Southern Cross Kitchen
Posted on Sunday, Apr 14, 2013
The shrimp and grits were going to be taken off the bill. So were the fried pickles. And it was the least this friendly but utterly confused dining room staff at Southern Cross Kitchen could do after showing up beside our table with hot entrees - oblivious to the fact that we were obviously still digging into our starter plates.
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Fond built on good ingredients with spot-on French approach
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