Restaurants & Bars


High Cotton, G'ville SC: brunch


Restaurants & Bars Brunch

High Cotton, G'ville SC: brunch

danna | | Aug 13, 2007 08:45 AM

Is this the biggest restaurant in Greenville? I don't see how it can NOT be. 3 levels. It's a beautiful space, God knows what money was spent on this restuarant. I had heard some less than stellar reviews, so I didn't want to waste a meal or the money on dinner, but I gave it a whirl for Brunch yesterday.

There are a lot of somewhat creative choices for drinks. The wine list looked pretty good, and I noted they have my favorite go-to wine, Caymus Conundrum by the glass for $10. I'll be back for that that, even if I don't actually EAT there again. Yesterday, though, I had the watermelon mohito, because I'm in a mohito mood lately. It was only so-so, not enough watermelon juice, way too much rum, in too small a glass.

The bread basket (faux sweet grass) was disappointingly corn bread. I ordered a side of buttermilk biscuits ($3) as a starter. They came already split, and soaked like a sponge in butter about 1/2 deep. Since I cook, I know how much butter it would take to soak that much into a biscuit and I was appalled. I picked at the non-soaked bits of one until my husband asked the waitress if they had any that weren't pre-buttered. She said "no" and then told me "well, they're butter biscuits". Prior to getting that bit of atttude, I was shy about complaining...but no more, I opened up the biscuit and made her look at the butter-sponge. She eventually brought me a plain biscuit. It was fair, a bit heavy and had a slightly burned flavor.

The menu had lots of great looking options. Shrimp and grits, a shrimp and lobster crepe w/ leeks and shitakes, a peanut butter and choc chip pancake, and what I eventually selected, deviled crab benedict. The attractive dish was two fried green tomatoes, topped with a crab cake, topped w/ a gorgeous poached egg, toped w/ red pepper hollandaise. Anson Mills grits served along side.

Sounds great, doesn't it? Well, it was OK, but it missed being great because it was SOOOO greasy. The fried green tomatoes were , in reality, about 1/8 inch slice of tomato with 1/4 inch of greasy breading. The crab cakes were about 1/4 inch high, so that the fried exterior was the main thing you tasted. The eggs were great...I wish someone would teach me to poach eggs like that. The grits were an unrecognizable puddle of goo on the plate. No texture or taste other than cream and butter and maybe some cheese.

I didn't try my husband's dish, he called it a "grease omlette", so I didn't feel the need.

What IS it with restaurant food? Am I the only one that would rather NOT have my food drowned in butter/cream/unidentified oily substance?

Back to top