If you’re traveling north on highway 17, don’t forget to make a pit stop at the new hot spot 17 North Roadside Kitchen. It’s a quaint pale orange building that immediately strikes an interest in stopping to see what it’s all about in this neck of the woods. The restaurant all started when Chef Brett McKee decided to use social networking to the max. He twittered and facebooked his friends and fans about diners and dives in the olden days and what kind of food they served.  After 287 responses, 17 North Roadside Kitchen emerged. Upon entering we were immediately greeted by the host. We opted for the bar rather than a table; we wanted to take a look around to get to know the place. As we walked around, the back ‘yard’ of 17 North has a huge patio and bar surrounded by tiki torches. The backyard also has a fire pit for smores and a spot set up for horseshoes. Not only is the backyard full of entertainment, it also contains a huge garden with organic produce. Whatever is in season is what you get on your plate. If the outside isn’t quite what you would like, there is also seating on a screened in porch to accommodate. 17 North welcomes all walks of life with their casual laid-back atmosphere. I could seriously go on and on. This place has it all! The martini specials of the day looked tasty and fun so I went for the blueberry basil, yes I said blueberry and basil. Who would have thought? I know! Well.... I highly recommend it. Juice, my sales manager, picked the pomegranate. Both drinks would definitely hit the spot after a long day of work or at the beach. We sipped the fabulous cocktails and flirted with the cute, friendly bartender, who then brought us some delicious biscuits. Who doesn’t love a warm buttery biscuit before dinner? Chef Brett joins us and we move over to a comfy booth. Brett wants to do the ordering, he’s buying, so why not? We start with the pan-seared scallops, braised in lemon butter that just melted in your mouth. My mouth is watering as I write this by the way. I’m not sure if it’s from the martinis or scallops, but either way it is. Next, fried chicken livers. What a beautiful presentation! Livers were served with cheddar grits and fried basil. I can’t say much because that is way out of my territory. Sorry Brett. I was raised in the South, but cannot do the livers, now neck bone and pig tails, nothing to it! Juice loved them! She took home that to-go box. My favorite was the bone-in beef rib. Holy smokes, that meat just fell right off the bone and so tender and juicy. The mixture of coleslaw and baked beans just hit the spot. Need I say more? I think the healthier option was the mahi, which was the special of the evening.  It was a tender, white flaky fish seasoned just right with the juices flowing all over the plate. Delish. Juice’s favorite was the baked ziti with Brett’s meatballs. These meatballs were so flavorful you could slap your Momma! It was definitely a party in your mouth. And how could we forget the macaroni and cheese? This actual mac n’ cheese did melt in your mouth, so rich and creamy. Sorry Grandma, but this beats your 70 years of cooking with a stick. 17 North also offers a roadside burger that looked to die for. Next time, I will be ordering that. Final recommendation, give it a go! You won’t be discouraged but pleasantly full.  And remember, Chef Brett closes down all his restaurants on Sundays for family time.

Hours of Operation:

Monday - Thursday 4-10pm

Friday- Saturday 4-11pm

Sunday Closed

www.17north.net