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Southside 815 Featured in 2016 Alexandria Winter Restaurant Week | Fireman Mike | Old Town Post

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Alexandria’s Winter Restaurant Week starts Friday January 29, 2016 and ends on February 7, 2016.  Over 60 restaurants are participating.

Southside 815 is one of the featured restaurants and a must try.  Southside is what a neighborhood restaurant should be.  Once you walk in the door you feel like your in a place where everybody knows your name and if you have been here more than once they probably do know your name.  The staff are friendly, polite, engaging and exceptional at their jobs.  They consistently have incredible southern cuisine comfort food.  The chef, Theresa, prepares nightly specials which are always awesome. Southside’s happy hour specials are second to none and run Monday through Friday from 4:00 – 7:00 p.m.. Check out one of the premier hidden gems in Old Town Alexandria.

Southside 815’s specialty menu for restaurant week is as follows:

Dinner for Two for $35

Includes Appetizer to Share and Choice of 2 Entrees


Appetizers

“815” Biscuits

Fresh backfin crabmeat and Virginia ham sautéed in a cream gravy and

plated over sweet potato biscuits

Fried Green Tomatoes

Served with remoulade sauce for dipping

“Southside” Nachos 

Chips topped with choice of pulled pork or jalapeño honey pulled chicken,

cheddar and jack cheeses, pico de gallo, lettuce, and sour cream


Entrees

“Southside” Meatloaf

Fire Grilled meatloaf topped with tomato bacon gravy. Accompanied by

mashed red potatoes and souther greens

Jambalaya Pasta

Gulf shrimp, andouille sausage, roasted chicken, and chopped vegetables tossed

with penne pasta in a spicy cajun cream sauce

Drunken Pot Roast

Seasoned sirloin simmered in ale, onions, brown sugar, and spices then

topped with pan gravy.  Accompanied by mashed red potatoes and southern

greens


*For an additional $5 (Dinner for Two for $40) you may choose any

appetizer or entree on the menu with absolutely no restrictions including

steaks, seafood, and chef’s nightly specials.

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