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At his third Franklin eatery, 55 South, chef Jason McConnell puts his money where the South is

On a drive from the Great Lakes to the Mississippi Delta, the dining landscape gradually transitions from cheese and bratwurst to crawfish and oysters, just as the beverage selection morphs from Leinenkugel lager to Abita amber. About halfway through the journey, you’re likely to find yourself wi… View full post on Nashville Scene | Dining