Southside Smokehouse’s next generation adds new flavorPublished 3:37pm Friday, May 31, 2013
The creativity of the next McClure generation is bringing new combinations and flavors to the table at Southside Smokehouse in Landrum.
Sarah McClure, daughter of restaurant owner Robbie McClure, recently joined her father in the business with the anticipation of enticing new customers and stretching the culinary curiosity of regulars.
“We’ve really started to have more and more people get excited about our specials because they get it – they get what I’m trying to do,” Sarah said.
What she’s trying to do is excite tastebuds.
Wednesday through Saturday Sarah whets palates of the more adventurous customers with entrees like the lamb pita – spiced ground lamb meatballs with caramelized onions, tomato jam, tatziki sauce and lettuce on a pita – or the pork special – a pork loin in a crème sauce with queso fresco on a salad of roasted red peppers and heart of palm. She’s also worked in chicken cooked in African spices with an orange zest and orange juice marinade, grilled and served over sweet potatoes and local sautéed swiss chard with rhubarb chutney, pecans and a molasses balsamic reduction.
“We haven’t gotten rid of people’s favorites – we still have all the Cajun dishes and smoked meats that people love,” Sarah said. “We’re just trying to appeal to people who might have an interest in more eclectic food but still be friendly and accessible too.”