Have your pick of in season veggies at Ted’s Restaurant.
By Jan Walsh
Photography By Beau Gustafson
There is nothing more satisfying to this Southern belle than a fresh vegetable plate. As a child I helped my grandmother pick veggies—okra, squash, corn, turnips, pink eye peas, tomatoes and more. Then I watched as she cooked them—incorporating decades of expertise.
It is seldom that I have the time to cook such “a spread.” But Ted’s Restaurant still does—and has for 40 years. Tasos and Beba Touloupis serve fresh Southern favorites to a loyal, lunchtime following—who arrive as the doors open.
I line up at 11:20 a.m. behind those who got here even earlier. Among the cafeteria style offerings are an array of meats, salads, veggies and desserts. I select a comforting vegetable plate of collard greens, fried okra, fried green tomatoes, mac and cheese, corn bread and iced tea. Each steaming hot, fulfilling bite bursts with freshness in this timeless, Southern meal that even my grandmother would have loved.
magazine, July 2013