My brother, Mark, who works in North Augusta, texted me: “Everyone’s talking about The Feed Sack.”
His texts are always short and to the point, but I know to listen.
The Aiken-based restaurant opened its second location in North Augusta just a little over a month ago. All the buzz was a good sign.
The restaurant doesn’t take reservations for parties less than five, so on that Friday night, we planned to get there early, at 5:30 p.m. And when we called to check how busy it was, they graciously put us at the top of their waiting list, but reassured us that there were tables.
North Augusta’s The Feed Sack is a generously sized space (but Aiken’s is about twice the size, according to our server). It was already mostly full at 5:30 p.m. (buzz indeed). Inside, it’s dark and feels exclusive, lit by Edison bulbs and with horse prints and other images of farm life surrounding rustic wood tables and comfortable padded chairs. I glimpsed the bar area as we walked to our table in one of two dining areas, and it’s filled with plush leather furniture and polished oversized sculptures of horse heads.
It was comfortable and rustic, but also sophisticated at the same time. Ditto the menu. (Note: Where we were seated, the dim lighting did make it a bit difficult to read the menu.) Starters include fries, but they’re dressed with truffle oil; pimento cheese in the form of a dip with a dollop of bacon jam and even wings and pork rinds, each with a twist. There are also soups and salads (some topped with hearty steak or fried chicken) and drool-worthy burgers and handhelds (hot honey chicken, crispy fish, hot roast beef and a Cali turkey are some of the options). Plus, for lunch, you can pick from a selection of sandwiches (half-size) plus a soup or salad for $14.
But I eagerly flipped over the menu for the entrees. All are served with a side salad, and you can add a signature side if you like (but I will tell you the entrees are good portions, and that’s speaking from my husband’s point of view). Choices include a prime rib, crispy crab cakes, a citrus soy salmon, a roasted vegetable pasta, lemon chicken (I overheard that it was just brought back to the menu) and so much more.
We decided to go all out, ordering the deviled eggs to start (they are $6 since it was still happy hour) and the short ribs for my husband and the scallops for me (our server suggested the popular salmon, but added that the scallops were her favorite).
We had a good start. The deviled eggs were properly chilled and nestled on a small cushion of the creamed yolk, topped with more of the filling, along with a snip of bacon and a small slice of pickled okra. The egg itself was perfectly seasoned, the bacon was crisp, and the pickled okra added even more tang. Did I love it? I ate three!
We weren’t ready for dessert, but I couldn’t help staring, open-mouthed, when our server brought the day’s cake options to another table for them to view. The slices are enormous, and included a double chocolate cake, an Italian cream and a seven-layer yellow cake. Noticing our stares, she laughed: “Now I know you’re going to leave room!”
Our salads distracted us. They were lovely and crisp and fresh, perfectly chilled again, and loaded with a variety of greens (sweet and bitter, which added interest), tomatoes, sliced cucumbers and shredded cheese, with dressing that you could tell (and our server confirmed) was housemade.
Our entrees came next. The scallops were tender and sweet, with a slightly chewy exterior, dressed in a luscious pink lobster sauce. Alongside was a roasted root vegetable risotto that was herby and creamy, with a slight crunch from the carrots. I also sampled a bite of my husband’s short ribs, which were fall-apart tender, with fantastic marinated beef flavor, alongside some of the sweetest and most delicious collards I’ve ever had, with just a bit of heat at the end.
What I loved about both dishes is that the flavors were so fantastic and, especially in the case of the scallops, so complex. The dishes were also fine dining, but they weren’t prissy — they were hearty and robust.
We did finish with the seven-layer yellow cake with chocolate icing—but we boxed most of it to enjoy at home (and it was just as good the next day!). The layers were moist and a little crumbly, the chocolate icing was thick and fudge-like, and it had a bit of a tangy flavor (perhaps from whiskey? Although our server wasn’t able to confirm that), making it irresistible.
Besides our anniversary, it’s rare that we enjoy a special meal with multiple courses. But The Feed Sack is a special place. And guess what? I’ve already joined the buzz.
Make Your Reservation
The Feed Sack
1069 Edgefield Road, North Augusta
1593 Whiskey Road, Aiken
thefeedsackrestaurants.com
Entrée cost: About $14 to $45
