From North Carolina to Boston...

After many years wishing for more traditional Southern food in Boston, Executive Chef and Owner Jason Cheek drew from his North Carolina roots to create Southern Proper - a nostalgic experience inspired by his upbringing. From housemade pickles, fermented hot sauce and lavender-infused honey, to smoked meats, Lowcountry-style seafood and legendary fried chicken, Executive Chef Jason is providing guests with a taste of home. A carefully curated drink menu is equally weighted, with local brews on tap; an extensive whiskey, rye and bourbon list; and innovative cocktails.

Local partnerships, full utilization of ingredients and sustainability are highly prioritized by the team, with measures in place to maximize impact. Southern Proper sources fresh, local ingredients from New England farms to further emphasize the seasonal culture of southern food. Compost is refrigerated to reduce footprint, and when an ingredient is about to go out of season, it’s dried up or pickled to ensure full utilization; nothing is wasted.

In addition to the authentic dishes and drinks, Southern Proper has a unique visual experience. With the comfort and appeal of “grandmother’s living room,” Southern Proper is dressed in thoughtful nods to a southern home. It’s relaxed, inviting and slightly eclectic, with antique wallpaper and light fixtures, green and gold accents, and smoke-infused, raw pine walls imported from North Carolina. Natural light seeps in from floor to high-vaulted ceiling spanning the perimeter, and the kitchen is open.

Whether grabbing a quick, on-the-go lunch or unwinding with post-work cocktails, Southern Proper welcomes Boston into its home for a traditional southern experience.

Meet the Chef

jason cheek

Owner and Executive Chef Jason Cheek’s passion for Southern food began at a young age. Coming from generations of deep-rooted North Carolinian tobacco farmers, he spent most of his childhood on his grandparents’ farm, where dinner was picked from the fields, and whole hogs slow cooked over coals.

In 2007, Jason moved to Boston, landing in the kitchen with renowned chefs and restaurateurs Ken Oringer and Jamie Bissonnette at KO Prime. Under their leadership, he learned the art of charcuterie and whole animal butchery, and worked at Boston’s award-winning restaurants, Toro and Coppa. Jason went on to lead operations at both Sam’s and The Maiden, and eventually reunited with Ken and Jamie for the highly acclaimed Little Donkey in Cambridge. He’s drawn from his North Carolina roots to create Southern Proper — a traditional southern experience.