Crook’s Corner

crookswritersaboutcrooksCrook’s Corner was opened in 1982 by Gene Hamer and the late Bill Neal. Chef Neal’s unique approach to Southern dishes and his first cookbook,  Bill Neal’s Southern Cooking, attracted national attention. A rave review by  Craig Claiborne in the New York Times  put the restaurant on the culinary map.

Bill Smith became chef of  Crook’s Corner in 1992. He has continued to serve Bill Neal’s signature  dishes, as well as to make his own mark in contemporary Southern cuisine. His  cookbook, Seasoned in the South, was  named a New York Times Notable Book  and a Food and Wine Best Book. Smith has twice been a finalist for the James Beard Best Chef in the Southeast Award.  In 2011 the James Beard Foundation honored Crook’s Corner with the coveted America’s Classic Award.

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