Cross Southern Hospitality and down
home food with Big Apple chic and you get Frog Hollow
Tavern in Augusta, Georgia.
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| Frog Hollow Tavern, a fun
gathereing place |
Food is mostly locally grown, superbly cooked and
beautifully presented. The atmosphere is similar to a
neighborhood upscale pub. You could stop in here after work
or to celebrate a special occasion and be equally happy with
your experience.
On my visit the salad was delicious as
well as looking like a work of art. My pork chop was huge
and cooked to a prefect medium. It was served with a
generous helping of mixed greens and sweet potato. For
dessert, I couldn't resist the Chocolate Flourless Torte.
OMG! it was great.
If you can't find a wine you like here,
you just don't like wine. There are over a hundred choices,
most of them focusing on sustainable, organic, or biodynamic
vineyards. But if you really don't like wine, that's okay.
There is a complete bar. You can have any mixed drink
you desire./span> One
of the tavern specials is the smoky, barrel-aged Manhattan,
classic bourbon cocccktail that is aged for 45 days in
a whiskey barrel before serving, then strained and poured.
Frog Hollow Tavern also sells the same style barrel-aged Rob
Roy, Martini and Negroni. Chef Wight explained,. "It's a
newer technique that people are using mostly in larger
cities. It's a popular choice here,"
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| Dessert as art |
Chef Sean A. Wight was inspired when he opened Frog Hollow
Tavern. Chef Wright is a graduate of the Culinary School of
the Arts Institute in Ft. Lauderdale, FL and has worked in
several four star restaurant. He is recognized in the
first-ever industry peer review of the nation's top chefs,
"Best Chefs America."
He wanted Frog Hollow Tavern to be
"affordable yet stylish dining."
This is accomplished by giving guests a choice of
small plates or regular dinner size and by using the
freshest food available. Most of it is grown or produced
nearby.
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| One hunky pork chop |
For instance, the goat cheese used in some salads comes from
Split Creek Farm is located in the South Carolina foothills
of the Blue Ridge Mountains. The menu contains a lot of
dishes served with grits, such as theCountry Ham & Gruyere
Anson Mills Grits Fritters, SC Collard, Dilly Bean, Honey
Chow Chow; the House Smoked Andouille Sausage, Anson Mills
Organic Grits, Caramelized Vidalias, Tavern Mustard;
and the Wild Caught Shrimp, Vidalias, Pork Lardons,
House Made Andouille & Local Tomatoes Over Organic Anson
Mills Grits --this is the South, remember. That grits is
stone ground by Anson Mills just across the Savannah River
in Columbia, South Carolina.
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| OMG |
Of course, Vidalia onions come from nearby Vidalia Georgia.
My pork chop was so good because it
came from Fudge Family Farms where hogs are raised outdoors
with no antibiotics and have room to forage. I think you get
the idea but to really appreciate Frog Hollow Tavern, there
is only one way. Go dine there yourself.
For more info:
http://www.froghollowtavern.com/home.php