The Supper Truck – Albuquerque, New Mexico

The Supper Truck, A Taste of South in Your Mouth

On December 20th, 2014, a part-paean, part elegy graced this blog.  The opening stanza read:  “Supper Truck, I hardly knew you!  Inexplicably and to the detriment of my taste buds, I didn’t partake of your delightfully creative interpretation of Southern cuisine until your very last day of serving Albuquerque.  So, why do I miss you so much already?  Most likely it’s the lost opportunities to partake of Southern cuisine inspired by the dynamic food truck scene of Charleston, South Carolina, one of my very favorite culinary destinations in America.   It begs a paraphrase of a time-honored question is it better to have loved and lost the chance to further enjoy your edgy, contemporary, fusion twists on classic Southern comfort food favorites than never to have loved them at all?” 

To write a second chapter about the Supper Truck is to write a tale of rebirth, of starting over.  Some six months after our inaugural visit,  founding owner Amy Black sold both the truck and naming rights to Kristen Galegor and Claude Freeman.  Because Amy had emphasized she wouldn’t sell until she found “the right person with the rare combination of drive, creativity and community-mindedness” which epitomized her purview, Duke City diners have every reason to be optimistic about the future of one of the city’s stellar mobile kitchens. Kris and Claude seem primed to deliver as The Supper Truck Web site indicates: “Claude and Kris have kept the fan favorites and are working to expand this creatively Southern menu.  The pair have many years experience in restaurants and are the visionaries of what SUPPER is to become!

Grits

The Supper Truck rolled into town in September, 2012, inviting Duke City denizens to “put a little South in your mouth.”  Savvy diners (in whose ranks I obviously don’t belong) responded immediately and with a rare fervor, according “best of the city” honors in both the Alibi and Albuquerque The Magazine‘s annual “best of” issues for 2013 and 2014.  More than perhaps any other motorized conveyance in Albuquerque, The Supper Truck brought people together, its crepuscular rays seemingly beckoning the city’s hungry huddled masses yearning for great Southern cuisine.

Fittingly, The Supper Truck served its last meals while parked on the south side of the Marble Brewery on an unseasonably warm Saturday.  For regulars the event was akin to one last pilgrimage to a beloved culinary shrine which had assuaged their hunger and pleased their palates for more than two years.  For newcomers (like me) and curiosity-seekers wondering if The Supper Truck warranted all the hullabaloo, it was an event that would ultimately leave us with mixed emotions–regret for not having visited sooner and sheer pleasure for having partaken of a rare excellence in esculence.

SupperTruck03

Fried Chicken Banh Mi

20 December 2014: The South takes its grits very seriously–so much so that unbeknownst to Yankees and those of us not blessed to have been born in the South, there are ten commandments of grits.   One of the principle commandments considers it blasphemous to eat Cream of Wheat and call it grits.    The Supper Truck’s grits are every bit as good as the best grits we enjoyed while living on the Mississippi Gulf Coast for nearly eight years.  These gourmet-quality grits are made with grilled shrimp, bacon, roasted red pepper coulis, green onion, parsley and white wine cream sauce over creamy stone-ground South Carolina grits.  They’re so good even Yankees will enjoy them. 

20 December 2014: While the Old South tends to hold fast to tradition, the contemporary South has embraced change, particularly in the culinary arena.  At the forefront of this evolution is the city of Charleston, South Carolina (where Amy cut her teeth) which has become a bastion of culinary expansiveness.  Though Charleston has a very vibrant Vietnamese culinary community, it’s unlikely they’ve seen anything like The Supper Truck’s South Carolina meets Vietnam offering of a fried chicken banh mi. Yes, a fried chicken banh mi.  The canvas for this unlikely but uncommonly delicious sandwich is a fresh, locally-baked baguette into which are piled-on house-seasoned fried chicken, pickled daikon and carrots, cucumber, jalapeño, cilantro and a housemade momo sauce of Sriracha, mayo and lime juice.  It’s one of the best banh mi we’ve ever had.  Ever!  Anywhere!

BBQ Beef Tacos

20 December 2014: The Supper Truck’s tacos are on par with Cafe Bella’s street tacos and the scallop tacos at Eli’s Place (formerly Sophia’s Place) as my favorite tacos in the metropolitan area.  Traditionalists might decry them as nontraditional and unconventional even as their taste buds experience one foodgasm after another at every bite of their sheer deliciousness.  The shrimp taco ( grilled shrimp, Sriracha sour cream, Asian slaw, pickled red onion and cilantro on a grilled corn tortilla and the  BBQ beef taco (Coca-Cola braised New Mexico beef, Sriracha-Hoisin bbq sauce, Asian slaw, pickled red onion, cilantro on a grilled corn tortilla) don’t even need red or green chile to make them addictive.  It’s heartening to know Duke City diners won’t have to miss out on these gems.

20 December 2014: Among foreigners (anyone who’s not from the South), boiled peanuts (sometimes called goober peas) may just be the most hard to grasp of sacrosanct Southern culinary traditions.  In the South, unroasted and unshelled peanuts are boiled in salt water for hours, rendering the peanuts soft and salty.  Then they’re consumed while still hot and wet.  The Supper Truck’s boiled peanuts are terrific, the type of snack you might offer friends in hopes they’ll snub it so you can enjoy them all yourself.

SupperTruck03

Boiled Peanuts

26 November 2016: Our second visit to The Supper Truck also took place at the Marble Street Brewery, albeit the Westside version of the popular watering hole.  Similar to its elder sibling, the Westside location invites food trucks to park on its premises and feed its patrons.  The Supper Truck doesn’t often frequent the Westside Marble Street, but its reputation preceded its November, 2016 as long lines of hungry diners will attest.  Kris was very effusive about some of the civic projects in which The Supper Truck crew has been involved and raved about an online commercial for eHarmony in which Supper Truck made a brief cameo appearance.  More than anything, she waxed enthusiastic when discussing how well the new owners have been received.

Credit much of that reception to the graciousness of the Supper Truck crew and to the continuity of Amy Black’s creatively Southern inspired fusion cuisine.  Southern fusion is very much in evidence, especially the fusion of Southern elements with Vietnamese, New Mexican and Mexican ingredients.  The South meets the Far East in such daringly different items as the fried chicken banh mi and Vietnamese beef and grits.  New Mexican beef finds its way into several items, among them BBQ beef tacos and borrachitos (more on them later).

Chicken and Waffles

26 November 2016: John T. Edge, the director of the Southern Foodways Alliance and author of Fried Chicken: An American Story calls chicken and waffles “a Southern dish once or twice removed from the South,”  meaning it’s “a dish most popular among Southerners now living in urban areas.”  Though the unlikely combination of fried chicken and waffles was popularized largely in restaurants throughout Los Angeles and New York City, today that pairing can be found virtually everywhere–even in food trucks.  It should come as no surprise that the Supper Truck’s version is terrific even if served on a paper vessel.  Available in quantities of two each pieces of chicken and waffles, this terrific twosome will make a Southerner of us all.  Though the fried chicken is boneless, it is still quite good with a crispy, golden hue sheathing tender white meat.  The waffles are roundish and on the small side.  They’re slathered with peach butter and syrup dusted with confectioners sugar and topped with strawberries.

