Dining Around Charleston

Food Court Wars With Gordon Ramsay Comes To Charleston

2013-04-15T11:47:00.000-04:00

Casting For Food Court Wars Happens This Week

Food Court Wars, a brand new show brought to you by the Food Network and Executive Producer Gordon Ramsay is currently casting in the Charleston area.

In this exciting show hosted by Tyler Florence, two teams will battle head to head to win a restaurant space RENT FREE for an entire year within one of Charleston’s malls; a prize worth up to 100K!

They are searching for local teams with pre-existing relationships (i.e. friends, family, couples, co-workers) who believe they have the winning formula to successfully run their own locally inspired and original eatery! The eatery concept must be specific to the local Charleston region!

Below is a copy of the flyer, which summarizes what they are looking for and how to apply for an interview.

For more information, please visit us at www.FoodCourtWarsCasting.com.

*Deadline to apply is Monday, April 22nd, 2013.

Ted's Butcherblock, Charleston, SC

2013-03-09T11:55:00.000-05:00

TedFest 2013 Porkalicious

I had asked my husband what he wanted to do for his birthday this year. I was thinking “Hall’s Chophouse”, “The Grocery” or some other very nice restaurant that we frequent. Imagine my surprise when his meal of choice was at Ted’s Butcherblock in Ansonborough Square.

Ted’s Butcherblock is a neighborhood butcher shop and gourmet market. I honestly had never heard of it but was very interested in attending “Ted Fest” this past weekend. This Locals Block Party is held once a year. During this event they serve a rare, Acorn-fed Berkshire Hog from Eden Farms. So off we went to our newest adventure.

Ted's New Food Truck

Tucked away in Ansonborough Square Ted’s Butcherblock is without question off the beaten path, but incredibly worth the trip. When we pulled up there was a band playing (The Bushels) and a few tables outside. They were also debuting their food truck which was strategically parked in front of the event. And there, in all its acorn-fed glory lay the Eden Farms hog, head and all.

We went inside and I have to admit I was surprised at the quality and quantity of things that they offer. Part butcher shop and part market they offer a variety of imported cheeses, sandwiches and meats. They even offer 11 varieties of bacon, and who doesn’t like bacon???

Bacon, Bacon and more bacon

We ordered our meals ($14.99) and had to go out to the food truck to pick them up. Smart advertising. We probably would not have paid much attention to the new food truck otherwise. While my husband went to retrieve our lunch (the event was from 1:00 – 5:00) I went over to discover some of the local craft beers that were being featured. Unfortunately the music was a bit loud and I could not hear the name of the brewery, but I do know that I ordered a terrific IPA.

Although there was seating outside we went back in to grab some seats. There was a great energy in the shop. Some folks were enjoying the sandwiches that they offered and others, like us were enjoying the “fest”. Still others were purchasing meats, quite the assortment of activities this overcast Saturday afternoon.

Acorn fed Berkshire Pork with all the trimmings

Without question our lunch was off the hook! The pork was tender, juicy and served with an optional pesto, which was delicious. It was presented as a true porchetta and served with sides of rapini and panzanella salad.

The rapini was sautéed lightly with garlic and oil and was exquisite. Only to be surpassed by the panzanella salad. This was simply so fresh. Three types of tomatoes, black olives, cucumbers and a bit of dressing. I felt very lucky that we arrived when we did (about 2:30) as the panzanella was substituted for something else later in the day – lucky us!

Ted’s Butcherblock is my new favorite place. I can’t wait to go back and try some of their sandwiches, salads, paninis, soups and and meat offerings. Did I mention they sell “meat” gift baskets and a bacon subscription? With 11 varieties of bacon I guess you have to…

All in a great experience that I highly recommend. Mark your calendars for March of 2014.

We gave TedFest 5 out of a possible 5 plates.

Pane e Vino, Mt. Pleasant, SC

2013-02-18T10:56:00.002-05:00

Without the Calamari it would have been a 5.

