Situated on the corner of Queen and East Bay, the Southend Brewery is a cavernous entity not far from Charleston Harbor and the Battery. Monstrous copper fermentation tanks dominate the backdrop upon entering the restaurant, with vaulted, workman style ceilings. Rustic and warm, this was the perfect place for Round Three.
Nic’s picks: After the disappointment that was round one, and the slightly better effort by our round two locale, my spirits were high going in to round three. It was short lived.
Again, the shrimp and grits came out expertly served in a shallow bowl, but covered with a thick, cream based gravy. While I know shrimp and grits isn’t the most health-conscious meal, the gravy makes it so much heavier than it needs to be.
The grits were so-so. They had good texture and good cheesy flavor, but they weren’t anything special, and th gravy just overpowered any subtle flavors the grits conjured up. Tasso ham makes another guest appearance, and it was flavorful and smoky, but again it overpowered any subtleness this dish could have produced. I’m all for bold, flavorful dishes, but when one of the main ingredients of the dish is not a highlight, then there are some problems.
The shrimp were plump and juicy, and they provided a good flavor and meatiness for the dish. Of the three restaurants so far, these shrimp were the best, by far. They were rich enough to cut through the gravy, if only for a fleeting second. Fresh tomatoes were strewn throughout the dish, and frankly it confused me. They provided no flavor or texture, and their presence was more of a nuisance than any kind of flavor enhancer.
Overall, the dish was lackluster and not deserving of it’s relatively steep price ($17.95). The flavors did not come together, and it was an extremely heavy dish with too many ingredients. For such a simple dish, it was made too complex, and that worked against it. This dish would have benefited from a more delicate, deft touch.
B’s business: Charleston has definitely capitalized on shrimp and grits being smothered in gravy with tomatoes — cold tomatoes. Which to my dismay, left most the grits on the outside of the bowl cold.
Unappetizing as it is to chomp into cold contents for a meal that’s supposed to be savory and hot, again, I immediately shoved the tomatoes and the tough and overcooked shrimp to the outside of my bowl with the hopes that its lingering, overpowering flavor didn’t completely ruin the dish. But it was too late. I couldn’t even finish or enjoy what I was eating.
The best part of this dish was the Tasso ham, which also seems to be a Charleston shrimp and grits staple. Otherwise, for the steep price, the grits weren’t well-cooked, the cheese was almost non-existent, and the gravy was too heavy.
The highlight of my visit to Southend Brewery wasn’t even for the shrimp and grits at all; it was for the collard greens. Every time I’ve eaten greens in Chareston, they were choppy and weren’t cooked long enough to be supple and mushy, not chewy. But these greens were cooked just right. They were surprisingly sweet, not savory, from being basked in brown sugar, which was a welcome surprise. They had a hint of Old Bay hot sauce mixed with vinegar and real bacon bits, both of which if layered on too heavily could’ve overpowered the natural bitterness of the greens; but they didn’t. They were sprinkled with enough restraint to be enjoyed and not frowned on.