High Cotton Review
The styling here remains unchanged by time: lazily spinning paddle fans, palm trees, and exposed brick walls. Clearly Joe Palma's appointment as chef has not affected the nature of this classic venue; rather, his selection has ramped up the restaurant to new heights. The picnic plate allows a pleasant introduction, displaying delicately fried green tomatoes, pillowy pimento cheese, pickled okra and peaches, a bit of the restaurant's house-made charcuterie, and a selection of BBQ Lowcountry peanuts. Smothered in a sticky sauce, the peanuts seem a modernized, much improved version of Cracker Jack. If you want a traditional dinner, the restaurant still offers thick cuts of steaks and chops with choice of sauce and side dishes like fried brussels sprouts and the timeless creamy white corn grits. Then for dessert: a Southern-style pecan pie baked with bourbon brown sugar caramel, or a high-rising peanut butter pie. Choose both if you feel bold. They're like rich Southern blessings.
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