The opening of the new restaurant, Electric Eats, has sparked a lot of interest from locals. Aiken City Lifestyle caught up with owners, Cecelia Roust and Marvin Sterling-also owners of Neon Fig, to see what the buzz is all about, and Aikenites are going to be excited! Anticipating the opening this fall, the pair is busy with renovation plans. Electric Eats, located in the old “brew pub” building on the corner of Laurens Street and the alley, will have a downstairs bar, an upstairs bar, and a new walk-up bar on the alley side. Roust and Sterling want to have plenty of seating inside and out and want to provide their patrons with a place to enjoy an easy, approachable atmosphere. The menu will feature casual pub fare and fun, fresh food-it will be a place to grab a beer and watch football or have a cocktail and catch up with friends. Roust says, “We want a restaurant where there is something for everyone.” Electric Eats will be open Wednesdays through Mondays for lunch and dinner-Aiken locals will enjoy having another option on Sundays and Mondays! There will be late-night bar hours on Thursday, Friday, and Saturday nights, and the pair is planning to focus on sports, live music, and holiday events. Roust and Sterling seem to know just what Aiken needs in the restaurant business; Electric Eats will be a welcome addition to the alley, and Aiken’s downtown will love seeing that iconic corner come alive again!
Jumbo Shrimp Hushpuppies w/ Asian Cabbage Slaw
You can make an Electric Eats inspired dish at home!
Recipe by Cecelia Rouse
Begin by skewering six 8-10 shrimp (tails on) onto 8" skewers. Keep the tail end towards the "handle" of the skewer. Dredge each shrimp skewer in all-purpose flour first, then dip into batter. Fry at 350 degrees in your choice of oil for approximately 3 minutes. Allow oil to drain before serving. Place slaw on your serving dish, arrange shrimp on top, followed by a drizzle of the Chili Crunch Mayo. Top with scallions or any garnish you like, and enjoy!
Hushpuppy Batter
1 1/2 C cornmeal
1/2 C all-purpose flour
1/2 t baking soda
1/2 small yellow onion diced and sautéed
1 C buttermilk
1 egg
Salt to taste
Combine all dry ingredients in a mixing bowl; mix together. Add all wet ingredients together in a separate bowl. Once both are mixed, incorporate together.
Asian Slaw
2 C red cabbage, shredded
1/2 red onion, sliced
1 C carrot, shredded
1 C rice wine vinegar
1/2 C sesame oil
1/4 C lime juice
1/4 C sugar
1 t salt
Combine all ingredients in a mixing bowl; let sit for at least one hour.
Chili Crunch Mayo
1 C mayo
1/4 C chili crunch (homemade or store bought)
1 T lime juice
