The burgers are the plate to know at Shortfields, ground from a blend of Angus and brisket that people around here point to as the difference. The room is casual and diner-style, sitting on downtown Simpsonville's Main Street with wood booths, a bar side where the TVs pull a crowd for weekend games, and a kids' section that makes it an easy family call. A private room takes on church groups, birthdays, and parties well past a dozen.
Beyond that the menu spreads wide: wings in a range of flavors, a well-liked Reuben, salads, steaks and lamb chops, and weekend brunch, with a bar leaning on bourbon and mimosas. The breadth traces back to where the business began, as a catering operation in 2010 that grew into the Main Street restaurant a few years on. The catering side never went away, and still books weddings and private events across the Upstate.
The other dishes reviewers single out are the fish and chips, with lightly breaded fish and a fry people describe as uniquely crispy, along with the chicken cordon bleu and the shrimp and grits. Praise for the food and the friendly service runs consistent, and the same reviews are honest that the dining room gets loud when it fills and the decor reads more comfortable than freshly updated. It stays busy enough that a short wait at the door on a Friday or Saturday night is normal.