Southern meets Northern cuisine in Roswell, Georgia.
By Hope S. Philbrick
At Peach and the Porkchop the menu is a little overwhelming. That’s a compliment, because the problem when faced with this menu—which is no a mere sheet of paper printed on two sides, but rather a book—is not finding something that sounds tempting. That’s easy. The challenge is narrowing down your order to some quantity that you can actually consume. There is too much that sounds too good to pass up.
Each bite confirms you made an excellent choice, whatever you picked. Thus, it’s best to plan to eat here as often as possible since it will take awhile to work your way through every mouthwatering dish that piques your interest. Add Chef Matt Meacham’s daily specials into the mix and you may need to reserve a permanent table.
The Peach and the Porkchop—a nod to the husband and wife team of owners, as she’s a southerner and he’s from the northeast—serves such generous portions at such affordable prices that it’s hard to imagine the restaurant’s budget ever balances. But the place recently celebrated its one-year anniversary, so somehow the math seems to be working.
Quality is evident in every bite. “We have visited every farm we use,” says Chuck Staley (a.k.a., the porkchop). The goal is to showcase local ingredients, opting for organic as much as possible. “This is healthy food,” he says, explaining that ingredients are free of chemicals and other scary stuff. Ingredients are also fresh: “The only thing that’s ever frozen is our ice cream.”
“I’m from Pittsburgh,” says Chuck Staley, “so these are real sandwiches.” Meat lovers can rejoice in the generous mounds of meat layered between bread. As one example, the BLT boasts 21 slices of bacon. 21!
Chuck Staley boasts: “I’ll put our cheese steak up against any Philly version.”
The Eggplant Parmesan sandwich is so thick it boggles the mind to imagine who possesses the jaws necessary to eat it without knife and fork.
Don’t miss the shrimp corndogs, which arrive sniffing just like a traditional corndog but tasting oh so much better.
The crab cake is dense with sweet meat and is served with vanilla butter, watercress, and orange wedges.
And don’t miss out on entrées like a bone-in pork chop with bourbon-peach chutney, Southern fried chicken, smoked duck breast, blackened grouper, spaghetti and meatballs, fish and chips, and more. I didn’t have the stomach capacity to try an entrée on this visit, so I’ll have to go back.
I did save room for an adult milkshake and high recommend that you do, too. The Sweet Georgia Peach blends Georgia Peach bourbon with bourbon burnt sugar ice cream. It tastes more bourbon-y than a New Orleans-style Bourbon milk punch with a hint of peach sweetness. It’s a decadent grownup treat.
Visit Peach and the Porkchop and it may become your new favorite restaurant.
Peach and the Porkchop
12040 Etris Rd., Suite D100
Roswell, GA 30075
– Photos © HSP Media LLC
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