This French-Southern fusion bistro, located in the Historic District, artfully binds together the essential components of a unique and rewarding dining experience—atmosphere, etiquette and, most importantly good artisanal cuisine. The heartbeat of this establishment, the team of Lori Gilpatrick and Chris Williams, works diligently to ensure the satisfaction of their guests and the instillation of their values.
The restaurant looks quaint from the out-side. Nestled on the corner of 7th Street and 3rd Avenue, the one-story building is inviting. Red double doors behind a cast iron gate open into the main dining room that comfortably seats about 50 guests including a bar and lounge area. Long booths run the length of each wall accompanied by glossy, dark wooden tables.
A large farm table is in the center of the dining room between the booths and is available for parties as well as communal seating. “[It] brings a special dynamic to the place,” said Gilpatrick. “Some of our guests choose to eat there even when other tables are available. It brings people together.”
“We designed and renovated the whole place ourselves,” said Gilpatrick. “Construction, interior design–everything.” The interior style likens to a familiar atmosphere of southern comfort and grace, but with a certain elegance that is reminiscent of an old world eatery in northwest France—maybe somewhere in Nantes, or Toulouse.
“French inspired southern cuisine.” That’s what Chef Williams called it. “There is a lot of French inspiration behind the preparation and the cooking here,” he said. “We take a classical French approach to southern dishes and sometimes we take a classical southern approach to a French dish.” Take the Frog Legs Provençal for example; a dish inspired by the natural ingredients found along the French Riviera— meaty frogs seasoned with Herbes de Provence, mushrooms sautéed in garlic and shallot, a roasted tomato broth, and a French baguette of course. The frog legs, however, are fried southern-style with buttermilk wash and a flakey breading. “It seems as if the two styles are a match made in heaven,” said Williams about the dish.
The menu is easy enough to navigate, with sizeable starters leading into large main plates in order of price. For those with an affinity for cornbread, there is an appetizer that would surely please—a moist and lightly honeyed Sweet-Potato Cornbread with whipped cream butter and bacon jam. The sweet and the savory combination works very well. The entrées hold nothing back in terms of quality and taste—the recipes are teeming with flavor.
If duck appears on a chef’s menu, it usually means that the chef is either clueless or talented, and the latter is the case here. Tender Duck Saison with crispy skin melts in the mouth, and is complemented by the crunchy texture of sautéed Brussels sprouts and purple cabbage with an orange glaze. Braised Lamb Shank completely cooked from the bone, is remarkably succulent and marries perfectly with roasted spaghetti squash, garlic whipped mashed potatoes, and a savory au jus.
“We really could not pick a favorite, said Gilpatrick about the menu. “We took a great deal of time perfecting the menu and making each dish special and unique.”
The beverage list is equally unique. One in particular, the Tellulah Belle, takes a spin on a classic pairing found only in the south: coke and peanuts. Tennessee bourbon mixed with a house-made orgeat and peanut syrup is served with an 8oz glass of Coca-Cola. The drinks, food, atmosphere and service make for a memorable experience—open-minded and adventurous diners will not be disappointed.
7th Street Provisions is open on Wednesday, Thursday, and Sunday from 5:30 p.m. until 10:00 p.m., and on Friday and Saturday from 5:30 p.m. until 10:30 p.m. Reservations are recommended, but walk-ins are accepted.
