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Giving off local vibes

Giving off local vibes

by Amanda Main

People who don’t know any better might think Wild Wing Cafe in Augusta is a totally local joint. It just has that feel — the family who opened up the location back in 2004 is still leading the way, the restaurant showcases tons of live local music every week, and the food is on point.

wildwing-7It’s obvious from the name that wings are their specialty — 33 made-from-scratch sauces are the focus of the menu. But if you’ve not been into Wild Wing, what you might not realize is that the restaurant has much, much more to offer.

Wings admittedly aren’t everyone’s favorite food. Not that they aren’t damned tasty. Some of us just prefer to eat messier foods with a fork, and that doesn’t really work with chicken wings. However, even for someone who isn’t completely down with messy fingers, Wild Wing’s wing menu is worth getting saucy. One flavor to try if you’re unsure of where to start is the honey lime sriracha. If you’ve not jumped on the sriracha train (it got pretty trendy in the past few years), this is a good way to try it — the wing flavor has just enough of a kick to wake up your senses, but it’s also got a perfectly sweet finish, with honey in the mix.

But back to the menu offering more than just wings. Wild Wing’s menu is huge — and though with the fresh ingredients lending themselves to diners thinking it’s all local recipes, owner Tricie Scholer says they stay true to the menu of corporate Wild Wing Cafe, which got its start in Hilton Head Island in 1990 and now has more than 40 locations.

wildwing-14“The food is all fresh and made here,” Tricie said. “We try to keep it as pure and unique to Wild Wing as we can, and we follow the corporate menu. We could change it if we wanted to, but we don’t.”

Their food is craveable. Like, even though the idea of an egg on a burger isn’t that unusual, it sounds weird the first time you hear it. But if you try even a bite of Wild Wing’s bacon, egg and cheeseburger — provided you’re already a burger fan — you’ll be hooked. The fried egg, cooked over easy, is a perfect complement to the restaurant’s thick and juicy hamburger patty.

With the restaurant being Southeast-based, people might assume it’s all high-calorie food and that none of it can really be good for you. People tend to be more conscious about that in January, and they should know Wild Wing has tasty grilled items and a satisfying salad menu. As for their salads, anyone can request to reduce the calories by swapping out dressing for oil and vinegar, by removing the cheese or simply by increasing the amount of veggies and decreasing the amount of meats. But that might not even be necessary. One of their salads, The Wild Chef salad, clocks in at just under 600 calories and is topped with grilled chicken, julienne ham, Monterey Jack and cheddar cheese strips, and spicy shrimp. And the salad is so big, you might even be able to turn it into two meals and take half home.

wildwing-3If you go in at lunch or dinnertime, you’re bound to see a wide array of people eating inside the space spanning about 10,500 square feet. From families with young children to older couples, Wild Wing is ready to cater to all. And as the night wears on, Wild Wing Cafe becomes more of a party atmosphere — trivia night is hosted there on Monday nights, and live music happens five nights a week.

A couple of years ago, the Scholers added an inviting, 4,000-square-foot patio to the exterior of the restaurant. The area has eight new big-screen TVs that — like the TVs inside — mostly show sports (right now, think football, and the upcoming Olympics), unless something else big is going on that customers want to watch.

“Even in the wintertime, the patio is popular. Like tonight, we’ll have people sitting out there in those little lounge areas with fire pits going,” Tricie said on a late December day that didn’t get above about 45 degrees. “As long as it’s not windy and rainy — people love it.”

Part of the community

The family and community aspect is important to Tricie and her husband, Jan. They have four grown children, all of whom worked at the restaurant when they were growing up. And two of their sons, Daniel (the general manager) and Will (the assistant general manager) have gone back to work full time with their family in the years after finishing college. Daniel says with mom being mostly retired now, he doesn’t have any plans to leave the business. He says working for his family has been great.

wildwing-1“(My mom and I have) always had a good relationship, and we worked together for a long time,” Daniel said. “I came up doing some different stuff through the restaurant, and then we were managing together for several years. It’s nice working for the family.”

Along the lines of a family atmosphere, Tricie said they have some staffers who are not related by blood who have stayed with the restaurant since it opened nearly 14 years ago.

Caring about the community is another big priority for the Scholers and their restaurant. They regularly hold charity events and fundraisers there — just a couple of months ago, the restaurant hosted “A Night Out for Drew,” a fundraiser for the Drew Passmore BattleWon Foundation, which was created to give area high school students resources they might need for education, athletics and service opportunities. Drew Passmore had been an athlete at Augusta Christian when he tragically died in March after a vehicle wreck.

And the restaurant’s staff looked out for the community in another big way in December, by taking action that led to a man being arrested on a child molestation charge.

wildwing-12“We try to look out for folks; I don’t know if you read the news story recently where some of our servers noticed that there was a man with a young child and they were acting inappropriately,” Tricie said. “It was pointed out to them by other customers. … The girl was 13, and the man was 51. And they were out here making out in the middle of the restaurant. It’s the craziest thing. So (the staffers) followed him, took a license plate down, and the sheriff’s office was able to trace the man and arrest him. I was really proud of my staff.”

 

Stay for the live music

Music happens five nights a week at Wild Wing. On Wednesdays, Thursdays and Sundays, the restaurant tends to host acoustic acts, with bands hitting the stage around 9 in a corner near the bar, which features 23 beers on tap. Friday and Saturday nights are a little more rowdy, with full bands playing starting around 10. Tricie says they try to make sure families getting dinner have had their fill by the time music gets started, in case they want to get the little ones home before the music starts. And there’s never a cover to see a band play.

“It’s a fun family place during the day, and casual dining, but comfortable,” Tricie said. “Not so that you feel like you’re dirty. And then at night, we can sort of turn into a party venue. We’re always ready for a party here, of course.

“But we try not to make it too over the edge. You won’t see any strippers here… at least, not invited. We’ve had it happen on occasion, but it’s usually late night on Sunday. I don’t know why Sunday night,” she said with a laugh.

Local bands who want to show their stuff at Wild Wing Cafe can contact musician Jayson Sabo at codaentertainmentgroup@gmail.com, or message through facebook.com/wildwingcafeaugusta.

Wild Wing Cafe
3035 Washington Road
Open seven days a week, lunch and dinner
706-364-9453
wildwingcafe.com

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Put a local spin on your holiday meal

Put a local spin on your holiday meal

by Amanda Main

So, the big cooking holiday already passed by us last month (can you believe Christmas is already almost here? Why does it always feel like a surprise, even though we know it’s coming every year?). But that doesn’t mean you can’t cook up something special for one of the December holidays, or even for New Year’s! Whether it’s Hanukkah (happening this week), Christmas, Kwanzaa, or whatever it is that you love to celebrate, here is a collection of recipes that local chefs and cooks handpicked for this time of year.

The Partridge Inn, Augusta

“The salmon and stone ground grits recipe is the second dish that I learned to make when I was about 9 years old. My mother and grandmother taught me how to make it, and I’ve enhanced the entree over the years. I offer a variation of salmon and grits at every restaurant where I have worked, and it’s one of the most popular dishes on the Partridge Inn Bar and Grill menu. I especially love the delicious combination of flavors.” — Executive Chef Dominic Simpson

 

SEARED SALMON

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Servings: 6

  • – 2.25 pounds salmon (6 ounces each)
  • – Salt and black pepper to taste
  • – 2 teaspoons oil per salmon piece
  1. Preheat a large heavy skillet over medium heat for 3 minutes.
  2. Coat salmon with oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
  3. Transfer salmon to individual plates.

GRITS

partridge-inn-grits

Servings: 6

  • 2 cups Adluh stone ground yellow grits
  • 2 cups heavy cream
  • 2 cups fish stock
  • 4 ounces butter
  • Salt to taste
  1. Bring cream and stock to a boil; slowly stir in grits and return to a boil.
  2. Reduce heat to medium-low and cook 30 minutes, stirring occasionally to prevent sticking.
  3. Add salt and pepper to taste, then finish with butter.

