Wednesday, October 28, 2009
SoRo is a go
Larry Bly
Larry Bly runs an ad agency and does freelance writing in the Roanoke area.
Recent columns
If you can judge a restaurant by the opening crowds, this one's a hit. Of course, Roanoke has always been a little fickle about restaurants.
Everyone shows up when they open, but they'd better be very good up front, or else we'll leave you and forget you. Initially, SoRo is a hit, and not just with the Southwest crowd. A recent evening there was a virtual who's who of whomever, whatever, from wherever. I ran into friends of all stripes, all zip codes.
SO RO CHILL AND GRILLE is basically a bar with a restaurant attached, sort of. The bar is not only impressive, but fairly unique; with seating on both sides for better conversation. It's cleverly laid out to maximize the number of people who can be seated there and dine there if you like.
Upstairs just a few steps to the right is the dining room. Tables are reconfigured according to the size of parties and the night I was there, there were two large parties of at least 10-12 people. We had a lovely 4-top in the corner.
Service was friendly and prompt, drink service was quick and correct, down to the very tiniest of detail, and my fellow diners are far more picky about their drinks than their food, unfortunately.
The dishes were properly and accurately explained, which is especially important since as a new restaurant and new menu, which was appreciated, if not always heard. I hasten to add that the noise level in this place makes normal conversation a shouting match, which doesn't help. Short of putting carpet in the ceiling, I'm not sure exactly what they could do to improve the acoustics. So until they figure it out, bring an ear-horn.
We tried a goodly selection of entrees on this particular evening and were pleased all around the table. My Cajun sirloin looked more like an oversized filet mignon and was just as juicy and tender, which came as a wonderful surprise. And it delivered on flavor as described:
"Bourbon Street ... 10 oz. ... seasoned and grilled with Cajun spices and topped with sautéed onions and mushrooms, served with red mashed potatoes.
At $17, more than worth it.
Another dining partner got the pasta Mardi Gras (we must have been in a "Big Easy" sort of mood): blackened chicken served atop fettuccini in a Cajun sauce with crawfish and adouille sausage, only $15. I grabbed a bite of delicious crawfish and the accompanying sauce was not over the top, which is often the case in Cajun seasonings if the chef is a little too heavy-handed with the spices. It was a substantial dinner portion as well.
Our light eater on the other side of the table went for the shrimp and grits. There was a false start on this entrée, as it arrived piping hot, except for the grits, which were cold. Here's a little hint: when serving grits, it's always a good idea to have the plate piping hot. Otherwise, the grits won't hold their heat for more than a few minutes. Once they got it hot, the rest was very much enjoyed. The grits are stone-ground and served with grilled onions and peppers.
We also enjoyed a pre-meal Caesar salad, which is a substantial serving. You can add grilled chicken or shrimp for a reasonable up-charge. The Caesar dressing was fine if not exceptional. But the salad was crispy and ample. Other salads include black and bleu, California cobb, grilled or Southern fried salad and a Greek Salad.
Sandwiches and burgers are available for lunch or dinner including crabcake, chicken salad, turkey Rueben, grilled chicken, club and a turkey burger. All served with homemade chips.
I've become a big fan (unfortunately for my waist) of these homemade chips, which a lot of restaurants seem to offer these days.
Other entrees include a 8 oz. filet, surf and turf that includes jumbo scallops, a seafood platter the size of Chicago (fish, shrimp or oysters, hush puppies, fries and slaw, and crab cake), a fried catfish platter, salmon prepared any way you choose, chicken fried steak, chicken tender platter, a rib platter and a ribs and tenders platter.
"Starters" lean more toward bar-food favorites like quesadilla, Irish Nachos, dips, wings, shrimp, hummus and pita, BBQ Shrimp and tuna.
We enjoyed our dining and overall experience. The food quality was excellent. SoRo is open for lunch and dinner.
