GREER Southern Table
Published June 12th 2023
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New Restaurant and Gathering Place Brings Spirited Southern Charm
To Norwalk, CT’s Wall Street Neighborhood
June 8, 2023, Norwalk, CT: Powerhouse restaurateur Greer Fredericks, a fearless talent within the Fairfield County restaurant scene, Who’s most well-known for bringing low-country cuisine to South Norwalk in the form of Mama’s Boy Southern Table & Refuge in 2013 and following that up with Peaches Southern Pub & Juke Joint on Wall Street in Norwalk in 2017, recently introduced the next incarnation of her bourbon-laced, chicken-fried, homegrown restaurant concept in the form of Greer Southern Table, a hybrid of Mama’s Boy and Peaches, stripped down to its skivvies, with a more relaxed and sophisticated, albeit edgy vibe.
Rooted in southern hospitality and named after the small town of Greer, South Carolina located in the foothills of the Blue Ridge Mountains, Frederick’s namesake provides the culinary roadmap for Greer Southern Table. The menu takes its cues from both the low and high-country regions surrounding Greer which are brimming with cultural influences. This history is palpable throughout the menu and is accentuated by a vibrant and eclectic design aesthetic that invites guests into the restaurant’s bright Garden Room, the private Parlor Room, and a good ‘ol southern Front Porch for outdoor dining and neighborhood peeping over a refreshing cocktail.
Rooted in southern hospitality and named after the small town of Greer, South Carolina located in the foothills of the Blue Ridge Mountains, Frederick’s namesake provides the culinary roadmap for Greer Southern Table. The menu takes its cues from both the low and high-country regions surrounding Greer which are brimming with cultural influences. This history is palpable throughout the menu and is accentuated by a vibrant and eclectic design aesthetic that invites guests into the restaurant’s bright Garden Room, the private Parlor Room, and a good ‘ol southern Front Porch for outdoor dining and neighborhood peeping over a refreshing cocktail.
The gang from Mama’s Boy and Peaches are back together, with longtime friends and hospitality industry professionals including Melkon Vartanian and Chef Juan Sanchez manning the kitchen, General Manager Guy McIntosh, and Director of Operations and Catering Kendall DeVoss. As the matriarch of the Mama’s Boy and Peaches brands, Greer is a trip home this time around, with Frederick’s family members and dear friends playing an integral role in the front and back of the house goings-on. Come in – say hello – your family when you walk through these doors.
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These doors are located in the forward-moving township of Norwalk’s historic Wall Street neighborhood, home to an exciting group of dining spots, boutique shopping, lifestyle services, an active artist community, and the celebrated Wall Street Theater. The 2500 sq ft space at 7 River Street has been transformed into a multi-dimensional restaurant and bar. Chunky wood furnishings and wood flooring, warm design elements and artwork, and fanciful chandeliers dance around the 20-seat crafted wood bar garnished with spirit brands and tools of the trade.
Elevated pub fare with a southern flare, menu highlights include returning favorites such as Fried Chicken Skins with hot honey, Pickled Deviled Eggs, classic southern style Cajun Boiled Peanuts (Redneck Edamame), Pan Handle Shrimp N' Grits, Crispy Pork Shank Cassoulet, and Frederick’s signature cold-brined Bucket O’ Chicken, served juicy and crunchy with a side of cornbread with honey butter and slaw. Additional menu items include Skillet Rib-Eye Steak and market fresh fish, including Waldy's Appalachian Spit Roasted Trout, designed especially for Greer by renowned Chef Waldy Malouf. Bottomless Bayou Mussels, Low-Country Bouillabaisse, All-Day Chicken & Waffles, and other Chef inspirations make their way to the table through weekly Blue-Plate Specials. Guests can look forward to decadent desserts, ones you’d find at the local diner along Highway 9, including fresh pies, mile-high layer cakes, custards, and the like.
Elevated pub fare with a southern flare, menu highlights include returning favorites such as Fried Chicken Skins with hot honey, Pickled Deviled Eggs, classic southern style Cajun Boiled Peanuts (Redneck Edamame), Pan Handle Shrimp N' Grits, Crispy Pork Shank Cassoulet, and Frederick’s signature cold-brined Bucket O’ Chicken, served juicy and crunchy with a side of cornbread with honey butter and slaw. Additional menu items include Skillet Rib-Eye Steak and market fresh fish, including Waldy's Appalachian Spit Roasted Trout, designed especially for Greer by renowned Chef Waldy Malouf. Bottomless Bayou Mussels, Low-Country Bouillabaisse, All-Day Chicken & Waffles, and other Chef inspirations make their way to the table through weekly Blue-Plate Specials. Guests can look forward to decadent desserts, ones you’d find at the local diner along Highway 9, including fresh pies, mile-high layer cakes, custards, and the like.
Cocktails, southern-inspired and infused with creativity, include something for everyone; Scarlet O’, shaken with peach vodka, ginger and beet simple syrup, with a twist; Kentucky Mule, a concoction of bourbon, ginger beer, and fresh lime juice; Cucumber Jalapeno Margarita made with 21 Seeds tequila; Best Dang Manhattan You Ever Had is an intoxicating mix of Four Roses Yellow Lable, Cocci vermouth, and a brandied cherry, and a classic mint julep with bourbon, simple syrup, and mint – just to name a few. Craft beer, old-school canned stuff, and a small, curated list of wines round out the beverage program.
“Our team can’t wait to welcome our customers in our new space!” says Fredericks, “We l have all of your Low Country favorites from Mama’s Boy, Jax & Co., and Peaches on this menu. You will also see new and exciting items from the High Country with some focus on the Appalachian and Blue Ridge Mountain range to the OBX (Outer Banks). If there is one thing that I have personally learned over the last couple of years, it’s that it certainly does take a village!”
“Our team can’t wait to welcome our customers in our new space!” says Fredericks, “We l have all of your Low Country favorites from Mama’s Boy, Jax & Co., and Peaches on this menu. You will also see new and exciting items from the High Country with some focus on the Appalachian and Blue Ridge Mountain range to the OBX (Outer Banks). If there is one thing that I have personally learned over the last couple of years, it’s that it certainly does take a village!”