STEWED TOMATOES

partridge-inn-stewed-tomatoes

Servings: 6

  • 1 14.5-ounce can stewed tomatoes
  • 1 teaspoon oil
  • 1 teaspoon crushed garlic
  • 1/4 cup white wine
  • 2 sprigs fresh thyme
  • 2 fresh basil leaves
  1. Place oil in a small sauce pot.
  2. Once the oil is hot, add the garlic.
  3. Remove the pot from the heat and place the wine in the pot.
  4. Place the pot back on the heat.
  5. Let the wine reduce down, and add the can of stewed tomato.
  6. Cook the tomato for 10 minutes on low heat.
  7. Turn off heat and add the fresh herb.
  8. Season to taste with salt and black pepper.

Fat Man’s Mill Cafe, Augusta

“I know this is an odd pick, but let me explain before you judge… When you are in the catering business during the holidays, you get extremely tired of the traditional menu. After frying hundreds of turkeys, baking and carving thousands of pounds of ham, mixing endless bowls of cornbread dressing and boiling massive quantities of sweet potatoes, the last thing you want on Thanksgiving or Christmas is more of those things. This is our version of holiday meat. Beef sounds phenomenal after so much pork and raw poultry! Next time you aren’t feeling the good ol’ ham and turkey, go by Lanier’s Meat Market, pick up a few cube steaks and give this recipe a shot. If you don’t feel like cooking, this is always our Speshul at Fat Man’s Mill Cafe for the month of December, as well.” — Executive Chef and Vice President Havird Usry

 

COUNTRY FRIED STEAK & SAUSAGE GRAVY

fat-mans-havsholidayfave

Servings: 8

For the country fried steak:

  • 2 pounds Lanier’s cube steak, cut into eight 4-ounce pieces
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • – Pinch cayenne powder
  • – 4 tablespoons olive oil, divided
  • – 4 tablespoons butter, divided

For the sausage gravy:

  • 3 tablespoons unsalted butter
  • 1 package of ground sausage
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon dried mustard
  • Pinch cayenne powder
  • Few grinds fresh nutmeg
  • 1 quart whole milk
  1. Cut cubed steaks into eight equal portions.
  2. In bowl combine 1 1/2 cups all-purpose flour, salt, black pepper, granulated garlic, onion powder, paprika and cayenne. Dredge steaks on both sides in this flour, shake excess and set aside on your cutting board. Do not throw the flour mixture away.
  3. Make sausage gravy. In a skillet over medium high heat, melt butter and break up sausage into the butter. With the back of a wooden spoon, break up even further until they are small pieces. Cook for a few minutes to brown.
  4. Lower heat to medium and add 1/2 cup flour, salt, pepper, cayenne, nutmeg and mustard. Cook this mixture for 2 to 3 minutes.
  5. Add half the milk, stirring with the wooden spoon until thick and pasty. Add the remaining milk and stir again with the wooden spoon to combine into a creamy sauce. Gravy can be made ahead and reheated, and if there is extra, it makes some great biscuits and gravy in the morning.
  6. Dredge the 8 steaks a second time in the flour mixture and shake off excess.
  7. In a large cast-iron pan at medium high heat, add 2 tablespoons of oil and 2 tablespoons of butter.
  8. Cook four steaks for about 3 to 4 minutes per side to get a crisp outer skin and medium in the center. Remove the four steaks to a pan with paper towels to soak up grease. Clean out the pan and add the remaining oil and butter and cook the last four steaks.
  9. Reheat the gravy if needed, adding more milk if too thick.
  10. Serve the sausage gravy over the chicken fried steaks with any traditional or holiday sides.

Most importantly, ADD LOVE & ADD SOUL!

Edgar’s Grille, Augusta

“It all comes down to Mom’s words of wisdom… Waste not. Want not. In restaurant kitchens, we are trained to use everything when possible. It translates to the home, too. Of course, there is a little bit of planning involved. When planning Thanksgiving Day dinner, I also plan for the next couple of days and the utilization of the leftovers. The next morning, I usually prepare turkey benedicts for the family. The leftover stuffing replaces the English muffin. The turkey replaces the Canadian bacon. A nice poached egg and the turkey gravy replaces the hollandaise sauce. When lunch time comes around, we have the turkey cranberry and Brie sandwich. We will have a cheese platter on Thanksgiving, and that is where the Brie will come into play. The bread we have used for toast points for the spinach artichoke dip I prepared, and of course the freshly made cranberry relish tops it off. Actually, my Dad was the first to come up with the sandwich in our house. Thanksgiving night when all the guests have left and it’s around midnight, my Dad and I would be in the kitchen with all of the leftovers placed on the clean, spotless counter. (Mom was not happy the next morning with the mess.) We would then make a turkey sandwich and a have a big glass of milk to go with it. Out of all the combinations of sandwiches through the years, the turkey, Brie and cranberry was my favorite.” — Executive Chef Peter Vossenberg

 

GRILLED TURKEY, BRIE AND CRANBERRY SANDWICH

edgars-grilled-turkey-brie-and-cranberry-sandwich-01

Serving: 1

  • 4 ounces of your choice of turkey
  • 2 slices of sourdough bread (any leftover sliced bread from making dressing? Use that.)
  • 1 ounce of cranberry sauce
  • 2 full slices of Brie (for me, it’s more like 4-5 slices)
  • Soften unsalted butter
  • Sea salt and black pepper
  1. Butter each side of the bread on one side.
  2. Place/spread cranberry sauce on unbuttered side of bread.
  3. Add your favorite part of the turkey.
  4. Top off the turkey with sliced Brie.
  5. Place second slice of bread on top, butter side out — or not. The more butter, the better. (Don’t tell your cardiologist.)
  6. Heat saute pan with a dab (teaspoon) of butter.
  7. Place your masterpiece in pan and gently heat 2-3 minutes on each side.
  8. “GBD!” (Golden Brown and Delicious)
  9. Serve with your favorite sandwich side item and extra napkins.

Hint: If you are making more than one masterpiece, use a sheet pan. Follow all the previous steps until the use of the sauté pan. Replace with buttered sheet pan in 350-degree oven. Be CAREFUL when flipping the sandwiches. Pull the pan out of the oven and then flip sandwiches.

GLAZED CRANBERRY ORANGE BREAD

edgars-glazed-bread-01

Servings: 16 (4 mini loaves, 4 portions to each loaf)

Fixings:

  • 3 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1/2 teaspoon Kosher salt
  • 1 tablespoon baking powder
  • 1/2 cup roughly chopped pecans
  • 3/4 cup unsalted butter, melted
  • 1 orange
  • 2 whole eggs
  • 1 1/4 cups whole milk
  • 1 cup dried cranberries
  • 16 pecan halves

Glaze:

  • 1/2 cup powdered 10X sugar
  • 2 teaspoons milk
  • 1 teaspoon of Grand Marnier (or more!)
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine dry ingredients/fixings.
  3. Add chopped pecans and mix. Set aside. If using food processor, do not “overchop.”
  4. In another mixing bowl, zest an orange or use a microplane. (1 tablespoon of zest; juice orange to measure 1/4 cup)
  5. Add melted butter.
  6. Add eggs and 1 1/4 cups milk.
  7. Whisk until blended.
  8. Add the wet fixings to the dry fixings.
  9. Mix just until dry fixings are nice and moist. DO NOT OVERMIX! Please and thank you.
  10. Gently add the cranberries into the batter. (Batter = dry + wet)
  11. Fill each greased mini loaf pan with 1 cup of batter.
  12. Place four pecan halves on top of batter. (what’s batter?)
  13. Bake 40 to 45 minutes. Double check with a toothpick or wooden skewer. Insert, and when it comes out dry, it is finished. You’re looking for “GBD” (Golden Brown and Delicious).
  14. Cool in pan for about 5 minutes. Poke holes in top of loaves with the toothpick.
  15. Combine powdered sugar with the 2 teaspoons milk and Grand Marnier.
  16. Drizzle the glaze over the loaves.
  17. Pop out the loaves and let them cool on a cooling rack.
  18. After the loaves are completely cooled, you could add another recipe of glaze.

