The Music Row house that formerly housed Patrick’s will reopen next month as Edisto Restaurant and Sweetgrass Smokerie.
In the main house, the full-service Edisto will feature Southern-inspired delicacies such as fried green tomatoes, shrimp and grits, and pomegranate-molasses-braised short ribs. It’s a formula that owner David Conn describes as “Country meets Low Country.”
On the back porch, the uber-casual Sweetgrass Smokerie will serve beef brisket with sweet chili-garlic sauce, turkey with cranberry barbecue sauce and pork barbecue with a blend of tomato-based and North Carolina vinegar-style sauces. With a decidedly low-brow atmosphere—and a kitschy beverage menu that includes South Paw, PBR and Boone’s Farm—Sweetgrass will have walk-up service during the day and full service at night.
The full-service Edisto will have a wine list and imported beers, but will slum it at Sunday brunch with Conn’s signature Redneck’s Benedict—corned beef hash on a grits knish with a sloppy fried egg draped over the top and a slather of shrimp gravy.
Conn is a former Ivy League professor of music. He spent three years of culinary training in Savannah, Ga., where he developed a repertoire rich in the flavors of the Low Country. Most recently, Conn served as executive chef at Pint restaurant in Chicago before returning to his hometown Nashville.
Located at 1711 Division Street, Edisto and Sweetgrass Smokerie will serve lunch and dinner Monday through Saturday and Sunday brunch. The grand opening is scheduled for July 24, with a soft opening sometime before then. As always, if you get there before us, please report back on Bites.