Charleston Restaurant News Events

Dîner en Blanc Coming to Charleston

August 20, 2015

If there’s one thing that I love more than a dinner party, it’s a themed dinner party.

Themed *costume* dinner party?! I die.

Dîner en Blanc is just that. A secret pop-up picnic where all the guests wear white and supply the following:

A table, two (white) chairs, and white tablecloth.
A picnic basket with food*, stemware, and white (surprise!) dinnerware.
*There will also be an option to get pre-order food, which can be picked up at the site (participating restaurants are TBD).
Champagne or wine. Beer and hard liquor are a big “no no.”

And in October it will hopefully be much less humid.

Think of it as a giant picnic with your best friends who just happen to basically be the entire city of Charleston. There will be great food, dancing, champagne, and sparklers. I’m so excited and it’s going to be so much fun! The Charleston event is happening on Thursday, October 15th, 2015, so mark your calendars!

And did I mention the sparklers??

Get more info and join the waitlist now!

So we won’t get quiiiiite the same backdrop, but the Eiffel Tower is overrated anyway.

3 Comments

Random Fodder

Southern Season Cooking Classes Review – CLOSED

August 17, 2015

Note: Southern Season is now Closed

I’ve been to quite a few cooking classes in my relatively short life, but I have to say that my favorite classes have been at Southern Season in Mount Pleasant. Although the general formatting and price points of the classes don’t differ too much from Charleston Cooks!, the space couldn’t be more different. The seating area is much bigger, meaning you have more room to spread out. Walking in, you’re struck by how breathtaking the space is. Everything is clean and shiny, and the counters and drawers filled with every cooking tool, utensil, and accessory that you can think of. Basically, it’s a culinarian’s dream.

*heavy breathing*

My favorite thing about Southern Season is that they offer a huge variety of classes that vary between demonstration and hands on, which isn’t available at, say, Coastal Cupboard. I tend to prefer the hands-on classes since I always learn better by doing. Despite the fact that I went to (one semester of) culinary school, I find that I always learn a new technique or way of doing things that makes cooking and prep work a lot easier.

They are berry good at that.

The most recent class that I took was called “Sweet and Savory Strawberry Sensations” with personal chef Lisa Moore. The class started promptly, and we were quickly put to work, divided up between the different cooking stations. I opted to work on coring and slicing strawberries for the salad since this seemed like I would be less likely to make any “oopsies” there.

The only “oopsie” involved in making a salad is that you then have to eat the salad.

In total, we were preparing four dishes, although the salad had three separate components—strawberry and arugula salad with balsamic, avocado cream drizzle, served in a parmesan cheese cup—so I really think it should count as seven dishes. The parmesan cheese cups were really cool, and I’m tempted to make them for myself for snacktime, which is probably not a good idea since I’m trying to fit into a bridesmaid dress in a few months.

Can all of my dishes be made of cheese, please??

The salad was delicious; it tasted like summertime. I’ll most likely be making this recipe at home a few times this summer, although I will also probably just sprinkle some shaved parmesan on the salad instead of making a cheese cup.

Transforming cheese into a bowl is a lot of work, as it turns out.

The side dish was a cilantro rice pilau. It was super flavorful (although if you’re not a fan of cilantro, you probably wouldn’t have enjoyed 70 percent of the dishes we made) and had a great consistency—creamier than fried rice, but not nearly as creamy as a risotto. The main course was a grilled fish—wahoo in this case, but any mild white fish would do—topped with a spicy strawberry salsa. The salsa was a great complement to the mild fish, as it gave it a nice burst of freshness and a little kick.

om nom nom

The fish grilled on a stove top cook top, which I was really tempted to purchase until I was reminded that I have an actual grill. Since I rarely cook fish (it scares me, don’t judge), I was very interested in all the tips that chef Lisa Moore gave. When I finally get the courage up to make fish, I’ll definitely put these tips into practice.

And with a lemon, cuz we fancy.

For dessert, there was a strawberry sorbet made with a sweet red wine, topped with candied ginger. I had to physically remove myself from the ice-cream-maker aisle because that is too dangerous of a machine to have in my possession.

BRB, buying an ice cream maker.

