The Low Down

When my friends chose our dinner spot for Saturday I was hopeful but hesitant.  With our food industry (and economy) at new lows I was skeptical of what would open in this climate.  It's refreshing my fears were foolish - entrepreneurs are still at work.  Edisto Restaurant urges us to eat a little low country in honor of these trying times.  How fitting.  I'm forgetting gas prices just thinking about the rich shrimp and grits (bits of ham and turnips stirred through out).

The crab cakes were thumbs up by some, down by others.  Regardless, they were loaded with lump crab meat.  Our service was fantastic and the chef/owner, David Conn, visited our table when the catfish custard wouldn't "set."  He brought a small sampling that did - spicy and rich - probably too much for a whole dinner entree.  Yancy's short ribs were succulent and served with those yummy grits.  Portions are on target.  The highest point (other than the shrimp and grits) was the homemade green goddess dressing.  Wow, I want them to bottle this - beats Annie's in a bottle (which I rave as one of the few lines of bottled dressings worthy of purchase).

Seating outside is adequate (view is not) but, per my friend's recollection, the inside got a nice face lift versus the previous digs.  I will go back to Edisto....and dish more detail.  Until then, try some low country cookin' yourself...

KEEP EATING OUT, NASHVILLE!

Featured site:

Edisto Restaurant 

www.edistorestaurant.com

1711 Division Street

712-9218

Eastern Exposure

Much buzzed 'bout Eastland keeps impressing me. While I ate there last week (old menu) I can't wait to get back for their fall-ish fare. However, here are a few of the highlights of my last meal with Elin, Tim, Hank Adam and Yancy. After only 1 vodka drink Hank came up with a breakthrough rating system for meals: CLICKS. After all, we all like taking things up a notch. Clicks relate to Michelin stars - four's the sky.

-Ribeye with arugula salad. Smokey and cooked just right! Elin cleans her plate. 3 clicks.
-Fried Calamari - love the red pepper sauce on the bottom and the lemon/chive aioli on top. Yanc frets over both sauces on same dish. 3 clicks
-Iceberg wedge - Hank and I love the fried green tomatoes and they chopped it special for him. 3 1/2 clicks
- Shrimp and grits - fantastic brown gravy with large shrimp. Grits are a perfect 1 part creamy, 1 part firm. 3 1/2 clicks.

Plus, we had a friendly waitress, Brooke (a name I can remember) who brought us two "clicks" of raspberry sorbet on top our chocolate torte. The torte was ok but the extra sorbet put a smile on our faces before trekking back west.

I promise to check out the new menu soon and report. Until then...

KEEP EATING OUT, NASHVILLE!