|The interior of Shagbark: An airy space with rustic touches. The communal table made from a shagbark hickory sports a centerpiece accented by wild game feathers.|
|Our bartender carefully crafts our Shagbark Sours.|
Walter Bundy (owner and former executive chef at Lemaire) features a menu with plenty of both local and Southern charm that changes with the seasons; at times focusing on items from a micro-season. Some of the temptations include fried green tomatoes, country ham, onion bisque with crab, frogmore stew, and fresh figs.
Highlights of our dinner included pan roasted Carolina grouper with shrimp, corn, and tomatoes as well as chicken breast with fingerling potatoes and butter-milk dill dressing.
|Pan roasted Carolina grouper: A meaty white fish with a delicious crispy edge and served with summer corn and succulent shrimp.|
|The chicken came from River Oak Farm . This breast was the best I've ever eaten outside of my Mom's fried chicken. Both tender and moist. The buttermilk-dill dressing seemed an unusual accompaniment for the chicken, but it made for a delightful taste experience that not only enhanced the breast, but brought even more life to the roasted potatoes. Yumminess in abundance!|
A delightful experience that hubby and I need to repeat as often as we can.