Cuisine:

• French
• Regional
• Others
• American

Fat Hen Description:
Fat Hen, the newest restaurant from Chef Fred Neuville, opened Friday, July 6th.
Fat Hen's main dishes center around French classics with Lowcountry flourishes. Neuville's BBQ Scallops, Braised Chicken and Short Rib. Other entrees include Grilled Tuna, Seared Grouper, House Cured Salmon with Marinated French Lentils and Crème Fraiche among others.
The restaurant's interior -- a cozy 100-seat dining room and bar, situated in small cottage once home to the St. Johns Island Café. Guests enter through the front of the 1940s bungalow into a sun filled dining area where windows present picturesque views of aged oaks and palmetto trees. Continuing into the restaurant, are whitewashed cornflower blue and glazed yellow walls. A 14-seat community table, constructed of antique barn wood, rests close to the bar. The cottage walls play host to salvaged antique window panes, family heirlooms and French countryside artifacts. Seating includes school house benches and chairs; all hand made from antique barn wood and finished with a cherry stain.
Fat Hen chef-owner Fred Neuville moved from 39 Rue de Jean to open his own place on Johns Island. What looks like a house was built several years ago to be a restaurant, so a sort-of country rustic theme pervades. The menu is basically southeastern American, but it has a bit of a French accent. Along with the soul-satisfying meatloaf that is, really, better than Mom's (and served with red-eye gravy), you can find a delicate flounder Niçoise, nicely cooked, but made more substantial by its bed of smoky, bacon-cheese grits. The pork chop gets extra dimension by being napped in a Calvados sauce and heft from the silky-smooth collards. The barbecue brisket is moist, tender and straightforward. If those don't appeal, there's fried seafood, and a steak menu that mimics 39 Rue de Jean. Desserts include a praline-pecan cake, served with chocolate sauce and Chantilly cream.


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