Sorry, Paula. Low country chow hounds won’t have to take a March road trip to Savannah to fuel up on coastal classics, thanks to South City Kitchen Midtown and Vinings Executive Chefs Dean Dupuis and Chip Ulbrich. Hoist that fork and start salivating over shrimp purloo; chilled lump crab and cucumber salad; okra fritters with benne and smoked jalapeno cream; and Southern-style oysters served two ways (with creamed greens, smoked bacon and parmesan bread crumbs; or crisp cornmeal fried with chile vinegar and cole slaw). And those are merely the appetizers ($9.75-$10.75)! Entrees include a flavorful chicken bog of chicken, sausage and rice; grilled marinated quail with sweet potato fries, watercress, toasted peanuts and spiced South Carolina honey; and Frogmore seafood stew ($16.95-$17.95). Bless their sweet-loving hearts, Dupuis and Ulbrich have whipped up orange buttermilk pie with a cream cheese crust, rhubarb preserves and fresh cream for dessert ($6.75). Tarry not: this menu, available prix fixe for $29.95 per person or à la carte, joins the regular menu from March 5 through March 15.
And here’s a fast track to wine pairing information -- Fifth Group Restaurants’ Beverage Director Vajra Stratigos offers a wine selection video. Watch it below.
Wines suggested are:
Domain de la Fruitière, “Petit M,” Muscadet, Loire Valley, France 2005
Campus Stella, “Albarino, ” Rias Baixas 2006
Sitios De Bodega, “Conclass, ” Rueda, Spain 2005
Domäne Wachau, Grüner Veltliner 2006
Domaines Schlumberger, “Les Princes Abbes, ” Pinot Blanc, Alsace, France 2004
Lucien Crochet, Sancerre 2005.
South City Kitchen Midtown: Open for lunch and dinner daily and Sunday brunch at 1144 Crescent Avenue; 404-873-7358. South City Kitchen Vinings: Open for dinner nightly and Sunday Brunch at 1675 Cumberland Parkway; 770-435-0700.
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