BY STACEY WALLACE
As a two-time graduate of Auburn University, I am proud of my alma mater’s many recognitions. For example, “Auburn University in Auburn, Alabama, is ranked No. 1 in the state,” according to U.S. News & World Report. In addition, the magazine said that “Auburn University’s Harrison College of Pharmacy (HCOP) is in the top 25% of pharmacy schools in the United States.”
Since I left Auburn as a student in 1990, my university has had several impressive additions.
For instance, The Edward Via College of Osteopathic Medicine (VCOM) came to Auburn in the fall of 2015.
Also, according to Forbes, “In 2022, Auburn University was awarded $24 million to study and train counter-terrorism dogs.” Last year, I saw one of those dogs in action. I’m so proud that my university’s Detection Canine Sciences, Innovation, Technology and Education (DCSITE) program, housed in Auburn’s College of Veterinary Medicine, is training these dogs to protect us.
In late 2022, The Tony & Libba Rane Culinary Science Center opened at Auburn. The center includes a teaching restaurant called 1856.
Two weeks ago, I went with my Friday lunch group from the Auburn Campus Club to dine at 1856, which is located at 205 S. College St. in Auburn. Our group included my good friend Leigh Ann, Kay, Edith, Mary Anne, Barbara and myself.
1856’s interior was really beautiful and elegant, and the staff made us feel so special. Eloise, our server, was so warm, welcoming and patient, answering all of our questions. Eloise is a sophomore in Hotel and Restaurant Management, and this retired English teacher knows that she will be very successful in her chosen profession.
“Our restaurant is named 1856 because that’s when Auburn University was founded,” Eloise said. “We partner with the Horst Schulze School of Hospitality Management and with the Horticulture Department.”
Eloise also told us that they grow fresh flowers and vegetables on the restaurant’s roof top.
“We are roof to table,” she said.
Christopher, a senior in Hotel and Restaurant Management, kindly offered to take our picture and also replenished our drinks. Like Eloise, Christopher was so personable and will excel in his profession. Both of them treated us as though we were the most important diners in Auburn.
As an added treat, my fellow diners and I had an excellent view for watching Auburn students and future great chefs as they prepared our meals. We were suitably impressed; those young people are training to be culinary artists. Also, they are learning from one of the best: Chef in Residence Chef Joel Antunes of Le Logis, France.
Chef Antunes has a very impressive background and has earned multiple awards. He has served as Executive Chef at The Oriental Bangkok, which was known as the No.1 hotel in the world during his tenure.
Also, Chef Antunes opened Les Saveurs in London, where he earned a Michelin Star.
In addition, Chef Antunes opened his own restaurant, Joel, for which he earned a James Beard Best Chef of the Southeast Award.
Now, on to my restaurant review. Mary Anne ordered an appetizer for us, a babaganoush, which was Za’atar served with soda crackers. It was really tasty.
Leigh Ann ordered a cup of hot chocolate, and the pastry chef made it especially for her since it was such a cold day. She chose the Caesar salad with shrimp and Kay ordered the coconut soup.
Mary Anne selected the Caesar salad with chicken and Edith, Barbara and I ordered the poulet rouge, which is a “French heritage breed of chicken known for its flavor and texture.” It was served with Gnocchi, Romaine, carrot, tomato confit and jus.
Edith took a bite of her poulet rouge and said, “Oh, oh, oh!” That would be equivalent to my “Oh my three times!” It was as delicious as it was beautiful.
Everyone loved their lunch choices. For dessert, Barbara and Mary Anne each chose a brownie, while Kay and I each selected the blueberry tart. Edith ordered the tiramisu coffee, which had a cookie at the bottom of the cup.
“This is unbelievable!” Edith said. Also, the blueberry tarts and the brownies were slap your Grandma two times good.
Overall, 1856 was a wonderful culinary experience.
As Mary Anne said, “Good food and good fellowship.”
“And a good view,” Edith added. They were both 100% correct.
At the end of our amazing dining experience, Eloise brought warm, moist towels to clean our hands. They felt awesome on that cold winter day. Boy, being pampered is too much fun!
Trust me, visit 1856 soon; I’m sure you deserve it.
Leigh Ann, Kay, Edith, Barbara and Mary Anne, this review was for you. I look forward to many more dining adventures with you, the Good Lord willing.
1856 is closed on Sunday and Monday. The restaurant is open Tuesday through Saturday from 11 a.m. to 2 p.m. for lunch and from 5:30 to 9 p.m. for dinner.
1856 makes the grade with an A+ from this retired English teacher. Remember, “Pooh-sized” people NEVER lie about food. Enjoy!
Stacey Patton Wallace, who retired from teaching language arts for 30 years, is a professional diner. Her column, “Making the Grade,” will appear every other week in The Observer. Stacey may be reached at retiredlangartsteacher2020@gmail.com.