26 November 2016: Spanish-speaking New Mexicans tend to ascribe small size, youth, affection or contempt to objects and people by appending their names with the suffix “ito.”  A short man named Juan, for example, might be called Juanito.  We had to wonder what the heck a “borachito” might be.  Being that a drunk is a borracho, could a borachito be a small drunk (and why is it spelled with only one “r”?  It turns out a borachito is a deliciously different burrito (unwrapped below) constructed on a large flour tortilla engorged with Coca Cola braised New Mexico beef with rich Vietnamese flavors, Cheddar, fries, sriracha sour cream and cilantro.  The diminutive terminology is out-of-place considering the size of this behemoth.  Its size is matched only by the flavorful melange with sweet, savory, tangy and piquant profiles.  Very much in evidence on the beef, in particular, are bold Vietnamese flavors.  The fries are an interesting foil which works very well with other ingredients.

Vietnamese Beef Borrachitos, a Unique Fusion Burrito

The Supper Truck Web site advises diners to “Be prepared to pull out your first aid kit because your mind will be blown when you experience the taste of SUPPER. Keep your eyes open for what’s to come!!!”  That’s pretty good advice from a purveyor of deliciousness we’re glad to have back serving the Duke City.

The Supper Truck
Location Varies
Albuquerque, New Mexico
(505) 796-2191
Web Site | Facebook Page
LATEST VISIT: 26 November 2016
1st VISIT: 20 December 2014
# OF VISITS: 2
RATING: 20
COST: $$
BEST BET:  BBQ Beef Tacos, Shrimp Taco, Fried Chicken Banh Mi, Grits, Boiled Peanuts, Vietnamese Beef Borachitos, Chicken and Waffles

Supper Truck Menu, Reviews, Photos, Location and Info - Zomato

K’Lynn’s Cuisine – Rio Rancho, New Mexico

K’Lynn’s Cuisine in Rio Rancho

The tethered banner in front of K’Lynn’s Cuisine in Rio Rancho lists a few of the delicious treasures available in the tiny restaurant: “catfish, BBQ, gumbo, po boys, jerk chicken, carne adovada fries & more!”  Yeah, we did a double-take, too.  One of those items just seemed a bit out-of-place?  If you’re thinking “carne adovada fries” don’t belong on the list because they’re not Soul food, you’d be wrong.  Carne adovada fries definitely belong on the list.  So does jerk chicken which, by most conventional definitions, isn’t soul food either.  The one item we thought to be out-of-place was “& more.” 

I mean what more could you possibly want listed on the banner.  If it didn’t have you at “catfish” you probably haven’t had catfish down South…and if it didn’t seal the deal with “gumbo,” you definitely need an infusion of South in your mouth.  Beyond catfish and gumbo, the rest is gravy and it’s absolutely delicious.  Until the summer of 2016, restaurant-goers craving Southern cuisine had only one option for soul food, albeit a wonderful option in Bucket Headz.  For those of us on the “west side,” the  trek to the International District for Malaika’s fabulous cooking is a long (though well worth it) trip.  With the launch of K’Lynn’s Cuisine, we now have a second option to succor our souls.

K’Lynn’s Tiny and Cozy Dining Room

Residents of the City of Vision may be asking themselves where this new denizen of deliciousness is situated.  Most restaurants in the Land of Enchantment’s third most populous city, after all, are clustered on three main arteries: Rio Rancho, Southern and Unser.  K’Lynn’s occupies a Lilliputian space on the northeast side of the Rio Rancho Marketplace, a retail shopping center whose anchor tenants include Target and Albertson’s.  Even if you take Ridgecrest west-bound, it’s not easy to spot.  Trust me.  It’s there and it’s worth a detour from the well-beaten, well-eaten path.

K’Lynn’s Cuisine is the restaurant arm of K’Lynn’s Cuisine & Catering, an enterprise owned and operated by Karen Johnson-Bey, aka K’Lynn.  A self-taught chef, K’Lynn launched her restaurant on July 7th, formerly focusing solely on catering.  It’s no longer Rio Rancho’s best kept secret.  Word is getting out about the tiny place where you can enjoy food for your soul–a mix of soul, Cajun and Caribbean cuisine.  Her culinary repertoire is even more expansive, catering “all types of cuisines from American, New Mexican, Italian and more.”  There’s that “and more” term again.

Gumbo and Cornbread

You probably won’t peruse K’Lynn’s menu too thoroughly.  That’s because the day’s specials, scrawled on a white board on the counter, are so value-priced and tempting.  Listing only a handful of items, the specials list may include such mouth-watering items as crab cakes, oxtail and barbecue ribs.  The menu itself befits the small restaurant.  You might not get any further than the baskets: catfish (one, two or four pieces), fried shrimp or fried crawfish served with your choice of fries or coleslaw, but if you do you’ll run into three entrees: gumbo, jambalaya and jerk chicken.  Hungry diners can opt for platters which are served with your choice of three sides or you can have a two- or three-item combo.  Either way, you won’t leave hungry…and we haven’t even gotten to the appetizers which include such sumptuous starters as popcorn shrimp and the aforementioned carne adovada fries.  Page two of the menu, if you somehow manage to get there, also lists several po’ boy and salad options.

Gumbo is an archetypal Cajun offering and almost inarguably the most popular dish ever conceived in Louisiana (as emblematic of the Bayou State as chile is to New Mexico).  It’s a veritable melting pot dish, transcending all class and income barriers.  With a fragrant bouquet that precedes it, a steaming bowl of good gumbo is one of life’s most satisfying pleasures.  K’Lynn’s offers two options for its gumbo: Andouille sausage and chicken or shrimp. We can’t speak for the version made with shrimp, but the version made with Andouille sausage and chicken is “close your eyes and let the aroma and flavors wash over you” satisfying.  It goes without saying that it pairs best with cornbread, some to sop up that great gumbo and some cornbread with lots of butter.

Catfish, Mac and Cheese and Fried Green Beans

One of the Southern traditions we quickly embraced upon moving to Mississippi was a family-style meal of catfish and fried chicken after church every Sunday.  For umpteen consecutive Sundays we visited Aunt Jenny’s in Ocean Springs for a bounteous repast.  Aunt Jenny’s set the bar for catfish rather high and only a handful of restaurants (such as the aforementioned Bucket Headz) in the Land of Enchantment are even in the same zip code as that bar.  Though K’Lynn’s source for catfish isn’t the murky ponds of Mississippi, Californian catfish is still very good.  Sheathed in a golden-hued, lightly seasoned batter, the catfish is light and delicate with a deliciousness that defines any notions you may have about the bottom-dwelling fish.  Catfish goes especially well with mac and cheese and fried green beans, both of which are quite delicious.

