Overload keeps Electric Eats from shining

New Aiken hotspot too clever for diners' good

Electric Eats' Reuben on marble rye/ Photos by Michael Stern
Electric Eats' Reuben on marble rye/ Photos by Michael Stern
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Electric Eats and Neon Fig could be titles of albums issued by psychedelic rock bands 50 years ago or of mind-blowing reportage written by young Tom Wolfe. In fact, they are the names of modern sister restaurants around the corner from each other in downtown Aiken, South Carolina.

I don’t know the logic that went into choosing retro-hip monikers, but eating in these places is by no means a trip back in time. Neon Fig, opened two years ago, has become a town favorite known for contemporary dishes so complicated that you might need to revisit the menu mid-meal to recall exactly what they’re made of. Opened a few weeks ago by the same team—manager Cecilia Roust and chef Marvin Sterling—Electric Eats calls itself “a casual neighborhood bar and grille serving pub fare.”

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