Enjoy your masterpiece!

Roux’s Gourmet Catering, Augusta

Robert Williams, chef and owner of Roux’s Gourmet Catering, said he values the following recipes the most for holiday dinners. “(These dishes) represent the flavors I grew up with, and I can’t imagine a holiday meal without one or both of these delicious casseroles,” he said. “I made both for Thanksgiving (this year).”

 

SCALLOPED OYSTERS

rouxs-9

Servings: 4

  • 1 pint oysters
  • 2 cups saltines, crushed
  • 1 cup fine diced onion
  • 1/2 cup fine diced celery
  • 2 cloves garlic, minced
  • 1/2 cup butter, melted
  • 3/4 cup half and half
  • 1/4 cup oyster liquor
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon Tabasco
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked pepper
  1. Drain oysters, reserving 1/4 cup liquor.
  2. Sautee onion, celery and garlic until tender, then combine with cracker crumbs and butter.
  3. Spread 1/3 crumb mixture in greased 8×8 casserole dish.
  4. Cover with half the oysters and half the vegetable mixture. Sprinkle with half the pepper.
  5. Using another third of the crumb mixture, spread a second layer; cover with remaining oysters and vegetable mixture. Sprinkle with remaining pepper.
  6. Combine cream, oyster liquor, Worcestershire, Tabasco, and salt. Pour over oysters.
  7. Top with remaining crumbs. Bake at 350 for about 40 minutes.

SEAFOOD AU GRATIN

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Servings: several

  • 2 pounds fresh Georgia shrimp (peeled and deveined)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound crab claw meat (picked for shells)
  • 1 pound crawfish tails

For the sauce:

  • 2 cups diced onion
  • 1 cup diced celery
  • 2 tablespoons minced garlic
  • 1 cup white wine
  • 2 cups half and half
  • 8 ounces cream cheese
  • 1 cup (2 sticks) butter
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper

For the topping:

  • 1/2 cup grated parmesan cheese
  • 2 cups bread crumbs
  • 1/2 cup melted butter

 

  1. Melt the butter in a heavy-bottomed saucepan on low heat. When the butter is completely melted, stir in the flour and whisk until lightly browned.
  2. Add celery, onion and garlic. Cook until tender, add white wine. Slowly add the half and half. 3. Whisk until smooth and bubbly, about 3 minutes. Add cream cheese and stir until well blended. Add salt, black pepper, and cayenne. Remove from the heat.
  3. Sautee shrimp in 2 tablespoons olive oil for about 1 minute or until partially cooked; season with salt and pepper. Let drain and add shrimp to large mixing bowl.
  4. Add the crab meat and crawfish tails; gently toss to mix. Pour the sauce over the seafood and gently combine.
  5. Spray a 9×13 casserole dish with vegetable oil cooking spray. Pour the mixture into the dish.
  6. Mix bread crumbs and melted butter until combined; add parmesan cheese and mix again until well blended. Place the buttered bread crumbs and parmesan cheese on top, completely covering the seafood.
  7. Bake in a preheated, 350-degree oven for about 25 to 30 minutes, until bubbly and lightly browned on top.

The VeryVera Show, Augusta

“We had a contest at VeryVera to create a macaroni and cheese that was truly a Southern classic while maintaining a certain level of sophistication. Four different cheeses make this recipe the creamiest, cheesiest macaroni and cheese you’ve ever tasted. Panko bread crumbs add crunch and texture without stealing moisture from the rich, cheesy pasta underneath.” (This recipe will be featured in the VeryVera Cookbook, hitting shelves on April 17.) — Hostess Vera Stewart

 

MACARONI AND CHEESE

veryvera-mac-and-cheese

Servings: 8 to 10
Prep Time: 30 minutes
Cook Time: 25 to 30 minutes

  • 1 pound macaroni
  • 1 3/4 cup cheddar cheese (reserve 3/4 cup for topping), hand-shredded
  • 1/3 cup Monterey Jack cheese, hand-shredded
  • 1/3 cup Havarti cheese, hand-shredded
  • 6 ounces Velveeta cheese, cut into cubes
  • 1 stick salted butter (reserve 1 tablespoon)
  • 2 3/4 cups heavy cream
  • 1 large egg
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 cup panko bread crumbs
  1. Preheat the oven to 325 degrees.
  2. Boil the macaroni according to the package directions until al dente, being careful not to overcook.
  3. Drain the cooked macaroni.
  4. In a large bowl, mix together 1 cup of the shredded cheddar, the shredded Monterey Jack and Havarti and cubed Velveeta, 7 tablespoons butter, and heavy cream.
  5. Pour the hot macaroni over the cheese mixture, cover, and let sit until the cheese is soft but not completely melted.
  6. In a separate large bowl, beat together the egg, salt, and pepper. Add this to the macaroni mixture and combine thoroughly.
  7. Pour the macaroni mixture into a large, greased casserole dish. Top with the reserved 3/4 cup shredded cheddar and panko bread crumbs, and dot with the remaining 1 tablespoon of butter.
  8. Bake for 25 to 30 minutes or until golden brown.

Note: I always grate my own cheese when a recipe calls for it. This will be fresher, and you can choose the size of the grate, depending on the recipe. If making a day ahead, stop after adding the macaroni mixture to the casserole dish. Just before heating, top with cheese, panko and butter; bake, and serve when ready.

The Willcox, Aiken

“I’m from New Zealand and I have an English background, so every Christmas we have what we call mince pie, and it’s basically brandied dry fruit that we that we put in a sweet crust pastry. And you normally eat it for dessert or when you have your coffee. So, for the transition for American tastes, I took basically the apple pie concept and added the mincemeat to that. So it’s definitely traditional, New Zealand/English dessert that you eat at Christmastime. … It’s nostalgic for me, and that’s probably why I love it, but I kind of also like the concept of sharing it with Americans and doing a little something that reminds me of home and giving Americans something that’s maybe new to them, but still old because apple pie is pretty much American to me… Just a little bit of both — sharing me, and introducing Americans to something a little bit different.”— Executive Chef Regan Browell

 

BRANDIED FRUIT AND APPLE PIE

willcox-brandied-fruit-and-pie

Pie base and top:

  • 8 ounces butter
  • 3 ounces sugar
  • 2 tablespoons oil
  • 1 teaspoon vanilla
  • 1 egg, beaten
  • 1 pound flour
  • 2 teaspoon baking powder

For the filling

  • 5 large apples (use 2 different varieties, like Granny Smith and Fuji)
  • half a lemon
  • 4 tablespoons butter
  • 1/2 cup white sugar
  • 1 Tablespoon pumpkin pie spice
  • 400 grams Robertsons Mincemeat (Find on Amazon, or make at home)
  1. Cream the 8 ounces of butter with the 3 ounces of sugar. Add oil, vanilla and egg to the mixture. Sift the flour and baking powder, slowly adding to the mixture until it combines. Let rest in fridge for 1 hour.
  2. Preheat oven to 300 degrees.
  3. Prepare the pie crust: Cut the pastry into 2/3rds and 1/3rd. Grate the bigger piece and arrange in a DEEP pie plate, that has been sprayed with nonstick spray, pushing all the way up to the sides. Set aside in the fridge with the smaller piece of dough.
  4. Peel and core the apples. Slice them very thin, about 1/8 inch.
  5. Put them in a bowl and squeeze lemon juice on them, tossing to coat.
  6. In a large skillet, heat 4 tablespoons butter over medium heat. Add 1/2 cup sugar and 1 tablespoon pumpkin pie spice.
  7. Add the apples.
  8. Cook over medium heat for about 3 minutes. Turn the heat up to high and cook for another 2 to 3 minutes, until the liquid is bubbling and has reduced somewhat. Take off the heat, and stir in the mincemeat.
  9. Pour the apples into the unbaked crust and set aside.
  10. Either grate the second piece of pastry or roll out, cover the top of the pie (I have made smaller individual ones in the photo; these are the same process as a 9” pie)
  11. Place the pie pan on a baking sheet.
  12. Bake at 300 degrees for 45 minutes to 1 hour (20-25 minutes for smaller)
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Bumping up in growth

Bumping up in growth

by Amanda Main

When longtime Augusta business Fat Man’s moved to its current location at Enterprise Mill, the father-son team who run the business couldn’t have predicted the explosion in growth that happened.

