A Brooklynite plating some of the best Southern cooking this side of the Mason-Dixon line—no it’s not a punch line; it’s Edward Lee’s Succotash. This gem bucks all stereotypes, so before you arrive thinking it’s a red-and-white checkered tablecloth sort of spot, think again. It is nestled inside a former bank, and features soaring ceilings, Corinthian columns and mahogany paneling. Good looks aside, diners come for their sensational food, known for its extra oomph. The Kentucky country ham board with biscuits and aged ham makes for a fine start. Then pimento cheese is amplified with Worcestershire for next-level flavor. Finally, make way for that chocolate-Bourbon pecan pie, replete with all of the intensity and richness of a molten lava cake. - MICHELIN guide inspectors