With live-fire cooking and a fusion of contemporary and classic cuisine, Sweetbriar was the perfect choice for Valentine’s Dinner- with a menu to love. I’m excited to dive right into this post because I think we have finally found a neighborhood spot with both a generous happy hour and delicious bites! From Chef Bryce Shuman comes this city twist on some Southern, and not-so-Southern, classics.
I’ve definitely written it on a post before, I cannot not order brussel sprouts when they’re on the menu. They’re not even difficult to make at home! Yet here I am ordering them again. The Crispy Brussel Sprouts- from the “Market” portion of the menu- comes with a generous serving seasoned with Aleppo pepper, a garnish of lemon, and a side of housemade Ranch dressing. The brussel sprouts themselves are wonderful. Crispy and charred on the outside and soft enough on the inside to avoid a firm bite. As a side or appetizer, these are solid in taste and texture. Aleppo pepper seasoning is far more mild than most chili flakes, so not much heat here, nor is it needed for a dish like this. The ranch dressing was almost a deal breaker for me in ordering. Not only do I not like ranch generally speaking, I was hoping for something more unique and creative. While it was tasty as far as they go in my opinion, I felt like it didn’t do justice to the flavors of the sprouts. Fortunately for me, the second dish from the market menu came to the rescue when it comes to having something to dip. Russet Potato Wedges with a garlic and chive aioli:
Can you see through the image the size of these potato wedges? I really should have taken a side-by-side with my hand because these things were massive. Toppled with parsley and crispy onion, I was obsessed. Sure fries are good, but thick-cut potatoes covered in course salt and fried to perfection are better. At least at Sweetbriar. The outside, perfectly crunchy but the inside just right for the fellow carb lover to get the taste of warm potato. And then, that dip, the garlic and chive aioli. A perfect dipping sauce not just for the potatoes, but for the brussel sprouts as mentioned. Probably for many things, as garlic and chive go well alongside so much. Strong and intense in flavor, the potatoes were pretty much a vessel for the aioli rather than vice versa. Still, a rich and creamy complement to the crispy wedges, the combination of textures and flavors made this an indulgent side dish. Not your average potatoes, a must order for anyone looking to add a side that elevates their meal.
Moving on to the “From the Fire” menu, Stone Ground Cornbread. What does stone ground mean? I wasn’t sure but I knew I wanted to try it. According to a quick Google search, stoneground flour is less processed, more natural and healthier. Not what I had thought but sounds like a plan to me. And while I liked it, I have to be honest that I only appreciated it because of the honey butter served alongside. This is the order of the meal I could have done without. Again, it is good; but, not great, with really nothing about the bread standing out as special, unlike the butter. Butter is probably one of the foods that I should stop considering it’s own food group; but, with the addition of honey, it was even better. It enhanced the sweetness that cornbread naturally has and gave me the idea to whip up my own. With that, my favorite is still this Cornbread with Cheddar Cheese from Mina with creamed corn kernels and diced red pepper- chef’s kiss.
I could not let the “From the Fire” order end there. With a wood fire burning in my peripheral, and pizzas with homemade dough coming in and out, there was no way one of them wasn’t going to come to our table. Specializing in only 5, each sounded delicious but we settled on the Sweet Soppressata in the end, topped with tomato and marjoram, pictured in the featured image of the page. The sweet soppressata was the standout ingredient. Adding that sweet and savory flavor, it perfectly complemented the tanginess of the tomato and the fragrant marjoram. Marjoram is a herb that belongs to the same family as oregano, mint, and basil. It has a slightly sweet and floral flavor, with hints of pine and citrus. It is commonly used in Mediterranean and Middle Eastern cuisines and is often used as a seasoning for meats, vegetables, and sauces but never have I had it on pizza. It makes perfect sense! Added even more to the sweetness. I was a bit disappointed to see that there was practically no cheese on the pizza. While the menu did not explicitly state that the pizza came with cheese, it felt a bit strange to have a pizza without any cheese at all. Perhaps it was an oversight, but I couldn’t help but feel like the pizza was missing something without the gooey and melty goodness of cheese. Regardless, it tasted fantastic. The homemade dough was thin with a fluffy crust (also dipped in the aioli…) and the use of the wood fire left a hint of smokiness that can’t be replicated in an oven. It’s why I’ll just have to try the remaining 4, also for research, you know, to get an understanding of the cheese situation.
And finally, “From the Farm.” With all of the filling carbs ordered above, a simple protein was all that was needed to round out this meal. The Grilled Sweet Chili Chicken Wings sounded tantalizing without being too much (is it ever though). When the wings came out, my first reaction was a bit of disappointment at the portion size. Served in a beautiful stone bowl, the colors and fragrance immediately stood out, but I wanted more of it! Tasting the wings confirmed I needed more. These stand out and were so great. A big thumbs up on grilling them rather than frying. There is nothing worse than biting into a chicken wing and tasting nothing but oily skin from its preparation. Here all of that glaze and juiciness of the chicken meat is what comes through. Grilled to a perfect tenderness, the sweet chili glaze was a perfect complement to the smoky flavors of the wings, adding a nice sweetness and a subtle kick. I would highly recommend them for anyone who loves wings with a sweet and spicy twist.
Add a bottle of Syrah and that caps off the 2023 Valentine’s Day dinner! While this night was a bit romantic, it’s a great spot for a girl’s night too. The front has a lounge with live music and the bar features a happy hour that clearly was packed. Looking forward to more nights discovering the different nooks of this new neighborhood restaurant!
