Long-awaited Remedy will make its Lowest Greenville debut just in time for the New Year. Per a press release, the HG Sply Co. spin-off will open at 5 p.m. this Friday for dinner service. Led by executive chef Danyele McPherson (formerly of The Grape and Top Chef season 10), Remedy will feature "chef created American classics using polished techniques." What the hell does that translate to, exactly? Menus won't be released until opening day, but here's a sneak peek of a few items:
- Filet o'Fish Sandwich: house panko breaded redfish filet, american cheese, shredded lettuce and tartar sauce on a challah bun
- Confit Fried Amish Chicken: sour cream & chive mashed potatoes, green beans and peppered chicken gravy
- The Burger: Kansas City Kobe beef, American cheese, dill pickles, thin shaved sweet onion, shredded lettuce, TX tomato and creamy mustard on a challah bun
The much talked-about dessert selection headed up by pastry chef Gmo Tristan (formerly of Boulevardier) will include a sundae with housemade ice cream, butterscotch, toasted almonds, shortbread cookies, and bananas, topped off with whipped cream and a cherry, as well as coconut cream pie with candied coconut and toasted meringue.
The beverage side of things will be headed up by Bartender of the Year and ice master Máté Hartai, which is certainly very promising; the press release further promises that Remedy's "bar program [will be] equally important as [the] food program." Expect drink concoctions like the Oleomaze, made with black barrel rum, falernum, kaffir lime syrup, and Angostura bitters.
Fleshing out the Remedy team is executive sous Al Havens, previously of Samar and Neighborhood Services, and pastry sous chef Martha Nicol, previously pastry chef at Central 214 under Graham Dodds. Remedy will be open for dinner service only in the beginning, with lunch service to be added soon.