Anyone who doesn’t love Southern cooking is a Yank. I guess that makes me a carpetbagger. Hell, I wish I had a big carpetbag for B. Smith‘s mini biscuits and corn muffins. I’d stuff them in the side pockets while making room for my leftovers.
Start with the crispy fried green tomatoes, drizzled with a tangy red pepper sauce and dotted with soft, creamy goat cheese. The batter was a thick, crunchy cornmeal. I especially loved the smoothness of the warm goat cheese.
The black-eyed pea soup is truly what you call comfort food. This is what I want if I fall ill with swine flu. I hope B. Smith’s delivers. Hearty peas, carrots, onions in a tasty chicken broth.
I ordered their signature dish, The Swamp Thang. Well, it’s the most beautiful thing to come out of the swamp since Dick Durock. While the stew of shrimp, scallops, crawfish, onions and collard greens were extremely fresh, the Dijon cream was a bit bland.
Now the real star of the evening was the shrimp and grits. Andouille sausage sat on creamy yet firm grits seasoned with shallots, garlic, and clam jus. So good!
And what’s a southern meal without sweet potato pie? A dollop of crème fraiche sprinkled with nuts, this warm, soft creamy pie reminds me of what I like most about the South. Sugar and butter.
50 Massachusetts Avenue NW
Washington, DC 20001
Metro: Red line to Union Station