2017-18 Golden Spoon Edition lowcountry cuisine LOWCOUNTRY CUISINE Celebrating CHARLESTON Flavor It's a Pizza PARTY! Get You a Slice FOOD THAT SHINES This Year’s Golden Host a Gathering Spoon Awards Try these Recipes
Whole Fried Local Snapper Collard Greens, Pimento Cheese, Green Tomato Bacon Jam Dish provided by Grace & Grit. Photo by Margaret Wright.
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Mount Pleasant’s "Hidden Gem" We are proud to welcome new chef Bobby Molinar (former chef for Yorktown)
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Lowcountry Cuisine Table of COntents Celebrating the Flavors of Charleston Publisher’s Note 2017-18 Golden Spoon Edition Media Services, publishers of Mount Pleasant Magazine, Isle of Palms Magazine, Sullivan’s Island Magazine and Lowcountry Women In Publisher/Editorial Director Bill Macchio Business, among other publications, felt it was time for a Charleston- [email protected] based magazine about our city’s eating scene...... LC-5 Editor Denise K. James Pizza Party – Get to Know New Pies (and Classics) [email protected] Here’s a rule for cooking: If at first you don’t succeed – order pizza. Managing Editor Alternatively, you could go out on the town and enjoy Mount Brian Sherman Pleasant’s many enticing pizza restaurants...... LC-9 Art Director Dana Coleman The 2018 Golden Spoon Awards Designer KIM HALL It’s hardly news that life in the Lowcountry is mostly about food. We love to eat and visit new restaurants regularly – and we figured Production Manager Cristina Young that if we have favorites, our neighbors probably do, too...... LC-14 Webmaster George Conklin Golden Spoon Awards Editors’ Picks Here are eight of our favorite tri-county restaurants, handpicked by Internet Sherman Paggi the editorial staff...... LC-27 Editorial Assistant Natalie Confer The Comeback of Tbonz from the Ashes Just over six months after a tragic fire, the newly re-opened TBonz is Calendar Assistant Rachel Maile operating at full speed. Steaks are sizzling in the newly rebuilt kitchen and preseason games are playing over the bar...... Writers LC-34 Krysta Chapman • Sonya Cordina Erin Danly • Stacy E. Domingo Bill Farley • Hunter Gardner Personalized Pies: MidiCi Pizza in Mount Pleasant Kalene McCort • Emily Paschal What can make great pizza even better? How about a place specifically Diane Pauldine • Stephanie Shieder Enid Spitz • Annie Stoppelbein designed to bring people together for fresh, authentic, great tasting Anne Toole • John Torsiello food while enjoying those dining with you? ...... LC-36 Katie Wells Photographers Still There with New Flair: Asian Flavor Jenn Cady • Brandon Clark Thomas Runion • Brian Sherman At the same location but under new ownership, Asian Flavor’s loyal Jess Wood • Margaret Wright customers enjoy a varied menu. Owner David Musselwhite entered Sales manager this new venture in February 2017, bringing his and his family’s own Cullen MurrAy-Kemp flair to Asian and Thai fare...... LC-37 [email protected] Independent Media Consultants Doggone Good: Charleston Animal Society’s Annual Cook-off Jennifer Burke [email protected] For over a decade, Dog & Duck has provided residents with stellar comfort food in an environment that lends itself to long conversations, margaret burns [email protected] shared belly laughs and memorable meals...... LC-38 Rainey Causey [email protected] Good and Lowcountry Flavor: Dog and Duck brandon Clark Ready… set… get cooking for a great cause with the Charleston [email protected] Animal Society’s 18th Annual Chili Cook-off...... LC-40 Heidi Hein [email protected] R ooted in Southern Abundance: Grace & Grit matthew prosser It was 10 a.m. as I slid into a chair at the “chef’s table” inside Grace & Grit, [email protected] Mount Pleasant’s highly anticipated new restaurant, salivating in bert wood anticipation of what owner and chef Frank Kline might have in store...... LC-41 [email protected] Administration & bookkeeping A l Fresca Fun at The Vendue Rooftop Diane Pauldine • Ginger Sottile The Rooftop Bar at The Vendue is situated atop the French Quarter’s Distribution historic Vendue Hotel, with unbeatable views of Charleston...... LC-42 U.S. Post Office, Harris Teeter, publix, CVS bert wood A Charleston Institution: HymAn’s Seafood [email protected] Hyman’s Seafood certainly had an unusual start 127 years ago before Lowcountry Cuisine is published locally becoming the popular and best go-to place for great food for locals by a team of independent contractors. and visitors alike...... LC-43 Lowcountry Cuisine is published by Media Services, Inc. 1013 Chuck Dawley Blvd., Mount Pleasant, S.C. 29464 An Exceptional Experience: Dish & Design Copyright © Media Services 2017. Planning for and preparing celebrations can take the fun out of the All rights reserved. Reproduction electronically or in party. Not to worry: Dish & Design Catering and Events is here to take print format without the expressed written consent of the publisher is strictly prohibited and a violation of your headaches away...... LC-45 U.S. copyright laws. Inquiries to: Lowcountry Cuisine Host a Football Party with These Recipes P.O. Box 22617, Charleston, S.C. 29413 843-881-1481 Try Red’s Ice House’s Charleston cheese steak dip and Hometeam [email protected] BBQ’s famous wings...... LC-46
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ur parent company, Media Services, first published East Cooper Magazine and Charleston’s Guide To Fine Dining back in the mid-80s. Back then, life in Charleston wasn’t as hectic. Tourism was not what it is today, and there wasn’t nearly as many restaurants. As we continue our walk back in time, here’s a cover we published in 1992 Ofeaturing two iconic restaurants: Hyman’s Seafood and Aaron’s Deli. The culinary scene has changed immensely since 1992. Actually, maybe a more accurate word is exploded. Various media outlets have toted Charleston as a culinary destination – and who can blame them? Bravo featuring Charleston in their latest season of “Top Chef,” Guy Fieri with the Food Network Channel and various programs on the Travel Channel have given people from around the world the opportunity to explore Charleston’s culinary scene, adding to the area’s reputation for having some of the finest restaurants in the United States. Coveted honors such as the James Beard Award have showcased Charleston as having true culinary rock stars. Anyone can go to Trip Advisor, Zagat, Restaurant.org and so many others to read reviews about our local restaurant scene. Nationally circulated magazines and newspapers such as Food & Wine, Travel + Leisure, The New York Times, New York Magazine, Southern Living, The Washington Post – and the list goes on – are endlessly dishing out (pun intended) awards and glowing reviews about the draw of Charleston’s eateries. Now Mount Pleasant is receiving an increasing number of mentions about East Cooper dining adventures. Charleston has certainly become a melting pot for diversity-seeking taste buds, welcoming restaurants that range from Mediterranean to Mexican, Fusion to French, backyard barbecue to raw bar – and everything in between. Media Services, publishers of Mount Pleasant Magazine, Isle of Palms Magazine, Sullivan’s Island Magazine and Lowcountry Women In Business, among other publications, felt it was time for a Charleston-based magazine about our city’s eating scene. Looking to highlight the adventurous and bold, new flavors in town, as well as old-fashioned, Southern classics, Lowcountry Cuisine will celebrate all that Charleston has to offer. To learn more, please join us online at www.LowcountryCuisineMag.com. The cover of this first issue is a delectable image of whole fried local snapper, paired with collard greens, pimento cheese and green tomato bacon jam. It was photographed by Margaret Wright at Grace & Grit, one of Mount Pleasant’s newer restaurants. We’d also like to thank our sponsors for this year’s Golden Spoon Awards: A and A Produce and Electronic Merchant Systems. We dedicate this premier issue of Lowcountry Cuisine to Chef Shane Whiddon, the chef at Virginia’s on King whose life was tragically taken recently. Though he is gone far too soon, the outpouring of love from family, friends and restaurant regulars truly exemplifies the character and unparalleled skill of Chef Whiddon. The Lowcountry will surely miss him.
