Peach & the Porkchop Awards

Peach & the Porkchop Restaurant Review:

Restaurant veterans Chuck Staley and Eddie Hoover opened this large, rustic-aesthetic operation. The space relies on recycled wood and a palette of friendly earth tones to craft a welcoming ambience. A semi-circular copper-topped bar provides a focal point and seems to appeal to area denizens, as does the outdoor patio. Behind it, an open kitchen adds buzz to the vibe. The team relies on locally sourced ingredients for much of its fare, and menu concepts come from the North and South. From the latter is panko-crusted fried green tomatoes, pork belly braised in Coca-Cola, shrimp corn dogs with rémoulade sauce, and the very good fried chicken. Stuffed artichokes are not to be missed. A long list of Real Northern Style Sandwiches includes, somewhat off the rails, a shrimp po' boy and a bologna sandwich made from local purveyor Patak's German bologna. The Philly cheesesteak is loaded with shaved rib-eye and plenty of onions, mushrooms and cheese, and there are burgers galore. Among mains, the salmon hit the spot, grilled perfectly and still moist. Spaghetti and meatballs is a classic from chillier Northern realms. Lots of dessert choices include decent cheesecake. The wine list is respectable if not exciting, and the beers include many locally brewed crafters. Parents note the lengthy and quality-composed kids’ menu.