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| - For the past couple of years, we have enjoyed dining here on several occasions. We have taken out of town guests here, who have raved about the food here. But I have to say our last visit was VERY DISAPPOINTING
We started off with the Fried Green Tomatoes which were great. That was followed by their famous biscuits and homemade jam, also very good.
I ordered the buttermilk fried chicken with collard greens and black-eyed peas as my sides. They use a boneless chicken breast for that dish. The chicken arrived with the breading clumped in pieces falling off and one side had no breading at all. This is fried chicken 101. Chick fil a cooks a million of these every day and they don't come out like that.
The server said it's a chicken breast so....? As if to say, well that's normal. It was not. I said, I am going to need another one because this was not satisfactory to me. I kept my sides while she sent the chicken back to the kitchen. The second piece was better, but we could have done a better job at home. In past experiences here the fried chicken has been really good, one of my favs but not this night. My greens were good, my black-eyed peas were undercooked, more like al dente. They were fixed in a nontraditional way, almost like baked beans with a sweeter taste.That's not necessarily a bad idea, they did have good flavor. But because they were not cooked properly, I could not eat them. After complaining about the chicken, I didn't sent them back but I should have.
My husband had the Carolina Mountain Trout with a cornbread stuffing. He stated the trout had a good flavor but he expected the skin to be seared and crispier and it seems that they just roasted the fish. So he removed the skin. His sides were Brussels Sprouts and Hominy and Mac & Cheese. The sprouts were roasted not sautéed, had a good flavor but a little salty. The Mac & Cheese was soupy.
TH takes limited reservations and since it was a Friday night, I decided to do so. I noticed on their website that they had a new chef from NYC, who is highly acclaimed. I wondered how much experience he had with Southern Cuisine. Obviously you can be from another region and cook Southern, but it would seem that you would need some type of experience in the cuisine (like Emril Laagasse worked in NOLA for years before getting his own restaurants there). The other concerning thing was that TH has really expanded to a lot of states, going as far as Denver. You always have to wonder when that happens, is growth happening too fast, and are they sacrificing quality for expansion. They have made changes to the menu, added a drink menu and a prix fixe menu which are great ideas, but if the food is lacking, that will not matter.
We mentioned to our server that we thought TH were having an off night and overall the meal was not what we usually expect from them. She mentioned the new chef and the difficulty of the cooks to execute the changes on the menu. She seemed to suggest that they needed more training. Apparently others had complained as well. She stated the peas were meant to be al dente. I don't know any Southern home cook who would allow black eyed peas to be served undercooked, so that totally needs to change, IMO.
I don't know why the determination was made to make changes to the menu and bring in a new chef. TH was already doing Southern Cuisine with a flare. If it ain't broke, don't fix it. We will try them again for Lunch or Brunch. But if we have another bad experience, this restaurant will probably be taken off our list of favorites.
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