Bill Macchio Publisher
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BY ANNIE STOPPELBEIN
ere’s a rule for cooking: If at first you don’t succeed – order pizza. Alternatively, you could go out on the town and enjoy Mount Pleasant’s many enticing pizza restaurants. It Hseems a new pizza purveyor pops up every week. With so many options, there now is a pie for every occasion. We’ll give you the rundown on all the new hot spots as well as some classic favorites.
NEW PIES ON THE BLOCK Wood and Grain is the youngest brainchild of Chef Patrick Owens. The combination pizza place and raw bar is located a few doors down from Langdon’s, another celebrated restaurant of the Owens Dining Group. Wood and Grain’s thoughtful menu is comprised of the freshest seasonal ingredients. The open-air kitchen creates a welcoming environment and sends the aroma of a wood- Wood and Grain.
fired hearth out into the modern and ambient dining area. Photos courtesy of restaurants. Their dough starts with a one to two-day “cold proofing method” that yields a perfectly balanced chewy and crunchy is exciting to use wood to roast seafood and shellfish in an crust. They build upon this with toppings sourced from the open hearth oven,” said the chef. finest produce of local farmers. A standout item on the menu is the roasted octopus Owens’ goal is to keep the pizza simple, and let the with romesco and butter beans. It’s a bold dish that even ingredients speak for themselves. The wood-fired oven is the most timid eater will enjoy. perfect for the multifaceted menu. What could be better than a savory slice after a long day “My two favorite things are pizza and raw seafood. It at the beach? 450 Pizza Joint is located on Middle Street
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Neapolitan pizza, which is famously soft, elastic, tender and fragrant when cooked. MidiCi’s dough is made from just four ingredients: non-GMO double zero flour imported from Naples, pure water, sea salt and live yeast. They top it with all-natural ingredients and bake it for the standard 90 seconds. The restaurant environment is delightful and welcoming, with high ceilings and a live tree growing amid the tables. Though it is a chain restaurant, it certainly does not feel like one. They pride themselves on their friendly service and vibrant social setting where friends can gather to share a great meal. Don’t be surprised if the GM comes to your table to personally ensure you are enjoying yourself. Ember Wood Fired Kitchen is the latest addition to Glowfisch Hospitality (the same folks that brought you Five Loaves Cafe and Sesame Burgers). Located in the Belle
450 Pizza Joint.
in the heart of Sullivan’s Island. They are open from 7 a.m. to midnight, seven days a week. Their New York style pizza is made from scratch daily, using high-quality flour topped with red sauce made from the best California tomatoes and select cheeses from all over the country. The pizza is hand- stretched and baked in a stone deck oven. You will chuckle at the names of their specialty pies – “Super Hero” and “Drunk Pig,” for example. The rest of their menu is full of options for breakfast, lunch, dinner and late night. They even have a coffee bar that serves Stumptown Coffee and Lowcountry Creamery products. In college, Mike Monen and William Applegate dreamed of opening a pizza place in Charleston, and,
years later, the opportunity arose. The name 450 Pizza Ember Wood Fired Kitchen. Joint comes from their collective purchase of a 450CC motorcycle that cost them $450. MidiCi Pizza, “The Hall Shopping Center, Ember is serving up Neapolitan Neapolitan pizza style pizza with a California twist. For those watching company,” is a their waistline, or with diet restrictions, their menu and national chain daily specials include vegetarian and gluten-free options. that recently They boast simple yet robust flavors in all of their dishes, opened from their sharable appetizers to their imaginative desserts a new (Nutella pizza anyone?) Ember’s bar pours over 20 craft location beers on tap and their curated wine list pairs perfectly with on the delectable flavors from their signature oven. Bowman Coastal Crust’s brick and mortar location opened this Road. The past June, an expansion on their unique concept of serving company Neapolitan wood-fired pizza from a restored 1950s antique adheres truck. They are now open to the public daily for dine in or to rigorous takeout. They offer a private event space – or the opportunity standards to rent the entire outdoor area – and continue to cater on to make their MidiCi Pizza. the go with their mobile truck. The restaurant is family-
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prosciutto with truffle oil and smoked blue cheese.
CLASSIC SLICES We would be remiss in gushing over all the new restaurants without a nod to the greats that have been around for years. When it comes to New York Style pizza in Charleston, Andolini’s has been tossing dough since
Coastal Crust. friendly, with a playground area where kids can play while parents can enjoy time to themselves. But don’t let the casual atmosphere fool you – Coastal Crust’s pizzas are nothing short of decadent and sophisticated. You can order the classic red sauce and mozzarella or get snazzy and have the fig and Andolini’s.
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CELEBRATE Charleston's Flavors
2017-18 Golden Spoon Edition
LOWCOUNTRY CUISINE Celebrating the Flavors of CHARLESTON It's a Pizza PARTY! Get You a Slice The New GRACE and GRIT We Taste-Tested Thank you to our Voters & for You Sponsors of the 2017-18 Host a Party Try these Recipes Golden Spoon Awards. FOOD THAT SHINES This Year's Golden Spoon Awards Over 7,500 Spoons were cast! LowcountryCuisineMag.com
MoreMore online online www.LowcountryCuisineMag.com www.LCCuisineMag.com For distribution and marketing information: [email protected]
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1992. They are family owned and operated, and you will feel like family when you dine there. Their menu is no- frills, definitive New York style fare that comes naturally to founder Michael Rabin, who was born in Queens. His wife, Edie, is the daily operations manager and beloved by her staff. It’s a laid-back atmosphere – you’ll order at the counter and they’ll bring it out to you. The quirky employees wear shirts with funny phrases like “Worth burning the roof of your mouth!” and will gladly chat with you from the open kitchen while they make your pie. The single slice at Andolini’s is huge, loaded with gooey cheese and whatever toppings you’d like. You can sit at the bar and pair your meal with one of their many rotating drafts. The owners of Steel City Pizza came from Pittsburgh and have opened two locations, in Mount Pleasant and North Charleston. They like to say that their pizza was Steel City Pizza. “born in Pittsburgh and bread in Charleston.” They offer tempting appetizers, big salads, finger-licking wings, gooey calzones and, of course, pizza. A favorite is their “Original There you have it. Mount Pleasant is not lacking White” pizza, which is so simple but so good. It’s a mix in options for pizza lovers. From laid-back to upscale, of three cheeses – mozzarella, provolone and parmesan vegan to carnivore, family outing or a hot date, there is – paired with olive oil, garlic and garnished with diced something for everybody and every palate. Get out and tomato. Mamma Mia! grab a slice!
