To mark the start of its 10th year in business, downtown eatery The Basics recently underwent a bit of a facelift.
 
Chef and owner Mary Long said the time had come to put some additional work into the space and address some of the normal wear and tear a restaurant sees over time.
 
“After nine years of some pretty intense volume, it was time to update a few things to keep things looking fresh,” Long said.
 
The 2,200-square-foot restaurant seats 75 and occupies what were once three separate storefronts at 319 N. Front St. in The Cotton Exchange. Long said the exposed brick walls and heart pine floors are part of what first attracted her to the building.  
 
As part of the renovation, the main dining room and upstairs dining room floors, which are original to the building, were refinished.

Despite attempts to restore the tile in the bar area, it could not be preserved. The bar area received a new floor as well as a matching new bar.
 
As for the kitchen, additional refrigeration and storage space were installed, as well as new flooring, and, rather unexpectedly, a new smoker.
 
“In the middle of our renovation, we lost our smoker, which is something that we use every single day,” Long said. “So we had to give it a proper burial and purchase a new one, which was not part of the original plan.”
 
The Basics serves classic Southern cuisine for breakfast, lunch and dinner, as well as brunch on the weekends. According to Long, many staples such as shrimp and grits, smoked pork barbecue, smoked chicken with hoppin’ John and Brunswick stew have been on the menu from the start. The dinner menu is updated every few months to reflect the seasons, Long said.
 
Some of the highlights of the winter menu include: fresh fettuccine with butternut squash, pork belly, arugula, golden tomatoes, fresh sage, pine nuts and Parmesan; a smoked pork chop with apple onion chutney, root veggies and creamed collards; shepherd’s pie with filet mignon, venison, chilies and vegetables topped with sweet potatoes and served with sautéed local greens; and a winter risotto with cranberries, walnuts, leeks, goat cheese and beets.

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