The Icehouse Restaurant, located downstairs from the Summerville favorite Icehouse Bar, opened shop last month.
Though it’s a completely different entity from the Icehouse Bar, the restaurant is situated in the same building, built back in 1904. Manager Bruce Woody wanted to keep its old feel intact with a 1920s speakeasy vibe throughout.
As far as food is concerned, the spot offers lunch and dinner with a Cajun flair, courtesy of head chef Mike Balga. Unique dishes include the shrimp and fried cheddar grit cake, a twist on shrimp and grits. Closer to polenta than grits, this preformed cake comes fried and served with Andouille sausage and mushroom gravy.
“People are also killing for our pecan-crusted pork loin,” Woody says. The dish is brined in sweet tea bourbon, served with a warm apple chutney, Yukon mashed potatoes, and vegetables. Woody plans to let the menu evolve over time, letting the kitchen crew experiment with up to five daily specials.
The Icehouse is open from Monday through Saturday from 11 a.m. to 10 p.m.; Woody says they’re hoping to open on Sundays as soon as possible.
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