Editor's note: Occasionally what looks at first glance to be a conventional guidebook transcends the genre in surprising ways. John T. Edge's Southern Belly is just such a read, which is why I'm pleased that he has allowed us to excerpt selected items from it on Serious Eats, where they appear every other week. —Ed Levine By John T. Edge | Thinly battered, well-salted deep-fried chicken, dumped unceremoniously from cook baskets and served with hushpuppies, coleslaw, a marshmallowy white bread roll, and a jumble of so-called Tater Rounds. That's what you get when you quit the more well-traveled and gentrified precincts of Charlotte's Uptown neighborhood for this South End favorite, in business since 1948 as a chicken market, since 1952...
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