I know I’ve mentioned the lack of activity in Brunswick, Georgia, but I found a break. It’s tucked just around the corner from Gloucester and Newcastle on Reynolds Street. Walking up to this innovative Coastal Shanty, you’re relaxed by it’s comfort and simplicity. Not to mention the backside patio looks more than inviting on a breezy, cool autumn day.
Welcome, to Indigo Coastal Shanty….
There was already a small crowd at the door, around 11:30 a.m. Accompanying the southern comfort atmosphere, were about 11 tables inside ranging from 2-seaters to 4-seaters. The decor was simple but modern, not pretentious. Various paintings floated on subtle teal walls and beige drapery hung loosely across the ceiling. Conversation fluttered around the room as the aroma from the kitchen made its way to me at the front door.
Next to the entrance hung a large chalkboard with the Soup du Jour, or “Homemade Stockpot,” and the lunch special. They both sounded incredible. The Stockpot was Pistou, loaded with summer squash, zucchini, pasta, green beans, white beans, light basil, and chicken stock. Pistou is commonly known as a sauce made of garlic, basil, and olive oil that is added in soups and stews. The lunch special was the “Pacific Wok,” stacked with bok choy, carrots, sweet peppers, scallions (green onions for anyone unfamiliar), wok sauce, toasted sesame seeds, and fragrant jasmine rice.
After a few minutes, we sat down at a quaint little two-top in the middle of the restaurant- where a jumbo bottle of my favorite hot sauce Cholula was anxiously waiting for me. I have no problem dining by myself, but I love having company to discuss the experience with so my best foodie and chef, Erika Lipe is normally with me.
We started out lunch with the Warm Artichoke Dip. It came to the table with refreshingly hot fried blue corn chips. Nothing makes me happier than fresh, hot, fried corn chips. The dip came out wonderful! The ratio of artichokes (which had texture and weren’t too soft or mushy) to cream cheese was great, and I think there was a subtle hint of sour cream in there along with some roasted garlic. We also tasted a slight twang, which made us think the artichokes were sautéed in wine before mixed with the cream cheese. The only part I wanted more of was sun-dried tomatoes. There were sun-dried tomatoes, but I wanted a little more chunk and addition to the dip.
It’s noon and the wait at the door is steady between 8 to 10 people, and all I can see is satisfaction and enjoyment from people leaving the establishment. I also observed the dishes leaving the kitchen, seeing heat wisp from the Pimiento Cheese Burger and grilled chicken atop the Pac-Rim Noodle Bowl.
Then my lunch entree came. I love trying lunch specials because it’s a one time chance- you never know when it might run again. It was delicious. I’m quite a fan of Asian food and was very interested to see how Chef Kate Buchanan would pull this dish off. She did it exactly how I would have. The fragrant rice laid on the bottom of the plate with a beautifully cooked wok sauce. The vegetables, incredibly warm and fresh, rested on the rice with elegance. There were equal parts greens, chicken, vegetables, and rice- it simply was delicious. I’m a huge fan of pairing food with a drink, and today’s choice was a brew I had never had before! The Golden Monkey was a greet beer to have with lunch. It’s an ale, but doesn’t have the hoppiness of an ale. It was golden and soothing to sip on while I had lunch- full of fruitful, sensual flavors while I ate my Pacific Wok.
The “Pacific Wok”
The exciting part is I only ate there for lunch, which also includes so many more interesting items. Fried Plantains with Avocado Dipping Sauce, the Calypso Salad, the Mediterranean Veggie Stack, and the “Raj” Burger are just to name a few.
Our waitress was also an additional delight to our meal. She was sweet and knew all the locals that came in to dine regularly. Chef Kate Buchanan executed our lunch very well, and her staff- intimate, southern, and friendly – seem like a well loving family to her. I can’t wait to see what dinner will be like!
Always Eating,
Coleman