Loosely translated as “food and wine” or “bread and wine” Pane e Vino (of downtown Charleston fame), has opened its second location on Coleman Boulevard in Mt. Pleasant.

We stopped in here when it was Sette. Then, as now, I struggled with the fact it previously had been a Pizza Hut and not a whole lot has been done to change that look. Pane e vino does try to dress the place up a bit with white table clothes and curtains, but in the end… it still looks like a Pizza Hut.

Once I was past the obvious I began to peruse the menu. I liked it because it wasn’t over the top, and it had many interesting selections. There was Antipasti (sic), Insalate, Zuppa, Pasta e Affini (no idea), and Carni, Pesci e Altri Secondi. We ordered a few beverages and appetizers, which were quickly delivered.

The Burrata with fresh mozzarella, cherry tomatoes and fresh basil was terrific. I know a few folks that call fresh mozzarella “mouse ears”. If the mozzarella is made correctly it’s supposed to be as soft as mouse ears. Pane e Vino brought it’s mouse game on! The cheese was so soft and fresh it just about melted in your mouth. Such a delight. The Fried Calamari however, was far from memorable. It was over cooked, very dry and flavorless. So as you can see we were one for one.

Burrata

Fried Calamari

The restaurant was very busy and our server was close to absent. He finally arrived in time for us to place our dinner order.

I ordered Spaghetti Carbonara. This has to be one of my favorite Italian dishes. Calorie laden? Yes. Tasty? Yes, and Yes. The pasta was al dente and although this dish can at times be heavy, this one wasn’t. Lovely. My husband ordered the Gnocchi Allo Zola which was handmade potato dumplings in a creamy gorgonzola sauce, folded with fresh arugula. His order surprised me as he’s not a big gorgonzola fan, but he loves gnocchi. Mid way through his meal I found my carbonara hijacked and before you knew it I was sampling the Gnocchi Allo Zola. Delicate dumplings in a rich gorgonzola sauce. This was also delightful, but soooo rich it was hard to eat too much of it. I sadly looked at my Carbonara evaporating before my eyes. Oh well, next time…

Spaghetti Carbonara

Gnocchi Allo Zola

Our friends ordered the Cotoletta Alla Milanese and the Pappardelle Con L’Anatra. The Milanese was a free range chicken breast (nice touch), lightly breaded and sautéed served with asparagus and garlic mashed potatoes. Regulars at Pane’s downtown location this was a new dish that our friend ordered. It was celebrated with wild reviews. The slowly roasted duck leg was served with homemade pappardelle and a light wild mushroom cream sauce. The picture doesn’t do it justice. It was this heaping bowl of love and our friend raved about its tenderness and flavor.

Pappardelle Con L’Anatra

Cotoletta Alla Milanese

All in all Pane e Vino won us over. I look forward to trying their location on Warren Street.

We gave Pane e Vino 4 out of a possible 5 plates.

Rutledge Cab Company, Charleston, SC

2013-02-12T10:54:00.001-05:00

Keep the meter running, we'll be right out……. Not so much.

Bob Carter’s newest foray into the Charleston restaurant scene is a swanky new number called Rutledge Cab Company. Talk about off the beaten path! As you drive up Rutledge Avenue to #1300 you find yourself in a somewhat quiet neighborhood that now hosts one of the newest restaurants in Charleston.

Formerly a Cab Company (no shortage of naming rights here…), the building has been transformed into a fun, open and lively place. The ceiling is lined with 4 x4’s and the lighting they’ve selected is equally as funky, but it works. Extending almost the entire circumference of the building is a semi-enclosed patio that I’m certain will come in handy as the weather begins to warm up.

We arrived early (6ish) on a Friday night. When we pulled into the parking lot we were told that both the regular and auxiliary parking lots were full. We would have to park on one of the surrounding neighborhood streets. It made me think that the neighbors must be thrilled with this new addition!

