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Southern Swank Kitchen Restaurant Review: Best known for its large horse-owning population, a well-known rodeo, and an historic downtown area reminiscent of an Old West movie set, Davie hasn’t exactly been a cutting edge gastronomic capital --- nor should it necessarily be. But Southern Swank’s Miami-based owner Oscar Ferreira and a team of eager culinary school-trained young chefs are attempting to give locals something that is appropriate: a hip roadhouse serving upscaled traditional Southern cuisine with chef-driven contemporary, creative twists. Everything is made from scratch in-house from ingredients that are locally-sourced or artisanal and always fresh. Tater tots inhabit a whimsical “potluck salad” that also features kale, rich pulled pork and a bracing sprinkle of tart pomegranate seeds. Shrimp and grits is a lightened yet heightened-in-flavor version, with sprightly red pepper vinaigrette substituting for the usual heavy gravy, and slow-cooked Anson Mills grits imparting full corn flavor and a charmingly rustic texture. Accompaniments include sweet/tangy bread-and-butter pickled green beans and barbecue potato chips. There is Swank’s fried chicken and waffles, too; instead of being smothered in syrup, it comes with marshmallow and sage sauce. The main must-have dish is crab hush puppies with charred scallion mayo. Wines are available but irrelevant. Swank’s craft beers or small-batch bourbons are the appropriate accompaniment to the food, and the frequent live classic Southern musical acts.