What to Eat at Peels, By the Way

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Photo: Roxanne Behr/New York Magazine

All this talk of fried chicken, biscuits, and pies got us to thinking about another new southern comfort destination, and how no one seems to have published the dinner menu at Peels. Earlier, Zagat gave us a look at the breakfast menu and its build-a-biscuit gimmick, but now that dinner service is under way, bloggers seem to have been remiss in fawning over the prandial offerings. (Which might be why the Freemans offshoot isnt yet completely mobbed during the evening even during Fashion Week.) Lets fix that now, shall we? We for one are glad we wont have to get country hams shipped up from Tennessees Loveless Caf anymore. Should give us some money to spare for $50 steaks, and cocktails such as the mint-chocolate julep (made with cocoa-nib-infused rye and vanilla syrup).


Appetizers
Spiced Smoked Almonds - 5

Plancha-Seared Montauk Squid - 8
Padron peppers, lime, and cilantro

Market Vegetables & Trout Spread - 12
RTadish, heirloom carrots, cucumber, and smoked trout

Shrimp & Grits - 13
Fried egg, shrimp, lasso bacon, and grits

Andouille Corn Dogs - 9
With Creole mustard

Cured Meats 6 each, 16 for a section of three
Burgers Ozark Ham
Loveless Café ham
House-cured Canadian bacon

Local Cheese - 16 for a section of three
Daily selection from Saxelby Cheese mongers

Entrees
Fresh Fried Chicken - 20
Fresh kill, free-range birds, corn, and watermelon

Maine Diver Scallops - 24
Market vegetables and green tomato jam

Crispy Pulled Pork - 24
Sauteed squash, eggplant, and pork jus

Cornmeal-Crusted Catfish - 19
Jalapeno stone grits, hush puppies, and tartar sauce

Succotash - 15
Green beans, okra, roasted tomatoes, cornbread

East Coast Line-Caught Swordfish - 25
Charred lemon, heirloom tomatoes, and basil

Cheeseburger - 12
Grass-fed beef, cave-aged cheddar, pickles, and French fries

Dry-Aged Steaks
Ribeye - 40
16 oz, grass-fed Piedmontese beef

T-bone
24 oz. grass-fed Piedmontese beef, on-the-bone

Rib Steak - 50
32 oz. grass-fed Piedmontese beef, on-the-bone

Garden Party
Romaine Holiday - 10
Buttermilk ranch dressing and bacon

Red Quinoa Salad - 9
Quinoa, cucumber, tomato, and red onion

Baja Salad - 11
Tomato, avocado, cojita, jalapeno vinaigrette

Soups - 8
Chilled Smokehouse
Roasted Jersey beefsteak tomatoes, onion and mint

Poblano Corn
Roasted sweet corn, pickled carrots, and onions

Chilled Cantaloupe
Pickled watermelon rind

Sides - 6
Sauteed mustard greens
Stone-ground grits
Charred braised fennel
French fried potatoes
Mixed green salad