South City Kitchen: A Gluten-Free Success

A few weeks ago, my friend Heather and I answered an invitation to dine at one of the Fifth Group restaurants, to sample their gluten-free menu.

I chose South City Kitchen in Midtown for two reasons: the gluten-free menu looked delicious, and the location was convenient for both Heather and me (I was heading to my Dad's).

I give it Two Yums UP!

We made a great choice, and I would heartily recommend the gluten-free menu at either South City Kitchen location.  For one, it has "regular" food that can be presented and prepared gluten free.  And second, it's a delightful place to have dinner! This is the kind of place I'd like to take a bunch of gluten-free friends for a celebration, or a Gurlz night on the town! 

After one of the best martinis I've ever tasted (seriously) we started with appetizers -- I had luscious mussels, and Heather had barbequed shrimp. The mussels had a smokey bacon flavor, with lots of lemons. They were perfectly cooked. And Heather's shrimp were the BBQ Shrimp I remember from Louisiana -- piquant, spicy. So you see the mussels below, before they disappeared....

I wish I had a picture of our beautiful salads -- I ate mine so fast I didn't get to take a photo.  I had Cane Syrup Roasted Beet Salad with shaved beets, fennel-pear slaw, Valbreso feta cheese, cider-cane syrup, and truffle oil and Heather had a Caesar Salad.  

Ah, but the entrees...Heather chose the Filet Mignon with smashed sweet potatoes, wilted swiss chard with Benton’s bacon, and green peppercorn steak sauce.  I ADORE Benton's Bacon, and that chard was amazing...Look how happy Heather looks! I took a picture of the plate too, but her happiness was so nice to see!

I had Sautéed Shrimp & Scallops creamy stone-ground grits, with roasted pepper coulis. It was lick the plate delicious! I had a side of Brussels spouts (never do I pass up beets or Brussels sprouts)...

I do, of course, have suggestions for Fifth Group.  These all are filed under "give me a gluten-free menu, and I'll ask for more" suggestions, but they're important, I think.  First, I think several of the delicious dishes I had BEGGED for a toasty bread.  And thanks to some frozen, artisan breads out there, you could easily add them to your freezer and make them quickly, on demand. Small space. (Email me for suggestions.)

Second, though the house sorbet was delicious, I don't know why you couldn't make your house Pecan Pie in a small ramekin, crust free, but still gluten free.  There are some easy and decadent desserts available in Atlanta (American Gra-Frutti cupcakes come to mind,) and there are others I personally love --  Moondance Bakery Cheesecake and brownies, for instance.

And finally, it's easy to add gluten-free pasta to an Italian menu. If pasta is a staple on the restaurant menu (it's not at SCK, but it is at others) check out the availability of good gluten free pasta today. There is so much good dried and frozen GF pasta out there -- we'll marvel at the ability to have the sauces on a pasta we trust. Either that, or offer your wonderful sauces on polenta. But I know a lot of GF folks who don't consider an Italian menu GF unless it has pasta.

I'd like to thank Paul Hymel, the general manager of SCK Midtown, for a delightful evening. I am proud to recommend your restaurant to my friends and readers, and I am certain I'll return again very soon.  

Much love, and thanks for the dinner!

Ging