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| Gravy - 32 E. 21st bet Broadway and Park |
Gravy is a new southern spot that opened up on April 30th of this year. It draws its inspiration from New Orleans culture. My foodie best friend, Jean, suggested we hit this spot up. Naturally, I was down. The place was pretty damned good.
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| We copped a table in the back of the restaurant |
Gravy is mad chill. You'll find people who just want good food and don't care about being seen (I wish I got a photo shot of the bar, but I forgot). I came in here and was able to relax. It's a perfect spot for friends to catch up and a great ice breaker spot to take a girl out to. Jean and I spent 3 hours talking about leveraged buyouts, grad school, friends, gold, debt crises, and how we want to take care of our parents. We literally felt mad comfortable in that place. Oh yeah, Jean is in fashion and I'm in nonprofit. Conversation was mad random.
Jean and I both wanted the same things, so we split 'em. If you're looking to be filled, I would recommend getting your own entree and sharing, but I was just fine with was decision.
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| Spinach Crab Dip made with Pecorino Romano and cucumber, served with Baguette chips. Slammin'. |
The spinach crab dip did not disappoint. A welcome surprise was the fact that the crab was actually the star of the show rather than the cheese. As Jean, pointed out, "there's a lot of crab meat in there!" At other places, they usually skimp on the meat in dips.
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| Mmh mmh mmh! A scoop of the dip! The Canon 95s (in vivid setting) represents, yet again! |
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| Fried Green Tomatoes Salad with shaved fennel and goat cheese. Educational. |
We also started out with the fried green tomatoes. I have to admit, I've never had fried green tomatoes before today, and this was an enlightening experience. The tomatoes were battered, and this really messed with mind. I'm used to bitting into battered fried chicken (hey, I'm black), so upon mastication, I kept waiting for the that sinewy chicken texture to hit my taste buds. But then the dish was like, "Nope it's tomatoes, biyatch! Sak Pase!!!" And just when I had processed the tomato, the goat cheese came in at the end like, "Whazzup? Goat up in this mug!!" In short, this dish was a journey through the complexity of the dish. I will be ordering it again.
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| The Star of the Evening: Scallops & Honey Grits - toasted corn relish with barbecue jus |
You gotta get the scallops & honey grits. TRUST ME. In my culture, our people normally have chicken with their barbecue sauce; in other words, we usually have more barbecue sauce than meat. This was not the case with this dish. Gravy uses just enough bbq sauce so as to not distract from the fact that you are eating a scallop. The scallop tastes comes out just nicely through the different flavors. Think of the scallop taste as diver returning to the surface of a pool after diving off a platform baord. Grits were really good: not over cooked so they still had some of that grainy taste. And the honey was merely a nice accent, not overpowering.
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| Crispy Mac and Cheese, lol. |
Mac and cheese was cool. I don't think I've ever had fried mac and cheese before. It even had a little spicy kick to it, although I wish they had used cheddar instead. The jack cheese left me wanting more. I forgot what kind of oil made up the green stuff. The word is on the tip of my tongue, but I can't remember now for the life of me.
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| Jean got the blueberry pie. I don't mess with pie. She liked this joint. Vanilla ice cream on top. | | | |
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| I made a makeshift affogato with a scoop of vanilla and black coffee. Jean totally called me out on what I was trying to do, and I was touched that she knew my eating habits so well :) |
Dessert was cool.
In short, I recommend this place. If you're looking for a change of pace from the likes of Justin Timberlake's Southern Hospitality, B. Smiths, or maybe even Red Rooster, then try this spot. It's definitely a slower speed and a well thought-out concept.
Food Mave Out!
