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| - It's about time good taste found its rightful place from Fort Mill to Elizabeth Ave. For ages, I meant to try Passion8 Bistro in Fort Mill, but anytime we had the time to go, it was on a Sunday (on which they were closed). It must have heard me complaining and decided to come to me. :)
The stud decided to take me out to dinner Saturday and it was a last minute deal, so we sat in the large bar area at a high top. The space is quite large with the bar separated from the main dining room with a peekaboo architectural wall and a terrace of tables upstairs. The crowd is lively but more mature than the uptown crowd, so think 5Church but grown up. They have some unique cocktails that are quite boozy. I tried one with a pecan orgeat and rum, and hubs had a rye and apple cider cocktail with lavender that was lovely and perfect for fall.
The food concept is farm to table, and the menu changes regularly. We started with the butternut squash with walnut oil and fried sage. Then I had the second course of clams. You don't often see just clams on a menu around here, mainly because mussels tend to be more flavorful. The flavor profile was wonderful- the clams were paired with a smooth arugula pesto, apples and pecans with savory white wine foam and some crispy kale on top. I don't know how they get so much flavor in that foam!
Hubs had the braised short ribs with ginger braise over mashed potatoes. The short ribs were the most tender he (or I) had ever tasted. It was pretty incredible. The mash was fine, but nothing amazing. We should note, he also ate all of the small, savory rolls because they were so delicious.
I'd echo what Chris H said about the servers- they were all incredibly knowledgable, and apparently had all tried the menu. it's my pet peeve when you ask about a dish and they hadn't tried it. Our server, Amanda, was up there as one of the best servers we'd ever had. Even the guy that brought us utensils was amazingly friendly and informed. Jessica came over and talked with us like we were old regulars. She informed us that they will be open Sundays for brunch in December, along with lunch service.
Bottom line: Amazing service, inventive flavorful menu, great interior = one of our new favorite spots.
PS, I don't care if it's trendy, the term "fluid gel" should never, ever, ever grace a menu. It's both unappetizing and pretentious.
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