656 Long Point Road, Ste. G 843-352-7443 www.emberkitchen.com
NOW OPEN Wood Fired Oven Daily Specials Happy Hour Mon-Fri: 4pm-6pm Online Ordering
www.LowcountryCuisineMag.com | www.MountPleasantRestaurant.com | www.CharlestonRecipes.com LC lowcountry cuisine HE LOWCOUNTRY CUISINE STAFF The awards consist of five different categories: can’t help but notice how excited ambience of the restaurant; quality of service; quality of readers get about food. That’s why we cuisine; selection of beers, wines and cocktails; and overall introduced the Golden Spoon Awards restaurant value. Each category is represented by a spoon, as a way for restaurants throughout the and the more spoons a restaurant has, the better. tri-county area to hear good news from We are looking forward to hearing more about your the locals. Basically, it’s a way to say “I favorite restaurants again next year. We urge you to share love you” to your favorite restaurants and let them know the news of the Golden Spoon Awards with your family Tthey’ve given you a good experience. and friends at goldenspoonawards.restaurant. The Golden List TheTh following restaurants received votes in the 2017-2018 Golden Spoon competition. For mmore about the Golden Spoon Awards, please visit www.GoldenSpoonAwards.Restaurant.
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167 Raw Fleet Landing R.B.’s Acme Lowcountry Kitchen Graze Red Drum Amalfi’s Halls Chophouse Red’s Ice House Amen Street Hank’s Saveurs du Monde Cafe Angel Oak Harold’s Cabin See Wee Art’s Bar & Grill High Thyme Shem Creek Bar & Grill Bacco Home Team BBQ Slightly North of Broad Basil Hyman’s Seafood Smoke BBQ Bistro Toulouse Jestine’s Kitchen SOL Blossom Langdon’s Stars Rooftop and Grill Bonefish Grill Leon’s Oyster Shop Sullivan’s Restaurant Bowens Island Restaurant Long Island Café Sunflower Cafe Bricco Bracco Magnolias Tavern & Table Burtons Grill & Bar Minero Tbonz Gill and Grill Burwell’s Stone Fire Grill Morgan Creek Grill The Boathouse Charleston’s Café Mozzo Deli The CODfather Cinco Tex-Mex Nirlep Indian Restaurant The Obstinate Daughter Clean Eatz Not Just Franks Cafe The Park Café Coast Bar and Grill Old Village Post House The Pickled Palate Coleman Public House On Forty-One The Red Pepper Crave Page’s Okra Grill The Refuge Dog & Duck Pattaya Thai Restaurant The Shelter Kitchen + Bar FIG Pier 41 Water’s Edge Five Loaves Poe’s Tavern Wild Olive
IGTLC 158 www.LowcountryCuisineMag.comwww.MountPleasant.Restaurant | www.M| www.MounountPleasant.MenutPleasantRestaurant.com | www.MountPleasantMagazine.com | www.CharlestonRecipes.com/ECEats WINNING RESTAURANTS lowcountry cuisine FOOD THAT SHINES Our 2018 Golden Spoon Award Winners
t’s hardly news that life in the Lowcountry is mostly about food. We love to eat and visit new restaurants regularly – and we figured that if we have favorites, our neighbors probably do, too. That’s when we thought up The Golden Spoon Awards. It’s a way for locals to show devotion to their favorite restaurants in the tri-county area. National accolades are great, but no one loves you more than your local family, right? IThe Golden Spoon Awards are divided into five categories: quality of cuisine, ambience, cocktail options, service and value. The winning restaurants in the following pages scored all five spoons in each of the five categories. We’ve also chosen eight additional winners for the Editor’s Picks category, ranging from Italian food to Southern cooking. These eight places are our personal go-tos when hunger strikes, and we know you’re bound to love them, too. We hope you enjoy reading about the winning restaurants. You can share the online results with someone you love at GoldenSpoonAwards.restaurant. On behalf of everyone at Lowcountry Cuisine magazine, thanks for voting and for reading The Golden Spoon Awards.
Enjoy!
Denise K. James Editor
All photos provided, unless otherwise noted.
Angel Oak- “We have an apartment here and a house out of state. Every time we go, the food is great and so are the staff. The staff is always friendly and always remembers us even when it had been a year since we had been down to eat.”
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Page’s Okra Grill- “My family and I go to Page’s every time we visit Charleston. It’s one of those places that we love, and they have something for everyone. The food is excellent. I don’t recommend places to others if it isn’t really good, and I have recommended Page’s to a lot of people. And they loved it, too.”
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Tavern & Table- “Tavern & table is a go-to restaurant for me and my best friend! We love the food and the view at sunset is impossible to beat. We always get cornbread because it’s absolutely delicious. We are never let down by Tavern & Table, with the great food, service and atmosphere.”
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See Wee- “I love stepping back in time to a slower, more authentic, more homemade and ultimately more rewarding dining experience than I encounter typically. This place reminds me of so much of where I came from and what the limited eating out experiences were like for me growing up – real food and real people.”
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Acme Lowcountry Kitchen- “First place I stop when I visit South Carolina and the Islands. Try to get back as many times as I can during my stay. Extraordinary food, outstanding service, price more than reasonable. Innovative, fresh and delicious.”
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SOL- “Love dining here when I visit the Charleston area. It is my favorite place to go! Love the atmosphere and food, and the margaritas are wonderful!!! Great staff as well!”
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Graze- “Food is always tremendous. Mac ‘n’ cheese, lobster or pork/collards are a full meal by themselves. Catfish on succotash: awesome and two meals-sized portion. Once my date ordered a bone-in ribeye; I wound up sharing, then “gnawing” the bone of her steak, along with her two prominent business friends that I barely knew.”
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The Refuge- “Excellent food, ambience and the service is beyond compare.”
We’re humbled and so thankfuL! & 44`4 4 = 2017 Best Of Mt. Pleasant Mag #1 Breakfast #1 Brunch #1 Restaurant Service #1 Shrimp and Grits #2 Desserts #2 Fried Chicken #2 Budget Friendly
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302 Coleman Boulevard - 29464 | 843.881.3333 | www.pagesokragrill.com | Page’s Okra Grill
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Smoke- “Best barbecue ever. Not gluey with sauce and not dried out. Everything served at Smoke is simple and delicious. It may be an unusual description, but the food is sophisticated and gourmet quality. Perfect atmosphere; live music on weekends.”
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Red’s Ice House- “We eat at Red’s several times a year. The food and service have always been super. We are from the Belton area of South Carolina.”
Shem Creek Bar & Grill- “Shem Creek Bar & Grill has been our family go-to place since 2001. We always bring our out-of-town guests to Shem Creek Bar & Grill because it has Lowcountry charm and gives our guests a great time, great food and a unique experience.”
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Water’s Edge- “The ambience is unbeatable. The service is outstanding and the quality and freshness of the food is amazing.”
Halls Chophouse- “Oh, my. The Halls family meets you at the High Thyme- door with a smile and a hug and we love it! Red Drum- “High Thyme Cuisine & Cocktails We are going there for our anniversary. We “Red Drum is our favorite place for dinner is hands-down the best food on have gone there other times but our special and brunch! The food is always excellent.” Sullivan’s Island. Consistently time is our anniversary. This is the best excellent in taste and quality, and restaurant in Charleston. If you go to Halls, the staff is friendly and efficient you will go back again. ...I promise.” while treating you like family.”
R.B.’s- Long Island Cafe- “We often go to R.B’s for the great food “Consistent great food! Never had a bad selection, friendly service and interesting meal here.” view of Shem Creek.”
The Obstinate Daughter- Old Village Post House- Bistro Toulouse- “Celebrated my birthday there. Had “Convenient. Fare and service consistently “It’s casual and classy and feels very wonderful experience with the wait staff. good. Atmosphere of a neighborhood cosmopolitan. The menu selection is just Food was good; drinks were good; service eatery.” right and the souffle’s are fantastic.” was outstanding.”
