Pimiento cheese is a staple at Mason’s Restaurant, the Southern brasserie located inside Nashville’s Loews Vanderbilt Hotel. You’ll find it on the menu at every meal. You can have it for breakfast in the pimiento cheese grits served with the Rise n’ Shine Breakfast (two cage-free eggs, grits, cat head biscuits, and ham or bacon) or tucked inside the Omelet of the South with fresh chives and bacon at brunch. The lunchtime menu offers a Fried Green Tomato BLT with pimiento cheese, and at dinner it is served in jars as part of an appetizer that also includes deviled ham, pepper jelly, and lavash crackers. Chef Brandon Frohne loves to take traditional Southern dishes to a new level, combining them with classic French techniques. His creativity, coupled with his connection to the local culinary community and his passion for farm-to-table cooking, guarantee diners a unique dining experience.
2100 West End Ave.
High Hat Cafe
New Orleans, Louisiana
When Chip Apperson tasted Jane Scott’s pimiento cheese for the first time at a family gathering (Chip’s brother married Jane’s daughter), he knew it was the best he’d ever tasted. So years later when he and local restaurateur Adolfo Garcia opened the High Hat Cafe in New Orleans, he put Jane’s pimiento cheese on the menu. Jane hails from central Georgia, Chip says, “where there are as many ways to make pimiento cheese as there are to make gumbo in New Orleans.” In addition to sharp Cheddar cheese, Jane’s recipe uses only a hint of mayonnaise and adds a little pimiento juice to get it to a spreadable consistency. Then, the flavor is kicked up with grated onion, grated garlic, cayenne pepper, and dill. The resulting deliciousness is served as an appetizer with deviled ham, stuffed eggs, and mixed pickles. Pimiento cheese can also be found in their macaroni and cheese, topping The High Hat Burger, and on top of the restaurant’s hand-cut fries. You can take home a pint or quart jar for $9 and $18, respectively.
4500 Freret St.