Dishing Out Delicious

Tin Roof's menu delights and entices

by Mark Maddaloni / Garnet & Black

Mark Maddaloni

With retro high-top tables, a large wrap-around bar, live music and a corner dedicated to the joys of adulthood – think giant Jenga and basketball arcade games – it’s no surprise Tin Roof is a late-night hotspot. 

But after hearing about their new Southern-inspired menu, I found myself approaching the simple brick building with admittedly limited expectations. More often than not, bar food is as good as no food.

Opting to take an outside seat on the spacious porch, I found myself humming along to Weezer as I leafed through the menu.

I began with an order of fried green tomatoes – a true Southern classic. Tender green tomatoes fried to a crisp and layered with house-made pimento cheese, then topped with a slaw and roasted tomatoes. A potentially heavy dish, I was surprised by the unconventional vinegar-based sesame seed cabbage slaw, which provided a slight acidity that carried the flavors well. The roasted tomatoes appeared to pay homage to tomato pie. It was a welcomed edition to the dish, as nearly every bite included both roasted and fried tomato.

Next up was the chicken and waffles. The smell reached me well before the plate did. The fried chicken, lightly battered and flavorful, did not attempt to hide the tender white meat beneath. While traditionally sweet and dense, the waffles were additionally griddled. Not only did this assist the waffle in holding its integrity against the house bacon-infused maple syrup, but it also added a necessary savory edge to an otherwise sweet dish. A ba . lanced bite with unique textures, this item is a must-have.

Of course, what would a meal be without dessert? With Tin Roof being the only restaurant in the country to have a partnership with MoonPie, I ordered their signature version of an ice cream split. Three MoonPies resting on a cloud of banana pudding, then topped with generous scoops of butter pecan ice cream and drizzled with chocolate syrup and bourbon caramel. The bourbon caramel sauce, both boozy and smooth, overshadowed the traditional chocolate syrup and left me wanting more. The chewy marshmallow MoonPie center combined with the pudding and sauces truly created an adult S’more. 

At one point, two regulars sitting nearby stopped by my table to ask what I was eating. Like myself, they were shocked by the quality and aesthetics of the food brought to my table throughout the evening. 

It was hard to believe a hidden culinary gem was in our backyard the whole time. Tin Roof is a laid-back experience with food that doesn’t just impress – it calls to be eaten.

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