LC www.LowcountryCuisineMag.com | www.MountPleasantRestaurant.com | www.CharlestonRecipes.com EDITORS’ PICKS lowcountry cuisine Eight of Our Faves Editors’ Picks for The Golden Spoon Awards
The following eight restaurants were handpicked by our editorial staff.
Spero- It’s always good to have a friend who’s a fellow foodie, and it’s even better when you and your foodie-friend find a hidden gem that’s inexpensive, casual and delicious all at one time. Spero on the peninsula might best be described as “new-age Southern,” with menu items such as “nacho” flavored deviled eggs (they were scrumptious), an heirloom tomato salad to die for and crispy fried Photo by Krysta Chapman. chicken.
Stella’s- One of the things I like best about the Golden Spoon Awards is the opportunity to rave about a restaurant’s non-food other aspects, such as service and ambience. While Stella’s on St. Philip Street downtown has great food (I’ve had both brunch and dinner there), it’s the chic, European feeling of the place that draws me back. Oh, and the wine.
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The Darling Oyster Bar- I love oysters. They are my favorite adult food, hands down. Raw on a cracker with hot sauce is the path to my heart, and a good oyster shooter never hurts either. I basically found everything I love and more at The Darling on King Street. Their bar is gorgeous, their cocktails are yummy and the oysters are on point. Do yourself a favor and leave the people who don’t eat seafood at home – they’ll just spoil your zen.
Photo by Andrew Cebulka.
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Our accommodating marina has a little something to offer everyone. From family-friendly activities and boat rentals to unique gifts and apparel, the IOP Marina truly has it all.
MARINA HOURS MARINA MARKET MON. - SUN. MORE THAN A MARINA. MON. - SUN. Seasonal Seasonal 843.886.0209 It’s a way of life. 843.886.3054
50 41ST AVE., ISLE OF PALMS SC | WWW.IOPMARINA.COM
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Bacco- We all recognize those times when we’re ready for pasta. The ultimate in comfort food, it’s a craving that can be addressed at Bacco in Mount Pleasant. If you’re in the mood for lasagna bolognese or gnocchi, you can order it – or you can get adventurous and order the Salmone Alla Genovese dish atop French beans, roasted potatoes and basil pesto. You won’t go wrong.
cateringdish and& designevents
Catering to Charleston and surrounding areas since 1999.
Customizing each meal with your vision, tastes & budget in mind. Corporate Private Wedding Social www.dishanddesign.com | 843.971.6701
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The Lot- My friends and I like to work up an appetite listening to the sweet tunes at the Charleston Pour House on James Island, so, naturally, we were pleasantly surprised to discover The Lot, a no-fuss farm-to-table restaurant with a menu that changes daily right next door. Whether you show up for dinner during the week or a swanky Sunday brunch, you’ll love the seasonal, Southern touches. From fruit cobbler to homemade biscuits to grass-fed beef, you’ll leave the Lot with a full belly.
Photo by Nickie Cutrona Photography..
Chill Out.
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Photo by Krysta Chapman.
Lotus- I live in Mount Pleasant, but I have friends all over the greater Lowcountry, including North Charleston and Summerville. When we’re looking for a fun place to meet up, we love the Park Circle area – and we particularly love Lotus. A Vietnamese restaurant with traditional dishes as well as a few surprises – their chicken wings are awesome, for example – I’ve had nothing but rave reviews from my pals who’ve dined with me there.
Rated Best Seafood by Southern Living Magazine 9 Years in a Row
2015,2016,2017 Voted Best Crab Cakes in Charleston Charleston Living Magazine readers poll survey BY LOCALS (not tourists) Family owned businesses since 1890
215 Meeting St., Charleston 843.723.6000 | Open 11am until 7 days a week | hymanseafood.com | like us on facebook
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The Tattooed Moose (Johns Island)- There are few things better than happy hour at the Tattooed Moose. It’s no frills, but their wings are delicious and their duck fat fries are downright iconic. The second location out on Johns Island has become a recent favorite among my friends and me. It’s spacious inside and out, has all the favorite menu items and has a place to park your car. But don’t be afraid to call an Uber after Craft Beer Tuesday.
get your ‘fill’ of Lively Fun, Remarkable Entertainment & Mouthwatering Cuisine TUESDAY Burgers and Brewsday FRIDAY & SATURDAY at FILL Restaurant & Piano Bar! Dueling Piano Shows WEDNESDAY FILL IN Open Mic & Piano Night SUNDAY Enjoy an American eclectic, chef-driven menu Family Friendly Show THURSDAY for dinner and late-night. Let our Chef tickle your Sunday Night Live tastebuds while our pianists tickle the ivories! All-Requests Show
You request the songs, so no two shows are alike!
Live Entertainment | Dinner | Dueling Pianos | Weddings Private Parties | Special Occasions | Corporate Events & More!
FILL RESTAURANT & PIANO BAR [email protected] | 843.800.3042 1150 Hungryneck Blvd | Mt. Pleasant, SC
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The Restaurant at Middleton Place- Got visitors from out of town who are dying for that quintessential Southern meal with the atmosphere to boot? Take them to Middleton Place, stroll around the gorgeous grounds and finish up with a Lowcountry meal to knock their socks off. Try the lunch options (fried chicken, catfish, even grilled quail!) or, if you aren’t a budget-conscious writer like me, visit for an unforgettable dinner.
Photo by Krysta Chapman.
Tailgate with Jim ‘N Nick’s
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Georgia. ”When [our family’s] deli went belly up, my dad said, ‘If you ever get into the restaurant business, I’m gonna shoot you.’ But he never shot me,” said Scheer. The Now, the two own more than 20 restaurants under the umbrella of their Homegrown Hospitality Group. A bit of advice: If you don’t already have an HHG loyalty card, it is the best way to justify buying a slice of Kaminsky’s Comeback pecan pie weekly. Kaminsky’s, TBonz, Pearlz, Rioz Brazilian Steakhouse, Liberty Tap Room, Flying Fish – their empire of restaurants and breweries spans from Myrtle Beach to How TBonz Gill & Grill Charlotte, North Carolina, and Augusta, Georgia. Their Liberty Tap Room & Grill in Mount Pleasant (originally Rose From the Ashes TBonz Gill & Grill) was the first South Carolina brewery to get a license to brew on the premises, back in 1995. BY ENID SPITZ But it’s not all suds and steaks for Scheer and Cumins, either. The duo also gave new life to Barksdale House Inn, a quaint 14-room bed-and-breakfast inside a 1778 Charleston home. “We have what I call ‘attention restaurant disorder,’” n Super Bowl Sunday, local Falcons fans Jerry said Scheer. “We can’t stick to one restaurant.” Scheer and Mark Cumins saw their dreams go TBonz took hold unexpectedly, according to Scheer. up in flames. Just after 9 a.m., fire broke out in “Mark was going to be a principal in a school and I was the kitchen of TBonz Gill & Grill, the Market going to be a lawyer. We were doing the restaurant thing OStreet steak spot Scheer and Cumins co-own. until we got real jobs,” he explained. “Then we got the “Mark and I are both big Falcons fans, so it just made opportunity to open our second restaurant in Augusta – matters worse with first the fire starting and then the then another restaurant came up and then another.” Falcons losing like they did. It was a long and a very rough In a restaurant empire that spread like wildfire, the TBonz day,” said Scheer. on Charleston’s North Market Street was always special. Now, just over six months after the tragedy, the newly “We kind of put everything we had over the years into re-opened TBonz is operating at full speed – just in time for this store, so it meant a lot,” said Scheer. “We poured a lot the end of tourist season (if it does ever end) and the beginning of Falcons season. Steaks are sizzling in the newly rebuilt kitchen and preseason games are playing over the bar. “We’ve put ourselves back together better than we ever have been,” said Scheer. “It’s the best-case scenario.” Scheer and Cumins are time-tested veterans of the restaurant field and weren’t going to be put out by a little fire. The two, who met while in college at the University of Georgia, opened their first location in 1985 in Athens, Photos courtesy of Jerry Scheer and Mark Cumins. Photos courtesy of Jerry Scheer and Mark Cumins.
