SVPH brings classic Southern charm to Statesboro

Grace Huseth

 

South and Vine Public House is an elegant retreat where the food takes time to prepare and has a quaint, bar atmosphere.

South and Vine Public House raised a glass with distinctive drinks to celebrate one month of business last Friday.

The restaurant is a special treat with an upscale price. However, it’s worth the investment to experience the fresh local cuisine presented by chef and owner Seni Alabi-Isama.

The restaurant seems to have mastered the art of musical chairs. All the tables were full, but no guests had to wait for a seat. Patrons will see fresh cut flowers or a glass of wine before sitting down at the bar or booth.

Light music encouraged light conversation, which was only interrupted by the occasional flame from the kitchen.

The staff was attentive, and owner Alabi-Isama greeted every table to personally thank customers for their patronage. This kept up eager anticipation for the meal to come, despite an over-30-minute wait.

The whole restaurant has an old-school feel with antique details like gold ceiling tiles. Even the cocktail selection has an artful spin that echoes the past with drinks that transport you to a silent film with Old Fashions and Martinis.

South and Vine offers a worldly flair in their cocktail “Caipirhina,” which is based off Brazil’s national cocktail.

This leblon cachaca, fresh lime and brown sugar drink is refreshing, and can serve as a palette cleanser. When topped with mint, the taste doesn’t seem as foreign but instead is reminiscent of a summer in the South.

Another citrus-based combination can be found in the “Old Fashioned Family Feud” cocktail, which represents South and Vine cocktail experimentation.

This orange-and-cherry blend has substituted the standard whiskey and bitters found in an Old Fashioned with Domaine de Canton, Kelt Cognac and St. Germaine to further accentuate the citrus undertones.

Each cocktail is expensive at $6, but the price can be justified if you have never tried the concoction before. The beer selection includes draft and bottles for $4 and $5. The wine and champagne selection shares the same price tag with $5 for a glass but only $20 for a bottle, and this is not the cheap stuff.

“I want wines that punch you in the mouth. That’s pretty much how I feel about my food as well. If there is an addition, I want to be able to taste it. I don’t want a hint. If you can’t taste it, why is it there?” Alabi-Isama said.

Experiencing a restaurant with this emphasis on quality and charm is something students should consider if they are looking to celebrate in a setting where they can linger over their food with good company.