While you’re more likely to find restaurants pairing fried chicken with catfish than you are restaurants pairing catfish with jerk chicken, the latter combination goes very well together.   Infused with an assertive jerk seasoning, the beguiling fragrance of which wafts toward your waiting nostrils with a siren’s irresistible call, the chicken is moist and tender, but its most endearing quality is that it allows the deep, emphatic penetration of the slightly sweet, pleasantly piquant jerk seasoning.  If you prefer your jerk chicken to render you a coughing, sputtering, watery-eyed frump, K’Lynn’s version won’t do that for you, but you will enjoy it.

Jerk Chicken, Mac and Cheese and Fried Green Beans

In his terrific tome Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time culinary historian Adrian Miller  declared red Kool-Aid to be the official soul food drink.  That’s a pretty audacious claim for which he puts up a good argument.  In the South, Kool-Aid tends to be made with almost as many scoops of sugar as there are granules of Kool-Aid.  That’s why we prefer K’Lynn’s grape Kool-Aid and ginger ale.  Not only is it not cloying, it’s got a nice  effervescence and it makes you feel as if you’re getting away with something.

While the Land of Enchantment is second only to Georgia in the annual production of pecans, Southerners would argue that only in the South can pecan pie be made the right way.  The “right way” means an almost sickeningly sweet pie, palatable only to diners with a seriously sweet tooth.   In the South most pecan pies are made using dark Karo syrup which has a more pronounced and sweeter flavor courtesy of the addition of molasses.  K’Lynn’s version is made with the not-quite-as-sweet blonde Karo syrup and it’s topped with a smooth bourbon sauce redolent with the unique bouquet of the oak casks in which it is distilled.  Whole pecans and a flaky crust offset the cloying elements.   While some Southerners might complain it’s not sweet enough, most diners will enjoy it very much.

Pecan Pie with Bourbon Sauce

Visionaries (isn’t that what residents of the City of Vision are called) have started to discover K’Lynn’s Cuisine, but it shouldn’t take long for savvy diners from throughout the metropolitan area to find out for themselves that food for your soul is good for everyone.

K’Lynn’s Cuisine
4300 Ridgecrest Drive, Suite O
Rio Rancho, New Mexico
(505) 453-3068
Web Site | Facebook Page
LATEST VISIT: 2 October 2016
# OF VISITS: 1
RATING: N/R
COST: $$
BEST BET: Chicken and Andouille Sausage Gumbo, Cornbread, Catfish, Mac and Cheese, Fried Green Beans, Jerk Chicken, Red Beans and Rice, Grape Kool Aid, Pecan Pie with Bourbon Sauce

K'Lynn's Cuisine Menu, Reviews, Photos, Location and Info - Zomato

Bucketheadz – Albuquerque, New Mexico

Bucket Headz in its new home on San Pedro just north of Gibson

“I think it’s easy to dismiss Southern food as nothing but grease and grits.
I happen to like both grease and grits,
And if you call them lardo and polenta, no one would have a problem with it.”
~
John T. Edge

Author John T. Edge acknowledges that negative stereotypes are rampant about Southern food, crediting some of those perceptions to how Southern food is marketed. Instead of Southern food being presented as one of America’s great culinary traditions, all too often it’s presented as bumpkinly and backwater. Instead of focusing on its soul-warming deliciousness and comforting properties, it’s presented as fatty, fried and laden with butter.  It could well be argued that Southern cooking is the Rodney Dangerfield of American cuisine; it gets no respect. Credit media, particularly the aptly named “boob tube” for perpetuating unsavory—and often inaccurate–stereotypes.

If you were a product of the ‘60s and 70s, your perceptions of Southern cuisine were probably gleaned from such television shows as The Beverly Hillbillies, Green Acres, The Andy Griffith Show and The Waltons. While these programs were generally family-oriented and depicted homespun values, they often portrayed Southern food in a condescending light. Who, for example, can ever forget the typical Beverly Hillbillies soiree of possum shanks, pickled hog jowls, goat tripe, stewed squirrel, ham hocks and turnip greens, gizzards smothered in gristle, and smoked crawdads? Or Aunt Bee’s homemade pickles on the Andy Griffith Show which were described as tasting “like they’ve been floating in kerosene?”

Bucket Headz Dining Room

It doesn’t get any better in contemporary times where today’s viewers are subjected to a barrage of bizarre and jejune wackery. Though we’ve never made it past the first commercial break on either Honey Boo Boo or Duck Dynasty, two minutes of each was enough to convince us that mealtime scenes were probably as bizarre and annoying as the “stars” of these prime-time reality nightmares. Nor have we endured more than a snippet of Chrisley Knows Best, Atlanta’s equivalent of the Kardashians…at least in terms of both plasticine families being ditzy and unlikeable. We don’t even want to imagine what constitutes a dining experience in their world.

Having lived in the Deep South (the Mississippi Gulf Coast) for nearly eight years, we were fortunate enough to discover what Edge describes as “the cradle of some of our great folk foods,” the traditional foods of a small group of people living in isolated or rural areas. Crawfish is one example of a folk food (and so are quelites (lambs quarters), a spinach-like plant enjoyed throughout northern New Mexico). We also discovered the dichotomy of a fierce pride in Southern culinary traditions and a self-effacing modesty that prevents crowing loudly about those traditions.

Catfish, Fried Pickles, Fried Okra, Cornbread

Southerners may not be prone to braggadocio and self-promotion, no matter how good their cooking is, but they are experts in hospitality. Whether in a restaurant or in a private home, Southern hospitality is more than a turn of phrase; it’s a way of life. Food figures prominently in Southern hospitality with heaping helpings expected at church fellowship suppers and picnics. We hadn’t been in our Ocean Springs home for a day before our neighbor Donna Pace welcomed us with a vinegar pie.  If the food doesn’t win you over, the genuine hospitality and warmth of the citizens of the South most certainly will.

Fond memories of Southern hospitality bubbled up when we drove up to Bucket Headz, a Southern restaurant on Louisiana Blvd which opened its doors in October, 2015.  NOTE: In June, 2016, Bucket Headz relocated to 1218 San Pedro, N.E., just south of Gibson in the former home of Talking Drums.   Even without “Southern Home Cooking” subtitled on the marquee,” we knew that a restaurant named Bucket Headz had to be a Southern restaurant. What we didn’t know until walking in was whether or not “Southern home cooking” also meant “soul food.” What’s the difference? San Jose University explains that “While not all Southern food is considered soul food, all soul food is definitely Southern.” Differentiating between the two can be complicated.

Fried Macaroni and Cheese Balls

According to most online definitions, the term “soul food” defines the cuisine associated with African-American culture in the southern United States. In wide use since the 1960s, the term originated and came into heavy use with the rise of the civil rights and black nationalism movements. Though still most widely associated with the African-American culture, over the years “soul food” has become synonymous with basic, down-home cooking, especially of comfort foods…and as Cracked magazine puts it, soul food is “the real reason why white people like Cracker Barrel.”

Bucket Headz is a family-owned and operated business grounded in Southern cooking traditions, described on the restaurant’s Web site as “no fancy frills, just good ol’ down home stick to yo ribs cookin’ just the way our Granny use to make it.” The name Bucket Headz, by the way, is a family nickname—what the family patriarch calls all of his grandkids. Step into the restaurant’s homey confines and you’ll find it readily apparent that the owners are a Godly people. Aphorisms attesting to their faith are splayed on the walls as are kitchen implements hung for decorative purposes.

