“And the sugars in it give it a little sweet burst with the savory base stock.” The Cowboy Burger features bacon, smoked gouda, and fried jalapenos, with pickled onion and chipotle mayo. “The carbonation of it acts like an acid, so I don’t have to add a crazy amount of wine,” he said. Walker adapted it to include deep soy and Coca-Cola. “Way back in the day, one of the things they used to do was a sweet-tea-braised ossobuco,” he said. It is topped with roasted root vegetable and pepper demi-glace, and tips its hat to the days Walker spent working at Port City Chophouse, the Landfall steak house which shuttered earlier in the year. “So, on top of just the complexity and the explosion of flavor that’s in there, there’s comfort in knowing where the food comes from.”įive-cheese crab dip, firecracker shrimp and crab legs appear on the menu, alongside a cola-braised short rib dish, served over polenta. “I know the people who are shrimping out there,” he said. On the daily trek to 22 North, Walker said he makes a pit stop at the seafood market, Motts Channel, located near the underpass of the Wrightsville Beach drawbridge. Classic shrimp and grits appear, a recipe he has held close to the vest since working with Sean Brock, who led the helm of Husk in Charleston a decade ago.
Walker’s menu isn’t too out of the box, though thoughtful in its selection. It’s also more forgiving for adventurous diners individuals can try a taste of an item that otherwise wouldn’t have been ordered if it were a larger portion or a singular meal.
#Catch 22 restaurant full#
The “itis” is chef lingo for being full - to the point of lethargy, something easily avoidable with small plates.Įncouraged to be shared with others, small-plate dining has gained popularity over the last two decades, as it allows more freedom - on the wallet and the stomach - to eat as much or little as one wants without seeming like money or food is being wasted. Prices range from $8 to $20 and the portion sizes are still healthy, he assured. “Higher quality food, high quality ingredients, but not breaking the bank,” he described. He’s working within the constraints of inflation, experienced both on the business side with rising food costs and with diners who may be strapped by increased bills. Walker is hesitant to call the dishes “tapas” - “because we’re not Spanish,” he said - but rather wants to offer affordable, premium cuisine. “It’s a loungey feel,” Walker said, perfect for his vision of being a hotspot for communal dining, with a menu centered around small plates. Four- and two-top tables are in the center, with six-top wraparound booths on risers around the perimeter. A neutral color palette of black and white marble slate modernizes the space, which has a 180-seat capacity.
Wherein two bars once served patrons in the establishment, it’s now down to one, though much bigger and extended, located toward the back area of the restaurant.
0 kommentar(er)