Looking over the calendar for the next couple months, I see a number of classes that I’d be really interested in taking. Southern Season has made that a lot easier for me by offering a “frequent cooks card,” which gives you $45 towards a cooking class for every 10 you take. Perfect for people who love to cook!

Learn to cut things in so many different shapes!

Recipes

Spinach-Stuffed Bacon-Wrapped Bell Peppers and Corn Crack Succotash

July 13, 2015

Summer is in full swing, and I’ve been feeling inspired to cook more lately. Now that my CSA has finished, I’ve been looking for a good source of local veggies, and I actually found a great option in Harris Teeter.

Hello, freshness!

The ‘Teet has really been stepping up its local produce offerings lately, and they even feature veggies from Freeman Farms on my very own Johns Island (which is great because the HTs in Charleston are open 24-hours, where as most of the farm stands close around 5). I still feel good about supporting local farms & artisans, while having the convenience of shopping at a grocery store.

Local is better, y’all!

Corn Crack Succotash

Sydney cracked corn, and it was delicious.

Ingredients

4 ears of corn
1/2 cucumber, diced
2 tomatoes, diced
1/2 yellow squash, diced
1 bell pepper, diced
1/2 vidalia onion, diced
1 tsp oregano
1 tsp thyme
2 tbsp mayonnaise
1/4 cup parmesan cheese
Salt & Pepper to taste

Instructions

Boil, roast, or grill your corn on the cob until cooked thoroughly. Run under cold water and remove from cob.
Lightly saute the squash, onion, and green pepper in a frying pan.
In a bowl, combine the mayonnaise, cheese, and spices and mix together thoroughly. Fold in the corn and sauteed veggies and mix until everything is coated. Chill and serve.

Spinach-Stuffed Bacon Wrapped Bell Peppers

I guess wrapping the vegetables in bacon negates their health properties, but… don’t tell me how to live.

Ingredients

4 green bell peppers cut into 1.5 inch strips
1 vidalia onion, diced
1 red bell pepper, diced
2 jalapenos, seeded and diced
1 clove garlic
2 cups spinach, chopped
8 oz cream cheese, softened
1 lb bacon in strips, cut in half
Salt and pepper to taste
Optional: shredded parmesan cheese

Instructions

Preheat oven to 400 degrees. Saute onions, red pepper, jalapeno, garlic, and spinach 3 minutes or until soft.
In a bowl, combine the cooked veggies with the cream cheese and mix until fully incorporated.
Stuff green peppers with cream cheese mixture. Wrap with bacon strip half
Bake in oven for 10 minutes or until bacon is crisp.
Top with shredded parmesan cheese.

We’re already wrapping it in bacon, might as well add cheese!

Ever since my move to Johns Island and my participation in the Lowcountry Local First Eat Local Challenge this year, I’ve tried to make a point to shop local and support local agriculture as much as possible, and I’m happy that Harris Teeter is helping me with that goal! Now, if only I had someone to help me eat some of these bacon-wrapped peppers…

1 Comments

Events

Competition Dining Series Coming to Greenville, SC in August

July 2, 2015

In this case, being a redcoat is a good thing. Photo Credit: Competition Dining Series

If you’re anything like me, you’re obsessed with all those cooking shows where they pit chefs up against each other as they battle for who can make the best meal out of the provided ingredients. There’s just something about high-stress food porn drama that excites me more than any episode of RHOA could ever do.

Look how intense. Photo Credit: Competition Dining Series

Introducing the Competition Dining Series, a single-elimination tournament highlighting the best of the state’s food, agriculture and culinary talent, will pit 14 highly competitive chefs against each other in its upcoming tournament in Greenville, the first time it’s been held in South Carolina. All of the 13 interactive battles will be hosted at Larkin’s Sawmill from Aug. 3 through Sept. 7, and tickets are now available.

“Ta Daaaaa!” – What I Imagine That Guy Saying. Photo Credit: Competition Dining Series

How it Works: In every Competition Dining dinner, two chef teams battle it out preparing three courses each centered on a featured regional ingredient that is revealed the morning of the event. Ticketed guests savor a full-service, six-course meal without knowing which chef prepared which dishes. Unlike any other cooking competition, attendees vote on each course using a free app, and ultimately help determine who moves on to the next battle round and who goes home.

