16 March 2015
Chef David Tetzloff operates the must-try G. Michael's in German Village. They produce low country cuisine rooted in the bounty of fresh local ingredients.
Just about everything works at this perennial favorite. The interior is striking. The bar is outstanding. The service is top notch. And of course, the kitchen is firing on all cylinders.
The restaurant is larger than it appears from the outside. There is a long bar and two lively brick dining rooms.
The bar befits a restaurant of this caliber. The wine list has great selections in every price range. Cocktails are well made reinventions of classics as well as faithful renditions of traditional favorites.
The menu has a limited selection of vegetarian items as one would expect from a place with a Southern spin. The server stated that the kitchen was able to produce items in addition to the ones on the menu for specific dietary restrictions if required. G. Michael's also offers a gluten free menu.
The sauteed Brussels sprouts can be eaten by the truckload. The soft veggies swim in a creamy Canal Junction Abondoce cheese with spicy honey balsamic vinegar. Some might want to add the optional bacon or ham to the mix, but vegetarians won't miss it.
The winter menu entree was a mixed vegetable chef's selection. The plate was piled with roasted squash, broccoli rabe, sweet potatoes and greens as well as a mountain of cheesy grits. The portion was huge and wholly satisfying.
The new menu features a great looking Carolina barbecue marinated broiled tofu. It is served with winter vegetable succotash, fried pimiento cheese croquette, beet chips, and cider gastrique.
Desserts provide an excellent conclusion to your meal, assuming you haven't stuffed yourself on previous dishes.