My Melissa and Lyndee are meat and potato girls. You could call my wife a “filet snob” and my daughter has learned from osmosis (and her taste buds).
Brinkley’s Chop House in North Augusta is known for its amazing steaks, but what the Gordons learned on a recent Saturday night is that change can be good, even great!
About twice a year, Executive Chef, Ed DeFelice changes the menu to address seasonality. Adding different flavors, textures, and accompaniments to staple non-steak menu entrees like Chicken Breast, Duck, Salmon, Scallops, and more.
“We’re so much more than a steakhouse,” DeFelice told me prior to the rush of clients wanting a meal at the nearly two-year-old restaurant with the backdrop of SRP Field and the Savannah River.
“Our chef-inspired entrees and starters really show the strength and fluidity of our culinary team.”
Four appetizer dishes quickly arrived at the table, with both striking beauty and savory aromas.
For the second time in her 10 year-life, Lyndee tried scallops and loved Brinkley’s twist on it including smoked salmon, cheese ravioli, sweet pea puree, and an interesting deconstructed English pea pesto. The dish shows varying textures and salinities that really complement the sweetness of their tasty and perfectly seared U10 scallops. For reference, U10 scallops are big and juicy, generally one of the biggest scallop sizes on the market.
My favorite starter was the Crab Fondue, made with rich Swiss cheese, white wine, saffron, and Creole spices. It was crowned with a marinated crab salad floating on a parmesan crisp and accompanied by grilled Tuscan bread. The marinated crab salad was populated heavily with jumbo lump crab, along with cherry tomatoes, green onions, herbs, and an olive oil and vinegar component which added a real depth to the fondue and took it to a whole other level
Melissa devoured a bacon-wrapped shrimp appetizer that was paired with a sundried tomato & peppadew salsa and sweet balsamic. The dish was a wonderful juxtaposition of flavors with the sweetness of the shrimp being so interestingly contrasted against the smokiness of the bacon, along with the tart refreshment of the salsa.
The fried green tomatoes were simply amazing! Topped with house-made smokey pimento cheese, and layered with the same marinated crab salad, house-made Old Bay aioli, and finished with some crisp scallion straws.
“I normally don’t like tomatoes or pimento cheese. That was really tasty,” said Melissa.
My taste buds had already been tantalized with Chef DeFelice from the appetizers alone. However, with the arrival of the entrée, they came alive further, as I tried the newest incarnation of Brinkley’s Faroe Island Salmon. It is gently placed on top of a bed of cauliflower, roasted peppers and tomatoes, grilled rapini, lemon-caper butter, and a lump crab & Calabrian chili hollandaise. In my opinion, the hollandaise really complemented the dish and highlighted the pan-roasted cauliflower as well as the acidity in the roasted tomatoes and peppers. The grilled rapini brought it all home with its slight bitterness, which perfectly paired with the richness of the salmon. Chef Ed said he sources his salmon from Faroe Island because of the incredible consistency of the marbling.
On Thursday, June 20th, the Brinkley’s Restaurant Group along with developers, and the Brannon family came together with dozens of community leaders and well-wishers to welcome Brinkley’s Tavern to the Beacon Bluff concept. This brand-new casual eatery will open in February 2025, serving Creole seafood, a selection of oysters, fried chicken, and other Cajun faire such as muffuletta & ‘po boy sandwiches, duck & andouille gumbo, and of course the local favorite: Chef Ed’s take on Shrimp and Grits.
If Brinkley’s Chop House feels a little “exclusive” because of the price point, then Brinkley’s Tavern will feel “inclusive.” Chef Ed remains confident that they will have something for everyone at a price point that all can enjoy. “Our goal is to become North Augusta’s living room, creating a space where families can enjoy the same space during lunch and dinner hours that adults enjoy at night, where we plan to offer live music in a safe and tasteful atmosphere”
DeFelice says Brinkley’s Tavern aims to be open late Thursday, Friday, and Saturday nights and will offer live music in its spacious 5,000-square-foot, first-floor interior which also features an all-weather covered patio. DeFelice, “Saw a need for a nightlife opportunity that was not connected to Downtown Augusta” and aims to create a space that harkens back to the days of old, when the tavern served as a cornerstone of the community; offering a space where friends can reconnect, families can share memories and all can have a space to enjoy fantastic food delivered with a high level of customer service.
Meantime, back at Brinkley’s Chop House, we topped off a flavor-filled evening with what I’d call the “everyone loves bacon” bread pudding. It was one of the dessert specials for the evening and featured maple syrup, candied bacon, and topped with caramel ice cream. Once again, the flavor pairings were on point and brought the meal across the finish line.
It was a wonderful night with a view of the first baseline at SRP Park. The meal and conversation with Chef Ed lit the fuse in my stomach, yearning for the culinary offerings of Brinkley’s Tavern. It’s “on deck” for the Gordons.
When asked about why he planned on continuing the growth of Brinkley’s Restaurant Group in this area, he responded, “The city of North Augusta is really forward thinking when it comes to commerce, small business, and the community has been very good to us. We’re excited about Brinkley’s Tavern, a different concept built around the same ethic that has made them successful at the Brinkley’s Chop House: Using only the best possible ingredients, having them prepared by a highly trained staff, and delivering them with impeccable service.”