The Big Boy with Red Beans and Rice

Air Force pride is also on display in signage indicating Bucket Headz is a veteran owned business. Owner Malaika Marks served for four years, while her husband, stationed at nearby Kirtland, has four years to go until he can retire. Malaika’s mother, a delightful “Okie from Muskogee” who helps out at the restaurant, is also an Air Force veteran. During her four-year stint Malaika would bake cakes for General officers, a precursor to her launching Trinity’s Custom Cakes when the family was reassigned to Kirtland. On display in a bakery case is some of her handiwork, including a cake you’d swear is one of Shaquille O’Neal’s size 22 sneakers.

The family’s Southern heritage has its roots in Louisiana, Oklahoma, Florida and…Chicago (where Malaika’s husband is from). Hospitality is part and parcel of your dining experience as you’ll read in the motto “Come in as a customer, leave as family.” You could also reword that motto to read “Come in hungry, leave full and happy.” In addition to such Southern soul favorites as catfish, chicken and andouille sausage gumbo, smothered pork chops, wings and macaroni and cheese served in more ways that you thought possible, Bucket Heads offers daily specials Monday through Friday. Thursday’s ox tail special is reputed to be exceptional.

Gumbo, the very best in Albuquerque

27 February 2016: As you’ve read (perhaps ad-nauseum) on this blog, one of the foods we’ve missed most from our days in the South is catfish. Most of the catfish we’ve had in New Mexico is so desiccated we wonder if it’s been battered in sawdust. Bucket Headz knows how to prepare catfish, serving lightly breaded, golden-hued filets that are moist, tender and absolutely delicious. Your best bet is the two catish and two sides option. Make those sides fried okra and fried pickles, both as good as you’ll find anywhere in Dixie. The catfish is served with a terrific tartar sauce we practically ignored because of the buffalo-garlic sauce served with another entrée we ordered. The accompanying corn bread relies on sweet niblets of corn for its sweet flavor, not on sugar. It’s a moist corn bread baked “hoe cake” style meaning it’s flat (similar to a pancake).

27 February 2016: Described as “the big brother of po’boy,” the Big Boy has nothing to do with a restaurant of that name. The Big Boy is a behemoth sandwich in which two catfish filets are crammed between a sandwich roll where they share space with a handful of shrimp as well as lettuce, tomatoes and pickles. You can apply as much or as little of buffalo-garlic sauce as you’d like. This sauce packs a bite and has enough garlic to ward off a family of vampires (that’s a good thing unless you’re into Twilight). The shrimp are lightly battered and so fresh, they snap when you bite into them. The Big Boy, much like its little brother the po’ boy, bespeaks of the fine sandwich traditions of the South.  Instead of the usual sandwich sides, ask for the red beans and rice, the best we’ve had outside New Orleans, so good you’ll want a second bowlful.

Bucket Burger Stuffed with Mac and Cheese

27 February 2016: During our eight years in Mississippi, we never ran into anyone who didn’t think Kraft’s version of macaroni and cheese was a travesty. Mac and cheese is always homemade south of the Mason-Dixon line and it’s usually much better than you’ll find north of that demarcation. Obviously recognizing that people are passionate about their macaroni and cheese, Bucket Headz serves it in two unique ways. One is a mac and cheese stuffed burger you’ll have to open wide to bite into. The other is Fried Mac n’ Cheese Balls. Served four to an order, these golden-hued orbs are crispy on the outside and ooey-gooey on the inside with lots of cheesy flavor.  These, as a Southerner might say, are to die for. 

30 March 2016:“There is no dish which at the same time so tickles the palate, satisfies the appetite, furnishes the body with nutriment sufficient to carry on the physical requirements, and costs so little as a Creole Gumbo. It is a dinner in itself, being soup, piece de résistance, entremet and vegetable in one.” That’s how author William Coleman described gumbo, the spicy, hearty, flavorful dish enjoyed throughout the Gulf Coast…and now Albuquerque. The version offered at Bucket Headz is better than many we enjoyed in New Orleans. The swimming pool sized bowl (described by my friend Bill as “a vat”) in which the gumbo is served will feed a small family. Brimming with vegetables, chicken and Andouille sausage in an addictively spiced broth atop rice, the steaming hot bowl is amazingly delicious. Every spoonful is a pleasure trip, the type of which you’ll want to repeat frequently. Though there are a number of hot sauces on your table, it’s a true testament to this gumbo’s greatness that you won’t even be tempted to add more heat to this just right elixir.

Oxtail with Rice and Gravy

30 March 2016: My friend Bruce “Sr. Plata” Silver is a believer in the old adage that a picture is worth a thousand words. As he perused the Bucket Headz menu, it was the two photographs of the Bucket Burger that snared his attention. He was intrigued at the notion of a mac and cheese stuffed burger and even more pleased that he could design the burger to his liking with a variety of standard fixin’s and fixin’s for a slight additional charge. Sr. Plata’s masterpiece included lettuce, grilled onions, mushrooms and a fried egg—toppings which increased the girth and volume of this behemoth burger from a half-pound to well over a pound. Not for the faint of heart or calorific underachievers, this burger is as flavorful as it is large. The mac and cheese, stuffed inside hand-formed beef patties, provides the cheese element that makes it a cheeseburger and the element of nostalgia that makes mac-and-cheese a childhood favorite for children of all ages. The mushrooms are fresh, not out of a can. The burger is served with Texas-sized fries about as big as a stick of firewood.

30 March 2016:As she had during my inaugural visit, the delightful Malaika stepped away from her busy kitchen to meet and greet as many diners as time permitted. One of the guests with whom she visited looked very familiar, but it wasn’t until we were leaving that we noticed it was Daniel “Pepper” Morgan, the pitmaster extraordinaire at Pepper’s Bar-B-Q & Soul Food. In that one table at that precise moment, there was more culinary talent than anywhere else in Albuquerque and we were honored to share in conversation with them.

My friend Ryan “Break the Chain” Scott About to Dive Into A Plate of Pork Ribs, Black-eyed Peas and Okra

7 April 2016: Oxtail is to the South what menudo is to New Mexico.  Some people love it and others can’t stomach the notion of eating it (you can probably guess in which camp I stand).  Oxtail is exactly what its name declares it to be: the tail of an ox.  It’s officially classified as offal similar to other organ meats and sweetbreads.  As with other offal, the preparation of oxtail probably arose from the tradition of trying to use every part of every animal butchered.  At Bucket Headz oxtail is available only on Thursdays and if you don’t get there early or pre-order, chances are there won’t be any left.  Served over a bed of rice and a brown gravy, oxtail far from off-putting.  In fact, it’s absolutely delicious, so much so my friend the Dazzling Deanell declared the version at Bucket Headz to be better than oxtail she had in Spain (where amusingly it is known as osso bucco).  It’s better than any oxtail we enjoyed in Mississippi, too. 

