Failing to heed my own advice about calling ahead before going to Edisto (see posting below), I arrived for dinner on Saturday night (after trying to make a reservation all day) and found the front door locked. A note explained that rain from the night before had damaged the A/C and the place would reopen Monday, Sept. 8. When we went around back to Sweetgrass Smokerie, which is owned by the Edisto folks but operated as a separate business, we got a different explanation: Chef/owner David Conn is taking a health-related break.
Whatever the case may be, I hope both chef Conn and his HVAC get to feeling better and that the doors to Edisto fling open this week. But let me take this opportunity to reassure the former music professor-turned-restaurateur that the quirky skeletal crew out back in the Sweetgrass trailer is doing an excellent job holding down the fort—and the smoker.
My date and I sat on the empty patio, sipping SunDrop and Bud, listening to the Opry and noshing giant brisket sandwiches and tamales stuffed with brisket and sweet cornbread pudding. Every now and then, the friendly barbecue wranglers popped out to check on us, to give us a sample of something or to invite some skeptical passersby to stop in for a bite. I cannot remember a more pleasant—or offbeat—evening. I highly recommend giving Sweetgrass a try. Of course, give them a call first.
Sweetgrass Smokerie is located in the backyard of Edisto, at 1711 Division (phone: 712-9218).