Their fate is in your hands. Or mouth, I guess.... that's what she said??

Their fate is in your hands. Or mouth, I guess…. No pressure.

Series competitors are randomly assigned to brackets. Two random competitors received a bye to automatically advance to the second round. The Greenville preliminary match-up battles include:

August 3 Dinner:

Anne V. Young of The Starving Artist Café in Easley
VS
Damion Norton of Professional Catering in Greenville

August 4 Dinner:

Jennifer Barone of Stellar Restaurant & Wine Bar in Greenville
VS
Ryan Kline of Buffalo Nickel in Asheville

August 10 Dinner:

Blake Hartwick of Bonterra Dining & Wine Room in Charlotte
VS
Francis Turck of The Cliffs at Keowee Vineyards in Salem

August 11 Dinner:

Charlie Brown of Local Cue in Greenville
VS
Eden Roorda of oneFIFTYone Boutique Bar & Kitchen at Hotel Indigo in Asheville

August 17 Dinner:

Todd Warden of The Cliffs Valley in Greenville
VS
Nohe Weir-Villatoro of King James Public House in Asheville

August 18 Dinner:

Samuel Murry of 21 east in Greenville
VS
Teryi Youngblood of Passerelle Bistro in Greenville

The two chefs receiving a bye include:

Bo Wilder of Henry’s Smokehouse in Greenville (Wednesday, August 19)
Edward A. Wallace of Adventures In Taste in Easley (Monday, August 24)

I’m trying to figure out which chef would be most likely to say “I’m not here to make friends; I’m here to WIN!”

“Since we started these battles, Competition Dining Series has hosted hundreds of chefs and thousands of community members in North Carolina,” said Jimmy Crippen, Competition Dining Series founder and host. “We’re thrilled to do the same in Greenville with the launch of our first South Carolina series. We have chefs from here in Greenville and all over the region, and it’s sure to be a highly competitive tournament.”

It’s food made fast, but it isn’t fast food. The english language is weird. Photo Credit: Competition Dining Series

Competition Dining is unlike any other dinner experience in the country. All Greenville events are held at Larkin’s Sawmill in Greenville. Tickets to attend a battle range from $55 to $75 each and don’t include beverages, taxes and service fee. Guests can attend as many dinners as they like and tickets must be purchased by midnight the day before a battle.

Charleston Restaurant News

Jericho Arts Food Photo Contest

June 26, 2015

Jericho Arts presents the 3rd annual Food Phone Photo Show! This food photography contest is for Instagram’ers of all kinds who think their food photo looks the most beautiful & delicious.

I’m entering… so bring your A-game, everyone!

A panel of local food professionals will decide on winners, and the winners receive a variety of prizes from businesses around Charleston and bragging rights… until next year. Registration is free and they pinky promise not to do anything fishy with your email (it is just so they can contact you if you win).

Winners will be announced in mid-August. Follow @jerichoarts or email megan@jerichoadvisors.com to receive updates.

Think you’ve got what it takes? Register now & start instagramming your heart out!

Charleston, SC Restaurant Reviews

Barony Tavern [CLOSED]

June 25, 2015

[Barony Tavern is now closed as of 1/29/17]

In Charleston, chefs are often the biggest local celebrities we have. I get more excited seeing Sean Brock than I do Bill Murray whenever he inevitably pops up downtown. One (of the many) local chefs I follow is Chef Robert Carter. I went to Peninsula Grill shortly before he left and I enjoyed dinner at Carter’s Kitchen weeks after it opened (sorry to report that I wasn’t as impressed with Rutledge Cab Company, but no one’s perfect). When I heard about his newest venture, Barony Tavern, I was pumped to give it a try.

Food always excites me.

The restaurant is located inside the Renaissance Hotel, in the location of the old Wentworth Grill (RIP). The décor and ambience really appealed to me; I loved all the dark wood, deer paraphernalia, and old books. I felt like I was dining in someone’s private library or a study in an old mansion.

Including the creepy “villain behind the portrait with cut out eyes” a la Scooby Doo.

The appetizers were all so tempting, we couldn’t settle on just 1, so we got 3 instead. First, the grilled softshell crab BLT was a special. I’m normally not a fan of softshell crab (usually it’s served fried), but somehow grilled, I actually really liked it. Served with Portuguese slider roll, bacon, marinated roma tomatoes, bibb lettuce, and green goddess aioli. The flavor combo was just delicious.

