Southern fare, naturally, is the focus of the menu – the very web address is ASouthernAffair.com – but you'll also find some scaled-back NOLA staples, as well as dishes indicative of Rivers' Carolina Low Country roots, like shrimp perloo (a jambalaya-like rice dish) and chicken bog (a moist rice dish of pulled chicken). The star, of course, is the fried chicken, which Rivers says took him more than a year to perfect. (This interview with Rivers on Food Republic is illuminating.) The result, in case you're wondering, is outstanding. See photos of said chicken, along with other menu highlights, below.
Fried chicken and waffles (the bourbon-maple drizzle is ridiculously good)
Shrimp and grits.
No true Southerner can resist a Moon Pie
and these are house-made.
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