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Welcome to Savannah, America's Most Beautiful City
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By Cima Star |
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After opening only about three month’s ago, Molly MacPherson’s, Savannah’s first and only Scottish pub and grill, is bustling with customers. Judging by the night I was there, the place is rapidly becoming one of those where you’ll always run into someone you know. The friendliness of the four co-owners appears infectious.
Scottish cuisine is not well known in America, and that’s a shame. Similar to English food, the provisions of Scotland have more sparkle, more Attitude. The Scots are known for their use of fruit in many dishes, and for their marvelously fresh seafood and shellfish. My companions and I launched into the appetizers with relish. I especially loved the Scottish Eggs, beautifully hard boiled creations enveloped in a sausage coating and lightly fried, they are a rare treat. The Potato scones, lightly pan fried and served with butter and blackberry preserves, were a bit dry and sweet for my taste, but absolutely perfect for one of my guests. A big winner for all were the Guinness Onion Rings, big fat tender sweet rings coated in a Guinness batter, light as could be; the best onion rings I’ve had in a long, long time. We passed up soup or salad, wanting to leave room for the entrees. But the offerings sound almost irresistible. Included among the choices were an old favorite of mine, Cock-A-Leeky Soup, Scotch Broth, and a fabulous sounding Highland Salad of greens with candied hazelnuts and gorgonzola cheese. A variety of sandwiches are offered, including one which I’ll definitely try when I go there for lunch: Molly’s Favorite, slice roast turkey breast, with sharp Cheddar and green apples, drizzled with maple butter and grilled. Among the entrees, all of which sound delectable, we chose the Bangers & Mash, the Steak and Steak and Guinness Pie, and the Charbroiled Pork Loin. The latter was a beautiful piece of pork, as young and tender as could be, adorned with a seductive and sensual pear whiskey sauce, Neeps and Tatties (potatoes and turnips) and veggies. The Bangers, simmered in Guinness, have a more enticingly robust flavor than the English variety, and the potatoes were obviously freshly mashed and fluffy. The pie, encased in a latticework pastry, was fashioned of wonderfully tender sirloin and more of those great potatoes. I cannot begin to tell you which was the best, because all were flawless renditions of delicious dishes.
We finished the evening with dessert, the Edinburgh Delight; a warm, individual, deviled-chocolate Bundt cake with raspberry preserves (a Scotland favorite) and freshly whipped cream. Simply luscious. Then we plunged into the Bread and Butter Pudding, warm and homemade with cream and spice, topped with whipped cream. Bread Pudding has long been an old favorite, and it doesn’t get any better than this.
-- Cima Star Molly MacPherson’s Scottish Pub & Grill |
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