Archive for the 'Southern' Category

The Ordinary – Charleston

The Ordinary - Charleston, South Carolina

For our final meal in Charleston, an extra-ordinary dinner at The Ordinary.

The Ordinary - Charleston, South Carolina

Our party of six was seated on the second floor of the former bank building, offering expansive views of the “Southern seafood hall” and oyster bar. I do believe that the award for the city with the grandest dining rooms goes to Charleston!

Adam Nemirow and Chef Mike Lata, the team behind Charleston’s beloved restaurant FIG, opened The Ordinary last year. The menu highlights the “merrior” of the Coastal Carolinas and the East Coast, according to the restaurant’s website. 

The Ordinary - Charleston, South Carolina

I’m not quite sure how Hawaiian rolls ($4) fit into the local “merrior,” but no matter… As soon as I spotted them on the menu, I knew they had to be mine. Though not quite as sweet as King’s Hawaiian Rolls, these were warm, fluffy, and benefited from a generous slathering of butter.

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Poogan’s Porch – Charleston

Poogan's Porch Restaurant Charleston, South Carolina

Another day in Charleston, another splendid meal set in a gorgeous and historic house. This is the life…

Our first meal of the day took us to Poogan’s Porch for a proper Lowcountry brunch, which I admit resembles a Lowcountry dinner, but with noticeably more poached eggs.

Poogan's Porch Restaurant Charleston, South Carolina

Opened in 1976 and set in a grand 19th century Victorian home, Poogan’s Porch is one of Charleston’s oldest restaurants. The restaurant is named after a dog named Poogan, the pet pooch of the building’s former owners before it was converted to a restaurant.

Poogan's Porch Restaurant Charleston, South Carolina

Chef and managing partner Daniel Doyle has been in the kitchen since 2007. Like all of the best restaurants in town, Poogan’s prides itself on sourcing proteins and produce locally from Charleston and its surrounding areas.

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Hominy Grill – Charleston

Hominy Grill - Charleston, South Carolina

Would you believe it if I told you that less than an hour after our afternoon “snack” at Two Boroughs Larder, The Astronomer and I headed to Hominy Grill for dinner? We roll recklessly on vacation!

Hominy Grill is a local institution opened in 1996 by Chef Robert Stehling with his wife Nunally Kersh. Named Best Chef Southeast by the James Beard Foundation in 2008, Chef Stehling ”lets the Lowcountry’s unique cultural history and flavors guide his cooking,” according to the restaurant’s website.

Hominy Grill - Charleston, South Carolina

Located in a charming Charleston building from the 1800′s that operated as a barbershop before becoming a restaurant, Hominy Grill is one of the toughest seats to snag in town, especially at breakfast and brunch when reservations aren’t available. The Astronomer’s dad managed to land a table for six at 5 PM, hence our gut-busting back-to-back feasts.

Hominy Grill - Charleston, South Carolina

Every meal begins with complimentary boiled peanuts. Soggy nuts, perfectly salted, should not be underestimated.
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Husk Restaurant – Charleston

Husk -  Charleston, South Carolina

Chef Sean Brock‘s Husk is an absolute must-do for all food lovers traveling to or through Charleston, South Carolina. A celebration of southern ingredients, Husk prides itself on using only flora and fauna indigenous to the surrounding areas. “If it doesn’t come from the South, it’s not coming through the door,” says Brock.

Husk -  Charleston, South Carolina

The restaurant, which is set in a grand ol’ building dating back to the late 19th century (image of the incredible facade below), was positively bustling when we came in.  The Astronomer and I, along with the entire Chaplin clan from Birmingham, settled in for a very fine post-Christmas feast. 

Husk -  Charleston, South Carolina

According to the restaurant’s website, “Seed-saving, heirloom husbandry, and in-house pickling and charcuterie efforts by the culinary team are the basis of the cuisine at Husk.”

The food served here, which is “modern in style and interpretation,” changes daily depending on what local purveyors are supplying the kitchen at any given moment.

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