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“It’s all about the people,” said Scheer. When Tbonz reopened its doors, around 50 Charlestonians went back to work and regulars from the past 20 years returned for lunch. Scheer and Cumins, who
of money into it because we realized we are going to be doing this for a while.” Thirty-two years after the first TBonz was born, the two have poured a lot more than money into their restaurants. “In Brazil, they have a very interesting concept of think of themselves “as the elder statesmen these days,” will restaurants,” Scheer explained. “They call them homes. So if still pop in for a Falcons game. I have three restaurants, they say I have three houses. That “We were friends first and business partners later. We both itself tells you all about how they treat people. We try to use have our own interests, and those have changed over time, that philosophy: Think of someone coming into your house but our values have stayed the same,” said Scheer. “Treat when they come into your restaurant. If you remember people well. And it’s all going to come back to you.” that, there’s nothing else you have to remember.” When your house is on fire, what do you save? To learn more, visit www.tbonzgillandgrill.com.
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Neapolitan style,” Bores said. “You actually have to be certified to serve it. It takes a certain ability to make the dough, stretch the dough and make it a true Neapolitan pizza.” Personalized Using traditional wood fire ovens, the pizzas are cooked almost instantly in temperatures that are kept above 800 degrees. It’s fast, but don’t confuse it with fast food. Pies A franchise started by Amit Kleinberger, the man behind Menchies Frozen Yogurt, his vision was to create a place where diners could sit back and be social without the media. MidiCi Pizza in “He really is a brilliant man and had a vision of creating Mount Pleasant a place to bring people together. You won’t find any TVs
BY DIANE PAULDINE
veryone loves a good pizza. Whether it’s a thin crust, thick crust, deep dish or even the fold-it- over-and-walk-while-you-eat kind, everyone loves that go-to favorite. But what could make great Epizza even better? How about a place specifically designed to bring people together for fresh, authentic, great-tasting
food while enjoying those dining with you? Photo courtesy of MidiCi Pizza. One such place is now open in Mount Pleasant – in here,” Bores said. “This is a place to interact with your MidiCi – and the buzz so far is a huge thumbs up! friends and those around you.” Owner Greg Bores said there are several components And with high-quality, authentic Italian pizza made any that make this restaurant more than your average pizza way you want, it’s a fast but fine dining experience. joint, including a great atmosphere, the quality of food and Bores and his business partners are opening two other the price point. MidiCi restaurants in the Charleston area. “Our food is exceptional. We use natural, high-quality, “This will be the 10th franchise in the country, but mostly non-GMO ingredients,” Bores said. “Everything is there are more than 600 locations sold, soon to be opened,” fresh. We have one freezer and it holds ice cream.” Bores said. “Mount Pleasant is such a great town, and we’re When you walk in, you’re warmly greeted and then really excited to open our restaurant here.” guided through a process to create a pizza or salad exactly In addition to pizza, MidiCi also serves a variety how you want it. of appetizers, fresh artisan burrata cheese dishes, fresh Bores explained that “MidiCi” in Italian means “You signature and personalized salads, authentic Italian gelato tell me.” and, if you’re a fan of Nutella©, be prepared to try their “So in other words,” Bores explained, “you tell us famous Nutella© calzone. Resistance is futile! A selection of exactly what you want.” beverages including beer, wine, Italian coffee and gourmet MidiCi is the kind of place where you not only enjoy teas round out the menu. delicious food but also the dining experience. MidiCi encourages guests to connect, socialize and “It’s more than just ordering a pizza,” he said. “It’s enjoy the moment. As their tagline says, “People are the seeing the entire process from start to finish and being in an best thing that can happen to anyone.” atmosphere that encourages conversation with friends.” Their specialty is Neapolitan style pizzas and making Located at 1100 Bowman Road, MidiCi is open for them is a skill that takes special training. business. For more information, check their website at “There are very few places in the country that serve true www.mymidici.com.
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and cooked in her own restaurant in Bangkok and brings Still There her own style to Asian Flavor. She is the chef behind the tasty Thai recipes on the menu, and she also makes her own teriyaki. With so many customers clamoring for Asian Flavor’s teriyaki dishes, the menu has been expanded to With New accommodate several new options. The spring rolls get rave reviews, as do the crabmeat rangoons. If you are looking for something a little spicier, try the pad Thai! The shrimp fried rice is delicious and the sesame chicken will have you wanting to order the same Flair again tomorrow. Other favorites include the shrimp pad Asian Flavor Thai, General Tsao’s chicken, and sweet and sour chicken. Asian Flavor also serves a vegetable Thai red curry that is BY GINGER SOTTILE “sooo good,” according to a Yelp review. The same reviewer recommended the pad kee mao with tofu. Yelp reviewers also t the same location but under new ownership, commend Asian Flavor on choosing to use authentic brown Asian Flavor’s loyal customers enjoy a varied fried rice instead of dyed or processed rice. And, of course, menu. Owner David Musselwhite entered this you should try the spring rolls, which are made in-house. new venture in February 2017, bringing his and These are thinly wrapped, perfectly fried and delicious! hisA family’s own flair to Asian and Thai fare. Asian Flavor offers a small area for inside dining, Musselwhite views his first foray into the restaurant takeout and home delivery at no extra charge. business as an investment in his family’s future – and family certainly plays an important role in this endeavor. His Asian Flavor is located at 1145 Johnnie Dodds Blvd. in friend and business partner, Tatsanawans, and her sister, Mount Pleasant. To learn more, visit www.asianflavormtp.com Sandee, both provide support in the kitchen. Sandee owned or call 843-971-6868.
“Evoking wonder, creativity, and joy!”
Located in Mount Pleasant, and housed within the Charleston Center for Jewish Life, our Reggio Emilia program encourages children through visual arts, music, language, environmental awareness, and an organic approach to learning. Ages 18 Months – 5 Years Now accepting applications for enrollment!