While my husband parked the car I proceeded into the restaurant to find out how long the wait was. Three attractive young ladies greeted me at the host stand. Dressed all in black and each with a different colored scarf as their “garnish” they were more than happy to help me. “Twenty five minutes,” one of the hostesses said. I put our name on the list and went to find some space at the bar as I waited for my husband and our friends to arrive.

I can tell you that the place was packed! And if you want a restaurant where you can have a conversation with someone, this is not the place. Rutledge Cab Company is over the top LOUD. Did I say loud?

Our friends arrived and we had a beverage at the bar as we waited for our table. I was the only one courageous enough to order one of their specialty cocktails, The Welcome Back Carter. It was a delightful mix of fresh tangerine juice, fruits and all in, a very nice beverage.

Our 25-minute wait quickly came and went. Only we didn’t. A bit past the 60-minute mark we were seated. I hate that. If you don’t know how to determine the amount of time for a wait, then find someone who does. Our server apologized saying, “Sorry we had three 10-tops.” Not my problem.

Both Bob Carter and his managing partner, Andy Fallon run this venue. They were at The Peninsula Grill as the Executive Chef and front of the house manager for many, many years. Might I mention that the Peninsula Grill is one of a very limited number of restaurants where “jackets are suggested”. Do you think this type of nonsense would have been tolerated there? I doubt it. Enough about this rant, but trust me, there’s more to come…

When we were finally seated we had a table that was directly under a bustling HVAC vent. It was like sitting in a very cold wind tunnel. We were freezing. (p.s. Thanks Bob for the terrible cold I now have.)

Uncertain of what we wanted to drink we ordered some still and sparkling water. Eleven+ minutes later our server delivered the water, turned and bolted from the table. Was it something I said? We had to flag another server down to ask to for our server. When she arrived we told her we’d like to start with The Fillin’ Station Charcuterie and bam! She was gone. We wanted to place our dinner order and by the way, PERHAPS a beverage order – not happenin’. Good thing there was a server assistant on that evening that kept our water glasses full.

Charcuterie

Twenty five, (yes, 25) minutes later our appetizer was delivered. Before she set it on the table our friend told her we’d like to order for fear we'd lose here again.

The Charcuterie, although taking what seemed like a lifetime to arrive was actually very, very good. An interesting combo of fried bologna, hoop cheddar cheese (very mild), smoked sausage (off the hook), potted meat (reminded us of deviled ham), country ham, pickled veggies and saltine crackers. The dish was fairly simple, but each item had a unique twist to it. Things were looking up! We were still very cold and could barely hear each other, but the food was very good.

During our wait Bob Carter arrived at the restaurant. People cheered for him. Are you kidding me? Did he think he was Elvis or something? All I could think of was rather than schmoozing with the hostesses and scampering around the restaurant, I wanted to shout out – “Get in the kitchen and make me a sandwich!” Could he not see that most of the tables, like ours, were not eating?

We again hunted down our server to order a beverage. That’s another 12 minutes I’m never going to get back… Nor is the 45 minutes that it took to receive our entrees. I get that the restaurant is new, as many people were excusing-away-the-lengthy-ticket-times. But if you’re not ready to open, then don’t.

The menu is fairly simple, apps, salads, sandwiches, grilled pizzas, burgers, kabobs, a few entrees and breakfast served any time. Our order, a burger, fish tacos, a Reuben and eggs over easy surely should not have taken so long. Obviously the kitchen was not just in the weeds, it had ignited.