But I’ll pretty much eat anything with bacon on it.

Our second app was the crispy oysters with a kale pesto and smoked bacon ($10). These oysters positively melted in your mouth. The bacon added a nice hint of smokiness and the kale pesto with the crispy piece of kale on top gave it a really interested texture and flavor that was reminiscent of some Asian food.

And it tastes just as good as it looks.

Our third appetizer was the seared beef carpaccio with okra aioli, fried okra, and arugula salad ($12). My first question after trying this dish is “why isn’t the fried okra just straight up on the menu?” because it was some of the best fried okra I’ve ever had. I loved the super light cornmeal breading and the way it paired with the smoky, salty beef. Like prosciutto on crack.

Plus fried okra.

We also tried the toasted farro salad with oven roasted grapes, baby kale, feta, pistachios, and red wine vinaigrette ($9), which was unique and very tasty. The thing that’s great about farro is that it’s a little heartier of a grain, so you don’t really feel like you’re eating healthy. Also the oven roasted grapes were like little flavor bombs within the salad, which I thought was a great touch and a happy surprise.

And I rarely get excited about a salad.

We also got a side of the caramelized cauliflower with truffled brioche ($7), which was outstanding. It was cheesy and truffle-y and if I hadn’t known better, I don’t think I would’ve guessed that it was cauliflower.

Which is the best way to serve cauliflower.

We were also interested in the basil-marinated duck livers available on the tavern menu from the bar area, which were served with wilted lettuce, tomato coulis and bacon jam ($10). Since I’ve never had duck livers before, I didn’t have a lot to compare it too, but it was very gamey. I liked the contrast of the tomato coulis and the bacon jam which gave it a meaty, sweet flavor. I recommend it if you are feeling adventurous.

Adventurous is my middle name…(not really. It’s Lauren).

For a main course, we decided on the crawfish-stuffed shrimp, which was served with a Charleston “red rice” of orzo and creole butter ($26). The shrimp were cooked perfectly and I thought the dish as a whole was very creative. I enjoyed the orzo, but by that point I was getting full and I didn’t want to waste room in my stomach on orzo when there was still that cauliflower to be eaten.

I love it when food is stuffed into other food/

For dessert, we were interested in one of the specials of the night, which was a piece of chocolate brittle topped with a layer of chocolate mousse, with peanut butter brittle mousse, and a salted caramel sauce. It was rich and decadent and basically heaven on earth.

You had me at “chocolate.”

We also tried a slice of the world-famous coconut cake that is Chef Carter’s specialty. He uses his grandmother’s recipe and it tastes very homemade. It’s perfectly sweet, and packed full of coconut. I definitely recommend it.

“You had me at cake.”

On a secondary visit, I tried the Barony Burger (brioche bun, aged cheddar, bacon, green goddess aioli and fried onions, $16) and it was outstanding. Just the right amount of greasy from the perfectly seasoned meat, plus the tanginess of the aged cheddar and saltiness of the bacon. I thought the green goddess aioli was a great and unique addition which set it apart from other burgers in the city.

Hey burger, you’re coming home with me.

But the real shining star is Chef’s fried chicken (which you can get on his Sunday supper menu). It might be some of the best fried chicken I’ve ever had. Perfectly crispy on the outside; juicy and wonderful on the inside. A chicken lover’s dream.

Fry Fry Chicky Chick.

All in all I think Barony Tavern is a great addition to the culinary scene in Charleston. If the full menu is too expensive, I definitely recommend checking out the tavern menu, as it gives you a great overview of what the food is like for a smaller price.

Barony apparently means “deer” or something? I have no idea.

Barony Tavern
68 Wentworth St
Charleston, SC 29401
(843) 297-4246

Charleston Restaurant News

Chews & Brews Beer Festival Coming to Wild Dunes 7/27/15

June 8, 2015

Wild Dunes Resort, A Destination Hotel, presents Charleston’s Third Annual Island Brews & Chews Craft Beer Festival – July 26, 2015

Wild Dunes Resort is hosting its 3rd annual Brews & Chews Island Craft Beer Festival, a special culinary and beer event at the Resort’s Palmetto Hall and Pool. Guests are invited to sip a selection of local, regional and national craft beers and savor the flavors of Charleston with a variety of gourmet food pairing stations. A relaxing afternoon awaits with live music, outside pool and lawn games and the comfort of air-conditioning inside. Resort casual. Rain or shine, the fun will go on.

