Bobby Flay visits fellow chef Jay Swift at Atlanta's South City Kitchen for contemporary southern cuisine: rock shrimp and green onion beignets with warm pepper jelly, and barbecued pork on johnny cakes.
In the Appetizer Round the chefs are challenged by edamame, shrimp, and problems with time management. Then when the three remaining chefs put their signature styles into flank steak entrees, the judges have a difficult choice to make.