Beef Burger

Eggs from the breakfast all day section

Fish Tacos

The Reuben

So was it worth the almost 3 hours it took for dinner? Yes and no. My husband’s beef burger ordered medium was served ridiculously rare, which was disappointing, and the tempura on top was soggy (and no we didn’t send it back because we couldn’t find our waitress again). The accompanying signature small mason jar of pickled veggies and fries were great. The fish tacos were a win and so were the eggs. My fries were dead and quickly replaced. The Reuben was just ok. The corn beef brisket and cheddar (my substitute) was good but the sandwich lacked sauerkraut, which was all but missing. The roll was hard from sitting under the heat lamp too long. My requested spicy mustard had to be hunted down. Hardly worth almost an hour wait.

Andy stopped by when we were finished with our meal and asked how our meal was. We mentioned that it wasn’t that great, and he was obviously perturbed. “We’ve only been open two weeks and it is Friday night.” From where I sit, my money spends the same whether it's your first day open or you've been open a year. Poor planning on your part does not necessitate forgiveness on my part.

We gave Rutledge Cab Company 2 out of a possible 5 plates.

SlicePizzeriaRestaurant, Mt. Pleasant, SC

2013-02-11T19:18:00.000-05:00

Not Exactly A Slice Of Heaven

Recently one of the members of the Slice Pizzeria team reached out to me to invite me to their new restaurant on Hungry Neck Boulevard. On a busy Friday we decided to stop by and see if they were as good as they claimed to be.

Located next to the restaurant Mosaic, this is a tiny, shotgun of a restaurant. A long, white banquette lines the wall with 2- and 4- tops and there are a few booths. It looked like the total capacity was roughly 25 people.

In a way it reminded me of a Sbarro at an airport. A lot of pizzas displayed to be heated, garlic knots also in line to make a visit to the double deck ovens, and quite frankly, even though the place was very clean, it was not inviting.

I had asked the gentleman that waited on us if Slice was a chain. He told me that they were a group from New Jersey and that they also had a location in Savannah.

Inside Slice

For a tiny place they offer a variety of things. Appetizers (mozzarella sticks, wings, chicken wings, the usual suspects), salads from a house salad to a fried calamari and mozzarella fantasia – fresh mozzarella, lettuce, tomatoes and roasted peppers were quite a mix! The side orders – meatballs to sautéed spinach and broccoli, I was sensing that the Slice Pizzeria didn’t know what they wanted to be.

Specialty pizzas were elaborate. They offer 18 in all ranging from a ricotta (white) pizza to a carbonara with prosciutto, onions, heavy cream and cheese. There were pastas (Alfredo, Bolognese, etc.), and baked pastas, (baked ziti, lasagna, ravioli) and topping it all off were the seafood specialties (fried calamari, shrimp scampi and fra diavlo), and entrees that include chicken parmesan to veal piccatta.

Oh, and did I mention the wraps, hot and cold subs and Panini?

It’s interesting… All of these items are listed in their take out menu but not in the restaurant. The restaurant however only posted Panini’s, pizzas, hot and cold subs a few appetizers and salads – very confusing.

In a bit of a rush we ordered two slices of pizza, one with pepperoni and one with bacon and chicken. We also spit a house salad (iceberg, tomatoes, cukes, green bell pepper, 5 black olives, croutons and the dressing of our choice which I thought at $9.95 was beyond steep in price.

Bacon Chicken Slice

Pepperoni Slice

We split a diet coke and our bill totaled $21.00. For what we received (2 slices, one salad and a coke), I thought it was a bit over priced.

Although the restaurant was more than over staffed with about 6-8 people behind the counter which was equal to the number of customers, service was spotty.

Our slices arrived very quickly. They are oversized with heaping toppings, but despite the amount of toppings, they were bland at best. They lacked salt, pepper, oregano, anything… to spice it up. Although the crust was very thin, it was also very doughy. So for the pizza our rating is bland and doughy. The bacon on the bacon chicken pizza overpowered the slice… Thank goodness my husband loves bacon.

House Salad

Oh, you’re probably wondering why the salad hasn’t been mentioned. We called it the dessert salad since it arrived just about the time we were done with our pizza. The “homemade” Italian dressing looked a lot like French and mirrored the pizza in its lack of flavor.

