Photo: Jennifer Davick
What to Order: Chilled Poached Shrimp with Smoked Tomato. Last year at the Southern Foodways Alliance Symposium, Ashley Christensen cooked the ballsiest meal ever: an all-vegetable lunch at a barbecue-themed weekend. It was so good that when she emerged from the kitchen she received a standing ovation, and I saw grown men silently weep. This Poole’s dish channels a highlight of that meal (smoked tomato pie with corn cream). Ashley tosses chilled poached shrimp with rich tomatoes that have been smoked over embers, then crowns it all with—the best part—whipped cream made from sweet corn. That whipped corn cream is the stuff of dreams. At SFA I professed my love immediately, and my tablemate, writer Wright Thompson, offered to perform on-the-fly nuptials.
426 South McDowell Street; ac-restaurants.com/pooles