15 April 2016: My friend Ryan “Break the Chain” Scott has visited most of the barbecue joints Texas Monthly has anointed as the Lone Star State’s best.  He’s also perfected the low-and-slow smoking techniques used to prepare mouth-watering barbecue at home.  As such, he’s got some serious barbecue creds.  You can’t pull the wool over his eyes.  Within a couple of bites he can tell you exactly how a meat was smoked.  You won’t find a smoker out in back of Bucket Headz, but Ryan quickly discerned the inimitable redolence of low-and-slow smoking on the Flintstonian pork ribs he enjoyed.  An order will bring you three meaty ribs with a lacquered-on sweet and tangy sauce.  The meat isn’t “fall-off-the-bone” tender, but barbecue aficionados know it’s not supposed to be.  Rather, the meat has just a little bit of “give” which means it’s smoked to perfection.

Chicken Fried Steak with Macaroni and Cheese and Sweet Potatoes

15 April 2016: Ryan has been known to tell me “where to go” on several occasions, but that’s only where to go to find great wings.  Only my friend Ralph Guariglio in Ahwatukee, Arizona and maybe an ornithologist or two know as much about wings as Ryan.  About the only thing he can’t tell you is the name of the chickens who gave themselves up so we could enjoy their delicious appendages.  When Ryan raved about the buffalo garlic wings at Bucket Headz, it was a certainty that they’d be superb.  They are!  These wings are huge, obviously coming from chickens who kicked sand in the face of smaller fowl.  Malaika fries them to a golden hued crispiness then slathers on the buffalo garlic sauce which has both the kick of buffalo sauce and the pungent heat of garlic.  The wings are meaty and delicious, as good as wings can be.  On the day Ryan and I visited, a table of six Air Force enlisted men put away some eighty wings.  They made me proud to have served in the world’s finest Air Force.

15 April 2016:  My friend Bruce “Sr. Plata” may never forgive me in that I got to visit Bucket Headz on a day in which chicken fried steak with two sides was the special of the day.  Sr. Plata loves chicken fried steak even more than he loves his truck and that’s a lot of love.  While most chicken fried steak is good, it doesn’t always have a lot of personality and often the personality it does have is gleaned from artery-clogging gravy.  Malaika imbues her chicken fried steak with lots of personality, what might be called “sass” in the South.  The breading she uses is impregnated with Cajun spices which will give you an immediate kick.  The peppery white gravy lends its own sass to the tender breaded cube steak.  The perfect side and a wonderful foil for this personality blessed chicken fried steak is sweet potatoes, the very best I’ve ever had.  They’re buttery, sweet and rich, so good you’ll wish you had a sweet potato pie to go with them.

Cinnamon Rolls

27 February 2016: You won’t find better desserts anywhere unless you go online to Trinity’s Custom Dessert Studio where Malaika’s handiwork is on display.  Her repertoire of postprandial deliciousness includes such Southern favorites as sweet potato pie and red velvet cake, the latter being the best we’ve ever had.  Sinfully rich and sweet, it’s also ogle-worthy (but won’t be for long as you’ll want to dive into it quickly).  The cinnamon rolls are the size of bricks and as tasty as any you’ll find in the Duke City.  The operative word here is “cinnamon” and there’s plenty of it though not nearly as much as there is icing.  The interplay between the two is as harmonious as music performed by Musica Antigua de Albuquerque

Red Velvet Cake

One visit to Bucket Headz probably won’t cure you of any ill perceptions you may have about Southern cuisine, but this is not a restaurant to which one visit will suffice.  Bucket Headz could easily become a habit.

Bucket Headz
600 Louisiana Blvd, S.E.
Albuquerque, New Mexico
(505) 301-1314
Web Site | Facebook Page
LATEST VISIT: 15 April 2016
1st VISIT: 27 February 2016
# OF VISITS: 4
RATING: 23
COST: $$
BEST BET: Red Velvet Cake, Cinnamon Roll, Catfish, Fried Macaroni and Cheese Balls, Fried Pickles, Fried Okra, Big Boy Sandwich, Red Beans and Rice, Hoe Cakes, Gumbo, Oxtail, Sweet Potatoes, Chicken Fried Steak, Buffalo Garlic Chicken Wings, Pork Ribs, Macaroni and Cheese, Church Punch

Bucket Headz Menu, Reviews, Photos, Location and Info - Zomato

Gullah Cuisine – Mount Pleasant, South Carolina (CLOSED)

GullahCuisine01

Gullah Cuisine in Mount Pleasant, South Carolina

No culinary tour of South Carolina’s Lowcountry would be complete without sampling Gullah cuisine at least once.  In the Lowcountry, Gullah represents several things: people, culture and language.   As a people, the Gullah represent a distinctive group of African Americans living along the island chains and coastal plains which parallel the South Carolina and Georgia coast. The Gullah people are directly descended from the  thousands of slaves who labored on the rice plantations in the moist, semitropical country bordering the South Carolina and Georgia coastline. 

Because of their relative isolation, the Gullah have managed to preserve their dialect and culture more completely than virtually any other group in the country.  Where Gullah culture is most in evidence is in the foods of the region.    Gullah cuisine reflects the rich bounty of the islands: crabs, shrimp, fish, oysters as well as vegetables (greens, corn and tomatoes).  Rice is omnipresent, served at nearly every meal.  You can’t really say you’ve experienced Lowcountry cuisine unless you’ve had Gullah cuisine.

GullahCuisine02

Chef Charlotte Jenkins

It’s often been said that necessity is the mother of invention. Because the original Gullahs had very few cookware provisions, many of the dishes they prepared were cooked in one large pot. Fish, poultry and meat were cooked together with rice, vegetables, peppers, potatoes and/or legumes to create stews and soups still served today. Meats, fish and poultry were also smoked over an open flame, advancing the development of barbecue techniques still in use. Traditional Gullah cooking uses a special spice blend similar to Cajun seasonings in their assertiveness.

It can also be said that without the presence of the Gullah culture, there would be no Lowcountry cooking; it would all be Southern cooking. To the Gullahs, preparing and sharing food has always meant more than sustenance. Preparing and serving meals was often almost ritualistic in nature, feeding the soul as well as the body. The Gullahs describe their cuisine as “food that speaks to ya.” It certainly did speak to me!

GullahCuisine03

Cornbread with butter

The epicenter of contemporary Gullah cuisine lies just east of Charleston in the burgeoning hamlet of Mount Pleasant.  That’s where Chef Charlotte Jenkins plies her creativity, serving the best Gullah-soul food in the country.  That’s not just my opinion.  Southern Living magazine, Gourmet magazine, The New York Times and a phalanx of other publications have said so as well.  Chef Jenkins is a peripatetic presence at her restaurant and is as friendly as can be.  When she asked to see the photograph I took of her, she intercepted my “you’re very photogenic” response, replacing “photogenic” with “cute.” I’ll grant her that.  She is very cute.

Chef Jenkins had to surmount humble origins to achieve the acclaim she has earned.  She learned to cook Gullah the way her mother, grandmother and all other mothers that preceded her–by working alongside one another.  The work ethic and discipline she learned from her upbringing prepared her well for more regimented training at Johnson & Wales University in Charleston where she learned to adapt healthful elements into traditional recipes.  She launched Gullah Cuisine in 1997.

