Monday, September 26, 2016

Deliciousness at Shagbark

Let me just come right out and declare that we had a lovely meal at Shagbark. The decor, the staff (a few who used to work at our old Tastebuds stomping ground), the attention to local purveyors, the food all were spot on for our first visit.

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.
We arrived at 5 PM for a cocktail on a Sunday. Since we had no reservations and this place has already garnered national attention we thought arriving early would be the best strategy. We were happy to be correct. After imbibing in a Shagbark Sour featuring Bowman Brothers bourbon and James River ostervit, we were escorted to a cozy table for two.

Cocktails at Shagbark
Our bartender carefully crafts our Shagbark Sours.
Many of you are probably asking about the name. When I mention the name to friend or acquaintance, immediately the reply is "Shag whaaat?!" The name comes from the Shagbarrk Hickory tree. The communal table at Shagbark is made from the bark of one of these trees.

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
Pan roasted Carolina grouper: A meaty white fish with a delicious crispy edge and served with summer corn and succulent shrimp.
River Oak Chicken Breast with Fingerling Potatoes and Buttermilk-Dill Dressing
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.

Shagbark Bouquet

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