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  • Finally made it in to try Julep and our first time was great. I love what they've done with the interior, and the three businesses sharing the space really work together. All of the staff were phenomenally helpful and friendly - they really set the mood for a great night from the moment we walked in. Started with the case iron corn bread, which was served warm and fresh with a nice whipped butter. The menu description says it comes with raw honey, which I didn't see - maybe it was incorporated into the butter but if so not in any discernible quantity. The cocktails we had were both hits, well done on the bar menu. Everything on the menu sounded so good that we decided to split a variety of dishes. The blue corn crab cakes were my dining companion's favorite and my least favorite - although I still thought they were quite good there was just so much good food. A bit heavy on the corn bread and lighter on the crab was the only downside to these, but the flavors were spot on. The field pea salad, which was recommended by our waiter is big enough to split between 3-4 people and just delicious, which fluffy clouds of goat cheese tossed throughout and perfectly complemented by the smoked tomato vinaigrette. Our last small dish was the fried green tomatoes - the tomatoes came out light and crispy, and the accompanying salad was perfection with candied pecans. The Charleston shrimp and grits featured large juicy shrimp over fluffy grits all covered in a tasty ham gravy. A great comfort meal, reminiscent of biscuits and gravy. We finished off the meal with a slice of buttermilk pie with lemon curd - which featured a nice heavy custard weaved through with not-too-tart-not-too-sweet lemon curd. Overall a delightful meal, and we'll be back.
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