Blue South, a new Southern-inspired deli and restaurant, opened in Lansdowne on Saturday, drawing the Lansdowne Economic Development Corp., community partners, and local leaders for the ribbon-cutting ceremony, reports the Daily Times.
Under the leadership of chef Jacob Blue and manager Louis Feliciano, the concept blends a daytime deli and an evening restaurant, offering a distinctive take on “Southern with a twist.”
“New restaurants do more than fill a storefront,” said Clare Finin, executive director of LEDC. “They change the rhythm of a downtown. Blue South brings exactly the kind of energy we want to see: a place that residents love, draws visitors, and strengthens Lansdowne as a walkable, welcoming community.”
Guests can expect Southern-inspired favorites like oxtail smothered in gravy, paired with traditional sides such as collard greens and potato salad. Vegan and vegetarian offerings will be part of the menu, with rotating specials that combine Southern cooking and international flavors.
Blue described the restaurant as the realization of a long-held dream.
“We’re excited to welcome people in and share the kind of Southern hospitality I grew up with,” he said.
Read more about Blue South in the Daily Times.
