Southern Social manager Blake Parrish showcases their primary filet and primary ribeye.
That Germantown indispensable Southern Social is an understatement. Even nonetheless a dining stage has softened over a past year in a abundant suburb, due essentially to a opening of Stoney River and The Pasta Maker, there was still room for more.
Southern Social fits a check perfectly. The food is really good, a pricing reasonable, a bar bustling and mostly efficient. It’s buzzy and lively, with many of a dining tables in a same room with a vast bar. It’s a place where we wish to be, and here’s why.
The bar and a food
Might was good start with a boiled pimento cheese sandwich, since since wouldn’t you? We systematic it when we ate during a bar, and it came to us looking a bit like a Monte Cristo. The image hold 3 triangular sandwiches, any easily coated and boiled crisp. Inside, a amiable pimento cheese was widespread between 3 layers of bread, and it was served on a pool of thinned prohibited peppers jelly. We’re Southern, so we adore pimento cheese. But this was so amiable that it was some-more like a boiled grilled cheese sandwich, and with a peppers jelly, it was excellent.
The Southern charcuterie platter was fine, a tiny petty for dual though suitable to a price. A few slices of tough salami and andouille were served with 3 tiny portions of cheese, plump black grapes, a counterfeit housemade mustard and millionaire bacon, slices surfaced with brownish-red sugarine and nuts.
Demerit for a burger: My crony requested it baked rare, and we nixed that — I like my burger medium. We staid on middle rare, though a patty was baked through. It was a plain burger, served with tater tots instead of fries, though still, we have to prepare to order.
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I systematic from a cocktail list, and my crony systematic The Last Word, a favorite splash among my round of friends these days and an aged one that saw a inhabitant quip about 10 years ago. The barkeeper didn’t know what it was and we explained: Equal tools Chartreuse, maraschino, solitaire and orange juice. He came behind to tell us he didn’t have Chartreuse, a really clever (110 proof), herbaceous, honeyed nonetheless pointy liqueur. A few mins later, another barkeeper came over and offering to make a cocktail if we could surrogate Lillet for Chartreuse. Now, Lillet is a poetic tiny fortified wine, though it’s really light, and it’s also 34 proof. It is as opposite from Chartreuse as iced tea from milk. But he was good humored about it, and as he forked out, a advantage of Lillet, in this case, was that he indeed had it during a bar. The Tennessee Margarita, a classical though done with George Dickel instead of tequila, and a Aviation, a solitaire cocktail with violet liqueur and maraschino (a cherry liqueur that doesn’t ambience like cherries) were both good and generous.
We ate large during cooking — appetizers, soup and salad, entrees and desserts — and had usually one complaint. My crony systematic a steep breast, that came with asparagus and a butternut squish and goat cheese timbale. As she said, she’s not crazy about cheese, and she should’ve suspicion about that, though we adore it — any kind — and we had to determine with her that it was trite in a timbale. The squish was mislaid to a spice of a cheese. The steep itself was excellent, as was a cherry sauce.
But to a starters: The mini beef Wellingtons were good and would make a good bar snack, too: 4 pieces of beef tenderloin surfaced with duxelles, wrapped in smoke fritter and served on a brandy cream sauce. The bone marrow, veal skeleton with lemon zest, olive oil and parsley with crostini, was also good, though bone pith tastes about a same wherever we have it.
The she-crab soup was superb, abounding with a benevolence of sherry and crab, and for a salad, we went with crab again. The pleasant crab Louie was fabulous: crab, tomato, mango, cucumber and avocado built on a bottom of sliced mango. If Southern Social were open for lunch, I’d eat this for my dish as mostly as we could make it out that way.
My Chilean sea bass, a many costly non-beef object on a menu, was inexhaustible and thoughtful. The abounding lemon-mascarpone risotto hold adult to a robust fish, and a hardly wilted spinach supposing a cocktail of season and not only color.
There are 3 primary steaks: A 6-ounce and a 10-ounce filet ($32 and $39) and a cowboy ribeye ($48). we didn’t try any of them.
We any had a moody of booze with dinner. The grill is owned by Tom Powers and Russ Graham, who also possess Flight. Right now, there are flights of booze and scotch available, though word is that eventually there will be food flights added. But not yet, so we any chose a full dessert. Chocolate chip creme brulee was only lovely. The custard was organisation though velvety, a sugarine frail and not too thick, and a dots of chocolate chips impossibly only hardly melted, even in a cold custard. The chocolate and praline torte was good, and we can’t tell we most some-more than that since we were so soft with a creme brulee.
Service and more
Servers are immature though earnest, clearly perplexing hard. The barkeeper certain gave it his best when he offering a Lillet (and of march it would have been improved if he had Chartreuse and/or knew a difference, though improved to try and skip than to throw in a towel). Improvements need to be done in timing (at cooking a cocktails were served about 5 mins apart), and a image with a mini Wellingtons was whisked divided as shortly as we carried a final one with my flare — but before we was means to get any sauce. These are quibbles, remarkable here to indicate it out to government that tweaking is needed.
Overall, Southern Social is one of a best new restaurants to open around here in several years. Our cooking was a tiny pricey since we systematic so much, though entrees start during $18, a bar pours a robust drink, it’s flattering and comfortable, and I’ll go back. Expect brunch soon, though so far, no date is set.
Food: *** 1/2
Atmosphere: *** 1/2
Address: 2285 Germantown Road
Hours: Sunday by Thursday: 4:45-10:30 p.m.; Friday and Saturday, 4:45-11:30 p.m.
Reviewer’s choice: Fried pimento cheese sandwiches ($10); Chilean sea drum ($34); pleasant crab Louie ($15); chocolate chip creme brulee ($8).
Alcohol: Full bar.