Often the first thing that folks notice when they dine here at The Square is that the menu items are very clean and simple.  If you ask any of the waitstaff what's in a particular dish, it's usually fewer than 5-7 ingredients in total. We get away with it because we start with the very freshest ingredients we can get our hands on.  Whether we are working with a fresh-caught salmon, a locally raised cut of beef, or a beautiful ripe red local tomato, starting with fresh, real, whole food ingredients simply leads to better tasting food.   Living and working in Moultrie, Georgia gives us ample opportunity for fresh, local offerings, as Moultrie & Colquitt County are the largest agricultural communities in the Southwest Georgia region.  Relationships with local farmers and food craftspeople as well as top-notch food distributors makes finding the freshest ingredients a breeze. 
     Owner Phillip Viohl likes to get his hands on every protein that is delivered to our kitchen, which is why we do most of our butchering in-house.   You can tell the difference by the flavors that a beautiful, fresh fish & seafood can impart.  People often ask what secret sauces we add to our Salmon, Tuna, and Shrimp to make them so sweet and meaty, and not fishy at all. The truth is that they are just really high-quality proteins, so most of the hard work is already done for us as soon as the fish is caught.      We've got a similar philosophy for our beef and pork dishes.  Our hand-cut New York Strip steaks also do not need much more than a little sea salt and black pepper to bring out the naturally juicy, tender texture & hearty flavors that come from a great cut of beef.  We sear every steak in antique cast iron, which finishes the flavors and seals in all the moisture of a great cut of meat.  Our pork ribeyes are similarly simply dressed, as that thick, tender cut leads to a naturally juicy, flavorful experience when they are cooked properly. Our Southern / eclectic soul food take on fine dining really finds its feet there in the beautifully prepared meats that we deliver to our diners. 
     Getting to use fresh produce makes our prep work as beautiful and colorful as it is integral to our every day operations.  Possibly one of the most popular menu items that we've ever had in this restaurant is our simple, delicious Roasted Tomato Bisque.  It's a deceptively simply dish, a hearty, soul-warming tomato soup that has people ordering a bowl to eat at the table, and another bowl to-go for their lunch the next day.  Folks just rave about it!  But the only real secret is that every pot of tomato bisque starts its life as a 20 pound box of fresh ripe tomatoes.  Once they are slow roasted throughout the day, there is not much left to do but to add a few herbs and spices! We have had similar rave reviews about our ever-popular southern staple food: Fried Green Tomatoes.  Each batch starts with crisp green tomatoes and a fresh batch of handmade cornbread.  The cornbread is cooled and crumbled to become the crust for the fried green tomatoes, but they wouldn't be as tangy and delicious if we weren't able to get our hands on beautiful green tomatoes.  One of our most talked-about sides is the Creamed Collards that we pair with our Pork Ribeye. That recipe is actually the most complex of all our menu items, but it starts with simple field-fresh collard greens.  When people taste the collards, they love the tangy, sweet complexity of that recipe,  but they can never guess the secret ingredients.  The addition of our build-your-own-square-salads has been a fun way to shake up our use of fruits, vegetables, nuts, cheeses, and more.   We get to source what's fresh and delicious every day, which leads to a new possibility for your customizable salad every single time you dine at The Square Restaurant. 

We love working with & serving fresh, whole foods everyday.  We hope you will enjoy dining with us soon!

Phillip Viohl LOVES our fresh, wild caught salmon! 

Phillip Viohl LOVES our fresh, wild caught salmon! 


Comment