“Since we relocated here in 2009, which that would put us at eight years this past May, we’ve grown exponentially,” said Havird Usry, vice president of operations and development. “To put a number on that, I would say we have grown by about 400 percent over eight years. So it’s pretty cool. We see a little bit of growth every year, as well. Not near as much as those first four or five years, but we still have a good 10 to 20 percent growth rate every year.”

07-fatmansEven though catering has been a part of Fat Man’s since before it moved in 2009, it has become a big focus of the Fat Man’s Mill Café business. Havird and his father, Brad, are carrying on the tradition started by Havird’s grandfather — the original Fat Man — Horace Usry.

“I grew up in Fat Man’s from when it was a restaurant to retail store that was down on Laney Walker, so it’s really all that I’ve known,” Havird said. “Somebody asked me the other day, ‘What other jobs have you had in your life?’ and I said, ‘Well, I used to work some soccer camps when I played soccer in college, but that’s literally it.’ I’ve known Fat Man’s, Fat Man’s and Fat Man’s.

“I mean, it’s been my life and it’s been very cool. It’s crazy how things work out, because when we opened this place, it was literally the year I moved back from college. My dad was like, ‘I’m in kind of a transitional period; do you want to go in with me and do this?’ And we went from a family business where tens of people in the family were involved, to just kind of a father-son combination. And that’s been a cool dynamic. It’s 08-fatmanskind of nerve-wracking in the beginning going into business with a family member, just because it could change the dynamic of a relationship, but since me and him have been in business together, it’s been super easy.”

The father-son duo’s catering and events services have been gaining attention — so much that Metro Spirit readers chose Fat Man’s for Metro’s Best Full-Service Caterer for 2017.

Havird is thankful for the support — it’s the same support that has kept Fat Man’s open in Augusta for nearly 70 years. He says the key to Fat Man’s success has been consistency and customer service.

06-fatmans“In food and beverage, there’s no off days,” he said. “You’ve got to come in every day and have that consistency and have that quality of food. And if anything goes wrong, you also have to treat it as an opportunity to make things right with the customer. So, I think those are the two things that kind of put us over the top and have contributed to the success we’ve had.”

Fat Man’s has a wide range of ways to meet the community’s catering needs. There are special events areas on site, but Fat Man’s also is able to serve any location within a 50-mile radius of Fat Man’s Mill Café.

And even though the café itself is especially known for Southern foods, which all are worth trying — from fried chicken to pot roast to squash casserole and sweet potato casserole — Fat Man’s is able to do a wide range of types of food for any catered event.

“I would say our catering menu has somewhat of a Southern spin to it, too, but it’s super eclectic,” Havird said. “We do a lot of wedding stations that’ll be tacos all the way to paella, which we did recently for a wedding. It’s a pretty wide array of things we04-fatmans offer. A lot of different Italian food — people always want pasta stations where we’ve got attendants cooking in front of them. So, we have a wide range as far as the catering goes. We’ve got some great chefs and great wait staff that can attend to those things.”

There are five on-site facilities available for events. The Enterprise Event Center, with a complete catering kitchen, has hosted many weddings, receptions, dinners, meetings, banquets and concerts. The room can hold up to 250 people, with the opportunity to serve 500 people, when incorporating tents in the courtyard space.

The Enterprise Courtyard Gazebo is often used for outdoor weddings in the spring and fall, as well as for big parties, receptions and other events. The tented area can accommodate up to 750 people.05-fatmans

The Café Dining Room can hold up to 75 people and is available on weekends and after 5 p.m. on weekdays. This space is good for sporting events and presentations, with its 52-inch TV that has a USB port.

The Mill Starch Room is similar in size to the dining room. And the Conference Room can seat up to 20 people, with full audio-visual capabilities.

“We offer full-service from bar to buffet service to plated dinners,” Havird said. “You name it, any type of white-linen (to casual) affair, we can handle. I think that’s where 09-fatmanswe’ve really stepped up our game; that’s what we do really well now. We also offer all those services offsite to all of the venues locally from North Augusta to Aiken to just downtown at Sacred Heart, so we’re all around town, as well.”

Havird said he is glad to be continuing his family’s tradition in serving the Augusta area. He and his father’s new restaurant concept at 1006 and 1008 Broad Street is still upcoming, too.

“My family’s been here a long time; this is home to me and will always be home to me,” he said. “It’s my roots, but it’s also an exciting time to be in Augusta. All the stuff that’s going on — the growth in population, the growth in businesses. It’s just an exciting time, and I think if the last 65 years have kept Fat Man’s going and Augusta’s supported Fat Man’s, I think the next 50 are going to be pretty cool.”10-fatmans

Visit fatmans.com to see the Café menu as well as the catering menus. Fat Man’s Mill Café and events is located at 1450 Greene St., Suite 600, adjacent to Historic Enterprise Mill in Augusta. Call 706-733-1740.

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Make Friday night special with Andrew’s seafood buffet

Make Friday night special with Andrew’s seafood buffet

by Amanda Main

A place for a cozy date night or a birthday dinner can be found Friday nights tucked a little ways off Wheeler Road, at the DoubleTree by Hilton Hotel Augusta on Perimeter Parkway.

People in Augusta looking for a special dining experience should check out Andrew’s Restaurant, which is at the hotel. A great night of the week to go there is on Friday nights from 5 to 10 p.m., when they have a bountiful seafood and prime rib buffet.

doubletree-13The first thing that strikes a first-time diner is the different levels of dining space in the restaurant, making for quite a view from the top level, all the way down to the stage where a live band — The BTUs, and Michael Peele — performs popular tunes that span the decades. When there’s a birthday in the house, they’ll make it a special one by singing a birthday tune to whoever is turning a year older.

Throughout the dining area is a soft, romantic lighting, which you can’t help but start to relax under and forget the stresses of the week. Also displayed around the dining area are pretty pottery pieces, many of them in serene blues and greens.

When you’re first seated at Andrew’s on a Friday night, an attentive server will come to your table and get your drink order, and then you’re free to load up your plates at the buffet. If iced tea is your kind of drink — sweet or unsweet — Andrew’s Restaurant’s tea goes down so smooth. The unsweet tea is crisp and refreshing, and the sweet tea is perfectly sweet for anyone who loves a true, Southern sweet tea. Of course, Andrew’s offers a variety of other drinks, as well, including alcohol. If you’re into cocktails, their margaritas are worth sipping.

doubletree-14The buffet sections are spread out so that there won’t be a traffic jam between people trying to get to the food, but they’re not too far apart. If you’re not sure where something is, the attentive staff will help you find it.