WHEN: Sunday, July 26, 3-7 p.m.

WHERE: Palmetto Hall & Pool Wild Dunes Resort; 1 Sundial Circle, Isle of Palms, SC 29451

BEERCATION PACKAGE: Beach and beer lovers can turn the festival into a weekend getaway with the Island Brews & Chews Beercation Package, which starts at $374 per night, based on double occupancy and includes:

One-night accommodations on Sunday, July 26
Admission for two adults to the festival with unlimited food and drinks

$40 for adults; $25 for young adults (ages 13-20); $15 for kids (ages 4-12); complimentary for kids under 3. Ticket includes unlimited beverage and food tasters. To purchase tickets to Wild Dunes Resort’s Brews & Chews Craft Beer Festival, please visit http://www.wilddunes.com/brewsandchews or call 843.866.2218. *Event is non-cancellable

Guides

Charleston’s Best Burgers

May 28, 2015

In honor of National Burger Day, I thought I’d introduce a new segment on my blog, the Queen’s Guide to Charleston. Since I go to a large number of restaurants that I haven’t yet reviewed, I thought it might be helpful to create a guide for Charleston that focuses on the best dishes in different categories. Here is my list for the top 10 burgers in Chucktown:

Husk

22287_969567246388680_4847285614680275329_n

Photo via Husk

The Husk burger will always be #1 in my heart. No matter what you think about the rest of their food, the burger is consistently amazing. It’s just the right amount of greasy and cheesy and wonderful. It’s excellence lies in its simplicity.

Poe’s Tavern

Then again, anything with guac on it is bound to be delicious.

The thing that I love about Poe’s (other than the fact that it’s a restaurant based on the life of Edgar Allen Poe) is that the burgers are ginormous. They’re each named after a Poe poem, and come topped with inventive topping and delicious sides. My fave is the Amontillado, which is topped with guacamole, jalapeno jack cheese, pico de gallo, and chipotle sour cream.

Rarebit

Photo via Yelp.

The normal burger at Rarebit is delicious. You can get it single patty or double patty and with cheese for an extra dollar. The thing that separates this burger from many others is that it’s pressed flat and made of ground steak on a Cuban bun, which is a great twist on a classic diner burger. Their patty melt (on the breakfast menu) is also something of a life changer.

Butcher & Bee

It’s so melty

Whether I’m here at 2 AM after the bars let out or at 2 PM for a late lunch / brunch, the Butcher & Bee burger is my go-to. It’s melty and just the right amount of greasy. I don’t know what they put in their “special sauce,” but whatever it is, it’s amazing.

Halls Chophouse

Photo via Yelp.

I sometimes feel like it’s sacrilegious to order anything but the filet at Halls, but if I’m not looking to drop $50 bucks on steak, the burger on their bar menu is definitely the way to go. The burger is made from the trimmings of the aged steaks, which means the burger packs an extra punch in terms of meaty, beefy flavor. Definitely check it out.

Charleston Sports Pub

Heaven, thy name is Macaroni.

I’m sorry, did someone say mac and cheese burger? It’s like they’ve been stalking my dreams and created it just for me. Unlike a similar concept at a downtown establishment that will remain nameless, this burger is juicy, and the macaroni is cheesy and creamy enough to serve as both the cheese and the mayo for your burger. Thank you. I love you.

Moe’s Crosstown

Fried green tomato, bacon AND fresh mozzarella? *dies*

Moe’s was a staple of my college years (RIP Moe’s Downtown), especially on Tuesday’s for half-price burger night. They’re made from hand-pattied ground chuck and have that just-off-the-grill taste that you expect from your favorite diner. My favorite of their burgers is the BLT burger with fried green tomato, bacon, fresh mozzarella, pesto mayo & mixed greens.

Sesame

Photo via Sesame.