Grimaldi’s, Almalfi’s and La Pizzeria all offer pretty good pizza. Although everyone thinks they can easily produce good pizza, our experience today proves otherwise.

We gave Slice Pizzeria 2 out of a possible 5 plates.

Carters Kitchen, Mt. Pleasant, SC

2013-01-19T16:00:00.000-05:00

The 4^th Time Is The Charm - 4 Plates

Nestled in the Inn at I’On in the tony I’On neighborhood is Bob Carter’s newest undertaking Carter’s Kitchen. Bob Carter is the former famed chef of Peninsula Grill, the very high end restaurant where “jackets are suggested”, food and service is impeccable and the Skyscraper Six Layer Coconut Cake sells for $100.00 plus $60.00 - $100.00 for shipping. ‘Just sayin’.

I wasn’t surprised that he wanted to branch out and open his own place. After 15 years of the same restaurant even the most creative of chefs would get bored.

Carter’s Kitchen opened in the spring and with all the fanfare around Bob Carter’s talents. I soooo wanted the restaurant to be good. It took awhile to get there, but it’s now worth the trip. The restaurant was fully remodeled with a nice, open feel and an enclosed “veranda” to watch the world go by. Very understated and comfortable.

My first visit was a bust. We were invited to a private preopening cocktail party where our $20.00 donation went to supporting the neighborhood. Even though we got very little to eat or drink, the gesture on his part was admirable. Three other times my husband and I went for either snacks or a meal. Three other times… again a bust. The restaurant then started getting a bad rap in the neighborhood as being too expensive. We decided to walk away for a bit and let them work out the kinks.

This past Saturday we went to Carter’s for dinner. Our server was bright and attentive as he took our drink orders and told us about the evening specials. We quickly began perusing the menu.

Moderately priced, Soups and Salads $8-10.50, Small Plates $9.50 - $12.00, and Main Plates $18-26.00 the menu isn’t large but has quite an interesting selection of items. I’m not one who usually orders an appetizer and dessert, but the She Crab Soup somehow caught my eye and I decided to give it a try. The Spinach Nicoise was my husband’s selection and that too, looked very interesting.

She Crab Soup

Spinach Nicoise

Served very hot the soup was a heavenly, creamy-velvet blend of she crab goodness. It just about melted in my mouth and the fresh crab that garnished the dish was a perfect addition. The Spinach Nicoise was also a big hit. One thing I can definitely say about Carter’s Kitchen is that a lot of love goes into the plate presentations. The food not only tasted great but the presentations were beautiful!

I decided to select the Swordfish with Blue Crab and Crawfish for dinner and my husband selected the Shrimp Papardelle with Country Ham, Heirloom Tomatoes, Corn, Peas and Basil cream. I actually thought about ordering the Papardelle and was glad that he did so that I could taste it.

Shrimp Papardelle

Swordfish Special

When our dishes were served again they looked phenomenal. I couldn't wait to dive in. My swordfish was an ample piece and cooked just perfectly. Unfortunately, try as I might, I couldn’t get past the aroma of the Blue Crab and Crawfish. The good news is that there was ample crab and crawfish, the bad news was that the aroma was overpowering.

Boy, did I have “entre envy”. The pasta in the Shrimp Papardelle was cooked perfectly and the dish with the all of the colors of the vegetables was a feast not only for my palate, but to many other senses. Well done.

In picking up my entrée the server asked if there was anything wrong with the dish and I just mention the smell was a bit much. In a blink of an eye the manager was at our table apologizing and asking if I wanted anything else. I didn’t, but thank you.

He then told me he took the entrée off of the bill which unnecessary, but a very nice touch.

Carter’s Kitchen has come a long way. Gone are the over priced menu items and the mistakes we saw in the past. In their place is an interesting menu, very good food, service and a comfortable atmosphere. Bob – welcome back! We knew this could happen! Next time I’m trying the brunch, another menu that looks very appetizing. Yum!

