Crook’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.
For more information on Crook’s Corner, please visit www.crookscorner.com.