SO RO CHILL & GRILLE
3117 Franklin Road
Piccadilly Square
Roanoke, VA 24014
540-982-7676
Open Sunday-Monday 11am-11pm
Open Fri & Sat 11am-midnight
Everyone shows up when they open, but they'd better be very good up front, or else we'll leave you and forget you. Initially, SoRo is a hit, and not just with the Southwest crowd. A recent evening there was a virtual who's who of whomever, whatever, from wherever. I ran into friends of all stripes, all zip codes.
SO RO CHILL AND GRILLE is basically a bar with a restaurant attached, sort of. The bar is not only impressive, but fairly unique; with seating on both sides for better conversation. It's cleverly laid out to maximize the number of people who can be seated there and dine there if you like.
Upstairs just a few steps to the right is the dining room. Tables are reconfigured according to the size of parties and the night I was there, there were two large parties of at least 10-12 people. We had a lovely 4-top in the corner.
Service was friendly and prompt, drink service was quick and correct, down to the very tiniest of detail, and my fellow diners are far more picky about their drinks than their food, unfortunately.
The dishes were properly and accurately explained, which is especially important since as a new restaurant and new menu, which was appreciated, if not always heard. I hasten to add that the noise level in this place makes normal conversation a shouting match, which doesn't help. Short of putting carpet in the ceiling, I'm not sure exactly what they could do to improve the acoustics. So until they figure it out, bring an ear-horn.
We tried a goodly selection of entrees on this particular evening and were pleased all around the table. My Cajun sirloin looked more like an oversized filet mignon and was just as juicy and tender, which came as a wonderful surprise. And it delivered on flavor as described:
"Bourbon Street ... 10 oz. ... seasoned and grilled with Cajun spices and topped with sautéed onions and mushrooms, served with red mashed potatoes.
At $17, more than worth it.
Another dining partner got the pasta Mardi Gras (we must have been in a "Big Easy" sort of mood): blackened chicken served atop fettuccini in a Cajun sauce with crawfish and adouille sausage, only $15. I grabbed a bite of delicious crawfish and the accompanying sauce was not over the top, which is often the case in Cajun seasonings if the chef is a little too heavy-handed with the spices. It was a substantial dinner portion as well.
Our light eater on the other side of the table went for the shrimp and grits. There was a false start on this entrée, as it arrived piping hot, except for the grits, which were cold. Here's a little hint: when serving grits, it's always a good idea to have the plate piping hot. Otherwise, the grits won't hold their heat for more than a few minutes. Once they got it hot, the rest was very much enjoyed. The grits are stone-ground and served with grilled onions and peppers.
We also enjoyed a pre-meal Caesar salad, which is a substantial serving. You can add grilled chicken or shrimp for a reasonable up-charge. The Caesar dressing was fine if not exceptional. But the salad was crispy and ample. Other salads include black and bleu, California cobb, grilled or Southern fried salad and a Greek Salad.
Sandwiches and burgers are available for lunch or dinner including crabcake, chicken salad, turkey Rueben, grilled chicken, club and a turkey burger. All served with homemade chips.
I've become a big fan (unfortunately for my waist) of these homemade chips, which a lot of restaurants seem to offer these days.
Other entrees include a 8 oz. filet, surf and turf that includes jumbo scallops, a seafood platter the size of Chicago (fish, shrimp or oysters, hush puppies, fries and slaw, and crab cake), a fried catfish platter, salmon prepared any way you choose, chicken fried steak, chicken tender platter, a rib platter and a ribs and tenders platter.
"Starters" lean more toward bar-food favorites like quesadilla, Irish Nachos, dips, wings, shrimp, hummus and pita, BBQ Shrimp and tuna.
We enjoyed our dining and overall experience. The food quality was excellent. SoRo is open for lunch and dinner.
SO RO CHILL & GRILLE
3117 Franklin Road
Piccadilly Square
Roanoke, VA 24014
540-982-7676
Open Sunday-Monday 11am-11pm
Open Fri & Sat 11am-midnight
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