Cheddar

Chef Art Smith of Art and Soul Restaurant in Washington D.C., gives chicken a southern twist: First he smokes it, then he shreds it and coats it in a brown sugar and coffee barbecue sauce. And he serves this chicken over hoecakes, which, as the menu puts it, are sweet cornmeal griddle cakes "traditionally cooked after a hard day's work on the farm."

This appetizer is a delicious combination of sour cream, cheese, and corn. A little minced jalapeño adds heat. We promise you’ll want more than one.

Bison meat is very lean and is best served rare or medium-rare.