Pineapple Eddie Southern Bistro

   January 29, 2013 1:02 pm    0

 

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Chef Jean Paul moved Pineapple Eddie to the corner of 10th and Weschler in April of last year and business has been booming ever since. Amanda and I have dined there many times, but this weekend, we were joined by her parents, Louise and Alan Flick, for a comfort food-filled night. We knew that dinner service is a busy time, so we waited till later Saturday night to go eat. We made an 8 o’clock reservation and arrived to find our table ready and waiting. The menu is filled with southern comfort foods so we had our work cut out for us. We ordered our drinks and took some time deciding what to order.

pineapple-eddie_creole-shrimpAmanda’s mom opted for the Creole spiced shrimp with a side of red beans and rice. A pile of succulent shrimp was topped with sautéed peppers and onions. The shrimp and veggies were perfectly seasoned with traditional Creole seasoning and had a a wonderful kick of heat. The shrimp were cooked beautifully and the side of beans and rice is one of my favorite sides on the menu, the beans are supple and full of flavor, and the rice is done just right.

pineapple-eddie_bbq-ribsAmanda’s dad lucked out and got the last portion of slow-cooked barbecue spareribs on special that night. They were served with sweet potato fries and coleslaw. The ribs were slathered in a delicious homemade barbecue sauce that was the definition of finger-licking good. The meat was tender, juicy, and fell clean off of the bone. The sweet potato fries were crispy and had a great balance of salty and sweet flavors. The coleslaw was creamy and had a terrific hand-shredded texture with a hint of tangy bite. A half rack of the ribs was enough for a full meal, but I could have easily eaten another plate of them, had they been available.

Amanda went with a southern favorite pineapple-eddie_shrimp-and-grits- shrimp and grits. A bed of creamy, stone-ground, yellow grits was topped with large tail-on shrimp, slices of Andouille sausage, peppers, and onions. The shrimp were similar to those of Creole spiced shrimp, juicy and perfectly seasoned. The grits soaked up all of the flavors and juices from everything on top and really brought the whole dish together.

pineapple-eddie_chicken-and-wafflesFinally, I ordered the Chicken and Waffles. A large Belgian waffle cut into sections was paired with four pieces of outrageously good fried chicken. I like to tear all the meat of off the bones, cut up the waffles, mix them all together, and top it with maple syrup. The coating on the chicken is crunchy, salty, and delicious and adds a great layer of flavor to the rest of the dish. The waffles had a great crispness on the outside and chewiness on the inside. It paired perfectly with the chicken. The dish was also served with a side of the daily vegetables- a variety of sautéed squash. The seasoning on the squash had a touch of Asian influence using soy sauce and other spices, making them leaps and bounds better than your average side of vegetables.

Thank you to everyone at Pineapple Eddie Southern Bistro for continually running a superb restaurant with phenomenal food. The servers are always welcoming and helpful, as is the rest of the kitchen staff. From start to finish, we were thoroughly impressed with our experience and the food. I can’t wait to return.

The phone number for reservations and information is 814-454-0700. The hours of operation are 11:oo am to 9:00 pm Wednesday through Friday and 4:00 pm to 9:00 pm on Saturday. They are also a BYOB establishment with no corkage fees.

Keep sending me your recommendations for local favorite comfort foods to akochirka@goerie.com or to the Beard Vs. Food Facebook.  Remember to come back and vote as well.

Until next time,

Andrew – Beard vs. Food

Pineapple Eddie Southern Bistro on Urbanspoon

 

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