Remedy's Kentucky Highball and Better Lemon Cocktail.
Remedy's Kentucky Highball and Better Lemon Cocktail.
Alyson Sheppard

A First Look at Remedy, a Top Chef's New Restaurant and Bar on Lower Greenville

The soda fountain-ish restaurant Remedy opened Friday night on Lower Greenville. The eatery and bar is the creation of Elias Pope, founder of the paleo-friendly HG Sply Co., located two doors down.

Remedy doesn't look like any bubbly soda fountain you've ever seen: Everything is sleek and gray, from the waiters' uniforms to the stripe on the drinking straw to the tufted booths that appear to have been ordered from a Restoration Hardware catalog. The soundtrack is hip-hop, not doo-wop.

A First Look at Remedy, a Top Chef's New Restaurant and Bar on Lower Greenville
Alyson Sheppard

But the drinks menu showcases the joint's soda roots. The beverages are divided among three sections: light bodied, medium bodied and full bodied. Those sections are then divided into even more sections: seasonal sodas ($4-$5), highballs and cocktails ($8-$14), beer and wine ($6-$49), and shakes and malts. So if you're in the mood for a medium-bodied seasonal soda, for example, you could order the spiced apple and caramel egg cream ($5). Or if you'd prefer a full-bodied cocktail, you could try the RXPX, a sherry highball with vanilla ice cream and balsamic cherry ($10). All drinks can be made into a float for $2 extra, but the shakes and malts are still in development.

Remedy chef Danyele McPherson
Remedy chef Danyele McPherson
Courtesy of the Grape.

Executive Chef Danyele McPherson -- former Chef de Cuisine of The Grape and a contestant on Top Chef -- designed the food menu with an old-school diner in mind. Appetizers include Southern-style deviled eggs made with mustard, paprika and dill ($7), and pimento cheese served with pickles and buttermilk biscuits ($10). The salads include a pork belly and smoked carrots combo ($12), and the classic sandwich offerings, such as the fried bologna with American cheese and mayo on grilled Challah bread ($12), come with either fries or a bowl of tomato soup. Entrees include a comforting mushroom and sweet potato pot pie ($16), and a grilled, dry-aged Duroc pork chop with roasted brusesls sprouts and bourbon applesauce ($26).

For dessert, you have your pick between pie ($8/slice) or ice cream ($3-$9). Or if you really want to go crazy, pie a la mode ($10). The homemade ice cream can come as one scoop ($3) or in one of Remedy's daily or specialty sundaes such as The Bob ($8): dark chocolate ice cream on a bed of potato chips, topped with caramel, sea salt, whipped cream and a cherry. There are eight pies on the menu, but only two are being served per day. Offerings include a traditional coconut cream and salted Texas honey: honey and cornmeal custard topped with candied hickory smoked bacon, Ritz cracker crumble, sea salt and whipped cream.

Remedy is currently serving dinner and drinks, Sunday through Thursday from 5:30 P.M. to 10 P.M., and until 12 A.M. on Friday and Saturday. Lunch service will begin in February.

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