GullahCuisine04

Charlotte’s She Crab Soup

While pondering the menu, a single cupcake baking cup nestling a sweet crumbly cornbread with butter was delivered to my table.  It’s as simple and no-frills as cornbread can be, but that purity is what makes it so good.  The only thing wrong with the cornbread is that two or six more weren’t brought to my table.

If it’s sexist to admit preferring she-crab to he-crab, picture me a male chauvinist pig.  A week in South Carolina has left me besotted with she-crab soup.  Made from crab stock, blue crab meat, heavy cream and most notably, crab roe then finished with a splash of sherry, it’s a Charleston specialty.  The “she” portion of this soup, of course, is courtesy of the female crab roe.  Charlotte’s she crab soup is unctuous and replete with blue crab.  The sherry is discernible with its crisp, sweet, spicy and refreshing properties. 

GullahCuisine05

Smothered fried chicken with collard greens and red rice

Daily specials are priced ridiculously low, especially considering the quality and portion size. Great fortune smiles upon diners when smothered chicken is served. This isn’t a de-boned chicken breast out of a bag.  It’s a whole, moist thigh with an attached wing.  White meat a plenty is just below the surface of a thin-crusted skin.  Smothered means gravy and though thin, this brown gravy is flavorful (corn bread would have been useful here).  The collard greens and red rice are excellent, too.

The dessert menu lists only five items, but savvy diners stop reading after bread pudding. This is no pedestrian bread pudding. It’s in the pantheon of great puddings I’ve ever had, in no small part due to its simplicity. Served hot, it’s stuffed with spiced peaches and punctuated with raisins.  The spiced peaches are a revelation, pairing wonderfully with a soft, spongy bread.

GullahCuisine06

Bread Pudding

American cuisine owes much to the Gullah culture.  So much more than Southern cuisine, soul food and even Lowcountry cuisine, it’s great cooking incomparably exemplified by Chef Charlotte Jenkins.

Gullah Cuisine
1717 North Highway 17
Mount Pleasant, South Carolina
LATEST VISIT: 16 April 2014
# OF VISITS: 1
RATING: 23
COST: $$
BEST BET: Smothered Fried Chicken, Bread Pudding, Collard Greens, Charlotte’s She Crab Soup

Gullah Cuisine on Urbanspoon

Magnolias – Charleston, South Carolina

Magnolias01

Magnolias on a rainy Charleston afternoon

Some four million visitors flock to Charleston, South Carolina every year.  Charleston is the beguiling Southern charmer, a siren which lures guests with its storied history, artistic communities, architectural styles (which range from antebellum to art-deco), pristine beaches (on ninety miles of coastline) and, of course, incomparable Lowcountry cuisine.  Known as the “Holy City” because of the prevalence of churches on the city skyline, the sub-sobriquet “foodies’ heaven” is fitting; however, as songster Steve Miller reminds us in his hit tune Jet Liner, “You know you got to go through hell before you get to heaven.”

A great number of Charleston’s very best restaurants are clustered around the historic district, an area several  times larger and much more crowded than the Santa Fe Plaza.  Getting there is akin to being on a parade route, one with dozens of stop lights.  Arriving is only half the challenge.  Finding an empty parking spot is comparable to finding a car with working eight-track player.  You’ll drive around in circles for a while before finally wandering further out.  When you finally locate that elusive parking spot, you now have to traipse that much further on uneven cobblestone walkways to the restaurant while heat and humidity (or often the case, rain) sap you of energy and enthusiasm.  A restaurant had better be good for what it puts diners through to get there.

Magnolias02

Sourdough bread with a whipped butter

Located in the very heart of the historic district and situated in the site of the original customs house, Magnolias is worth the frustration and the trek. Open since 1990, it is one of the South’s most revered destinations for upscale Southern cuisine, a culinary approach it calls “Uptown/Down South.”  Magnolias is credited widely with helping spur the creative use of fresh seasonal bounty that sparked a revolution in Lowcountry cuisine.  Roadfood founder Michael Stern says it best: “…this restaurant has set standards of classic down south food served with uptown panache.”

A classically elegant fine dining restaurant combining true Southern flair with Charleston charm, Magnolias lives up to its name.  Though too early in the year to imbibe the sweet fragrance of blossoming magnolias, I could still appreciate the glossy leaves someone else would have to rake when they fall.  Freshly cut magnolia branches in clear vases festoon the main dining room and large paintings of magnolias hang on the wall.  An elevated horseshoe-shaped bar with tall stools provides the best vantage point if you’re into people-watching.  The most obvious observation may be that everyone is dressed better than you are.  South Carolinians are remarkably fastidious and ridiculously thin considering almost everything they eat is made with cream and butter.  Hmm, can their svelte physiques possibly be attributed to walking long distances from parking spots to restaurants?

Magnolias03

Blue Crab Bisque
fresh chives

The nattily attired wait staff is professional and on-the-spot with recommendations based on your taste preferences.  While you’re contemplating the menu and the day’s specials, a small loaf of sourdough bread with  a housemade whipped butter arrive, nestled in a white linen napkin.  The sourdough is crusty on the outside and soft on the inside.  Because it’s such an excellent bread, it may be a challenge to save a slice or two for dredging up some of the wonderful sauces that will soon decorate your plates.

In that my stay in the Palmetto State was so relatively short (one week), I made it a point to consume as much blue crab bisque as possible. Yeah, that’s the reason.  It has nothing to do with the fact that blue crab is one of nature’s perfect foods (just ask Larry McGoldrick, the professor with the perspicacious palate). Magnolias version of blue crab bisque may be the best I’ve had.  It’s served steaming hot and has a rich creaminess redolent with delicious crab meat.  Larry will probably attribute their deliciousness to the fact that these blue crabs migrated from Maryland.

Magnolias04

Down South Egg Roll

Perhaps the most famous (featured even on Southwest Airlines Spirit magazine) appetizer on Magnolias menu is the Down South Egg Roll, a crispy egg roll engorged with spicy tasso (a smoked ham), minced chicken and collard greens served with a moderately piquant red pepper puree, spicy ground mustard and topped with a sweet peach chutney.   These egg rolls have replaced the fabulous duck egg rolls at Zinc Wine Bar & Bistro as my very favorite.  The key to maximizing their enjoyment is to ensure every sauce is represented on every bite though these egg rolls are fabulous even sans sauce.

Magnolias is open seven days a week and serves lunch every day but Sunday from 11:30AM to 3:45PM.  Brunch is served on Sundays.  There are significant commonalities between the lunch and dinner menus–not only in the starters, salads and soup menus, but even among the Down South Entrees.  This is a very welcome departure from fine-dining restaurants who demote lunch to overly expensive sandwiches.  One traditionally Southern entree which should be served for every meal (and even snacks) is fried chicken.  Magnolias is among the very best I’ve ever had, on par with Stroud’s in Kansas City.