The all-you-can-eat buffet’s seafood options are plentiful, from snow crab legs, to savory low country boil, to shrimp and oysters on the half shell. The crab legs are large and juicy; the low country boil includes crab legs, red potatoes, slices of corn on the cob, shrimp, sausage, and it’s seasoned tastefully.

But if you’re thinking all that Andrew’s has on Fridays is seafood, that definitely isn’t the case. Start off at the salad bar, where they have plenty of choices such as traditional iceberg salad mix (some of the toppings include shredded bacon, sunflower seeds, dried cranberries and raisins). Next to the lettuce mix is a seafood salad, which has a surprisingly delicious bit of a kick to it. Topping the lettuce mix with the seafood salad — which has generous portions of crab meat — is a perfect start to digging into the buffet. Of course, there are several types of salad dressing to choose from to top your lettuce, as well. The salad bar also has choices such as pasta salad, tuna salad and a cucumber-tomato salad, in which the cucumbers and tomatoes are cut into the satisfyingly sized pieces.

doubletree-16One of the most prized parts of the buffet that isn’t seafood is their prime rib, which has someone standing by to slice it for you fresh whenever you want it. Their prime rib is juicy and tender, so even if you’re there mainly for the seafood, you’ll also want to get a cut of this.

Next to the prime rib are other hot offerings like fried and baked fish (on a recent Friday night, it was fried catfish and baked flounder), a tasty honey-pecan chicken, mixed steamed vegetables including cauliflower, carrots and zucchini, rice, cheesy grits, red potatoes and fried green tomatoes.

Across the way from there, to help diners balance out their meals, is a counter filled with fresh fruits like whole strawberries, diced cantaloupe and honeydew melon, grapes and diced pineapple. An array of cheeses and crackers sit next to the fruit.

doubletree-11Also, make sure when you’re there on Friday nights to check out the pasta station, which Food and Beverage Manager Lando Marzolf said is nicknamed “Willie’s Pasta Station,” after one of their employees who’s been there about 15 years and usually is working the pasta station. There, you can create your own pasta dish and have it cooked up fresh. Start with a pasta base — either penne or linguine — and then choose your meat. Meat choices include chicken, scallops, shrimp and Andouille sausage. The sauces at the pasta station are scampi, alfredo or marinara. Finally, you can choose your veggies, which include bell peppers, onions, tomatoes, broccoli, squash, zucchini and mushrooms. Your selection then gets heated up in a skillet, which takes only a few minutes.

doubletree-10And don’t end your night without trying at least one of their desserts, even if you’re so full you have to share it. There were at least 14 dessert choices on a recent Friday night, one of the best of which being their salted caramel cheesecake. It’s not your typical plain cheesecake with some caramel drizzled on top — the cream cheese in this cheesecake has the salted caramel all mixed in, so what you get is a swirled confection with the taste of salted caramel infused in every bite. Other options in the dessert area included pecan pie (each slice was topped with whipped cream and a cherry); several types of cakes including chocolate; mini cheesecakes and more.

If you can’t make it out on a Friday night (which, hopefully you can), the restaurant is open in the mornings for a breakfast buffet, at lunchtime for a Southern-style buffet, and for dinnertime. The breakfast buffet has a little bit of everything, with foods including scrambled eggs, as well as any eggs made to order including omelets. It also has bacon, sausage, hash browns, pancakes, French toast, yogurt parfaits, cold and hot cereals oatmeal, sliced fruits, whole fruits, croissants, muffins, Danish pastries and more. And along with the buffets, Andrew’s Restaurant also has a full menu.

Andrew’s Restaurant’s breakfast buffet is available seven days a week, from 6-10 a.m. The Southern-style lunch buffet is served from 11 a.m.-2 p.m. Mondays-Fridays and 11 a.m.-3 p.m. Sundays. Dinner is served seven nights a week from 5-10 p.m. Dress for the restaurant is casual, and diners are welcome to walk right in or to make reservations, especially for parties of six or more. The seafood buffet on Friday nights costs $33.95 a person. The DoubleTree by Hilton Hotel Augusta is at 2651 Perimeter Parkway; call 706-855-8100.

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Heating up the CSRA

Heating up the CSRA

by Amanda Main

Three guys who grew up in Columbia County have become a success story in the restaurant business after they opened their first southwest-style Mexican restaurant in Augusta four years ago.

diablos-1Diablo’s Southwest Grill is the creation of brothers Brandon Wall and Brad Wall and their longtime friend Carl Wallace. Carl and Brad already worked together and have owned Augusta Granite Company in Grovetown since before they decided to branch out into the restaurant business several years ago. When Carl and Brad pitched Brandon the idea to open a restaurant, he was all in — even though they didn’t have a whole lot of previous experience in restaurants.

“We went to all the trade shows learning about the restaurant industry,” Brandon said. “Carl and I had previously both worked in the restaurant industry, but it was only for brief periods of time.”

The three opened Diablo’s with the plans of eventually franchising, and franchising they have. Their flagship store on Wheeler Road opened not even five years ago, and the chain already is opening its ninth location, this week in Columbia, South Carolina. Plans are in the works for more locations.

What makes the fast-casual Mexican food taste so special is what Brandon calls the “heat,” or spices infused in the food — spices that have origins in Texas. But not to worry — it’s not an overpowering heat.

diablos-8 “I think we’re so popular because we’re able to cater to a very broad audience from the people who like over-the-top heat with our ghost pepper cheese and spicy sour cream and peach habanero sauce,” said co-owner Brandon Wall, who is head of operations. “But then the grandmothers that come in that just want a ground-beef taco salad, the ground beef is not so over-the-top spiciness. So we are able to serve a wide array of customers, from every heat level tolerance.”

Co-owner Carl Wallace is responsible for most of the recipes at Diablo’s. He spent some time in Texas learning as much as he could about the Mexican food out there.

“Really (the recipes) came from spending time in Dallas learning the regional flavors,” Carl said. “Learning what was the consistent menu items, what was the flavor profile that we should develop? And I read cookbook after cookbook of true southwest flavors, and the ingredients in true southwest food.”

One point of pride for the co-owners is that everything is made fresh in house, right in front of the customer.

diablos-6“We locally source our chicken and use certified Angus beef,” Carl said. “All our hot sauces, we make in house. All our produce is cut fresh daily. We cook our chicken and steak over apple wood, so we’re cooking it with a flame and cooking it with smoked wood.”

Brandon’s brother, Brad Wall, oversees the construction and interior of the restaurants — and is a self-described taste-tester. The rustic décor of the restaurants is reminiscent of restaurants in Texas.

“We put a lot of emphasis on the interior of the store,” Brad said. “We want the store to be a comfortable and fun atmosphere. It’s not just a place to sit down and eat great food, but it’s an environment that you actually want to be in.”

For anyone who’s used to food in Texas, Diablo’s is a welcome treat. And not to worry if extremely spicy isn’t your thing — it’s more that the spices equal flavor, rather than a burning mouth. The burritos are so big that they don’t look possible to finish in one sitting, but the flavors make it possible to eat every bite. Customers can add things like pinto or black beans, spicy (or regular) sour cream, corn salsa, cilantro lime or Spanish rice, housemade guacamole and pico de gallo. The guacamole tastes so fresh, it’s like it had been made just before ordering.

The entrees are served with chips, and Diablo’s has a salsa bar with hot, mild and salsa verde.

Besides burritos, Diablo’s also serves burrito bowls, tacos, quesadillas, nachos, salads and kids meals. Meat choices include chicken, beef, steak or pork. Any of the entrees are customizable for vegetarians, with the option of getting tofu or veggies instead of meat.

diablos-10When asked what menu item he’s most proud of, Brandon said, “That’s like asking somebody to pick their favorite child. They’re all our recipes; it took us a long time to dial them in. At one point, we had so much heat in our ingredients that it was just lighting people’s mouths on fire, so we had to dial it back a touch. But we’re always listening to our customers, and we appreciate the feedback to only make us better. Because what we may like or what we think somebody may enjoy isn’t always reality when you’re serving a large customer base. So we’ve always tweaked our recipe based on conversations, and the end result is what you have. And we pride ourselves on keeping our product consistent, from store to store.”

