Note: Rick Lewis is no longer the chef here.

I got the text Tuesday: "we open tomorrow." I began to prepare myself, both mentally and physically. I burned some calories on the treadmill. I took acid reflux medicine. I put some tums and pepto tablets in the car. My body was ready for Southern's grand opening and their Nashville style hot chicken. If you're not familiar with this style of chicken, take a moment and watch this video of Husk chef Sean Brock sweat, cry, and breathe heavily as he visits the famous Prince's:

https://www.youtube.com/watch?v=u9ztecYHFwU

Southern is destined to become a St. Louis staple. Not only is Pappy's co-owner Mike Emerson one its proprietors, but it's physically connected to Pappy's, replacing whatever forgettable restaurant you vaguely remember being in the front. Emerson partnered with Rick Lewis, the James Beard nominated comfort food king, who brings with him an arsenal of home-style good eats.

There are detailed menus at the front and back of the line (and online), but the chalkboard gives the gist of it: you can get snacks, you can get sandwiches, or you can get chicken. I know the sandwiches will be good (I need that Cubano in my life), but I was there for chicken. Lewis worked under fried chicken sensei Josh Galliano, so I figured he had a few tricks up his sleeve.