The Shed at Glenwood has been one of my favorite restaurants for years – quality food, friendly servers & owners, and at a price point that’s very reasonable. Even with a change in chefs from Lance Gummere to Todd Richards, they haven’t skipped a beat, even gaining a James Beard semifinalist nod this year. They’re opening a restaurant with an emphasis on seafood & barbecue in Atlantic Station this winter, and I’m excited to see what they come up with in the space that formerly housed Geisha House. Dishes from Pig & the Pearl made an appearance on The Shed’s menu on Sunday and I stopped by with my friend Mike to try a few things.
Although I’m friends & acquaintances with those involved in the new restaurant, I wasn’t familiar with much of the restaurant’s premise other than what I’ve skimmed from press releases & Eater and it appeared to be a bit more upscale than what I was expecting. It’s definitely a change from Rolling Bones BBQ, which is where I first met Todd when eating with fellow blogger Jimmy many years ago.
The menu was a la carte and even though Mike & I have healthy appetites I didn’t get a chance to try everything. y favorites included the Carolina Trout “lox”, fried oysters with cheese grits & bourbon hot sauce, pork belly & hash with quail egg, and beef brisket with red Georgia onions & potato croquettes. Although I didn’t have it on this occasion, I’ve had Todd’s hot smoked salmon which makes a regular appearance on The Shed’s menu and I’m definitely a fan. It’ll be interesting to see how the menu evolves and I can imagine that they’ll try out new dishes at the restaurant prior to opening.