Dyron’s Lowcountry

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0612 Dyron's Lowcountry Owners

Dyron’s owners Dyron and Sonya Powell with their house wines, named after their children, Emma and Ethan.

It is easy to be wary of restaurants that promise to be all things to all people – a spot for kids and for dates, fine food, a wine list with breadth and depth – but Dyron’s Lowcountry in Crestline Village really delivers on all of those fronts.

Dyron Powell and his wife, Sonya, opened the restaurant just three short years ago but have already garnered loyal fans and plenty of regulars. They do this by keeping things simple: serving seriously good food in a relaxed atmosphere. With two school-aged children of their own, they set out to create a place where they would feel comfortable dining en famile and still be able to enjoy an excellent Cabernet Sauvignon with their favorite low-country cuisine. The hallmarks of this type of food are fresh seafood, rice, grits and other classic Southern ingredients.

Having the right folks in the kitchen makes all the difference. In this regard, there has been an evolution of sorts, kind of like tuning an instrument to sound pitch- perfect. Executive Chef Randall Baldwin joined the team a little over a year ago.

“I’ve spent almost all my career so far in Frank Stitt’s kitchens (Bottega, Chez Fon Fon, Highlands Bar & Grill) which was awesome,” he said. “But, I was ready for the challenge of running my own kitchen. “

The menu changes daily and with the seasons, but dishes like his Seafood Gumbo “Korbet’s Style” and the West Indies Salad with Fresh Lump Crab Meat are always offered.

Of course, you can’t offer dishes like these without having access to the freshest seafood.

“I love meeting the seafood and meat trucks in the morning, seeing what’s freshest and selecting things I think our customers would enjoy,” Chef Baldwin said. “Whether its cobia or lamb or Michael Deen’s lettuces, I’ll only choose the absolute best quality stuff. I think that comes through at the table.”

The servers at Dyron’s agree. They have regular training sessions to ensure they know everything about the menu, and wine tastings are held every Tuesday before service. They also visit the local farms to meet the those who grow the food

they serve. One recent excursion had the staff tasting coffee.

Dyron Powell is so passionate about wine that he recently purchased a large number of high-end crystal Reidel glasses suited for different wines.

“You can totally tell a difference in the taste of the wine when you drink from these glasses,” he said. “We are so excited to share this advantage with our diners because we know they appreciate those qualities too.”

The restaurant also holds regular wine dinners, inviting wine-makers to share their most special offerings, paired with menus Chef Baldwin and his Sous Chef Bray Britton customize. These are usually held on Monday nights when the restaurant is generally closed; patrons can find out about these events by signing up for Dyron’s newsletter or following the restaurant on Facebook.

Younger diners can always find something they like on the menu, too, including fried shrimp or grilled cheese, sauteed fish, or macaroni and cheese. This gives kids the chance to practice their grown-up dining skills in a laid-back environment. And they can always opt to select something off the main menu too.

“We have kids come in here and order the fried crab claws or gumbo all the time,” Baldwin said. “I think it’s great they are learning to love good food at an early age. It’s fun.”

And because no meal is truly complete without a little something sweet, Dyron’s is especially excited about the newest member of the family, Mary-Claire Alford, who joined the team as pastry chef this spring. Her creations – like the Nectarine & Goat Cheese Fried Pies, Housemade Beignets and Strawberry Tartlets – are already encouraging diners to save room for dessert. But, just in case they didn’t, Mary-Claire will still send out one of her house-made marshmallows with the check. It’s just a little lagniappe and a way to say thanks for coming in to dine with Dyron’s Lowcountry.

Dessert goes well with Dyron’s own signature H.C. Valentine-crafted blend of all organically grown coffee beans (available also on www.ShopMountainBrook.com).

So, whether its happy hour with colleagues or an easy date night or a post- soccer match meal, everyone is welcome at Dyron’s Lowcountry. After all, their tagline is “Plenty for Everyone.”