PRESCHOOL OF THE ARTS CHARLESTON 477 Mathis Ferry Road, Mt. Pleasant, SC 29464 | 843.884.2323 www.preschooloftheartscharleston.com
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matter what, they will always stand by our side.” Always a haven for sports fans, Dog & Duck has crafted a special football menu for Saturday and Sunday that will Food and include a $6 game-day burger, pretzels with Sierra Nevada beer cheese and fries. Whether you are hosting an upcoming event or simply Lowcountry want to spontaneously pop in for a meal, a trip to Dog & Flavor Dog & Duck
BY KALENE MCCORT
or over a decade, Dog & Duck has provided residents with stellar comfort food in an environment that lends itself to long conversations, shared belly laughs and memorable meals. With an Fextensive menu that provides everything from fried clam strips to oven-roasted chicken salad, it’s no wonder so many Photo courtesy of Dog & Duck. make it a point to dine at this local favorite. Duck is a must. Savor favorites like fish ‘n’ chips, the French Now with two locations and a thriving catering dip sandwich or recently added tacos and grouper bites. business, it seems this eatery is in no hurry to slow down. “When it comes to catering, we try to provide the same What started as a down-home place to grab a burger and a things we provide in our pubs and that is guest satisfaction,” beer has evolved into a mini empire of sorts – guaranteed said Bradley. “We try to give the guests exactly what they to crowd please. While Dog & Duck continues to grow, the want. We ask guests what they want or suggest things, cost values and atmosphere of the brand remain intrinsically the it out and get a quote to them as soon as possible. Catering same. Owner Rod Bradley is committed to providing food clients can also expect the same consistency and quality and Lowcountry flavor that keeps folks coming back. food and service we provide in our pubs.” “When we started out 16 years ago, we did not know In addition to offering an array of next-level pub food, what would become of the patio, but, over time, it created Dog & Duck keeps guests satisfied with a number of its own identity, and our great staff turned it into what cocktail creations and a stellar beer selection. Happy hour is we are today,” said owner Rod Bradley. “Great employees offered from 4 p.m. to 7 p.m. every night of the week. make everything work, and we have been blessed with great “I believe most of our success is based on consistency,” people who care about themselves and the service they said Bradley. “From day one, we have preached consistency. provide.” If you know what to expect and consistently receive great Regulars of Dog & Duck know that humans aren’t the service, you will continue to visit. You will bring friends, only ones that get special treatment at this casual dining family and business clients back, over and over again, when establishment. Ample outdoor seating allows patrons to you know the expectations and they are met.” enjoy a plate of fish tacos with their canine in tow. “Shade, water bowls and donations to different pet charities have also been a part of building the dog-friendly Dog & Duck is located at 1117 Park West Blvd. and 624 patio,” said Bradley. “We all own dogs or other pets and Long Point Road in Mount Pleasant. To learn more, visit realize they have an important role in our lives, and, no www.dogandduckfamilypubs.com.
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TailgateEnjoy these Barbecue recipes this football season!Recipes
MOZZO’S CLASSIC COLESLAW MAGNOLIA’S BLACK-EYED BARBECUED PEAS
t 6 cups black-eyed peas, drained well t 12 strips bacon, cut in half t Barbecue sauce
BARBECUE SAUCE: Ingredients: t 1 small diced onion t 2 cups mayo t 2 tablespoons chopped garlic t ½ cup apple cider vinegar t 2 tablespoons butter t 1 teaspoon ground celery seed t 1 cup apple cider vinegar t 1 teaspoon fresh ground pepper t ½ cup molasses t 1 ½ teaspoons salt t 4 cups tomato juice t ½ teaspoon sugar t 2 tablespoons Texas Pete hot sauce t 1 head grated cabbage t 1 teaspoon liquid smoke t 1 fresh grated carrot t 1 teaspoon Kitchen Bouquet t 1 teaspoon kosher salt 1. Whisk together wet and dry ingredients. 2. Pour over grated carrot and cabbage mix. 3. Gently fold to coat. 1. Sauté onion and garlic in butter until onions are translucent. 2. Whisk in all remaining ingredients, bring to a boil and reduce by half on medium heat. 3. Adjust salt to taste.
1. Preheat the oven to 350 degrees. 2. Pour completed barbecue sauce over cooked and drained black-eyed peas in a greased two-quart baking dish. 3. Top with sliced bacon. 4. Bake uncovered for 30 to 35 minutes until bacon is crisp.
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than enough ways for chili enthusiasts to showcase their Doggone mouthwatering talents. Entertainment will include live bands, delicious chili samples, all you can eat oysters, family fun activities, corn hole, beer and wine stations and even a mechanical shark. Good And while fun certainly will be in the air, it’s important to remember the amazing impact this annual event has for our Charleston Animal Society’s favorite furry friends. Every $25 donation to a team or the purchase of a ticket will benefit Toby’s Fund, the medical Annual Chili Cook-off fund for the shelter. Every animal that arrives at the Animal Society runs and Oyster Roast up bills of around $400. The Cook-off and similar events raise over $500,000 every year toward these expenses. BY KRYSTA CHAPMAN But financial help isn’t the only benefit provided by the Chili Cook-off. Adding to the fun is the heartwarming eady… set … get cooking for a great cause with excitement of seeing dogs find their new homes. It’s worth the Charleston Animal Society’s 18th Annual noting that 25 dogs were adopted at last year’s event. Chili Cook-off and Oyster Roast, scheduled for “It’s an amazing Charleston event that has been going on Nov. 18 from noon to 4 p.m. at Riverfront Park for a long time. The support from over 300 volunteers, local Rin North Charleston. sponsors, vendors, chili teams, businesses and animal loving What started on the rooftop of a downtown venue, with individuals shows how great this benefit truly is,” said Director only a few teams competing, has exploded into an event of Corporate Partnerships & Special Projects Elena Lawson. with more than 100 teams and 9,000 total participants. With five categories – Unique, Traditional, Best in Show, To learn more, visit www.charlestonanimalsociety.org/chili. Booth Presentation and People’s Choice – there are more
BRUNCH SATURDAY Visit our website to AND SUNDAY order take-out and for 9am-3pm information on upcoming LIVE MUSIC EVERY BRUNCH events and music! AND MOST NIGHTS
OPEN FULL SERVICE Mon-Fri 11am-2am CATERING Sat & Sun 9am-2am EMAIL [email protected]
202 Coleman Blvd | (p) 843.388.3625 | (f) 843.388.3641 www.theshelterkitchenandbar.com
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“We’ll have jazz on the patio, just like in the old days,” he said, reminiscing that the area by the Ravenel Bridge Rooted in where Grace & Grit is located was known as Scanlonville once upon a time. Naturally, we conducted this discussion about old Mount Pleasant over my local entree: seasonal, snowy grouper atop a delectable Southern succotash made with Southern field peas, crowder peas, purple hull peas, speckled butter beans and even boiled peanuts. All of the vegetables were Abundance grown in South Carolina. And note that this entree, Grace & Grit
BY DENISE K. JAMES
t was 10 a.m. as I slid into a chair at the “chef’s table” inside Grace & Grit, Mount Pleasant’s highly anticipated new restaurant, salivating as I considered the prospect of what owner and chef Frank Kline Imight have in store. Was it late breakfast? Early lunch? Whatever the nomenclature, it was about to be a dream meal rooted in Southern abundance. Kline, along with his co-chef and longtime friend in the industry J.D. Coleman, have put together a restaurant concept that “by broad definition is Southern seafood.” As Wright. Margaret Photo by far as I could tell during my interview, the “Southern” part delicious as it was, had to fill the shoes of my first course – a is definitely emphasized. I perched in my seat with a clear watermelon beet salad with fresh feta cheese and pecans. view of the kitchen, watching as Kline, Coleman and the Colorful and summery, it paired well with my “Green rest of their busy-bee staff worked on “testing six kinds of Tomato Mule,” a cocktail prepared with lime simple syrup, okra preparations.” Choice is clearly paramount at Grace & pickled green tomato puree and spicy ginger ale. Yum. Grit, with each option equally mouthwatering. Still, even with amazing, fresh cuisine and a nod to our “We’ll have four to eight local fish, as well as oysters, heritage on each plate, no Southern restaurant would be each day,” Kline said, gesturing to the art deco wall mirror quite complete without the hospitality we’re all known for. where daily specials will be scrawled for customers. “And To that end, the staff developed a friendly welcome for all we’ll have non-seafood as well: a fried chicken sandwich, a Grace & Grit patrons. filet, a pork chop.” “We’ll offer tea, biscuits and jam made with fresh, And let us not forget the grits – a culinary cornerstone seasonal fruit in the spirit of hospitality,” Kline said, adding of the South, as well as a nod to the restaurant’s name. that bread service will continue table-side, with two types of But don’t be surprised when the grits you order here don’t cornbread to choose from at each meal. remind you at all of your mother’s. These grits come in a “We’re all about big flavors and big stories,” Kline and variety of imaginative interpretations, from decadent bone Coleman concluded. marrow grits to savory roasted Brussels sprouts and pesto They also pointed out that the chemistry of the grits to the popular peaches ‘n’ cream grits. kitchen staff is a big reason for the excitement surrounding Beyond the tantalizing dishes, Kline, Coleman and Grace & Grit. the rest of the kitchen staff are excited to engage in back “I’m so pleased with the staff we have,” Kline enthused. stories pertaining to culinary culture, not only in greater “It’s good people wanting to work with other good people.” Charleston but specifically Mount Pleasant. One example Kline shared is the forthcoming DixieLand Jazz brunch Visit Grace & Grit at 320 Wingo Way, Suite 100, in planned for the weekend crowd. Mount Pleasant, or call 843-698-GRIT (4748).
