One of the best parts of Restaurant week in Charleston is that it always falls on my birthday week, so I end up going out like 4 or 5 times with different friends to celebrate. This year, I had 4 great meals, but my favorite of all the places I tried was Twenty Six Divine! I hadn’t ever even heard of it prior to RW, but I’m officially a fan. Walking up, Sheena and I were delighted by the courtyard, and the interior was small and cozy and felt like we were eating dinner at a friend’s house.
When we first sat down, we were greeted by Jennifer Parezo, co-owner & pastry chef (with her husband Enan, who’s the chef). She sat down 2 different kinds of rolls for us to enjoy, and enjoy we did. I loved the hawaiian bread, it tasted similar to the kind you buy in the store, but amplified by about a thousand. So fresh and warm. Mmm… The multigrain roll was also super flavorful and I loved the sunflower seeds on top.
For my first course, I went with the Bacon & Avocado Salad (mixed greens, baby tomatoes, goat cheese, avocado, radish, smokey tomato vinaigrette). It was awesome. I love pretty much any salad with bacon or goat cheese in it, and this one had BOTH. The veggies in this salad tasted so fresh, I wonder if they picked them from the garden that morning!
Sheena got the White Bean Zucchini Cakes, which came with red pepper coulis and more fresh baby tomatoes. They came out looking like mini crab cakes and had similar consistency, but the flavor was totally unique. I wish I could figure out how to make them because they were so simple, but also so full of taste.
After they cleared out our appetizers, we were each given an amuse bouche of a little cheesy pastry, and it was soooo good. I could’ve eaten a whole basket of those. And they served it on one of those individual soup spoons and it was just too cute.
For my entree, I debated furiously between the pork dish and the lamb dish. In the end, my southern side won out and no one was surprised when I ordered the Slow Cooked BBQ Pulled Pork (pork shoulder, collards, petite jalapeno-cheddar corn muffins, smoked gouda mac ‘n cheese). The pulled pork was served wrapped in the collard greens like a paleo burrito, and it was unique and totally delicious. I loved the tanginess of the BBQ sauce paired with the collard greens. And that macaroni…. So good.
Sheena opted to be a little healthier than I, and chose the Cilantro-Lime Seared Mahi Mahi (roasted chayote squash, Carolina gold rice cake, mango buerre blanc). I’m not crazy about fish, but I loved this mahi. It was so full of flavor and was cooked perfectly and cilantro-lime of the fish struck the perfect balance with the mango buerre blanc.
For dessert, I was lured into ordering the Chocolate Mousse Cake by the promise of Salted caramel that accompanied the buttermilk chocolate cake and the dark chocolate mousse filling. It was super rich, but super delicious. Everything you want from chocolate cake.
Sheena, being a pastry chef herself, was ready to judge the crap out of the Mixed Berry Ricotta Tart she ordered for dessert, but ended up singing its praises. The light fluffy vanilla tart was the perfect counterpoint to my rich chocolate cake.
Once we were stuffed to the point of being uncomfortable, we were given a tiny 2nd dessert of mini apple tartlets which Sheena and I couldn’t stop raving about. She loved that they used nutmeg, rather than cinnamon which gave it a really unique taste and differentiated it from a standard apple pie. I hope these are on the regular menu, because they were so yummy!
I can’t wait to come back and try them out for brunch when I can sit out on this little terrace they have out back. Thanks for the great meal Jenn & Enan!
Twenty Six Divine
682 King St
Charleston, SC 29403