The co-owners have branched out their brand through franchises, but they have more corporate stores planned for the Augusta area, looking to eventually open one in south Augusta and at Washington Road/I-20. Their plans for now are to focus on growing their brand in the southeast of the U.S., with some stores already planned in Alabama.

Diablo’s also offers catering, and they’ve catered events spanning from 30 or 40 people all the way up to 3,500.

The three guys are happy that what they’ve created seems to keep getting more popular.

“I’m proud of being able to create a brand from the bottom up,” Brad said. “The dream that started just as one store has grown into multiple stores. It was definitely a shot in the dark.”

 

Visit diablossouthwestgrill.com to see their menu, catering and locations information, and follow them on Facebook at facebook.com/diablossouthwestgrill.

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Food Stuff

Food Stuff

by Amanda Main

Bring on the tacos at Taqueria El Patron

My husband and I just moved back home to Augusta after living in East Texas for eight years. Just before we left Texas, I ate at multiple taquerias (and there are plenty out there) because I wasn’t sure what my options would be in the Augusta area. A friend here recommended Taqueria El Patron, at 3107 Washington Road, so I tried it and I wasn’t disappointed. I had the taco special, which was two tacos (I ordered steak tacos), rice and beans for about $6. I’ll have to go back to try some of the rest of their menu. They have almost 200 reviews on Yelp, with a 4.5-star rating. Call 706-210-5678.

Sunshine Bakery a perfect spot for lunch

I needed to meet up with someone in the area, and we were trying to come up with a place to go downtown. There are a lot of places I haven’t eaten downtown — even in the 10 years I lived here before — so I searched online for something local and came up with Sunshine Bakery, at 1209 Broad Street. I ordered a “vegi sandwich,” which they customized for me by putting egg salad on it, and had a cup of potato soup on the side. I tend to like healthier options for lunch, so this was the perfect meal for me. They have a wide variety of sandwiches on their menu, including a reuben. I eyed the case of baked goods as I was leaving, and I’ll have to go back for a cookie or a pastry. Call 706-724-2302, or find them on Facebook. I was pleasantly surprised to learn the restaurant has existed since 1946, with a new owner having taken over in January.

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A piece of home

A piece of home

by Amanda Main

Even if you drive down Washington Road in Evans every day, you still might not have noticed Laziza Mediterranean Grill — it’s in the same shopping strip as Publix and hard to see from the road.

Laziza is the prized creation of owner Nader Khatib, and it has been open since September 2011 — almost a lifetime for a local restaurant.

What makes the fast-casual Laziza so special is the home-cooked taste of their meals, many of which Khatib adapted from his mother’s and his own recipes to put together the menu.

He says he opened the restaurant because he wanted to expand in the Augusta area the options for the types of food he grew up on.

“I’m from Michigan, the Detroit area, and there’s restaurants like this everywhere in Michigan, so when I came here, I didn’t find any; there wasn’t any,” Khatib explained. “So I was like, you know, it’s an opportunity to expose to people to new types of food.

“It’s real healthy; it’s all fresh made, we cook everything to order, everything’s made in house, from our sauces to our salad dressings to everything.”

Khatib has lived in the Augusta area since 2006 after serving in the Air Force. His wife, Lisa, also has a military background, and she helps out in the restaurant by serving as a cashier during the week.

laziza-1Khatib says he wasn’t formally trained in the culinary arts — he is self-taught. After six years of military service, he worked as a government contractor for five years. Then, his contract fell through. Being a food lover, he decided to take a chance on opening up a food business.

“Just bringing Middle Eastern food, Mediterranean food to Augusta — I think there was only one other restaurant that served food like this before I opened — it was Shishkebab — so I feel like we helped kind of pioneer it in the area,” Khatib said. “It took a while for people to sort of get… I don’t want to say used to the food, but people are apprehensive that come and eat here, because they don’t know what it is, you know, funny names (for) the food, and they’re just kind of scared. But I feel that over the past six years, we’ve gotten the area used to it, and we’re just doing better and better every year. Business is increasing; we’re looking to expand, hopefully soon, don’t know when, possibly downtown.”

laziza-6Khatib is still looking at all his options for a second location, so no plans are set for it yet.

“I’m back and forth between, do I want to do the same exact set-up and menu downtown, or do I want to do something a little bit downsized that’s a smaller menu that doesn’t require as much to keep up with? … It depends on the space, I guess. If it’s a small space, we may just go with a smaller setup, but it really depends.”

What Khatib loves about serving food in this area is how friendly the people are. He says it’s different from his hometown in Michigan.

“I like that people are really open to trying new things around here. … Everybody’s really nice; it’s that Southern hospitality niceness that everybody has — it’s real nice.”

laziza-16What to order
If a customer comes in and is unsure of what to order, Khatib says he recommends the chicken shawarma — it’s their most popular menu item, and it’s also available as a lunch special. The cooking process for chicken shawarma involves a stack of marinated boneless, skinless chicken thighs that spin around and are heated from the outside. As the meat heats up, the outside layer is shaved off, and Laziza staffers keep shaving it until the meat is gone. It takes about 30 minutes until the first layer is ready to be shaved, and the entire stack of chicken usually takes about five hours to cook through all the layers. They build two sets of chicken shawarma a day.

“The chicken shawarma’s the most popular; we always try to push that to people because it’s fast to prepare, because it’s already shaved and sitting in a warmer,” Khatib said.

He went on to describe other popular menu items — some of which aren’t typically found on a Mediterranean menu.

“And then we’ve got some other odds and ends, like our salmon tacos,” he said. “I know it’s kind of weird for there to be tacos in a Mediterranean restaurant, and for them to be salmon, but it’s really popular and we sell a ton of ’em. But they’re really tasty, so that’s another thing I’d recommend.”

laziza-15Also popular on the menu is the family feast, which people can pick up for dinner to feed their families. It feeds three to four people and comes with a choice of salad, hummus, chicken kebabs, beef kebabs, lamb kebabs, chicken shawarma, falafel, rice and garlic pita. Laziza has four varieties of hummus (classic, roasted red pepper, roasted garlic or jalapeño) that all are made in house starting from a dry bean that’s soaked overnight and then boiled.

The gyros at Laziza are a little different from the norm, in that they’re rolled like a burrito inside of a very thin pita. Laziza also has options for vegetarians, and the dishes can be made vegan by request.

Khatib is thankful for how his restaurant has grown in the six years it’s been open.

laziza-3“I’m proud that we’re still open … a lot of restaurants, after the first year, they close down, so we’ve been able to keep it going,” he said. “I’m proud that I’m able to provide jobs for my employees; I’ve got seven or eight employees, eight people that I employ pretty much full time, so I’m proud that I’m able to do that for them. … They’re very hard workers. And I’m happy that I can provide a quick lunch. That’s another thing, our lunches are generally busier than our dinner, but we’re able to get people in and out really fast here, considering they’re getting fresh food.”

Speaking of fresh, Laziza is sporting a new look inside, after renovations were done in May. The location boasts new countertops, new signs on the walls, fresh paint and wall paper, and a new chair rail on the wall. The tile in the back of the restaurant also was redone.

The restaurant offers catering, with a recently redone catering menu. Laziza often caters to offices and private events, and some small weddings. The events catered average about 30 to 40 people — sometimes more, sometimes less. Catering runs about $5.50 to $10 a person, depending on what’s ordered. The catering menu, along with the regular menu, are available online at lazizagrill.com.

Laziza already has a loyal fan base, but Khatib hopes to get more customers on that list.

