Chef and restaurant owner Greg Metcalfe has been very busy lately.
After putting the finishing touches on Southern Comforts, Southern Dining & Seafood Shack late last year in The Hammock Shops in Pawleys Island, he renovated the previous location's building and turned it into another restaurant, focusing on a Mex-Tex menu. It's called SoCo Baja Grille.
We had the chance to dine in during this month's grand opening event. The menu is pretty straight forward. It provides for fast ordering and meals to be served quickly.
As stated on the menu, the journey does begin with some cooked in-house tri-color corn tortilla chips. We added queso dip, salsa and jalapenos.
Entrees were soon delivered. There were quite a few choices on the menu under the SoCo Baja Street Tacos. We chose the Pork Carnitas, Cilantro Lime Steak (Asada), Crispy Fish and the Beef Brisket.
Pork Carnitas and Beef Brisket came out first. The pork was fresh and the flavors from the salsa Verde and cilantro blended well. The Beef Brisket tacos came out next and were heaven sent. Had a semi-sweet, smoky flavor. The roasted corn salsa was a great addition. The brisket was tender.
The Crispy Fish was a grouper taco and it tasted really well. Loved the cilantro avocado lime aioli. Finally, the Cilantro Lime Steak tacos came and they were just as consistent in flavor profile as the others. The steak was cooked perfectly and tasted great.
We also had a SoCo Baja Bowl, a "funky" tortilla bowl that you can have fun filling with the "Filling Station" and "Final Toppings" menu selections. Pictured at the top of the story and below is our version on this nifty, tasty dish. And, yes, you can eat the bowl.
For desert, we had some homemade Tres Leches. This sponge cake soaked in three different milks was fresh and moist. Great flavors and we couldn't stop until it was gone.
Stop by and see Greg at his new restaurant and come enjoy some great food. Menu is below.