“…Social is a one-of-a-kind ‘Speak-eatery’ in central Lafayette.
‘We felt there was a void in this particular market. We have some great restaurants in town, we have some great bars in town. We're trying to marry the two and a kind of chef-driven bar…’
‘When I think of food I think of hanging out with all of my friends in the kitchen, talking and sharing, and that's what this place is about. It's a place to come to share experiences, food, drink, and just have a great time…’
‘It's going to provide Lafayette a really unique choice. Kind of a home away from home, and that's our goal…’.” (Brittany Bodden at kadn.com).
That’s how the chef and the co-owners (Charlie Goodson, Jody Ferguson, and Marc Krampe) of Social Southern Table & Bar describe this recent addition (opened in late January 2013) to the Lafayette restaurant scene.
The interior waiting area is outfitted with a porch swing
How about one of the appetizers? Like the chicken fried green tomatoes with jalapeno ranch? Or the Boudin “Kolache” (boudin and white cheddar stuffed sweet roll with a caramelized apple and onion coulis)?
So, to be technical, the menu should read boudin klobasnek or klobasniki. Is this really important? I don’t think so.
As soon as I saw the menu on line, I knew what Chuck would order—the charcuterie plate. And I am sure that almost all—if not all—components were house-made. The tray contained (starting with top center) house-made mustard, smoked pork, a prosciutto-like ham, apple and onion jam, salami, ale cheese, bread and butter pickles, pickled okra, and Moroccan cheese.
Like the “Fixins,” many of the desserts are meant to be shared. And I defy any one person to eat this Louisiana Berry Trifle by him/herself.
All I can say about Social Southern Table & Bar and our 5.0 Addie meal is WOW! And the guy from The New York Times couldn’t find a memorable meal in Louisiana.