F, G at Carroll St.
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This venue is closed.
Robert Newton might have cooked at places like Le Cirque and Tabla, and as a private chef in Manhattan, but he grew up in Arkansas, and it’s his seasonal, ingredient-driven notion of “cleaned-up Southern” that the chef showcases at his first restaurant, Seersucker. Newton and partner Kerry Diamond converted a former Pita Grill into a 40-seat spot with a zinc bar, whitewashed brick, and wood salvaged from old snow fences.
Serving breakfast, lunch and dinner, the latter has a seasonal menu of snacks (fried bologna sandwich), appetizers (crispy catfish with celery seed vinaigrette), and mains (duck breast with pork jowl perloo, morel mushrooms and burnt sorghum). A “biscuit box” comes with housemade jellies and preserves; and Nashville-style spicy fried chicken—fans of Prince’s, take note!—is a staple. Country ham figures prominently, as do grits, and sweet tea is served year-round, along with American wines and beers either local or Southern.