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

Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
Post a Comment
Read more

DCA: Cava Mezze Grill

Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.
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