The big, bold, beautiful Southern dishes are the bomb at Burlap

By Pamela Brownstein

Despite the construction that temporarily mars the parking lot and entrance to Burlap on Boundary Street, the restaurant remains a respite from the

weary everyday routine with its cheery and clever decor, friendly staff and absolutely outstanding food.

The Lunch Bunch enjoyed some tasty little muffins with fresh marmalade, as well as homemade biscuits at the start of our meal. We drank our tea and water from Mason jars, and admired the color palate on the walls, as well as the light fixtures, which are also made from Mason jars.

Next, we shared The Deviled Egg Trio, featuring classic deviled eggs topped with fresh crab and bacon; and the Wonton Wings — roasted shredded chicken, wrapped and fried and served with buffalo sauce and bleu cheese drizzle — which are incredible.

Elizabeth enjoyed her Blue Pecan Chop Salad made with diced grilled chicken, pecans, apples, cucumbers, blue cheese, and romaine tossed in SC Honey Balsamic dressing and topped with fried onions.

Nikki also really liked her salad, the Belle, with its savory mix of fresh spinach, grilled chicken, dried cranberries, grapes, apples, red onions in a SC Honey Vinaigrette, topped with a ball of pecan-coated goat cheese.

The presentation of Irene’s Shrimp & Grits was beautiful, and also mouth-watering, with sauteed shrimp, ham and cream sauce over grits. We all sampled this version of the classic Southern dish, and agreed it was amazing.

I tried the Turkey Burger, and it was ridiculously good. The juicy burger was topped with basil pesto, lettuce, tomato, and a giant slab of Gouda cheese on a brioche bun. The portion was huge, and after stuffing my face with all the starters, I brought half of it home to my husband who agreed it was delicious.

We also all shared a heaping plate of smoked meatloaf with whipped potatoes and green beans, and it was awesome.