South of Philly

Georgia

Mar 21

The Story

Kevin Maxey’s southern roots run deep. Originally from St. Louis, Maxey has been profoundly integrated into Atlanta’s foodscape and its rich culture since finishing college. South of Philly debuted on the Atlanta food scene in 2016, offering classic Philly sandwiches with a jubilant southern twist. Maxey traces his culinary influences to the renowned BBQ traditions of St. Louis and his family’s elders. He says he was fortunate to grow up learning the art of barbecue from the matriarchs and patriarchs in his family.

Maxey—famously not from Philadelphia—describes his concept as a conversation starter. Not wanting to be pigeonholed into only making cheesesteaks, South of Philly explores global flavors from places that are geographically south of Philadelphia with the iconic sandwich as the template. You will always find a traditional cheesesteak at the top of the menu followed by creative iterations such as a Jerk Chicken Philly, a Mexican Philly, Southern Italian, and a Mojo Chicken Philly made with a Mojo marinade of sour orange and garlic used for Cuban sandwiches. The BBQ and Blackened Shrimp sandwiches are homages to the quintessential flavors of southern cuisine.

Business owners, cooks, mechanics, managers, accountants – we do it all when we run a food truck, and I would not change a thing. “This is a labor of love,” Maxey exclaims.