We were all wowed by the tableside performance as one member of our party order a “Don’t Burn Down The House” which involved the charring of a plank of hickory with a torch and then placing a glass upside down over the smoldering wood to capture the smoke. Once fully infused, a mixture of Bulleit Bourbon, Maple Syrup, Black Walnut & Creole Bitters was poured into the still smoking glass and garnished with a twist of orange peel.
Next came a tray of signature Pimento Cheese Wontons which were served blazing hot. Waiting just long enough for them to cool ever-so slightly so as not to completely burn our mouths, we bit into the super crispy bites to the find cheese mixed with housemade bacon marmalade for a rich, creamy and salty flavor. A dip in the sweet Thai chili sauce brings the sweetness making for the perfect combination of sweet and salty. It came as no surprise when the Chef informed us that they make about a 1,000 a day. (Yes, that's three zeros.)
The adorable Chef Tiny could be seen sheepishly peeking through the kitchen doorway gauging our reactions to his creations. We invited him to the table and he chatted about making pickles and his secret Asian fusion sauces. He was very intent on making sure we enjoyed every morsel and eagerly sought our recommendations for improvement, of which we had none.
With ample parking available across the street, this Poncey-Highland spot is the perfect retreat for cocktails and nibbles after a hard day of work. We cannot wait for the chance to come back one afternoon to try some of Chef Tiny’s brisket and other barbequed specialities.
Disclosure: While the menu items we sampled were complimentary, the opinions included herein are honest and unsolicited.