Southern Proper opened this March in a new space on Harrison Avenue in the South End. The space is filled with large pine beams meant to be reminiscent of tobacco barns in North Carolina; the source of inspiration for Chef Jason Cheek.
Earlier this year EaterBoston shared beautiful photos of the space which has a ceiling filled with upside down hanging table lamps and eclectic furnishings. Although the look isn’t one I can relate to – I appreciate the thought and effort that went into making the space uniquely their own.
Southern Proper’s menu is divided into several sections including: Snacks which range in price from $5-$16 and include items like Deviled Eggs, Hushpuppies and BBQ Bone Marrow; Farmhouse which range from $12-$16 and include options like Grilled Corn on the Cob and Charred Broccoli & Kale Salad; Meats & Chicken, which are actually two separate sections but self explanatory, ranging in price from $9 – $34; Seaside with three options ranging from $21-$25; and finally sides which are all $7 and include items like Mac & Cheese, Buttermilk Biscuits and Crispy Corn Bread.
Sergio and I were lucky enough to get two bar chairs at the end of the long, wrap around bar, which gave us a great view of the space and provided ample people watching. We started our dinner with drinks followed by the Broccoli & Kale Salad, which was delicious but I don’t think it had any kale. The grilled corn and citrus-dressing was excellent and a great first plate.
The next two plates that came out (which Sergio and I shared) included the half order (which by the way is HUGE) of pulled pork served with pickles, pickled onions and cole slaw (shown above) and the Mac & Cheese (shown below).
Of the two plates, I preferred the pulled pork, which the Improper Bostonian raved about and EaterBoston described as “the version to beat” in Boston. The Velveeta used in the Mac & Cheese wasn’t Sergio’s favorite but I enjoyed when accompanied with the pulled pork, but in hindsight, everything probably would go well with Southern Proper’s pulled pork.
I’m happy to see a Southern cuisine restaurant opening to provide more variety to the neigbhorhood, but the menu options and vibe isn’t really my scene. Having said that, I wish Southern Proper much success.