Mornings Made Memorable

Nation's Restaurant News, July 12, 1999

Country-style smoked pork chop

Apple- and maple-flavored pork sausage

Or

Fresh, grilled Idaho mountain trout

Golden hash-browned potatoes

Homestyle baking-powder biscuits and apple blossom honey from the sky

A stack of buttermilk pancakes with hot maple syrup

Freshly brewed hot coffee

South City Kitchen

Atlanta

Jay Swift, executive chef

"It was Jimmy Buffett that said, 'Everybody's got a smile on their face in here.' The food at South City Kitchen is different from the greasy, fried foods that people often think of as Southern. We are a contemporary Southern restaurant. For example, on the brunch menu we have grilled salmon served with a green chile grit cake and yellow pepper aioli. The techniques and flavor combinations we use are indigenous to the Southeast but have a contemporary style. We still serve biscuits and gravy, a very traditional and classic Southern dish, but to ensure that it is delicious, we make our own chorizo sausage, our own biscuits and our own gravy from scratch every day. Locals love to bring people from out of town to our restaurant as a way to show them just how good Southern food can be.

Robby Kukler, owner

"The feel of the restaurant is as important as the food. South City Kitchen has a 'big city' feel. We are in an old house, but the inside has been completely renovated with maple floors, granite counrertops and a steel grill room. We have an open kitchen that is visible from upstairs as well as the main floor. We have been described as a modernized bungalow with the energy of a big-city grill and the warmth of a neighborhood soul-food kitchen."

Breakfast Sampler

Old Charleston she-crab soup, with fresh cream and sherry

Cup $3.95

Bowl $6.75

The S.C.K. Fried Egg BLT, applewood smoked bacon, toasted challah and house chips $7.95

Crab Hash: two poached eggs over jumbo lump crabmeat, sauteed with Idaho potatoes and tomatoes and served with chive hollandaise $12.50

House chorizo gravy and jumbo buttermilk biscuits, served with two eggs any style $7.75

Open Faced Omelet du Jour, featuring three eggs and fresh seasonal ingredients priced daily

Pecan-smoked trout and crawfish salad, with brioche toast, assorted lettuces and horseradish creme fraiche $11.50

Vanilla buttermilk crepes, served with banana beignets, fresh seasonal fruits and Southern Comfort sauce $8.50

Crayfish and tasso, tossed with penne pasta in bourbon cream sauce $9.75