“I just want people to see us, to find us, come eat, try it,” he said. “Once they try it, they’ll get hooked.”

For more information about Laziza Mediterranean Grill, visit lazizagrill.com or find them on Facebook at facebook.com/Lazizagrill. Call 706-504-4303.

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Twisted Up

Twisted Up

by Amanda Main

Not even two years after opening their first location, the founders of Twisted Burrito now have a spot that directly serves Fort Gordon.

As a disabled veteran, co-owner Jason Beall says it is special to him to have the location right off base. The location just opened in June.

twisted-8“We’re proud to have the second restaurant open up, especially serving the military. … I was a Marine myself, so it was great to be able to get close to the base,” he said. “We do provide a military discount, of course, but we’re also looking to get involved with the base as far as doing different stuff with the soldiers, so I’m really happy to do that, and having the chance to go out there and take care of those guys is pretty cool.”

Beall and his business partner, Steve Fredericks, have known each other since the early ’90s. They both ended up being managers at an Applebee’s location and have been in the restaurant business ever since. Beall said before they got together for Twisted Burrito, Fredericks had moved to Kentucky for about 10 years before coming back.

“(When) I heard he had moved back, I thought he was the perfect person to reach out to and say ‘hey, let’s do a restaurant together,’” Beall said, “so we came up with the concept, thought it through and took a chance.”

twisted-4The risk turned out to be a success. After getting together to start planning in 2014, they opened their first restaurant in Evans in September 2015, and it was a hit that lived up to its name. Beall and Fredericks took what people know about traditional Mexican restaurants and turned that on its head, offering burritos with ingredients that weren’t being used on burritos anywhere else in the area – such as french fries instead of rice and fried mozzarella sticks.

Their restaurants’ crew members also are taught to build the burritos a little differently from traditional burritos.

twisted-3“When you go to a regular burrito place, … it’s kind of layered — so they put the rice down, the chicken down, and the cheese,” Beall said. “But what we do is, we put all the ingredients in a bowl and mix it together. So when you do that, you get the same flavor in every bite. And that’s important because a lot of times, when you get a burrito, all the chicken somehow gets to the bottom of the burrito, or all the different stuff is down there and you’re just eating rice. So we try to mix it thoroughly before we wrap it up.”

When someone comes into Twisted Burrito not knowing what to try, the servers will often recommend the No. 1 seller — the Bob Marley — but also ask the customers what kinds of foods they typically like.

twisted-7“If someone says they like pork, I’ll steer them to the Boss Hogg, which is pulled pork with fries instead. … Everything that we have on the menu has a distinct flavor profile. You might try a burrito and say, ‘I don’t like that one,’ because of your taste, but you won’t dislike it because it doesn’t have any taste.”

Beall said they smoke their own pulled pork.

The Bob Marley burrito is described as containing jerk chicken, saffron rice, black beans, tomato, pineapple bruschetta, mixed cheese, crispy tortilla chips and chipotle mango aioli in a flour tortilla. For people who like Italian food, a popular choice is the Bada Bing, which contains smoked chicken, white rice, sundried tomato bruschetta, black beans, mozzarella cheese and pesto aioli in a flour tortilla.

Beall said one of their top sellers right now is the Goodfella, which contains fried mozzarella sticks instead of rice. It also contains smoked chicken, marinara sauce, sundried tomato bruschetta and shredded mozzarella cheese in a flour tortilla. It is served on a plate topped with extra marinara, shredded mozzarella and pesto aioli.

twisted-6“It’s a fork-and-knife burrito,” Beall said of the Goodfella.

In the mood for a meatless burrito? The Veg Head is filled with roasted squash, zucchini, sautéed peppers and onions, black beans, saffron rice, mixed cheese, crispy onion straws and chimichurri sauce in a whole-wheat tortilla. Vegetarians may want to substitute white rice.

Plans are in the works to open a third location, which is still to be determined, and the location likely would be fast-casual, with ordering done at a counter. Their existing locations are casual dining, with full table service.

“We’re looking at maybe the downtown/North Augusta area,” Beall said. “I think we might do it a little different, like have somebody that delivers the food to you, instead of you having to come back up to the counter to get it. We’d still have alcohol, but it’d be a limited supply.”

As for their existing locations’ bars, the Evans location has six beer taps, while the one on Jimmie Dyess Parkway near Fort Gordon has 12 beers on tap. They also serve wine, but they don’t serve liquor.

“We have a variety of beer on tap, all craft,” Beall said. “We really pride ourselves on having beer that you’re not gonna find at a normal establishment restaurant. We’ve got Bud Light, Coors Light and all that stuff in the can, but we also have some great craft beers; we support the local craft, some craft beers out of Atlanta, just some really unique stuff on tap. And it really appeals to the military guys, too, because they’ve been overseas. They like to try the different beers, and that’s really where we went with that location.”

twisted-5Riverwatch Brewery and Savannah River Brewing Company are two local brewing companies represented on tap at the location near Fort Gordon.

Spanning 2,660 square feet, the Fort Gordon location can seat more than 100 people, while the original location in Evans spans 2,400 feet and seats 45 to 50 people. The new location is larger because Beall and Fredericks were able to design it from the ground up, whereas the Evans location was built into an existing, former restaurant.

“We’re still just proud of the Evans location; it’s kind of where we first started,” Beall said. “We’ve got such a great following. … We’re really lucky to be in the position we’re in.”

Along with their larger burritos for adults, Twisted Burrito offers a kids’ menu for ages 12 and younger. They also have a dessert menu and offer catering services, usually served with lunch-size portion burritos.

The fries Twisted Burrito serves instead of the traditional tortilla chips are a standout — they are specially made and called Sweet Georgia Fries.

“What we do is, we take a twice-fried fry … no other fry would it work on, other than the double-coated fries, and we take a seasoning of brown sugar, chili powder and garlic salt,” Beall said. “So it’s got a little chili powder, but it’s got a little sweet taste in the end to it. So it’s totally different than anything you’d ever have on a fry. And people love it.

“You know, we were four months in, and we had a couple people say, ‘Ah, I hate the fries, get chips!’ and so I was like, ‘there’s no other better way than to ask,’ so we got on Facebook and said, ‘We’re thinking about getting chips, what are your thoughts, chips or the fries?’ and we had over 800 comments. And 780 of them were ‘the fries are amazing.’ And if you go to our Facebook page, you see that, you see people say ‘that’s the uniqueness of it, is the fact that I was totally expecting to get nacho chips and I got these fries instead, and they were amazing.’”

The fries also may come unseasoned, by request.

Beall said he and Fredericks are proud of how popular their concept has become since they first opened in 2015. In 2016, he said, they were voted best burrito by an area magazine’s readers, and they’re happy to have opened a second location so quickly — especially one that largely serves military families.

“Our food prepares fairly fast, so it’s a quick way to get in and out,” Beall said of driving off base to eat there.

For more information about Twisted Burrito, visit twistedrito.com or follow their page on Facebook. Call the Evans location at 706-869-4622, on Washington Road across from the Evans Walmart. Call the Jimmie Dyess Parkway location at 706-814-5131, outside Gate 1 at Fort Gordon.

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Food Stuff

Food Stuff

by Metro Spirit

Silla Cafe closing 

Sorry, diehard Silla Cafe fans — you have less than a month to run in and get some of the best Teriyaki chicken in town, because owners Tae and Felton Mitchell have announced they’re closing their doors. The restaurant has been at its location at 855 Broad Street since 1995. Stop by to grab a tasty dish and wish the Mitchells well. We’re going to miss this place. Call 706-722-1800 or visit sillacafe.com. 