We gave Carters Kitchen 4 out of a possible 5 plates.

#epicurious

Burwell's Stone Fire Grill, Charleston, SC

2013-01-18T14:42:00.003-05:00

The Next Great Steakhouse?

Photo: Praneendra Kuver

Recently dubbed “The Next Great Steakhouse” by CNN we decided to venture into Burwell’s, one of the newest additions to the Charleston restaurant scene.

Located on Market Street in the former ‘Gilligan’s” the renovations were more than extensive. The restaurant is beautiful. It’s somewhat contemporary, but warm with low, subtle lighting in an open-aired space. The only remnants of the old space are the lovely, exposed wood beams that grace the first floor of this two-floor establishment.

Our server was helpful as we worked our way through the menu. It’s not extensive featuring about 20+ items listed under “starters”, “Farm and Field” and “Sea & Shore”. What’s really interesting is their unique claim to fame “Create your plate” where steaks are cooked on a 1400 degree wood fire or at the table on a 700 degree searing stone.

Curious about the “stone”, we started with a Flight of Flavor – stone seared petite filet tips with a trio of tasting sauces. Two steak lovers raved about the flavors of both the filet and the sauces. It was also fun to have the stone at the table and be able to cook your own filets. As the menu says, “It’s all about the sauces”, each of the three sauces were a terrific compliment to the meat. A big win with this dish!

Flight Of Flavor

We also started with Fire and Ice – baby bibb lettuce, warm wild boar vinaigrette, cool avocado-blue cheese dressing and a duo of vegetables. What a spectacular ensemble of flavors. With such a great start and terrific service to boot, we thought we were in for a larger-than-life-sized win.

Fire And Ice

Shrimp Cocktail

Keeping to the more the meat the merrier theme the guys both ordered steaks. The House Rib Eye Filet, also listed as the “Heart of the Rib eye”, at $31.90 was accompanied by roasted cauliflower and parsnip puree, grilled and melted brussel sprouts and house whiskey peppercorn sauce. The side dishes were delightful but the steak was woefully under cooked and had to be sent back. The Bone-in Rib eye also dubbed “The Cowgirl” was incredibly over cooked, but our friend ate it any way. For a “steak place” you’d figure they’d get that part of the meal correct.

House Rib Eye

The Cowgirl

Not being a meat eater I ordered the special which was Shrimp with Spatzel. Four small shrimp graced the plate atop of a not-so-great mound of spatzel. This was truly not what I expected. Our friend ordered the Wild Caught Grilled Salmon which was served with apple and faro salad, melted leek sauté and bourbon maple glaze. Our friend mentioned that it was okay, but not great.

Shrimp And Spatzel

Wild Caught Grilled Salmon

Once my husband’s steak returned to the table after being cooked to temperature the activity began. The owner came by an apologized saying that “this is what we do” (steaks), and could not have been nicer. We were then served a beautiful complimentary dessert platter, which was a very nice touch. The owner again came by to apologize and see if we were enjoying the desserts.

Dessert Platter

We know of a few folks that have come to Burwell’s and have had a spectacular time. Sometimes things at any restaurant don’t go as planned, as was the case at our table, but we certainly will give Burwell’s a second try.

We gave Burwell's 3 out of a possible 5 plates.

The Ordinary Fancy Seafood Oyster Hall, Charleston SC

2013-01-03T13:00:00.000-05:00

Pricey And Not So Ordinary

I am certain that I was not alone in anxiously awaiting Mike Lata’s (Fig Restaurant, Iron Chef, Can’t-possibly-win-another-cooking-award-if-tried, you get the picture), new restaurant on upper King Street – The Ordinary Fancy Seafood Oyster Hall.

Although they had planned for a fall opening, they just opened last week. The restaurant, a former bank (the vault still intact), has kept the look and feel of the bank with large, 12 foot windows and incredibly high ceilings.

