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Rachel Hagerman
10/5/2015
Restaurant Review
Crook's Corner
Having passed by the curious old house numerous times, catching glimpses of the
overgrown jungle plants lining the entrance, the bamboo forest peeking out over the
fence, and the large metal pig perched atop the roof, I was thrilled to finally dine at
Crook's Corner. A restaurant known for their home-style Southern cooking with a
sophisticated twist, I came to find that Crook's Corner delivered just that.
The inside of the building was not nearly as rustic as the outside. With white
walls, black tables and chairs, and local art hung whimsically from wires, the
atmosphere felt swankier than I'd imagined. The dimly lit bar had an extensive wine
rack back against the wall; a bottle occupied a majority of the square slots. Servers
were clad in white collared shirts or all black. Smooth instrumental bass music
could be heard during lulls in conversation. I was seated at a cluster of circular
tables pushed together to accommodate for the large group I was meeting.
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Depicted on the menu cover was a pink pig reminiscent of the one atop the
building's roof. I soon ordered a glass of Prosecco. This, in conjunction with the
sculpture of the bottom-view of a swimming goose above me on the ceiling, felt like
a charming juxtaposition.
Apart from my wine choice, my decision for what to order was quite difficult
for me, being a somewhat picky vegetarian. The others at my table, though
omnivores, also had trouble deciding. Our server was patient with us as we
showered her with questions regarding menu items and her own personal
preferences. Finally, we were decided.
To start, we had a tantalizing array of appetizers. I first tried the water
biscuit crackers spread with homemade pimento cheese, thick in consistency and
rich in cheddar flavor. On the same cracker tray was a spicy green pepper jelly
balanced with plain cream cheese. Next came the jalapeño-cheddar hushpuppy
poppers, a biscuit-cornbread hybrid with a green-tinted interior. The jalapeño flavor
gave an abrupt kick, but the cocktail sauce provided a soothing complement. The
final appetizer I sampled was the seasonal tomato and watermelon salad. Garnished
with a large lettuce leaf and sprinkled with cilantro, it served as a refreshing palatecleanser between courses.
Though I don't have a very high spice tolerance, I decided to take a risk and
order the Spicy Mac and cheese as my main course. The baked noodles were lightly
drizzled with Sriracha sauce, but I couldn't taste the local Farmer's Daughter Hot
Sauce that was supposedly mixed in, according to the menu description. The bites
that contained the Sriracha had a tiny kick to them, but not as much flavor as I'd
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expected from the dish's title. Despite my usual cowardliness when it comes to
spice, I actually found myself wanting the mac and cheese to be more spicy for the
sake of having more flavor.
The mild disappointment I felt from my small-plate entrée did not linger, as I
soon had the pleasure of tasting the greatest banana pudding I'd ever experienced. It
was smooth and creamy, wispy and light, not like the rubbery instant variety I am so
often served. Swirled with vanilla wafers, topped with delightfully sugary whipped
cream, and beautifully arranged with a large mint leaf, the banana pudding was a
treat both to taste and behold.
Despite the insufficient amount of vegetarian options---which is typical of
Southern-style eateries--I enjoyed my dining experience at Crook's Corner, an
artfully polished restaurant with a down-home charm.