 

food-boll-weevilBoll Weevil Cafe a one-stop shop for sweets 

If you’re in the mood for a treat, visit this Augusta staple for a selection of more than 30 homemade desserts. The Boll Weevil Cafe and Sweetery, on James Brown Blvd., also is known for Southern favorites including fried green tomatoes and shrimp and grits. And if wine tickles your fancy, you can sip by the glass, or split a bottle with someone special. Anyone who dines there sits in a piece of history, as the building used to be a cotton warehouse from the 1870s. Call 706-722-7772 or visit thebollweevil.com. 

 

DiVino brings authentic taste of Italy 

Now having been in its North Augusta location for a little less than a year, DiVino Ristorante Italiano is a go-to for tasting true Tuscan dishes and for anyone seeking a night of top-shelf liquors, wines and cocktails. The restaurant’s owners, Andrea and Marion Petruzzi, moved from Florence, Italy, to North Augusta in March 2016. Offering brunch, lunch and dinner, the ambiance of DiVino’s offers a special time out to anyone who comes in. Call 803-426-8675 or visit divinonorthaugusta.com. 

 

Mingle with a winemaker Tuesday 

The Vineyard Wine Market is offering a special tasting in which you can meet Daniel Cohn, whose company’s Bellacosa Cabernet Sauvignon is described as its signature wine. The meet-and-greet tasting runs 6-7 p.m. Tuesday, Aug. 22, at the Vineyard Wine Market in Evans. If you can’t make it out for that event, beer and wine lovers still should stop by sometime, as the Vineyard says it has more than 2,200 brands of wines and beers to choose from. Call 706-922-9463 or visit vine11.com. 

 

Spice up your life at The Juicy Crab 

Cajun-food lovers should make it down to The Juicy Crab on Washington Road, because they offer some of the best seafood boil around. Swing by for lunch on weekdays for lunch specials from noon to 3 p.m. They offer savory seafood including oysters, calamari, shrimp, snow crab legs and more. If someone in your bunch isn’t into seafood, they also offer alternatives such as chicken tenders. Call 706-922-8088 or visit juicycrabaugusta.com. 

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Branching Out

Branching Out

by Amy Christian

The name Fat Man’s Mill Café has, for the past 60 years, become synonymous with hearty, stick-to-your-ribs Southern cooking. It’s ironic, then, that its current owners, Brad and Havird Usry, don’t indulge in this kind of eating on a day-to-day basis.

“I’ve obviously been involved with Fat Man’s for my entire life so, yes, I’ll enjoy a piece of fried chicken and some mac and cheese every now and then, but that would be my Friday meal,” Havird Usry said, laughing. “Monday through Thursday, though, I eat very little animal proteins and eat a lot of plant-based meals.”

_zzz2088It will come as little surprise, then, that the Usrys’ new restaurant concept at 1006 and 1008 Broad Street, which they hope will open in March of 2018, will reflect that lifestyle.

Renovations haven’t begun in earnest and they’re keeping the name under wraps, but Havird did explain that the concept is unlike anything downtown Augusta has yet to see.

“There are some similar concepts, but I think our spin’s pretty unique,” he explained. “We will have some sandwiches and wraps and a few things that, if people want to eat a really hearty meal, they can. We’re going to do some different types of smoothies and juices that will be pretty cool.”

Havird’s favorite aspect of the new restaurant, however, is how it will support other local businesses while they are supporting the restaurant.

“I’ve been involved with Augusta Locally Grown and East Georgia Produce, who’s just south of Waynesboro, and literally every ingredient we’re getting for this place is right here,” he said. “You can drive within the day and pick everything up. The furthest thing would be Beaufort, South Carolina, for shrimp, so it’s pretty cool, and I think we’re supporting the people around us with the food.”

The new concept will feature counter service during both the day and evening, a full bar, a 50-seat back deck, and a market where customers can buy items like small-batch vinaigrettes, locally made jams and preserves, and even ingredients like hydroponic lettuce.

It will also feature lots of salads, Havird’s meal of choice, mostly raw ingredients, no mayonnaise-based dressing, and very little use of natural gas, grease and other restaurants’ cooking methods, which can have a negative impact on the environment.

“I’m going to be back there cooking with a convection oven and that’s it,” he said. “Restaurants tend to leave a heavy, heavy footprint on our environment, so we’ll be operating all off of electricity. No natural gas, no grease, no frying. I feel that, as far as sustainability and leaving a footprint, there’s a dirty part of restaurants that people don’t see because it stays in the kitchen.”

The Usrys’ focus may be turning to their new venture, but loyal Fat Man’s customers shouldn’t worry about their old favorite. The Augusta institution is still going strong at Enterprise Mill, where they’re not only packed almost daily, but the to-go catering and events planning for weddings and parties is doing a booming business.

Here, Havird sees potential for growth and positive changes as well. The Usrys recently leased an Enterprise Mill loft which faces the courtyard, which can serve as a prep area for brides and their wedding parties. It even has salon chairs and mirrors.

Newly married couples can also stay in the loft after the ceremony and reception before heading off on their honeymoons.

“I feel like we’ve also improved things and, to be honest, there’s a lot of venues around town who’ve kind of stepped their game up, so, to be competitive with the venues we have in Augusta, we have to add those amenities and really cater to people,” he explained. “I think that’s kind of what we bring here is the full package: you come here, you can get ready here, you can have your rehearsal dinner here, you can have your wedding ceremony, your wedding reception. It’s all in one place, one office to book everything out of, so there’s no hop, skip and jumping to get everything taken care of.”

And with Augusta’s mild weather of the past few years, the outdoor areas like the gazebo and the covered patio with the working fireplace are being used more and more during what’s considered catering’s “off seasons.”

“What is January and February these days? It’s just another March, if we have another winter like we had last year. It’s super mild, and anybody can sit out in the gazebo for half an hour for a wedding ceremony. It’s beautiful,” he said. “The other covered space outdoors has a working fireplace, so even with holiday parties, people have the fireplace cranked up and bar out there.”

The only things Fat Man’s Mill Café and Catering don’t offer are photography and wedding cakes and, according to Havird, even the latter doesn’t make much of a difference these days. More and more couples, he explained, are moving away from traditional bride’s and groom’s cakes and toward popular items like dessert and candy bars. He’s even booked s’mores bars.

That flexibility is what customers love and it’s why the catering business is already booked up through the weekends in November and December for holiday parties, and is almost booked up through the next summer for weddings.

And that flexibility extends to Fat Man’s to-go catering for weekday lunches.

“That’s kind of our bread and butter as Fat Man’s, and the restaurant is really catering to the offices around town,” he said. “There’s nothing too small that we don’t take, and we really take care of our customers. I think that’s what puts us over the top of your corporate places that are now here in town. And customers know they can contact us two hours out and we’ll still make sure they have food there for lunch.”

Even while keeping the Fat Man’s train rolling along, the new restaurant is never far from Havird’s mind. In fact, make a visit to Fat Man’s and you’ll often see the “speshul” on the chalkboard is actually something he has in mind for the new place.

“I’m testing signature creations and recipes here. Right now we have one that has organic produce from East Georgia Produce in a salad that we’re running,” he said, referring to the Southern Summer Salad, which is topped with a sweet tea vinaigrette. “Though we’re six or seven months out from opening the doors of a new restaurant, we are testing the recipes, and it’s kind of nice to have a venue like Fat Man’s that’s open to testing those things and getting feedback from customers. So far so good.”

And though he doesn’t indulge often, Havird knows what his Fat Man’s customers really want.

“The meat and three is by far the most of what we sell,” he admitted. “People still come here and get a hefty lunch. Especially on a day like today, Friday, the ticket rack will be lined up. I think we’ve improved, even on the meat and three side. There’s always room for improvement to add love to those recipes. It’s called soul food because you have to add a little heart to it and love and soul to make sure things taste good for the folks coming through the door.”

For more information about Fat Man’s Mill Café and Catering, call 706-733-1740 or visit fatmans.com.

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