of the nation’s towering figures of Southern cooking. Among the menu’s familiar, gorgeously rendered comforts, the truest treasures (oxtails, vinegared chitterlings, collard greens with ham hock) are the ones that most resonantly invoke Jordan’s upbringing.
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