Empire State SouthJessica | July 6, 2011
One of the best lunches–really, one of the best of any meal–I’ve had recently was packed in one of Empire State South‘s to-go tiffin lunchboxes. ESS, headed by chef Hugh Acheson of Athens, GA (and now Top Chef Masters) fame, has been discussed nonstop since opening. Keeping with the pack, I have nothing negative to say about my experience. The tiffin lunch menus are posted on ESS’s website every week (though they seem to have made some changes recently) and must be ordered before 10:30am M-F for pickup at noon. My box consisted of:
Snacks: Pork rillette w/ cucumber, pickled mustard and grilled sourdough
1st Course: Roasted turnips and pickled cauliflower salad, pistachios and red chili vingaigrette
2nd Course: Crispy pork belly, buttermilk biscuit, Louisiana jelly, arugula and pickled onions
Dessert: Blueberry cupcake
I don’t have much to say except go get one now! The fact that I was able to get through most of that spread is a testament to its good-ness. I didn’t want to leave any leftovers in the tiffin (though some sourdough had to be sacrificed). It might be a bit to hot to “enjoy” anything outside at this point, but you are able to savor your tiffin lunch on ESS’s bocce-equipped patio.