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| South City Kitchen by Ann Lovett Looking for an upscale Southern eatery that’s consistently ahead of the curve? Look no further than the Midtown bungalow of South City Kitchen, a Fifth Group restaurant that has perfected the art of new Southern cuisine since its 1993 debut. Executive chef Dean Dupuis works hard to provide South City’s patrons with an accurate reflection of today’s Southern cuisine. To do so, he merges old-fashioned Southern staples and regional ingredients with contemporary culinary styles. “Our menu is a showcase of the excellent cuisine of our region, and we look forward to showing guests that Southern food is much more than the heavy, meat and three stereotype that has been placed on this region’s style,” says Dupuis. Similar to the menu’s coupling of old-fashioned and present-day, the atmosphere within South City is a well-struck balance of old and new. Nestled in a renovated steel and glass bungalow on Crescent Street, South City’s dining room conveys the energy of a bustling city with the warmth of a Southern home. The brick-laden outdoor patio, polished wood floors and natural lighting do much to enhance the restaurant’s ambiance – as does the affable staff. Be it for a Sunday brunch, weekday lunch or Friday night dinner, you’ll undoubtedly find the staff to be welcoming and friendly both as you arrive and throughout your meal. Upon being seated, my dining partner and I enjoyed a glass of the Dyed-in-the-Wool Marlborough Sauvignon Blanc while we soaked in the energetic scene. Then falling somewhat prone to overzealous appetites, we settled on three appetizers, all of which were delicious. The Maryland Crab Cakes – a South City signature dish – represent an everyday appetizer gone delectably fancy. Served with creole mustard sauce and chow-chow, they are not to be missed. Similarly, the Southern Fried Quail marks another excellent starter. Paired with a turnip green spring roll and hot mustard sauce, the quail is both tender and flavorful. Rounding out the appetizer course, we indulged in the popular Sautéed Chicken Livers with caramelized onions, country ham and brioche toast. For our salads, I opted for the Caesar Salad with country croutons while my dining partner chose the Arugula and Beet Salad with fresh Georgia goat cheese and toasted pecan dressing. Fresh and light, both salads paired nicely with the Sauvignon Blanc. Diners more keen on soup than salad need not worry, for the Old Charleston She-Crab Soup with fresh cream and sherry is rumored to be extraordinary! As for our entrees, we heeded our server’s advice and selected the Sautéed Shrimp, Scallops and Grits and the Crab Hash, both of which were abundant in portion and sharp in presentation. The Shrimp and Scallops are served over a bed of creamy stone-ground grits and topped with a dollop of garlic gravy. A South City favorite, the dish strikes the perfect balance of traditional Southern comfort food and upscale culinary panache. In the same vein, the Crab Hash blends yesterday’s favorites with today’s sizzle. Blending jumbo lump crab with poached eggs and Idaho potatoes, the dish is topped with crushed tomatoes and a tasty chive hollandaise. Other popular entrees include the Roasted Duckling with duck bacon, butternut squash bread pudding and cider jus and the Jambalaya with andouille sausage, scallops, mussels, shrimp, fish and basmati rice, all served in a spicy Creole broth. Save room for dessert, as South City’s dessert menu is choc-full of enticing Southern sweets. Treat yourself to the Key Lime Tart or the Chocolate Pecan Pie, Chef Swift’s personal favorite. No matter how you choose to sit and sup at South City Kitchen, you can expect superb service, an inviting setting, inventive menu choices and a satisfied appetite. A trailblazer from early on, South City continues to set the city standard for first-rate Southern dining. South City Kitchen is located at 1144 Crescent Avenue in Midtown. Open seven days a week, the restaurant serves lunch Monday through Saturday from 11:00 a.m. to 3:00 p.m. Dinner is served Monday through Thursday from 5:00 p.m. to 11:00 p.m., Friday and Saturday from 5:00 p.m. to midnight and Sunday evening from 5:00 p.m. to 10:00 p.m. Sunday brunch is served from 11:00 a.m. to 3:00 p.m. For reservations, directions or more information, call (404) 873-7358 or visit them online at www.fifthgroup.com. New Location! South City Kitchen Vinings is located at: 1675 Cumberland Parkway Smyrna, GA 30080 Phone: 770-435-0700 www.fifthgroup.com |
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| From top: Bar; Crab cakes; Chef Dean Dupuis; Skyine view. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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