I had originally brought some Thanksgiving leftovers for lunch today, but after staring at a computer screen for nearly four solid hours, I was in desperate need of a change of scenery. Given the exceptionally pleasant fall weather, I moseyed on over to The Row to see what sort of meaty deliciousness I could scare up.
The Row has a fantastic atmosphere that's a blend of rustic and modern. Everything has sort of a reclaimed barnwood feel to it, but without going full-on farmhouse sheik. It's essentially the restaurant version of a house on HGTV's "Fixer Upper," except instead of shiplap or an open-concept kitchen they've got a bar, a sound stage, and an immense patio. There is also a large indoor dining space if the elements are being uncooperative.
I have a weakness for deviled eggs, so there was no way I could resist their Deviled Eggs 5-Way appetizer! These eggs each come with their own homage to Southern cooking: pimento cheese, chow chow, bacon, dill pickle, and spoonfish caviar. Not having the slightest idea what a spoonfish was, this one took some research. Apparently the caviar is harvested from paddlefish, the term "spoonfish" being merely a nickname of sorts. They're native to the Mississippi River basin, making them about as Southern as chicken fried steak, if not just a tad bit unconventional.
The pimento cheese was creamy and decadent, with a distinct cheddarness to it. I'm not entirely sure that I've actually eaten chow chow before, but I am sure that I enjoyed the sweet acidity of theirs. The crisp, salty bacon was everything that you'd want it to be, and the dill pickle had a nice crunch coupled with pleasantly pungent hits of vinegar. As for the infamous spoonfish caviar, it was much saltier than I would have imagined, and I liked it a lot.
For the main course, I couldn't decide between a pulled pork plate or a brisket plate, so I did the only logical thing and asked for an off-menu combo. Thankfully, they were happy to oblige. Their plates automatically come with a spicy corncake and slaw, as well as one additional side. I picked the bacon mac and cheese for fairly obvious reasons.
Wow, this was definitely not basic box macaroni. The small cast iron dish allowed the sides to crisp up a little, and the layer of melty cheese right on top was a great bridge between the gooey spiral pasta and the crispy crumbled bacon. This dish was savory, comforting, and absolutely scrumptious. The corncake was surprisingly fluffy and moist, with a good balance between sweet and heat. It was an excellent pairing for barbecue.
My rough-chopped brisket was tender, juicy, and perfectly smoky. I found nice pieces of fat, bark, and rosy smoke ring mixed throughout, which enhanced the flavors and the smokiness at every turn. The well-rendered fatty pieces absolutely melted in my mouth, as God intended. There was just enough seasoning to be interesting without overpowering or masking the natural meat flavors.
The pulled pork was even more juicy than the brisket had been, at least compared to the non-fatty pieces of beef. It had a more tempered smoke level, which is about par for the course with pork. The chunks of bark that I found did pack more of a smoky punch, and they seem to have carried more of the seasonings as well. Although the pork certainly didn't need any sauce, I gave the Alabama White a twirl anyway. It was creamy and zesty, which complemented the pork nicely.
Admittedly, I went into The Row expecting to find a three-star barbecue lunch, four stars tops. But when I looked back through my notes, I realized that I couldn't find any criticisms to justify anything less than top marks. Color me impressed.
**********
The Row Kitchen & Pub
110 Lyle Ave
Nashville, TN 37203
(615) 321-1224
http://therownashville.com/
No comments:
Post a Comment