The Irish Times Magazine - - TRAVEL -

GET­TING THERE Aer Lin­gus op­er­ates daily con­nec­tions to Nashville and New Or­leans via US hubs in­clud­ing Wash­ing­ton and Bos­ton. Flights from ¤ 269 each way, in­clud­ing bag­gage. aer­lin­gus. com WHAT TO EAT Louisiana, Mis­sis­sippi and Ten­nessee are famed for bar­be­cue. Each re­gion has its own spe­cial­i­ties, from dry rubs to sticky sauces. In Nashville, Martin’s BBQ is famed for its whole hog pulled- pork bar­be­cue sand­wich. The best BBQ was in Mem­phis: try Cen­tral BBQ ( cbqmem­phis. com) for ex­cel­lent ribs, brisket and sides. In New Or­leans, Louisiana poboys are a must – a fish or meat sand­wich served on a New Or­leans- style baguette. Try Johnny’s Poboys ( 511 St Louis Street) and Mike Se­rio’s ( 133 St Charles Ave). The muf­fuletta sand­wich at Cen­tral Gro­cery ( cen­tral­gro­cery. com) is so good, they de­liver na­tion­wide ( I brought one with me for the flight home). Cafe du Monde is justly fa­mous for cafe au lait and pil­lowy beignets ( a fried dough­nut). For more tips on mu­sic and things to do, see irish­times. com/ life- and- style

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