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Low-country lowdown: Jamaica Plain to get South Carolina cuisine
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grits 'n ___________
¿
Must have...
she-crab soup.
Carolina Low
Will they adjust the climate control to "inside of mouth" humid to fill out the experience?
"Oooh, falafel!"
"Oooh, falafel!"
"Hon', down here we call'em hush puppies."
I think I've more commonly seen it as
Lowcountry. This looks very promising. Fairsted Kitchen is terrific, though the influences are a bit all over the map, and the bar program is really good, too. My review from The Improper a couple of months after it opened. Been back recently, another superb meal.
Either suits
I see both and locals don't care. It's not like a Massachusetts sort snorting about mispronunciations of queerly spelled place names.
FWIW, my wife first, then I used to head the South Carolina bureau of the Savannah Morning News/Evening Press. The office was and is in Beaufort, of which Frogmore (and its international airport [cuz Canadian flights]) is next door. We didn't care for the no-see-ums or humidity, but they know good food.
OK Mr Foodie Guru
(no snark, but I know you know what you are talking about so you are a Foodie Guru :) )
Describe "low country" food. This is a new term so I'm curious to know what kind of foods it is and how it differs from standard Southern Cuisine.
A basic "wikipedia" description
http://en.wikipedia.org/wiki/Lowcountry_cuisine
Think "southern" plus "diverse seafood" plus "Gullah" (African influence) and some Caribbean too.
interesting
sounds very Louisana/Creole style (but I don't know much about food so I could be wrong, but my first impression is that)
That captures most of it; I'd add that the tradition
includes the sort of wild game that subsistence hunters favor, meaning pretty much anything you can shoot or net or trap in the woods or swamp, including venison, game birds of all sizes, rabbit, squirrel, turtle, frog; also, all kinds of fresh and saltwater fish, shellfish, mollusks, etc.
The Southern element includes soul food, so there's plenty of offal, too, especially pig parts. Leafy greens, legumes, grains (especially rice and corn), savory skillet and quick breads.
You're less likely to see those more rustic or poverty-cuisine foods in a restaurant setting. Squirrel is probably a tough sell in JP.
If you've ever had Hoppin' John for New Year's, you've had a Lowcountry dish.
Dare to dream
Squirrel, perhaps. But market it as "artisanal squirrel" and the sky's the limit.
"Tonight's special: Sciurus carolinensis a la plancha,
in a hand-pounded acorn / collard pesto with heritage-legume succotash and white flint corn skillet bread, $29."
Now you're talkin'.
Where's my wallet?
Wild Turkey
One landed in our 'back yard' such as it is (we're in stumbling of Sanctuary/Frogmore) a week ago ... should have gotten out the BB gun for the chef. :D
(I know - no guns in residential areas)
Boiled peanuts.
Boiled peanuts.
relatively affordable!
"Prices will be relatively affordable, with most entrees under $30."
That's above the level....
... that is affordable for our family. ;-)
In South Carolina
...other than inside the tourist areas of Charleston, Hilton head or Myrtle Beach, you could buy the whole restaurant for $30 in cash. They'll even throw the bales of collard greens in the pantry with that!
Mustard-based barbecue
Not so good.
Fans of the Blue Ribbon BBQ
Fans of the Blue Ribbon BBQ would beg to differ, but it doesn't sound like barbeque is part of the traditional low country cuisine anyway.
I can't wait!
I can't wait!
Very excited. JP definitely
Very excited. JP definitely could use a good craft cocktail spot.