That's a pretty rich vein to mine here. A few come to mind immediately. Chef-owner Willy Thomas of Park Cafe has his famous green chili macaroni and cheese. Park Cafe also offers a version of "Popcorn Shrimp" made with Yazoo beer tempura batter and served with malted mayonnaise and chow chow, plus truffle potato chips.
Watermark is known for a grits souffle with Bonnie Blue goat cheese and bacon-butter sauce. (Two of our favorite ingredients that start with a B.) We've heard tell that Chef-owner Jeremy Barlow of Tayst isn't the only person in America to innovate bread pudding by using Krispy Kreme doughnuts in the place of bread, but it's hard to imagine anything could surpass his doughnut-shaped version (pictured at right) served with a delicious little coffee milkshake, a tribute to America's breakfast of champions.
There are more out there — what other torqued up and re-imagineered traditional dishes can lure [big name magazine] to court our chefs for their pages?