Southern Hospitality Inaugural Review Our Coverage Sponsored by Fresh Origins
Owner of Southern Hospitality, Eytan Sugarman and his latest creation, Texas Brisket Fried Rice, ridiculously delicious!
The King Cut of Steaks: Slow-Smoked Prime Rib
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You know you want to know that stellar slow-smoked Prime Rib!!!
It's not who you know, and you know that even if you were not in Mover and Shaker Rennie McQuilkin's English class at Miss Porter's. It's WHOM YOU KNOW.
We are happy to know
Nelson Braff, co-owner of Southern Hospitality with Eytan Sugarman, whom we were pleased to meet on this review.
They also own Hunt and Fish Club, which has performed quite well in this column in 2017 and 2015, respectively:
Nelson has impeccable taste in hockey which is an extracurricular way to have your food taste even better...see new Declaration of Principles today from the NHL in NHL Peachy.
When someone does a great job with one business and they own more than one, we are always interested. Sometimes people think Peachy is southern because of her Georgia-like name. Peachy is as southern as Eytan the New Yorker is (but she does it in a Connecticut way.)
Eytan is southern in music spirit. Southern Hospitality is inspired by his love for Elvis and Graceland. In order to prepare for your meal here we suggest "Ain't it Funny How Time Slips Away", Eytan's favorite Elvis song; Eytan's 2004 trip to Memphis inspired this restaurant. We have spent a good amount of time in the South (not only Florida!) and agree that Southern Hospitality is authentically a celebration of southern culture and real BBQ. How many times do we feature BBQ? It is rare because the truth is Peachy is not wild about most BBQ. She IS wild about this elevated BBQ that is sophisticated and trumps its competition. Open since 2010, Southern Hospitality uses dry rub for ribs Memphis-style and they change their menu twice a year. Chad Brown is the Executive Chef.
Carnivores rejoice!
It is time to make friends with a new prime rib.
It is time to make friends with a new prime rib.
See it smiling at you:
Sometimes we see menu labels that are ridiculous and exaggerated.
Not here.
They're not kidding when they say "The King Cut of Steaks."
It is sourced from Pat LaFrieda and was medium rare, just as we liked. The accompanying mashed potatoes were knockout and they had a very short life, testament to their superior quality.
We liked the fish entree just as much, if not better. It is quite difficult to find catfish in Manhattan at all, let alone great catfish. We have had it in the Carolinas, Tennessee and Florida. Southern Hospitality in Hell's Kitchen's catfish is absolutely a celebration of the south. You could have it fried if that is what your little heart desires. We always prefer blackened, and the choice of blackened anything is too rare on Manhattan menus. Back in the days of the Hartford Whalers, in the Hartford Civic Center we often ate different entrees blackened at the Noisy Oyster (long gone, as are all the restaurants from back then). The catfish, from Florida, is fried in cornmeal and served with crispy fries and coleslaw. We were in love with the garlic remoulade, composed of: garlic powder, tobasco, mayo, ketchup, relish, salt and pepper, lemon juice, horseradish and worcestershire sauce.
It was light, flaky and perfect. We would definitely order it again.
There are three salad choices, and we chose the Classic Cobb. This is a significant salad, which we are looking for; we do not like wimpy salads (or wimpy hockey players). Completely robust, it could be an entree if you were not that hungry. They were happy to put the dressing on the side as we requested, but we did actually like the buttermilk ranch dressing (normally you know who abhors salad dressing.)
Chopped grilled chicken, romaine, bacon lardons (AMAZING), hard boiled egg and avocado rejoice in summer flavors that can carry over to the rest of the year.
We are big fans of brisket and chili! So, we adored the Burnt-End Brisket Chili, a beef chili. Slow-cooked chopped beef with brisket burnt ends boasts phenomenal flavor. The cheddar of course makes it better. If you like cornbread, we are certain you'll like this one.
An aerial view:
We liked their sandwich selection and do love sandwiches. You should befriend the Black Pepper Bark Brisket: sliced 12-hour smoked brisket, tobacco (means shaved) onions, and Black Jack BBQ sauce-more savory than a regular BBQ sauce and better as well to us- is a party on a plate! The authenticity from the above dishes continued to be highly consistent.
Do not ignore the mashed potato side! We think these southerners must have Irish descent, the potatoes are that terrific. They are fluffy as clouds and even better than many steakhouse versions we thought were great.
Only if we think you are really doing a great job will we ask you if you think you're good at something we did not pick. We would have never, ever picked something called Texas Brisket Fried Rice. You will be simply astounded by how invitingly delicious this Eytan-original is. He created it. It is one of the newest menu items-but all are new to us as this is our first visit. Long-grain rice is fried in bone marrow with shredded brisket and charred Poblano peppers from Mexico. Two eggs grace the top. We have never seen anything like this anywhere and it is one big portion; it took us a few empty stomachs to eat the whole thing and it is also great heated up (so order it to go if you get full).
The Southern Bird section celebrates in a half-chicken fashion.
The Beale Street BBQ Chicken is wonderfully crafted: slow-smoked BBQ chicken is served with baked beans and slaw, and the baked beans were off-the-charts fantastic. We enjoyed the chicken too, but the flavor of the baked beans is one of the best we've had between the brown sugar, molasses, butter, red and green peppers and more.
The banana pudding punctuated this perfectly and the caramelized bananas and the vanilla pudding and cream on top were further enhanced by nilla wafers hiding below to surprise and delight your taste buds.
Southern Hospitality impressed us on our first visit and we look forward to seeing what they do next!