The mezzanine level, which had just opened the night we went, provided excellent views of the entire restaurant. Our server actually said, “If I could choose any table to be seated at it would be this one.” We casually watched the evening go by as we perused the menu.

True to its’ name if you don’t like seafood you’re out of luck at The Ordinary. It’s all seafood all the time. Not a bad thing, but if you’re looking for an alternative, it’s not available.

The food quality, not surprisingly was outstanding. The Baby Collards Caesar Salad was incredible. What an interesting use of collards. The dressing took away some of the bitterness of the greens and the white anchovies were terrific.

The Pissaladiere, an appetizer recommended by out server, who, by the way, way terrific, was a caramelized onion tart that was sweet, delicate, light appetizer that we all enjoyed. One of the evening’s specials, the Swordfish Ceviche was incredibly fresh and an unbelievable combination of flavors.

Pissaladiere

Swordfish Ceviche

Needing a quick snack we also ordered two orders of the Sea Salt Potato Chips. At $5.00 it seemed a bargain, but once delivered each order only had about 12 chips and little salt. This was the start of seeing that The Ordinary, though tasty, was very pricey.

Sea Salt Potato Chips

Our dinner included a Crab Cake (which included a salad and dessert for $30.00), arguably the most economic dish of the evening.

A great salad preceded two fresh full-o’crab, crab cakes. These are very different from the panko crusted traditional crab cakes and a nice change. These cakes were light, fresh and hearty. It was also served with an apple tart that the table shared and thoroughly enjoyed.

Crab Cakes

The Ordinary Lobster Roll advertised in their on line menu for $22.00 was actually on their in-restaurant menu for $25.00. My husband and I have lived in New England for many years. It is common to pay $12.00 - $14.00 for a lobster roll in the summer. But $25.00 for a lobster roll on a hot dog bun with chips - $25.00!! Are you kidding me?

Lobster Roll

Our server told us that it was “well over a half pound of lobster meat”, but based on the portion, it just didn’t seem feasible. Although it was awesome, it was still a bit pricey.

Our friend ordered the BBQ White Shrimp. He’s a guy that likes hearty meals and may have taken a wrong turn here. The five, very messy peel ‘n eat shrimp were an appetizer at best. Though tasty, the dish left a lot to be desired.

BBQ White Shrimp

Both of our friends also ordered New England Fish and Grouper Chowder. Although served in a “bowl”, the serving was a cup of chowder at best. For $12.00 we had a bit of sticker shock.

Fish Chowder

Everything seems to be down sized with large prices at The Ordinary. Draft beer, at 10 oz., yes, just about a Dixie Riddle Cup of beer, is priced at $7.00 - $12.00 a glass. Wine is also served in a small portions for $8.00 – $12.00 a glass.

Although I may be naïve in my pricing of a seafood appetizer, The Ordinary’s Triple Shellfish Tower came in at a rousing $125.00. It made me smile to think that I had paid $150.00 for my first car. I’m just sayin’.

We gave The Ordinary 4 out of a possible 5 plates.

Stars – Live Fire Wood Grill, Charleston, SC

2012-12-30T14:00:00.000-05:00

Upper King Super Star - 5 Stars

Jumping on the band wagon of upper King Street restaurant energy is “Stars – Live Fire Wood Grill”. The restaurant’s décor is cool, casual and contemporary and the menu, very creative. We were lucky to be dining with good friends who love “sampling” each other’s dishes which gave us an opportunity to experience more of the menu than usual.

The Executive Chef, Nathan Thurston, (most recently at The Sanctuary in Kiawah), does not disappoint. We decided to start with a variety of things and were amazed at the flavor and the unique offerings.

The Sautéed Mussels with Garlic and Herb Pistou, Lemon Wood-Grilled Bread was crazy good. My husband, who is not a big seafood fan, and has rarely eaten a mussel, could not stop sampling and talking about them. I have to agree, but they were just one of four great appetizers.

