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

Comments

  1. 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

Ann Arbor MI: West End Grill

Trev, Jan, and Karem took me to a wonderful evening at West End Grill located, appropriately enough, in the West End. The restaurant still has its old tin ceiling festooned with stained glass chandeliers. I was too hungry to take a picture of our appetizers: crab cakes and bleu cheese tarts. The crab cakes had just a bit of heat to them, something you don't always find in a crab cake but which worked very well. The bleu cheese tarts lived up to their intriguing premise, rich and tangy. This is my caprese salad. The mozzarella, tomato, and basil were all outstanding. The balsamic vinegar had been very well aged, giving it a thick consistency. My main course was tuna, perfectly prepared to a medium well. The tuna left just enough room for a chocolate lava cake paired with decaf coffee. The cake was rich and moist. I kept scraping my plate to be sure I retrieved all of the chocolate.

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

Miami: Shorty's BBQ

The Widens introduced me to another Miami favorite, Shorty's BBQ. We had three different meats: brisket, ribs, and chicken. All were excellent. I would say the brisket was my favorite, which was was fork tender and moist. Shorty's is best known around town for its piquant sauce. In the photo, the top sauce is a standard red, sweet BBQ sauce.  The bottom container holds Shorty's special BBQ sauce.  It was great---the highlighted spice is, I believe, cumin.  The sauce is of a lighter color than the sweet sauce, so there are other things going on as well; I suspect it has less sugar. I love cumin because it tweaks the palate in a different way than many spices.  I loved this sauce so much I ate it by the spoonful.  Bill and I agreed that this sauce is reminscent of the sauce from Arthur Bryant's in Kansas City.