Magnolias05

Buttermilk Fried Chicken Breast
cracked pepper biscuits, mashed potatoes, collard greens, creamed corn, sausage-herb gravy

To honor my Kim, I ordered her very favorite foods, all served on one entree.  Picture a cold December day as the Dallas Cowboys are squandering yet seemingly insurmountable lead to lose another game.  My solace is buttermilk fried chicken, mashed potatoes,  gravy, biscuits and creamed corn.  These comforting foods are all available in one plate at Magnolias.  The buttermilk fried chicken breast is absolute perfection, a large de-boned chicken breast marinated overnight in buttermilk then deep-fried to a golden hue.  The mashed potatoes are partially covered (not submerged as is my preference) with a sausage-herb gravy.  Two cracked pepper biscuits, creamed corn and collard greens round out this plate (and my belly).  This is comfort food at its very finest. 

Dessert (which I ordered only as a public service should you ever need to know what to have) is limited to six items plus a number of ice creams.  Being limited in number is certainly not synonymous with lacking in deliciousness.  The Southern Pecan Pie is fantastic courtesy of South Carolina grown pecans, a bourbon caramel sauce and a topping of vanilla bean ice cream.  As with most pecan pies, this one is almost preternaturally rich, but so addictive, you can’t stop eating it.

Magnolias07

Southern Pecan Pie

In 2010, Charleston was named America’s “Friendliest City” by Travel & Leisure Magazine Two years later, it garnered the magazine’s number one spot for “Fine Dining Restaurants.” Magnolias ranks with the very best restaurants in Charleston, serving memorable meals that beckon for a return visit someday soon.

MAGNOLIAS
185 East Bay Street
Charleston, South Carolina
(843) 577.7771
Web Site
LATEST VISIT: 15 April 2014
# OF VISITS: 1
RATING: 26
COST: $$$
BEST  BET: Blue Crab Bisque, Southern Pecan Pie, Buttermilk Fried Chicken Breast, Down South Egg Roll

Magnolias on Urbanspoon

The Lady & Son’s – Savannah, Georgia

Lady&Sons02

Lady & Sons celebrates the cooking of celebrity chef Paula Deen and her sons

When I told friends and family of my impending visit to Lady & Sons, the Savannah restaurant owned and operated by former Food Network celebrity chef Paula Deen and her scions Bobby and Jamie, I expected a barrage of well-intentioned criticism.  The most “innocent” criticism would have to do with “a cacophony of cackling” and a “chorus of “ya’all” coming from the kitchen.  At least one dissenter, I believed, would accuse me of naivete in thinking the celebrity chefs might actually be present, much less actually preparing my meal.  The most cutting criticism–the one I feared most–would be  an accusation that a visit would actually be abetting racism.

Thankfully everyone to whom I mentioned my visit realized that the nature of any restaurant visit I make is with the express purpose of seeking enjoyment in the dining experience.  As such, you won’t read any mean-spirited personal attacks on this blog besmirching the character of Ms. Deen, who until recent years was as beloved a culinary glitterati as you’d find on the fruited plain.  It would be so easy to pile on, but my stance in doing so has always been right out of John 8:7: “Let him who is without sin cast the first stone.”

Lady&Sons03

Dining room on the third floor of Lady & Sons

Social commentary aside, there is much to be admired about Paula Deen, a true American rags to riches story who surmounted panic attacks and chronic agoraphobia to found a culinary empire that has made her wealthy and famous.  Her catharsis came from her cooking, first with a home-based catering business called The Bag Lady then in January, 1996, with the launch of her own restaurant, The Lady and Sons, in downtown Savannah.  In 1999, USA Today awarded The Lady and Sons its “International Meal of the Year” award.  Her first cookbook soon followed and its success, in turn, led to her first appearance on the QVC shopping channel.  In 2002, she landed her very first Food Network show.

The Lady and Sons and its attached gift store occupy nearly an entire city block in a large, weathered, three-story plus basement, 200-year old brick building on Congress Street with 15,000 square feet of dining, full service bar and office space.   Diners queue up shortly before the restaurant opens. As with many “pilgrimage” restaurants, conversation among those in line centers around what part of the country we’re all from.  There were few, if any, locals in line.  When your name is called, you’re handed a plastic card indicating whether you’re eating on the first or third floor of the restaurant (the second floor and basement are used for banquets).

Lady&Sons04

Cheddar Biscuit and Hoe Cake

The third floor dining room is meticulous and laid out for optimized efficiency.  The ceiling is arrayed in exposed ductwork and ceiling fans, perhaps the restaurant’s sole attempt at modernity.  Walls are festooned in framed artwork with a country theme.   Whether by design or not, the cynosure of the dining room is the buffet from which fragrant steam emanates and Southern delicacies are displayed.  By my estimate, at least seventy-five percent of the diners made their way, often several times, to the steely trays holding fried chicken, mashed potatoes, collard greens and much more.  When you’re done with the savory portion of the buffet, you order a dessert from the menu.

Should you eschew the all-you-can-eat gurgitator’s fest, there are plenty of attractive options on the lunch and dinner menus.  In fact, none of the buffet items are duplicated on the menu.  As you’re perusing the menu, a server will deposit a Cheddar biscuit and a hoecake on a plate.  There are several condiments on your table, including syrup should you wish to treat your hoecake like a pancake.  If your tastes lean more toward the piquant, douse the hoecake in Paula Deen’s Tabasco-like hot sauce which is quite good.  The Cheddar biscuit needs nothing added thanks to butyraceous qualities that even prevent it from crumbling.

Lady&Sons05

Fried Green tomatoes

Credit author Fannie Flagg with popularizing fried tomatoes with her 1987 best selling comedy-drama Fried Green Tomatoes at the Whistle Stop Cafe.  Fried green tomatoes were pretty much unheard of throughout much of the fruited plain save for the Deep South where they’re practically a religion.  The Lady and Sons have perfected this starter over the years, serving a plate with five lightly coated green tomatoes topped with a roasted red pepper sauce.  The red pepper sauce has a sweet-piquant kick that complements the acidity of the tomatoes perfectly.  A ramekin with a homemade sweet Vidalia onion relish is a flavor contrast to the tomatoes.

During a visit to Joe’s Pasta House in Rio Rancho earlier in the month, we were treated to a wonderful seafood bisque which transported me back to my youth in Massachusetts.  That bisque was so good, it prompted me to seek out its equal during my trip to South Carolina.  The blue crab bisque at The Lady and Sons is close.  As with all great bisques, it’s served with wisps of fragrant steam escaping upward, a preview of its flavor.  Heavy cream and sherry give the bisque its creaminess while an insane amount of blue crab meat gives it an incomparable flavor.

Lady&Sons06

Cup of crab stew

One of the more popular entrees, according to my server, is a fresh seafood platter offering your choice of shrimp, scallops or oysters, batter-fried or sauteed and served with coleslaw and your choice of sweet potato chips or jelly roll fries garnished with fried-collard greens.  The platter also includes ketchup, cocktail sauce and tartar sauce though you can also apply any of the condiments on your table (hint: that Paula Deen hot sauce is pretty good if you like cayenne.)