Both the mall and Park Circle locations of Sesame serve up some delicious food and some deliciously creative burger offerings. My favorite part of Sesame is that they have the “3 slider sampler” choice on the menu for people like me who can’t possible choose just one burger. I recommend the Napa Valley (fig & bacon jam, blue cheese, red wine reduction), the south Carolina (with house made pimento cheese), and if you’re feeling adventurous, the Memphis (with peanut butter, bacon & banana slices).

Cory’s Grilled Cheese

Sometimes, simple is best.

I know it’s a grilled cheese restaurant, and I know it’s hidden in the back corner of a shopping center, but Cory knows the secret to a good burger. You can top it with any of the myriad of grilled cheese toppings available (including more inventive options like peanut butter, spam, or apple), or keep it simple with your favorite cheese.

Craftsmen Kitchen & Tap House

Photo via Craftsmen.

Craftsmen has a great menu that changes pretty regularly, but I’ve never had a bad meal there. The farmhouse burger, made with beef chuck, pork belly, smoked cheddar, and pickles, is definitely the best thing on the menu and one of the more unique tasting burgers you’ll find south of Market St.

(Note: I only listed burgers that I’ve personally tried and can attest to. There are a number of burgers I haven’t tried, and this list might expand / change as I make eat my way through Charleston)

7 Comments

Charleston, SC Restaurant Reviews

Screen Door

May 26, 2015

[Update: Chef Blake Joyal is no longer heading the kitchen at Screen Door and they’ve changed the menu significantly since this post was written.]

In Charleston, it seems like new restaurants are popping up every other week. You’d think that would mean that I’d be bored or jaded by restaurant openings; but you’d be wrong. One new restaurant that I’ve been really excited for is Chef Blake Joyal’s new venture, The Screen Door on James Island.

I love the open kitchen!

It’s taking over kind of a cursed location (I think it’s been 2 or 3 different restaurants in the time that I’ve lived here). I was lucky enough to be invited to a preview party for Screen Door to taste some of the dishes and drinks that might make the menu and see the newly remodeled space.

And also take some bathroom selfies, because I do what I want.

Everyone was super friendly from the moment we walked through the door until the moment we tapped out, too full for even one more delicious morsel. When we first walked in, I was struck by how open the space is. I loved the way the pizza and grill area were viewable from basically anywhere in the restaurant, as it immerses you in the whole experience.

I also am a huge fan of the ambience. They really went all out with the “screen door” theme, from the giant screen door hanging from the ceiling, to the many screen doors that make up the patio area.

I can see myself spending lots of time out here.

Because the menu wasn’t completely finalized when we were there, there is a chance that not everything I tried will end up on the menu when they actually open, which will be a shame, because it was all delicious.

Pizza ovens are my favorite type of oven.

I’ll go in order of my favorites:

Lettuce Wraps

There are mushrooms in it and I still listed it as #1, so that should tell you how good it is.

Slow cooked pork butt, housemade curry, daikon radish, sumac, roasted peanuts. When I first bit into the lettuce wrap, it actually took my breath away with how good it was. I loved that it was kind of peanut-y and the curry was actually a great complement to the pork. I could eat these all day long.

Oysters

I could’ve eaten a whole plate of these, but I managed to rein it in.

Local Ace blades with toasted curry, fennel butter with borate & fennel pollen. These might be my new favorite oysters anywhere, including Leon’s.

Lamb Ribs

Yes, I did just say the words “lamb ribs.”

Dry rubbed lamb ribs, braised in duck fat with chimmichuri. These melted in your mouth. I had no idea they were lamb until I asked about them. I highly recommend these.

Roasted Chicken

There’s a little chicken left on that plate. Sorry, I am a Hoover when it comes to delicious food.

Fresh turmeric, garlic, chili rubbed and brined sous vide for 36 hours. The chicken was wonderfully juicy and had a great smoky taste from the grill. It was awesome.

Beef Sliders

These were so simple and so yummy.

House-ground wagyu chuck brisket and short rib with grayson grease, caper aioli, and bacon. These were like an amped up burger. Perfectly juicy with an element unlike any other burger I’ve ever had, likely from the caper aioli.

Shrimp Skewers

There used to be many more skewers on this plate.

