I never win anything. Granted, I don’t exactly enter a plethora of contests, but still – I never win anything.  But that all changed on October of 2017. Soco BKhttps://socobk.com/ , a popular Black-owned restaurant (owned by Mark Daly aka Kenya Moore’s husband of The RHOA fame) that I’d patronized for several years held a contest on one of their Instagram page instructing followers to simply tag two friends for a chance to win a free food tasting and I won! Color me surprised! I immediately notified my fellow “foodie” cousin and let her know that we had a lunch time date at the Clinton Hill eatery on October 17th.

Upon entry my cousin and I were greeted by a pleasant wait staff and escorted to the bar where we partook in complimentary cocktails. As mentioned, I’d visited Soco BK before so I knew what I wanted to start my afternoon lush activities with – the Mardi Gras. This not-to-sweet-sneak-up-on-dat-ass rum based cocktail always hits the spot and mixes well with the Southern-cuisine based menu. It consists of dark rum, a medley of passion fruit, orange, and pineapple juices, topped off with cinnamon and nutmeg. In addition to my personal favorite the bartender mixed up shots of his personal favorite, the Bourbon Street Mango Juice – a delicious libation composed of house whiskey, mango puree and muddled strawberries.

Two cocktails down and the party was just getting started! Soco kept the good vibes going and presented all contest winners with the restaurant’s staple appetizer, “F-Que Wings” – Smoked jumbo chicken wings (I’m personally a “flats” girl) complimented with house-made pepper jelly and Tzatziki dip.

After about twenty minutes we were escorted to the back of the restaurant, where patrons can enjoy the feeling of being outside, but are actually enclosed in a heated greenhouse like area – perfect for private dining.

Chef Kingsley, a charismatic, dreadlock’d, animated seasoned chef welcomed the small group of 10 and introduced each new dish that were had the pleasure of sampling before they were added to the autumn/winter menu.

First Course: Deviled Eggs w/ Crispy Chicken Skin & Black-Eyed Pea Hush Puppies

Second Course: Grilled romaine with seasoned tomatoes, oil & vinegar, feta cheese, cucumbers, red onions, kalamata olives, and peppers.  

The smokiness of the gently charred romaine pleased my palate and excited my taste buds for the next dish.

Third Course: Cajun catfish filled served in a bowl with black-eyed peas, red bell peppers, green peppers, yellow onions, garlic, tomato, and lobster stock. I salivated from the layers of the flavor – the perfect amount of kick and savory.

Bonus Course: Extremely lean five-step prepared Brisket and Garlic Mashed Potatoes. Chef Kingsley described the preparation of his kitchen’s brisket with great pride; first the meat is soaked in brine for two days. Next it’s smoked, roasted, cooled, and finally cut.

When asked what the chef’s favorite menu item was he blushed and informed me that each dish was like a child – he loved them all equally, but differently. We thanked him and the waitstaff for their courteous service, delicious food, and wonderful experience.  When you visit this spacious, high-energy/ family friendly/ perfect for date night/ Sunday brunch friendly/ girl’s night out bustling eatery, be sure to sample their top sellers, the bartender’s best, and my personal recommendations.  Enjoy! 

UIB Eats Corner

Top Seller on the Menu: Buttermilk Fried Chicken & Red Velvet Waffles

Bartender’s Best: Bourbon St. Mango Juice

UIB Rec’d Dishes & Drink: Aunt Cruz’s Mac & Cheese, Black-eyed Pea Hush Puppies, and the Mardi Gras

Stay Wild,

Marissa C.