In our Lunching in Little Rock blog series, Michael Kirkpatrick will explore and review the city’s best restaurants – all in time to get back to the office. This week, Michael ate lunch at South on Main. Click here to read more in this series. Photo courtesy of South on Main.
There are seasons of change and celebration. This fall, it seems like the weather insisted on a lot of changes. We are going through lots of changes at our agency as well, hiring several employees, but also losing one. Our chief copywriter has accepted a dream job and we went for a farewell lunch this week. This type of lunch calls for something a bit more special and South on Main is tailor-made for this type of situation.
Located in SoMa, in the Oxford American building, South on Main specializes in Southern cuisine and culture, with Chef Matthew Bell running the kitchen. The restaurant is designed for a wide open feel with a stage in the middle, reminding the lunch crowd that they have a great and consistent concert lineup at night. Many of the tables have antique wingback chairs, like you were having a dinner party and needed to pull extra chairs from around the house to fit all of your close friends. The menu has so many fresh and exciting options, but it is very familiar as well. Our copywriter, Corey Womack, is an old soul with deep Southern roots and an appetite to match. As a backyard farmer, he has supplied our office with fresh veggies many times. South on Main seems to have written this menu just for him.
As it was a special occasion, we started with appetizers of onion rings and hushpuppies, two of their specialties. The special on this day was Shrimp and Grits, which is Corey’s favorite, and I had the Fried Green Tomato Sandwich, in honor of Corey and his backyard garden. The Southern seafood classic shrimp and grits looked beautiful. “Surprisingly simple but completely satisfying — like the best Southern traditions,” our guest of honor said of his dish. Even slightly out of season, the fried green tomatoes were literally bursting with flavor and the smoky bacon and buttermilk ranch intensified the sandwich.
With a little positive spin and positive outlook, lots of situations can be turned into a celebration. This week, find something to celebrate – like the long-awaited arrival of fall weather, Thanksgiving, or just a good friend. Let South on Main make that celebration special. I wish Corey luck in his new endeavors and thank South on Main for being such wonderful hosts.