Review of The Hominy Grill

From the moment I stepped in the door I was completely taken care of without being bothered. Despite a half dozen articles from the New York Times Food section, Gourmet magazine and others, there was a complete lack of haughtiness about the place. I ordered a glass of white wine and some fried green tomatoes, which were overbreaded but had a great firm texture. The tomatoes were over ranch dressing, which wasn't particularly necessary but a fine flavor to add, if not compliment, the appetizer. Then I got my sandwich- roasted eggplant with goat cheese, roasted red peppers (I swear they weren't from a jar! Fresh and sweet and not mushy) and caramelized onions, topped with baby greens and a balsamic vinaigrette. The roll was nothing to be proud of but the flavors inside the sandwich were perfect. The cheese was not overpowering, it can be so tempting to add too much! The eggplant was roasted with care, the consistency of squash remained but without that unpleasant firmness, while the flavors had been coaxed out with just enough oil and salt. I ate the second half for lunch the next day. It came with potato salad, which I was concerned about but was surprised- the salad was prepared with oil and green onions instead of mayonnaise and bacon.

About half of the articles were for the Buttermilk Pie so I decided to try that with a glass of a sweeter PInot Grigio from California. The pie had the consistency and flavor of a light custard. Although not at all flan-like, the taste was neither eggy or buttery, it was a nice mix with a delicate flavor that I enjoyed, but I do prefer desserts that pack a punch so I didn't finish it.

Overall, great options and variety. The menu harmonizes a gourmet flare to Southern fare without succumbing to the temptation of frying everything in bacon grease. Highly recommended.