Blackened shrimp with compressed, pickled watermelon, black olive tapenade, fava beans, pistachio vinaigrette, and toasted pistachio. The pickled watermelon had a crazy consistency; I actually thought it was tuna at first. I think this one was the craziest mixture of flavors, but they combined really well. I never would’ve thought to put these things together, but I guess that’s why I’m not a chef.

Soft Shell Crab

Still not sure I love softshell crab.

Tempura fried with papaya noodle salad, toasted rice, fish sauce, lime, chili, and cilantro. This probably would’ve ranked higher if I was a bigger fan of soft shell crabs. The flavor of the dish as a whole was great—I loved the tangy sweetness of the papaya salad—was great. It’s just the crab that I’m kind of weird about. However, I think if softies are your thing, you would’ve been very happy!

Pizza

And just the right size for me to not share with anyone!

White anchovies, fulian oregano, buffalo mozzarella, poached farm egg. I think I would’ve liked this a lot more if it was sans anchovies. The anchovies made the pizza really salty, which wasn’t my favorite. But everything about the pizza other than that was great, so I’m really looking forward to what other pizzas they’re going to have.

The bar area. How comfy!

There are 5 signature cocktails at Screen Door which were created by their head bartender, Matthew McGarry. Because I’m nothing if not thorough, I decided to try each one of them FOR SCIENCE and I’ll rank them below:

Mother of Dragons

These are dangerously good.

Ingredients: Pineapple, jalapeno rum, orange blossom water, strawberry calamansi syrup, aromatic bitters, with a grilled pineapple skewer.
My favorite of the 5 cocktails. It was just a little sweet and had just the right amount of kick on the back end. I was expecting it to be a lot spicier, but it was very subtle, which I appreciated because I am a wimp when it comes to that sort of thing. This I will definitely be ordering again.

Zinfandel Wine Punch

My knight in glowy armor.

Ingredients: aperol, lemon juice, cava, zinfandel agave, orange zest,
This drink tasted like summertime to me. Had a little bit of a wine taste, but there was more of a fresh fruitiness to it that made me wish I was lounging poolside somewhere. Bring your own drink umbrella for this one.

Pacific Rim Coyote

I will only drink cocktails with leaves in them from now on.

Ingredients: Blanco tequila, lime juice, hibiscus agave, kaffir lime tincture, lime zest, kaffir leaf garnish
This drink tasted kind of like a margarita on steroids. None of that syrupy sweet & sour mix (thank goodness), instead focusing on the natural sweet & sour taste of the hibiscus agave and lime juice. So good.

Folly Fog

Just look at that rim!

Ingredients: Earl Grey infused vodka, Orchard Pear, Pernod, Ground Early Grey, Orange half moon
This one was so unique. If you like Earl Grey tea, you’re going to love this one. I liked that it was atypical and unlike anything I’ve ever had before. Who knew tea and vodka paired so well together?

Old Friend

Ingredients: Willet Rye, barolo chinato, aperol, cocchi di torino vermouth, kumquat bitters, expressed orange peel
I think this was probably my least favorite. It tasted not unlike an old fashioned (hence the name), which I tend to not really care for.

They rolled out the yellow carpet, just for me!

Now that Screen Door officially opened this weekend, I’m looking forward to stopping by and making this one of my regular haunts!

Screen Door
1271 Folly Road
Charleston, SC 29412
843-573-7200

1 Comments

Charleston Restaurant News

Swig & Swine Celebrates 1 Year Anniversary with Free Ribs!

May 22, 2015

Ok everyone. If you’re a meat lover and you live in or around Charleston, it’s time to mark your calendars for May 27. This is my favorite BBQ joint, Swig & Swine‘s 1-year anniversary. To celebrate, they’re inviting all “swiners” to their anniversary party next Wednesday, starting at 11 am. The first 100 guests through the doors will receive a free rack of their famous, lip-lickin’ ribs.

I’m actually a little embarrassed about the number of times I’ve eaten at Swig & Swine in just 1 year.

You’ll also enjoy $1 Palmetto Amber Ales all day and the first 100 people to order one will also get to keep the pint glass.

But the fun doesn’t stop there! They’re keeping the celebration going on Sunday 5/31 with a “Pig Pickin’ Picnic” in the Swig & Swine parking lot, with a whole hog roast, beer truck, music, food specials, and more!