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a spicy twist with the Margarita Picante, made with Suaza Cucumber Chili tequila, Cointreau, lime juice and sour Al mix. Oozing with Southern charm, the Southside Fizz is a combination of SeerSucker Southern Style gin, lime juice, mint, simple syrup and club soda. The Rooftop Bar has a colorful food menu that is not to be missed. Whether you are ordering an appetizer to share or a full meal, there are a variety of options. The Pulled Fresco Pork Nachos are a crowd favorite, topped with queso, house made salsa, guacamole and chipotle sour cream. Among Fun the lighter options is the Tomato Mozzarella Caprese Salad, made with Holy City tomatoes, fresh mozzarella, sweet The Rooftop Bar basil, olive oil, balsamic syrup and sea salt. The Lobster Roll Sandwich is nothing short of heavenly, with lump and claw at Vendue lobster meat and herb dressing on a split top roll. To satisfy any sweet tooth, order the 6 Layer Chocolate Cake with BY ANNIE STOPPELBEIN salted caramel. During the week, patrons can watch the sunset while enjoying happy hour prices, including half-off select food, $3 domestic beers, $4 well liquors and $5 house wine, Monday to Thursday from 4 p.m. to 7 p.m. The fun rolls he Rooftop Bar is situated atop the French Quarter’s historic Vendue Hotel, with unbeatable views Tof Charleston. It has claimed the title of Best Rooftop Bar every year since 2007, as voted by readers of Charleston City Paper. For over three decades, it has been a popular attraction for tourists and locals alike. Seven days a week, The Rooftop Bar is the perfect spot to enjoy lunch, dinner or a casual cocktail. From a comfortable seat at this multi-level bar, patrons can see the Charleston Harbor, the Ravenel Bridge, Waterfront Park and, of course, the Photo courtesy of The Rooftop Bar at Vendue. many beautiful church steeples that dot the skyline of into the weekend with live music every Sunday from 6 p.m. the Holy City. The spacious seating area is outfitted with to 9 p.m. comfortable chairs to lounge around and enjoy the open This Charleston gem is just a short elevator ride off the air. For lunch and dinner, the bar serves a seasonal menu of beaten path and an oasis from the bustle of downtown. salads, appetizers, sandwiches and desserts, offering a variety Smell the salt air and enjoy the picturesque views of the of spirits, wines and local and craft beers as well. Holy City, all while sipping a tasty cocktail. At any hour, The Rooftop Bar is celebrated for its beautifully crafted the The Rooftop Bar at Vendue is the place to be for specialty cocktails. They have an array of selections, from fantastic food, drinks, top-notch service and al fresco fun. the classic Pimm’s Cup to the imaginative Gypsy Lips – Bombay Sapphire gin, Aperol, grapefruit, lemon juice and simple syrup. The Strawberry Basil Lemonade is the perfect To learn more about one of Charleston’s best rooftop bars, summer pick-me-up, with Cathead Honeysuckle vodka and visit www.thevendue.com/charleston-dining/the-rooftop/ house made basil strawberry lemonade. The margarita gets or call 843-577-7970.
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“We modify our menu twice a year, changing or A removing dishes that aren’t as popular, but invariably we have people come in and ask for something we changed,” Hyman said. “We try to keep our menu current with the times, offering healthy items as well.” Hyman said many people may not realize that it’s not Charleston just fried food they offer. “Fried is one of nine ways we prepare our dishes. Institution Granted, many people order the fried version, but we do offer many other ways of preparation. We also change our cooking oil every day,” he added. “That makes an enormous Hyman’s Seafood difference in how the food tastes.” Besides having outstanding food, Hyman’s keeps a BY DIANE PAULDINE loyal following because of their house rules: Rule #1 - The customer is always right t’s hard to imagine that what began as a wholesale and Rule distributor of underwear in the 1800s has evolved into #2 - when one of the most iconic and successful restaurants in all of in doubt, Charleston. Hyman’s Seafood certainly had an unusual refer to Istart 127 years ago before becoming the popular and best go- Rule #1. to place for great food for locals and visitors alike. “We Brothers Eli and Aaron Hyman are the proud owners consider of what is now a Charleston institution and owe their start it our to their entrepreneurial great-grandfather, W.M. Karesh. ministry to A Jewish immigrant from Eastern Europe, Karesh started treat people Southern Wholesale in the restaurant’s current location well,” on Meeting Street in 1890, becoming one of the first Hyman distributors of Union & Hanes underwear in the Southeast. explained. Karesh’s son-in-law, Herman Hyman, took over the “We have business in 1924, changing the name to Hyman’s Wholesale visitors Company. He then passed the business down to the third who come generation, to Wolf Maier Hyman, who continued with the back year wholesale dry goods business until 1986. after year Seafood. Photo courtesy of Hyman’s Eli and Aaron, the great-grandsons, changed the name and have from Hyman’s Wholesale to Hyman’s Seafood and Aaron’s a large local following as well. One couple has come in for Deli in 1986 and are now operating the two restaurants in dinner once a week, driving two-and-half hours each way, the same location. Brad, Aaron’s son-in-law (5th generation) for about 20 years. That speaks volumes.” is Eli’s operating partner today. Hyman said he considers himself and anyone who works Eli Hyman said the one constant that has made their at either of the restaurants to be ambassadors of the city. business such a success is their attitude toward customers. “Charleston is a beautiful city, but it’s the people that “The common thread since the beginning has been make the town,” he said. “We represent Charleston and customer service. We treat people with dignity and respect. want to treat everyone, whether they’re visiting or if they It’s how our great-grandfather, our grandfather and father live here, with the respect they deserve. We have great all treated their customers,” Hyman said. “We learned a lot people working here, and the customer service we all from them and believe that’s the key to success.” provide is why people keep coming back.” Hyman’s Seafood is known for several signature dishes, but Hyman said the most popular is a toss-up between the whole Hyman’s Seafood is located at 215 Meeting St. in fried flounder, the homemade crab cakes and a dish called Charleston. To learn more, visit www.hymanseafood.com Carolina Delight, “which is our version of shrimp ‘n’ grits.” or call 843-723-6000.
