I really want to like this place but there were several strikes for me, others might not have the same perspective.The special was a Low Country Boil, as I love something like Frogmore Stew, but this just sounded like simply boiled seafood. I could tell...
Read MoreI really want to like this place but there were several strikes for me, others might not have the same perspective.The special was a Low Country Boil, as I love something like Frogmore Stew, but this just sounded like simply boiled seafood. I could tell our waitress had never seen this dish, much less tasted it. When I asked for a further description, I was told it didn't have "fresh" crab as they use up older seafood. (Needless to say, I passed on that dish).We did get the fried green tomatoes which were hot, had a nice crisp to them, they were tasty. The Hopping John was ok, but it was served cold which is unusual for me. There could have been more of the remoulade sauce.The shrimp and grits appetizer was very rich but flavorful. The grit cake was creamy & perfectly cooked. The shrimp, were small rock shrimp but correctly prepared and flavorful, the sauce was similar to a buerre blanc but definitely not what I think as traditional preparation, to me the best part of shrimp and grits is the sauce made with a great shrimp/ andouile stock, this was not that.The Country Fried Chicken was boneless chicken but it was moist inside & crispy on the outside, the breading was cornmeal, not what I think of for Southern Fried Chicken but overall good, however, I would never expect brown gravy on Southern Fried Chicken. It was served with collard greens that were really great. Nice level of vinegar and very flavorful, probably the best bite that I had. They were also served with mashed potatoes which were almost cold, but they had the unexpected brown gravy so I wasn't planning on eating them anyway.Dinner came with biscuits which have garlic and onion in them, again another item that didn't work for me although the biscuits had a nice rise, and were light and fluffy. When asked what was in the biscuits, our waitress had to ask the kitchen, I'm not sure if she's even ever tasted a biscuit before.Feedback for management: 1-The menu really should describe your dishes including sauces. When I went back and looked much of what I had issue with, most wasn't even described on the menu. 2- Let your staff taste your food! Likely our waitress was new but it sure seemed you're not setting her up for success.
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