"I was born and raised in Queens, in New York City; I was as far from being Southern as you could be," chef David Carrier says. But after cooking at Trio outside Chicago (another far cry from the South), Carrier moved down to the Florida panhandle and immersed himself in the region's food. Kith & Kin's menu isn't strictly Southern, but there are a fair number of Southern dishes, like a wonderful pimento cheese. As for the shrimp with okra, confited veal heart and orzo, "It looks like jambalaya, but it's not," Carrier says. "I love good Cajun food, but it's not my thing."
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