Friday, May 14, 2010

Best Fried Pickles in Town

Im on a hunt for the perfect fried pickles.  My husband actually makes a pretty tasty fried pickle.  I love dipping them in homemade crabby-ranch dressing (ranch dressing with Old Bay seasoning). My mouth is watering just thinking about them, and I even had some already today.  Don't judge me, though, 'cause I had them at this new burger joint in 12th South, Burger Up, and I am pretty sure they were organic, grass-fed pickles.

Burger Up, on the corner of 12th Ave. South and Paris, is amazing! The use only local, organic meats and produce.  The beef is from our very own Circle L Farm in Franklin (many of you know Bill Lee and his family).  The bacon on my burger was from Benton Farms.  This bacon is like world-renowned.  It's pretty much the best bacon you will ever eat. I'm fairly certain Marche's serves only Benton bacon (am I wrong?). I know some brunch place in East Nashville uses it.  The burger tasted amazing, what with the homemade ketchup and all.  The only negative was that our burgers, which we ordered medium, ended up just being cooked to the point that a vet might have still been able to save it. (Thanks to Allison Osenga for that fabulous imagery). Of course, since the beef is practically sushi-grade, there were no fears of e-coli! I'd suggest ordering it well. The fries, served in a metal cup, were salted with sea salt, could also, not have been better.  The only thing lacking was a 'special sauce', but I guess if you are making your own ketchup, what am I whining about?

But, this post isnt entitle Burger Up is it? No, its about finding the perfect fried pickles.  These were de-lish! The batter was a delicate, perfectly-seasoned coating. The pickles were thinly sliced chips. The portion size was not exactly ample, but I suppose they are trying to keep me from having an ample bottom. (Isn't that a song...ample-bottomed jeans?) But, keeping a fit rear is not really the goal when ordering fried pickles, is it? They could be my favorite all time fried pickles, if there were more than twelve pickle slices on the plate. But, alas, they can't win if I am picking up the crumbs of the batter off the plate from hunger.  Burger Up, I'd love to say yours are the best. So, would you consider adding more pickles? I mean, come on.  How much does a pickle chip cost you? 


Another place for good fried pickles is here in town on Main Street. The new restaurant, 55 South, serves southern cajun fare. The menu focuses on Louisiana inspired entrees like raw oysters, shrimp po-boys and red beans and rice.  Being married to a cajun has ruined me for cajun food at restaurants.  Unless we are eating at Cafe Benet in the French Quarter, nothing will live up to my mother-in-law's red beans and rice or Dave's dad's chicken gumbo.  However, I can recommend the fried pickles at 55 South, except- and only except- you must order them with flour batter. Warning! Do not order the ones with cornmeal batter!  They are like eating carpet covered pickles.  Blah. You must specify the flour.  The unique thing about 55's pickles is that they are served with fried jalepe nos, too. The dipping sauce is a nice tangy compliment, but nothing to write home about.  

I will continue the hunt for the perfect pickles and keep you posted once I find them.







4 comments:

  1. I got a shout-out!!! I'm famous now. And I'm honored that I got to be with you, the connoisseur, the first time I tried fried-pickles. bonus!

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  2. Sarah! I just found your blog... so glad I did and can't wait to read more. And thanks for the fried pickles review... I had fried pickles for the first time recently... in New Orleans nonetheless.

    I. Am. In. Love.

    Who new? Leave it to the South to take a perfectly good pickle... and MAKE IT BETTER!

    Gonna go try 55 South's "flour" battered pickles... Can't wait!

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  3. UPDATE: I took my parents to Burger Up last night. We ordered the fried pickles and the serving was WAY more than what we had the other day. woot!

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  4. i think it was my blog post that helped. youre welcome.

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