The Fickle Pickle

The Fickle Pickle Restaurant Review:

Owner-chef Andy Badgett launched The Fickle Pickle in the same location as his now-closed Asher with a view toward serving the nearby lunchtime audience. Badgett makes a lot of his own breads, some pastries, making breakfast, which begins at 7 a.m., a good introduction to his considerable skills. The topnotch dill pickles, which he batters and fries then serves with a homemade rémoulade, are a classic Southern treat. Soups are made fresh every day, and salads supplement a wide range of sandwiches, each on appropriate bread. The roast beef with horseradish sauce is a classic, yet distinctive in its quality. Pimento cheese is house-made. Dinner features wood-grilled burgers, chicken sandwiches and grouper sandwiches (the latter with that Creole rémoulade sauce). The private dining space is in a restored barn to the rear of the property. Warning: Parking gets very tricky at busy times.