We do declare that Southern Cross Kitchen in Conshohocken charmed the living daylights out of us on a recent visit. The new restaurant by the folks who brought other excellent Conshohocken eateries like Stella Blu and Gypsy Saloon puts yet another feather in their cap, with a place that boasts a wonderfully cozy modern décor and great food.
Where to start?
The fare on Classic Southern’s appetizer menu was perfection. The fried pickles ($7) were nice and crispy, a must-have. The same goes for the shrimp and grits ($14), which had amazing flavor and texture, thanks to finely diced peppers and goat cheese. The fried oysters ($12) were very authentic, made with a loose but flaky frying technique that screams Gulf Coast. The bacon and egg salad ($10) was a delightful surprise with field greens topped with bacon, roasted mushrooms and a poached egg.
The entrees deliver the Southern goods as well. The fried buttermilk chicken breast sandwich ($8) was everything anyone could want in a chicken sandwich. There were no crazy twists, just a perfectly cooked, well-seasoned and juicy chicken breast on thick Pullman bread with lettuce, tomato and remoulade sauce. The braised short ribs ($24) were cooked to perfection and came with a lovely side of cheddar grits. The chicken jambalaya ($20) was a bit safe in its composition and texture (nothing too scary for Northerners) but it was still nothing short of classic.
And then there was the bread.
Southern Cross nailed the flavor and texture of the homespun starchy goodness of the classic Southern biscuit, so much so that we might have to go back for breakfast a few times. The corn bread was even better simple because they had the good sense to serve it with maple butter—a thick, creamy condiment that elevated something already immensely crave-worthy to something that could pass for dessert.
And dessert itself was a slam-dunk: pecan and key lime pies ($8 each). The pecan pie was head-and-shoulders above many of the sticky, sugary examples we usually get served up, placing it in the top two or three pieces of pecan pie we’ve had in recent memory. The key lime was no slouch either.
Given the wealth of comfort fare offered at Southern Cross, don’t be surprised if you have to retire to the parlors afterward with a case of the vapors (we mean that in a good way). The new restaurant is the epitome of down-home deliciousness.