To start out, I cut to the chase: this place was fantastic -- the food and the service. Now the backstory and dish recommendations.
We found this independent restaurant on yelp when in the Florence area for a weekend birthday/visit the Ark getaway, coming from Columbus, Ohio (a foodie mecca -- yes, I said Columbus). The Kitchen 1883 website highlighted Sean, the executive chef who grew up in central Ohio. That sealed our dining decision so we called and made a reservation the eve before (not required but they do seem to get busy for very good reason, although they do have a very nice long bar to wait at). Upon our Friday evening arrival we were seated at a booth and greeted by our awesome waitress Stephanie C. She advised us that (an unknown to us) happy hour was ending in 5 minutes (at 6p) and advised of a few solid draft beers. While we are not IPA fans, both beers we had, at Stephanie's suggestion, were not hoppy at all. Stephanie then advised of the special appetizer added for that evening: fried pickles with a sauce. She gave them a big thumbs up, so order in! These were the best fried pickles and sauce we have had. Too many places go too heavy on the salt. These were perfectly fried and paired wonderfully with the sauce. Apparently, the cauliflower and brussel sprouts is widely popular, but I just couldn't go there, even with Stephanie advising that she really doesn't like either veggie but loves these.
On to dinner selections: so many good choices described...with patience...by Stephanie (most popular, etc) yet we stuck to our guns. I had the shrimp and grits. My wife had the creole mac and cheese.
The shrimp and grits: at this place, it is normally made with black tiger shrimp, andouille sausage, peppers and onions, creole cream sauce and KY cheddar grits. As I do not eat pork, Stephanie advised that it was no problem to eliminate the andouille sausage from it. Every restaurant I have inquired about such prior, in all our travels, couldn't do it. I assume this is because they make the sauce prior. At Kitchen 1883, that leads me to believe it is whipped up upon order. Nice. The shrimps and grits: cheesy, tasty goodness in a very nice portion size, being served in a larger soup-style bowl. Chef Sean's Charleston experience shines through masterfully.
My wife's creole mac n' cheese was equally as tasty. It is made up of cheddar, American, smoked gouda, blackened shrimp, andouille, peppers & onions, spicy bread crumbs....and of course pasta. They use Cavatappi pasta - a longer "mac n cheese" type pasta, which I had not seen used before but definitely is a tastier way to go. Again, well-sized and excellent.
While neither dish comes with a side, bread or the like, it is not needed and for a guy who loves bread, that says a lot.
Finally, dessert: pumpkin & sweet potato bread pudding, warmed up and topped with a scoop of vanilla ice cream. Holy shnikies! The tasty, goodness train just keeps on chugging!
When we travel, we often leave highly-reviewed restaurants saying "it was good, but we can get just as good or better in Columbus" (shush mocking reader: just ask the foodies!!!). This was a place, as I told our waitress, that would kill it in Columbus.
For those concerned when you pull up and say "we're in a Kroger Marketplace, are we in the right place?" You are! Between that and the Kroger liquor store sits Kitchen 1883, in what was supposed to be a Fred Meyer Jeweler. While the jewelry may not have made it, a jewel was definitely left behind.
Kudos to Chef Sean, his staff, Stephanie and all the others I observed delivering great food and great service in a clean, COVID-safety observed location. We can't wait to get back or head over to their Anderson location (closer to Cincy). The locals we spoke to may want to keep this their secret, but you all can share. ;^) read more