Only two things would have made the seafood platter better–doubling the amount of seafood on the plate and making it a true seafood platter by offering it with at least two, preferably three, seafood choices.  The seafood portion size certainly isn’t penurious, but it’s so wonderfully prepared, you’ll want even more.  One of the secrets to great oysters is breading them lightly and frying them to a light, golden sheen.  When you bite into them, you should be able to discern a slight crunch followed by the incomparable, sensuously gooey texture.  The best description of how they should taste I’ve read is, “they taste as if God prepared them.”  These qualities all define the fried oysters at Lady and Sons.

Lady&Sons07

Fried oysters, coleslaw, jelly roll fries, fried collard greens

Despite eight years of living in the Deep South (Mississippi), jelly roll fries were brand new to me.  They actually resemble fried green tomatoes in that they’re roundish in shape and have a fried golden hue.  They don’t taste like conventional French fries or even fried potatoes, but go very well with the cocktail sauce.  The coleslaw is made with fresh ingredients and very little salad cream.   Best of all, it’s more assertively flavored (thanks to bell pepper, onion, carrot, and parsley) than so many insipid coleslaws.

As in so many Southern restaurants, you won’t find a compendium-like list of desserts at The Lady and Sons.  In fact, there were only four choices, two–pecan pie and key lime pie–of which seem to be de rigueur at all Southern restaurants.  The key lime pie is very good!  It starts with a great foundation in which a Graham cracker crust is paired with slivered almonds, the latter a very pleasant surprise.  The pie filling is redolent with key lime juice, lime zest and sweetened condensed milk.  It’s not quite lip-pursing sour, but offers a discernible tanginess you’ll enjoy very much.

Lady&Sons08

Key Lime Pie (almond Graham cracker crust)

The American media seems bent on building up cultural icons only to tear them down at some later point.  Only the most resilient and contrite survive having their transgressions made public.  Americans are a forgiving people–perhaps because we have so much to forgive in ourselves–quick to embrace our fallen heroes. I’m pulling for Paula Deen to rebound and resume her place among the pantheon of great American chefs.

The Lady & Son’s
102 West Congress Street
Savannah, Georgia
(912) 233-2600
Web Site
LATEST VISIT: 14 April 2014
# OF VISITS: 1
RATING: 24
COST: $$
BEST BET: Fried Oysters, Key Lime Pie, Fried Green Tomatoes, Crab Stew, Cheddar Biscuit, Hoecake

The Lady & Sons on Urbanspoon

Poe’s Tavern – Sullivan Island, South Carolina

Poe01

Poe’s Tavern in Sullivan’s Island, South Carolina

Had Edgar Allan Poe, the legendary writer of tales of mystery and the macabre, been born in modern times, he would likely have been recruited by the notorious National Security Agency (NSA), not to spy on Americans, but to work in its cryptography department.  While Poe didn’t invent cryptography, he certainly popularized it in his short story The Gold Bug, the most popular and most widely read of Poe’s works during his lifetime.  In the story, he used a substitution cypher to reveal the location of treasure buried by the infamous pirate Captain Kidd, estimated by the narrator to be worth a million and a half dollars.

The setting of The Gold Bug is Sullivan’s Island, South Carolina where Poe had been stationed for thirteen months while serving in the Army.  Described as “a laid-back, sun-splashed playground for residents of the Lowcountry,” Sullivan’s Island had a significant impact on Poe’s life, providing the setting for at least three of his stories.  It’s only fitting therefor that Sullivan’s Island is home to a very popular eatery and imbibery named for the enigmatic writer.  

Poe02

One of the lively dining rooms at Poe’s Tavern

As you cross over the white picket fence onto the restaurant’s patio, look down and you’ll see an ornate gold bug inlaid onto the concrete preceding the steps into the restaurant.  Look to your left and you’ll espy a thin mesh resembling a spider’s web extending from the corner of the roof to the fence.  Everywhere you turn, you’re reminded that Poe’s Tavern was named for a one-time Sullivan’s Island resident.  Step into the tavern and the sullen, sunken eyes of the abstruse one gaze down upon you from dozens of caricatures and paintings.  In the restroom, walls are papered with Poe’s writings.

Perhaps indicative of my advancing geriatric progression (but more likely attributable to avaricious hunger after wandering around Fort Sumter), I didn’t immediately notice all the scantily clad feminine pulchritude on the premises.  Poe’s Tavern is a very popular hang-out for nubile young sun-worshippers and brutish troglodytes either ogling them lustily or attempting to win them over with such sophomoric displays of their “manhood”  as uttering obscenities and belching loudly.

Poe03

The grim, somber countenance of Edgar Allan Poe is everywhere

Youthful clientele aside, Poe’s Tavern is actually very highly regarded for its culinary fare.  In 2012, Southern Living magazine named Poe’s one of the best purveyors of great burgers in the Carolinas.  Not surprisingly, all burgers are named for the tales of Edgar Allan Poe.  You can, for example, order The Gold Bug, the Amontillado, the Pit & The Pendulum and the Tell Tale Heart.  All burgers are half-pound of certified Angus Chuck beef, ground in-house and cooked to order.  Best of all, they’re charbroiled which imparts a high quality flavor and texture.

Southern Living magazine recommended the Annabel Lee, a burger topped with a Charleston style crab cake and fresh vegetable Remoulade sauce.  This is a very audacious burger in that it forces two dissimilar elements–beef and crab–to coexist.  It’s been my experience that such forced relationships don’t often work well.  Past experiences be damned!  This is an outstanding burger.  It’s skyscraper tall with both the beef patty and the crab cake both being thick and tall.  You’ll either have to mash down on it or unhinge your jaw in order to take a bite; don’t dare eat the crab cake separately!  Both the beef and the crab cake are moist and delicious, as delicious a surf-and-turf combination as you’ll find anywhere.  Forget mustard, ketchup and mayo.  The vegetable Remoulade sauce is all you need.

Poe04

The Annabel Lee (Charleston style crab cake on top with fresh vegetable remoulade sauce) and marinated bacon-bleu cheese coleslaw

All burgers and sandwiches are served with your choice of hand-cut French fries, potato salad or marinated bacon-bleu cheese coleslaw.  Opt for the latter because everything goes better with bacon or bleu cheese.  Together they’re an unbeatable combination especially if salad cream is used only lightly. The coleslaw is fresh and crisp. 

May is National Hamburger Month.  To celebrate the momentous month in 2014, Business Weekly “conducted painstaking journalistic research to figure out the very best burger in every state, from mom-and-pop joints to celebrity-chef restaurants and everything in between.  The Palmetto State’s very best burger was the aforementioned Annabel Lee.  No surprise there.

Edgar Allan Poe’s favorite food was reputed to be lasagna, but had he tried the burgers at the tavern named for him, it’s likely the Annabel Lee would surpass lasagna in his estimation.  It’s a memorable burger!

Poe’s Tavern
2210 Middle Street
Sullivan’s Island, South Carolina
(843) 883.0083
Web Site
LATEST VISIT: 13 April 2014
# OF VISITS: 1
RATING: 21
COST: $$
BEST BET: The Annabel Lee with Marinated Bacon-Bleu Cheese Coleslaw

Poe's Tavern on Urbanspoon

1 2