I know NO other restaurant where I can leave comfortably full, with leftovers, and a small price to pay!

JS

Well, I finally got over there. In a word: disappointing.

Maybe equal parts expectation/hope, nature of carryout and execution. I ordered the pork, grits and plantains.

When you talk about slow-roasted pork shoulder, I start getting visions of sizzling meat with bits of crispy pieces mixed in, and larger pieces of meat that easily pull or fall apart with the touch of a fork. Here, take Dara’s word for it: “well seasoned and then slow roasted until parts are crispy, crackling, and salty, while other bits are soft as cheese”. If that’s what she got, that’s what I should get right?

What I unearthed in my takeout container was a pile of stew-like pork chunks and plantains (very nice, plump ones) half drowned in a sea of yellow stuff that looked like corn chowder without the corn. All glopped together even though I dutifully held the bag/container level, carrying it like a waiter toting a tray all the way to my car.

The pork tasted good and I appreciated the light hand with the seasonings, but it was texturally equivalent to cut up cubes of a pork chop — a waste of 11.5 hours of cooking time. I applaud the use of special, naturally raised, local pork but any subtlety in flavor or other advantage to that other than feeling good about it was lost in the mess of the grits juice.

Someone mentioned (in previous posts to this other website that I originally posted this on) that the grits were too soupy for their liking but that they quickly congeal. No luck there. The problem, to me, appeared to be about 1/4 the amount of actual corn grits that should have been there. It was like someone melted just enough cheese in a pot of cream to turn it yellowish, then spooned in a tablespoonful of grits. I’m a grits lover and in a twisted way was hoping for my next diet killing, highly addictive vice. Not only was it not that, but I would only order them again because I’m such a sucker for anything involving grits. No cheese flavor either. The “dish” was a complete failure and really should have been served in a mug or glass.

Plantains were, as I said, good. They would benefit from some kind of sauce and didn’t pair really well with the grits they were submerged in.

If you put this food in front of me (not all mixed together) in a cafeteria or some other neutral site I would think it’s tasty and would probably be pleased enough, though not overly impressed (and downright turned off by the grits). My interest would further be piqued hearing it was “local, naturally raised, free range & pasture raised, organic, fair trade and sustainable” as the menu says. That said, there really wasn’t anything special about the execution here and any uniqueness in the food was destroyed by their thoughtless packaging.

Love the concept, love the menu, love the vibe and location. Just don’t love the food. Not what I was expecting at all.

Thanks for the excellent review. The menu sounds awesome. Perhaps Kim and I can get out there soon :)

Bill