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Stacks restaurant greenville sc8/8/2023 ![]() ![]() They have built their menu to honor gluten-free diets as well as vegetarian and even seafood-averse ones, outfitting the kitchen with multiple fryers to keep items separate. ![]() Crisp, the restaurant will be as multifaceted as the McPhees’ many ideas. While fish and chips will be the cornerstone of Mr. “We’re not necessarily sticking to any set guidelines or rules, just good ingredients,” Greg said. He and Morgan have discussed doing tikka masalas or even late-night-style street foods. That British influence may extend into other flavors too, Greg said, like using Indian spices. Greg is seeking to source them regionally and has developed a method for creating the perfect wedge, brining the potatoes first before steaming them and frying them twice. The chef will not divulge his technique but will allow that it's from fish to cut to batter to frying oil, and it is good. This means fish fried in a light beer batter with crisp but pillowy fried wedges of potato served alongside and all accented with malt vinegar and citrus. Crisp will feature what Greg describes as more British style, and less coastal style, fish and chips. We’re just looking for that right texture and then whatever is the freshest option.” It might be golden tile fish or barrel fish. “In fact, it might never be cod or haddock, unless we can get really beautiful cod or haddock. “The biggest thing is it will be a rotating flaky white fish, not just cod or haddock,” McPhee said. McPhee is unyielding about fresh seafood and to that end has explored a range of fish options. Crisp have been in place since 2018, and while the McPhees considered other concepts for the Overbrook space, they kept coming back to expertly done fish and chips.Īnd Greg, along with his chef de cuisine, Alex Morgan, has spent a lot of time perfecting a recipe that honors his memories of the tasty dish he grew up with, and that also respects the ingredients available regionally. Crisp will offer the freshest seafood possible “We’re still really focused on quality, but quality where you can take the kids or quality where you can say on a Wednesday or Thursday let’s just do something quick and not have to go and do the full Anchorage-type experience.” Mr. “Overall, it’s gonna be a little more casual but still detail-oriented,” Greg said. Crisp will be very different from the McPhees' cornerstone restaurant, the James Beard-nominated, The Anchorage, in both price point and menu it will share a similar approach to local, seasonal ingredients and precise execution. ![]() More: Greenville's The Anchorage restaurant named semifinalist for a James Beard Award ![]() Crisp’s signature fish and chips, the restaurant will offer a raw bar, sandwiches and a bar menu comprised of bright, sustainable wines, beer and fun, festive cocktails. We want to change that thought process.”Ĭentral to the restaurant’s menu is fresh, sustainably caught, and expertly prepared seafood. “I think most assume it's frozen fish and it’s got a heavy beer batter on it. “It’s always been something we’ve said, 'I wish there was a better fish and chips around,'” Greg said reflecting on the origin of the idea. The announcement of the restaurant brings to rest rumors about a possible new restaurant that has been circulating for nearly two years. Crisp at Overbrook Village early next year. Now, McPhee, along with his wife and business partner, Beth, is turning that food memory into a new concept for Greenville. The family’s Friday night post-swim practice, post-baseball game, post ice hockey game meal was often a basket of traditional English-style fish and chips, served hot and crisp with malt vinegar on the side. There is a memory Greg McPhee has of when he was a kid growing up in Toronto and played youth sports that still makes the chef hungry today. ![]()
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