Empire State South is Hugh Acheson’s ode to Southern food, and despite its office building locale (and Acheson's Canadian roots) serves plates authentic enough to be home-cooked. It's rare to find a restaurant that excels at breakfast, lunch, and dinner, but Empire State South manages to do so. The morning line-up boasts standouts like peanut brittle porridge and smoked catfish on an everything bagel, while lunch forces a corporate crowd to think outside the box with jars of baba ganoush, pimento cheese with bacon marmalade, and catfish mousse. Acheson fuses Southern ingredients to a new level at dinner, where the small plates-heavy menu features out-there dishes like rabbit boudin and grilled octopus on kimchee rice. Okay, maybe you can't recreate these recipes at home.