Skip to main content

The Social House

I have no idea what the neighborhood of The Social House is called.  It's on Howell Mill Road just south of I-75.  This area is changing very quickly from an older industrial area with some residential to a hip, New Urban environment.  The Social House is in an older house that has been well restored; it has a bit of a schoolhouse vibe to me even though they don't use school props as decorations.

This is a breakfast place.  Their pancakes are outstanding.  They come in a tall stack of relatively small pancakes, which give you a feeling of bounty without leaving you with a carb overload at the end.  The fruit pancakes feature the fruit but aren't drowning in fruit, so you can enjoy both the pancakes and fruit at the same time.  The pancakes are very well spiced, which accentuates the fruit in a subtle but powerful way.  I can also highly recommend the bacon, which is thick and just crunch enough.

Republic Social House on Urbanspoon
Labels:

Comments

  1. UnknownJanuary 18, 2010 at 11:05 AM

    My family and I ate at the Social House and it was a horrible experience. Our food was delivered to us 40 minutes after we ordered. The coffee tasted like it was from the bottom of the pot. Very bitter tasting, as were the apple pancakes. My husband said they tasted like soap had accidently been put in them. My son ordered a cheese omelete, which was very overcooked. And then my eggs benedict came w/o the sauce. I had to ask for the sauce. When the sauce came for my eggs benedict it tasted like flour. They did seem overwhelmed today.And I learned later that they were short staffed and just "trying to deal with the cards that they were dealt." But there were no apologies to us for having to wait so long, etc...No one should have to pay for food this bad!!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Asheville NC: Luella's BBQ

Luella's is a nouvelle BBQ outfit on the north side of Asheville. It is nestled among the trees in a lovely neighborhood. The restaurant has lots of windows for inside seating and plenty of outside seating. Service was courteous and amazingly fast. This is a combination plate with pork and brisket. Both were very moist and tender. For the pork, I tried both the mild and hot vinegar sauces. To my surprise, I preferred the milder one because it didn't assert itself too much. I enjoyed the spicy tomato sauce for my brisket. The hushpuppies were very good. The fried okra was fresh out of the fryer and excellent. The slaw was of the vinegary variety, which I usually enjoy, but this version is heavy on the white stuff and didn't have quite enough variety in tastes for me.
Post a Comment
Read more

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...
2 comments
Read more

Everybody's Pizza

Everybody's Pizza is across the street from Emory University.  It was founded in 1971 and has a seventies college feel.  But it isn't musty or dated---you don't feel like you are eating in a museum.  It's just pleasantly funky.  They played a Big Bird song while I was there.  What's no to like? The pizza is college-style as well, as contrasted to the Italian neighborhood style that is (or should be) the goal of a New York style pizzeria.  I think that the cheese is the ingredient that most leads me to this feeling.  In a New York pizza, the cheese would be central (even if it came from a low-grade Mob supplier), while in more suburban pizzas, the cheese is seen as one in a medley of ingredients that form the topping.  (I think that cheese-centrism should be the essence of pizza.  Remember that the modern pizza was created by adding cheese to traditional tomato sauce-covered bread.)  I think the biggest fault of this pizza is the crust, which I found to be just a lit...
Post a Comment
Read more