Restaurant Review: The Eddy in Saxapahaw, NC (with video)

When my friend Rocking Writer says “hop in the car, I’ve got a new place to show you,” The Practical Cook hops without question. A most excellent curator of the hidden spot and meandering pathway, RW rarely misses. Thus my latest adventure in eating at The Eddy in Saxapahaw, NC.

Outdoor Seating at The Eddy in Saxapahaw, NC

Outdoor Seating at The Eddy in Saxapahaw, NC

If you haven’t been to Saxapahaw lately, you’re missing out. First, there’s the outdoor seating. Second, the view. And third, the brewskis.

Beer in the great out of doors.

Beer in the great out of doors.

Now for the food. Here are my video thoughts on the subject.

When in NC, eat pig, that’s my motto. Okay, maybe not completely my motto. I went for breadth and had a salad, a side, and a small plate. Rocking Writer got the watermelon tomato salad. It was good, very refreshing, but not quite as spectacular or bold as Crook’s Corner. Still a worth entry.

Watermelon Salad at The Eddy

Watermelon Salad at The Eddy

I went for the mixed greens with pork belly. I really heart pork belly. Problem, the salad came up without the pork belly.

The Pork-Bellyless Salad at The Eddy

The Pork-Bellyless Salad at The Eddy

The salad is gorgeous, and is respectable on its own, but the real star came later. It was a mistake, understandable, and it was fixed, but it took awhile. However, I wanted a moment alone with the pork belly when it arrived.

Let them eat pork belly!

Let them eat pork belly!

Next up, the slider, a pork rib number with some sauce. Being a huge fan of these from Korean Taco Truck research, I was happy to get a hit without chasing down a truck. For me, the meat was good, but it needed contrast. There was a spicy slaw listed on a entree which would have been awesome. As it is, a little dry, a little dull.

The Pork Rib Slider at The Eddy

The Pork Rib Slider at The Eddy

Next up, fried okra, done whole. This seems to be a new trend. Alas, really great execution on the crunch and presentation, but I wanted more salt, a wedge of lemon, or some paprika or cayenne in the batter. Very good stuff here, but a small tweak could launch this okra into the stratosphere.

Fried Okra, Whole Pod!

Fried Okra, Whole Pod!

Gentle Readers, if you’re wondering if The Practical Cook has turned into a negative nellie, fear not. She has saved the best for last. Meet my new best friends, the Brussels Sprouts. Don’t be a hater. These were buttery, perfectly tender without being mushy, and with a high char/garlic profile. I left other food on the table just to finish them. It was not easy to share.

Brussels Sprouts at The Eddy, I Love You.

Brussels Sprouts at The Eddy, I Love You.

I would and will return for those little gems. And since there was so much veg in the meal, bring on dessert. We went for the Tres Leches Cake with Salted Caramel. It was truly delightful: moist, balanced, not overly sweet. A perfect end to the very savory meal.

Tres Leches Cake at The Eddy

Tres Leches Cake at The Eddy

In conclusion, I think The Eddy has a lot of potential. The staff is helpful and engaging, even if the pace can be a bit slow sometimes. This is a place to relax and take your time. And there are extreme bright spots on the menu and great potential everywhere. I will return for the sprouts and to try some of the mains. Fall is the perfect time to dine outside.

Have you been to Saxapahaw lately? Post a comment or Tweet away (#saxapahaw).

Suggest a restaurant for review at practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

Follow practicalcook on Twitter

Tomorrow, Kitchen Tool Talk: Everyday Cooking Magazine.

Advertisements

3 Comments

Filed under Restaurant Reviews

3 responses to “Restaurant Review: The Eddy in Saxapahaw, NC (with video)

  1. Practical Cook for the win!!! I love that place. Actually, did you see a really big guy working there? If you did, he is a friend of mine and an amazing chef. So excited you reviewed there! I am going back there next week now.

    • The Practical Cook

      I have to admit that I only had eyes for my Brussels Sprouts. But I shall return again to consume the other half of the menu! Glad to know I’m not the only fan. Totally worth the drive.

  2. Pingback: Why I Should Be Your Next Deep Fried Ambassador at the N.C. State Fair (with video) | The Practical Cook

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s