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Georgia Brown’s

Washington, DC

In 1993, Georgia Brown’s welcomed its first customers. The huge oak trees that spread like a lace border across Southern Streets are reflected in the bronzed ceiling scroll that adds to the restaurant’s aesthetic attractiveness. The honey bee, which was named The Georgia State Insect in 1975, is also included in our logo. The honeybee was honored for its role in Georgia’s economy as a producer of honey and a pollinator of more than 50 different crop species. Because honeybees play such a crucial part in agriculture, they have been adopted as the official state symbol in seventeen different states.

In the late 17th century, the Barbadian colonists were given permission to settle everywhere south of Virginia. The Low Country, with Charleston at its center, stretches about seventy miles inland from Pawley’s Island to the Savannah River. Oysters, crab, shrimp, and countless species of fish swarmed the rivers and oceans. Settlers brought the wealth of their homelands to this fertile area.

The people of West Africa introduced several new crops to the region, including rice as well as benne seeds, chili peppers, black-eyed peas, field peas, eggplants, and more. Pecans and file, a powder produced from sassafras leaves, were both introduced by Native Americans.

Southerners’ familiarity with hominy grits can be traced back to the Powhatan Indians, who taught the settlers how to dehull and soak maize before grinding it.

Africans, French Huguenots, and Portuguese and Spanish Jewish Sephardim all contributed regional specialties to the cuisine. Thanks to their efforts, the food at Georgia Brown’s is as varied and historically significant as it is delicious.

Georgia Brown’s

Georgia Brown’s





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