The restaurant will be following Southern tradition without being bound to it, McKenna said. “It’s an evolution of Southern food, focused more on vegetables and seafood than the fried-chicken, biscuits-and-gravy dishes people associate with the South.”
— chicago tribune
Though he has received widespread acclaim for Lillie’s Q as traditional Southern fare, he is looking to break the North’s stereotype of Southern food being only “shrimp and grits and fried chicken” by creating a more “refined and evolutionary” dining experience with Dixie
— chicago magazine
The aim is to transform the house into a “2016-era plantation house” that draws inspiration from the old estates near Charleston and his birthplace in upstate Greenville, S.C. “We want people to feel like they’ve been transported to some of the great cities of the South, like Charleston, Savannah and Atlanta, where they can get great food and hospitality that makes you feel warm and fuzzy
— crain's chicago
Look forward to having a new, little drinking spot in Bucktown soon. Charlie McKenna’s upcoming restaurant, Dixie, in the former Takashi space, will have a small liquorette called 1952 1/2 in the rear of Dixie’s space. The 20-seat bar will focus on bourbon and juleps, with original cocktails rotating seasonally.
— time out chicago