Sautéed Mussels

The Rare Seared Tuna, was very well received, we all agreed that we were on an appetizer roll.

Rare Seared Tuna

Although these two appetizers were very good, the next two were incredible. The Wood-Grilled Mushroom Bruschetta with greens, Goat Feta, on Grilled Bread with Truffle Vinaigrette was to die for. Even those at the table that weren’t mushroom lovers quickly joined in the mushroom party.

Wood-Grilled Mushroom Bruschetta

And then the appetizer king-pin was sampled. The Fresh Pasta with Charred Baby Beets, Walnuts and Arugula Pesto was an item that we all actually fought over. This was beyond a great sampling of a variety of beets and homemade, small pasta sheets. We could hardly wait to order dinner.

Fresh Pasta with Charred Baby Beets, Walnuts and Arugula Pesto

The dinner selections varied between “Shore & Stream” and “Farm & Field”. Collectively we ordered a few of each.

I ordered the Appalachian Trout/Presented Whole with Baby Potatoes, Mountain Apples, Bacon and Mustard Greens. Not a big fan of a fish eye staring back at me while I eat, I asked to have the head removed. The trout was melt in you mouth goodness. I can’t remember the last time I’ve had a fish entre that was this delicate and well balanced. Everyone at the table agreed.

Appalachian Trout/Presented Whole

The Charleston swordfish, ginger-carrot puree, hearth-roasted baby carrots, lemon vinaigrette was another hit. Dish by dish we were thrilled with the quality and flavor.

Charleston Swordfish

The Black Garlic Braised Short Rib with “Made to Order” Smashed Potatoes, Seasonal Vegetables and Kale Gremolata was a tasty, tender delight. Again, sampled by the group and declared a winner.

Black Garlic Braised Short Rib

Perhaps though, one of the “sleepers” of the evening was then Truffled Chicken Pot Pie that was served with a Local Green and Herb Salad. The oversized, golden brown phylo-topped, chopped chicken bowl of love was just spectacular.

Truffled Chicken Pot Pie

After dinner we ventured up to the roof deck cocktail lounge. The evening we went it was a bit chilly and not too busy but the view is incredible. I am certain that this will be a huge spring and fall season hot spot. With flavors this big and bolt I highly recommend you add this to your list of restaurants to try.

We gave Stars a perfect 5 out of a possible 5 plates.

Charleston Restaurant Week - January 10 -20, 2013

2012-12-11T16:39:00.002-05:00

Charleston Restaurant Week is set for January 10 -20, 2013

Charleston, SC --- Just in time for the holidays and the rush to find gifts and stocking stuffers, the Charleston Restaurant Association (CRA) has announced the dates for the next Charleston Restaurant Week. The event is set for January 10 -20, 2013. For those wishing to give the gift of good food, gift certificates from participating restaurants may be your solution. Restaurants that are currently participating are listed on the Charleston Restaurant Association website and gift certificates are allowed to be used during Restaurant Week.

As the holiday bills start rolling in, Charleston Restaurant Week will make it easier to continue to dine well with specially priced menus. Restaurants will offer prix fixe menus consisting of three items for one price….. either $20, $30 or $40. The event is an opportunity to try new restaurants and visit old favorites knowing what you will be paying before you enter. For the January Restaurant Week over 120 of the area’s finest restaurants have already committed.

For a list of participating restaurants, please go to the CRA’s website at CharlestonRestaurantAssociation.com . The January Restaurant Week menus will also be available online as the event gets closer, so be sure to check back often. For chances to win Charleston Restaurant Week gift certificate find us on Facebook at Charleston Food Festivals and Events.

Here's the current lineup from the Charleston Restaurant Association site.

3 for $20

Al Di La

Reserve a Table Visit Website

AW Shucks Seafood Restaurant