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good food - good drinks - good company Join us for Eat In - Grab & Go - Meal Plans - Catering www.cleaneatz.com Wine Wednesdays All bottles 1/2 off! 1455 Stuart Engals Blvd • (843)352-2506 Mon-Fri: 11am-7pm • Sat: 11am-3pm • Sun: Closed 1035 Johnnie Dodds Blvd. Mt. Pleasant | 843.654.9210 GatherAtCongress | www.congressmountpleasant.com
&HUWLÀHG$QJXV%HHI LQFOXGLQJ86'$3ULPH +HLUORRP3RUN $OO1DWXUDO&KLFNHQ +RPHPDGH6DXVDJH 3UHSDUHG(QWUHHVDQG6LGHV )LQH:LQHV 1HZ NOW OPEN MOUNT PLEASANT RQIsle of Palms ISLE OF PALMS Open Seven Days a Week. DQGFRPLQJVRRQ 1260 Ben Sawyer Blvd WR'DQLHO,VODQG 1400 Palm Blvd. www.nybutcher.com 843.856.9675 843.885.6314 LC www.LowcountryCuisineMag.com | www.MountPleasantRestaurant.com | www.CharlestonRecipes.com lowcountry cuisine catering is not a one-time event – it is about building client relationships for years to come. Thus the company An builds lifelong relationships with their customers, seeing families through everything from baby showers to funeral services. Becoming a trusted and reliable partner who can be counted on during stressful life events is an important aspect of the business to Anja and her team. Exceptional “What we enjoy the most is working with clients, not just as business connections but as personal connections,” Experience she said. Dish & Design provides not only the food for your special day but also the planning services. They will handle Dish & Design all the details of your event, from coordinating your bar services to rental items to outside vendors. Anja and her Catering and Events team love to be involved in the planning process. In addition to planners, Dish & Design has a team of chefs to create custom menus and a dedicated pastry chef BY KATIE WELLS to fulfill all your dessert dreams. This local business prides itself on working with other local food purveyors and supporting the local community, purchasing local produce when available from Lowcountry farms and organic meat ow that it’s fall, life gets into a regular rhythm of parties and celebrations that mark the passing of the year. NHomecoming, tailgating and Halloween are just a few of the autumn celebrations to look forward to. However, for busy people, planning for and preparing those celebrations can take the fun out of the party. Not to worry: Dish & Design Catering and Events is here to take your headaches away – at least those that aren’t indulgence-related. Dish & Design Catering and Events has been in Charleston for 18 years. During that time, many businesses have come and gone as the landscape of the Lowcountry has changed with time, but the company’s endurance is a and seafood from local companies. Of course, they also testament to the quality of its service and the delicious taste offer accommodations and alternatives for a range of diets, of its food. from gluten-free to vegetarian. The creative vision and fervor behind Dish & “People trust us and know we will take good care of Design Catering and Events is the owner and planner them,” Anja pointed out. extraordinaire, Anja Stief. Originally from East Germany, So the next time you are planning an event, whether her sense of adventure and enthusiasm for travel brought it be corporate, formal or just a social football party, let her to the United States in 1997. It was during her first Dish & Design take care of your needs and provide an year in this country that she met her husband and business exceptional experience. partner, Todd. Together, they run this business with the help of their amazing staff and treat each and every Dish & Design Catering and Events is located at 629 customer as an extension of the family. Johnnie Dodds Blvd. in Mount Pleasant. To learn more, The business philosophy of Dish & Design is that visit www.dishanddesign.com or call 843-343-8844. www.LowcountryCuisineMag.com | www.MountPleasantRestaurant.com | www.CharlestonRecipes.com LC lowcountry cuisine TailgateEnjoy these Barbecue recipes this football season!Recipes RED’S ICE HOUSE CHARLESTON CHEESESTEAK DIP t1 cup kosher salt Ingredients: t1 bunch t12 ounces thinly thyme sliced skirt steak t3 (rubbed with Old tablespoons Bay) crushed red t1 teaspoon kosher pepper salt t24 large t½ teaspoon ground chicken wings white pepper DRY RUB: t2 tablespoons olive oil t½ cup ground chili powder t2 cloves of garlic t2 tablespoons ginger t1 cup minced red onion t2 tablespoons dry mustard t1 minced red bell pepper t3 tablespoons light brown sugar t8 ounces provolone cheese t2 tablespoons garlic powder t2 ounces Fromage Frais (available at Charleston t2 teaspoons cayenne powder Cheese House) – Substitute cream cheese if necessary t2 tablespoons coarsely ground black pepper t2 ounces milk t2 tablespoons kosher salt t1 baguette BRINE: 1. In a large pot, heat olive oil over medium high heat. 1. In a large pot, bring water to a simmer and turn off 2. Season your rubbed steak with salt and pepper. heat. 3. Add steak, onions, garlic and bell pepper to the pan. 2. Add all ingredients and whisk until dissolved. Sauté until the steak is cooked and the vegetables are 3. In refrigerator, submerge chicken wings in brine for soft, breaking apart meat with spatula if necessary. four hours. 4. Add milk to the pan and stir in the Fromage Frais (or cream cheese) until melted. DRY RUB: 5. Add provolone cheese until melted. 1. In a mixing bowl, combine all ingredients and stir 6. Slice baguette into crostinis and toast. until combined. 7. Serve dip warm with crostinis. SMOKED CHICKEN WINGS: HOME TEAM BBQ SMOKED CHICKEN WINGS AND 1. Prepare a smoker with red oak and heat to 225 ALABAMA WHITE SAUCE degrees. 2. Remove brined chicken wings from liquid and pat Ingredients: dry. BRINE: 3. Add chicken wings to a large mixing bowl and t1 gallon water evenly distribute all but four tablespoons of dry rub. t1 cup brown sugar 4. Smoke chicken for two hours and 30 minutes. LC www.LowcountryCuisineMag.com | www.MountPleasantRestaurant.com | www.CharlestonRecipes.com SERVING FULL MENU TILL MIDNIGHT SUN-THUR, TILL 1AM FRI-SAT DAILY SPECIALS & DELICIOUS BREWS! | DAILY HAPPY HOUR SPECIALS 4-7PM PET FRIENDLY RESTAURANT The Classic Family Pub DOG ANDDog DUCK and Duck BELLE Belle HALL Hall DogDOG and ANDDuck DUCKPark West PARK WEST 624 A Long624 PointA Long Road Point Road 1117 Park1117 West Park Blvd., West Blvd., Mt. Pleasant843.881.3056 | 843.881.3056 Mt. Pleasant843.388.6127 | 843.388.6127 d o m dogandduckfamilypubs.comga co nd bs. duckfamilypu lowcountry cuisine “Our favorite restaurant period!!! Great service, awesome food, and the best view.” < Crraab CaCakek BLTT Thanks Sean! CCommee chheeckck outu ouurr newew FaFalll Meennu ReReleleaasse ini Occttobo er. SHEM CREEK | MT. PLEASANT TAVERNANDTABLE.COM 100 CHURCH STREET LUNCH, DINNER, HAPPY HOUR, MT. PLEASANT, SC 29464 COCKTAILS & SUNDAY BRUNCH P. 843.352.9510 ALL MENUS AVAILABLE ONLINE RUSH IN. Mt. Pleasant - Historic Shem Creek - 98 Church St. - 843.388.0003 - www.redsicehouse.com LC www.LowcountryCuisineMag.com | www.MountPleasantRestaurant.com | www.CharlestonRecipes.com