Charleston Post & Courier

Summer classes begin July 13

Tue, 24 Mar 2009 04:00:00 GMT

Summer classes begin July 13
Today’s tastes are ever-changing and it takes a professional educated in the cuisines of the world to successfully satisfy those tastes. The International Culinary School at The Art Institute of Charleston inspires students to uncover world cuisines and discover a world of possibilities.

“The Crab Shacks; The finest seafood in Charleston, and the most fun.” The Travel Masters

Tue, 24 Mar 2009 04:00:00 GMT

“The Crab Shacks; The finest seafood in Charleston, and the most fun.” The Travel Masters
Overflowing buckets of fresh seafood, smiling faces, fun hole in the wall joint, and cheap to boot! Come on in and roll up your sleeves, for one shell of a good time! Lunch dinner served 7 days a week at all four locally owned locations..

Creating this guide

Tue, 24 Mar 2009 04:00:00 GMT

year, as we did last year, a team of Post and Courier staffers spent the winter exploring the local restaurant scene to help chart the way to better dining in the Lowcountry. As is our policy, we did not visit national chains, but we did consider local and regional operations.

ONE CENTER STREET FOLLY BEACH WWW.BLUFOLLYBEACH.COM

Tue, 24 Mar 2009 04:00:00 GMT

ONE CENTER STREET FOLLY BEACH WWW.BLUFOLLYBEACH.COM
ONE CENTER STREET FOLLY BEACH WWW.BLUFOLLYBEACH.COM.

A dish of Ragu alla Bolognese at Fulton Five

Tue, 24 Mar 2009 04:00:00 GMT

A dish of Ragu alla Bolognese at Fulton Five
Brian Parkhurst moved into the kitchen at Fulton Five a year ago after stints at Peninsula Grill, Al di La and Mercato. He inherited a little gem and polished it up. An ideal scenario would be a series of weekly visits until everything is tried and savored.

Trattoria Lucca

Tue, 24 Mar 2009 04:00:00 GMT

Ken Vedrinski’s grandmother was from Introdacqua, a small town in the Abruzzo region of Italy. Abruzzese are good with fish. One of the big towns on the Adriatic coast is called Pescara, “fishtown.” But there are mountains there, too, so you also get a lot of good brown foods.

Fine Casual Dining

Tue, 24 Mar 2009 04:00:00 GMT

Fine Casual Dining
10597 Dorchester Rd. | Summerville | 832-4841 www.eileensrestaurant.com.

“Music Creates Memorable Dining Since 1976”

Tue, 24 Mar 2009 04:00:00 GMT

“Music Creates Memorable Dining Since 1976”
5 Course Dinner with Wine Pairings Live Pianist and Vocalist.

– Deidre Schipani

Tue, 24 Mar 2009 04:00:00 GMT

– Deidre Schipani
dining is no longer a temple of haute cuisine. In fact, what it is more about these days is creating the future of food. It is a point of view. It is about raising awareness of the who, what, where, how and why of what we eat. The purveyor has the power because every chef is only as good as the ingredients at his disposal.

Ben Berryhill’s Red Drum

Tue, 24 Mar 2009 04:00:00 GMT

Berryhill’s Red Drum Restaurant shares a like-minded commitment as our other Fine Dining picks to sustainability, local products and seasonal ingredients. Chef/owner Berryhill even credits Ruke’s as the source for the wood used for grilling many of his menu items.

THE BUCCANEER CHARLESTON thebuccanerrestaurant.com

Tue, 24 Mar 2009 04:00:00 GMT

THE BUCCANEER CHARLESTON thebuccanerrestaurant.com
THE BUCCANEER CHARLESTON thebuccanerrestaurant.com.

Dragonfly Fish dish at Dragon Palace on Daniel Island

Tue, 24 Mar 2009 04:00:00 GMT

Dragonfly Fish dish at Dragon Palace on Daniel Island
both the Chinese and the Lowcountry sharing an affection for pork and peanuts, we are always surprised that we do not have more authentic Chinese restaurants. What we have discovered this year is a Pan- Asian approach to the foods of China, India, Japan, Korea, Thailand and Vietnam.

Vo t e d

Tue, 24 Mar 2009 04:00:00 GMT

Vo t e d
It takes someone from Philly to make a Philly cheesesteak. Our family started in Philadelphia over 50 years ago. No one else in this area can say that. Try our award winning cheesesteaks, hoagies and homemade lasagna. The Public Appreciates Quality!.

VIRGINIA'S ON KING

Tue, 24 Mar 2009 04:00:00 GMT

VIRGINIA'S ON KING
virginiasonking.com.

Burgers

Tue, 24 Mar 2009 04:00:00 GMT

Burgers
and a monster slice of onion peeking from below the burger, the whole slab riding tall on an impossibly billowy sesame seed bun. A smaller burger can be had for $3.50 – but why? Go big, indulge, pile your plate high with thick, crispy steak fries and make a glorious mess.

GIUSEPPI’S AWARD WINNING PIZZA

Tue, 24 Mar 2009 04:00:00 GMT

GIUSEPPI’S AWARD WINNING PIZZA
TOPPINGS: Pepperoni•ItalianSausage•GroundBeef•Ham•Meatballs• GrilledChicken•Bacon•CanadianBacon•Salami•Mushrooms•RoastedRedPepper• BlackOlives•Spinach•BananaPeppers•FreshTomato•Onions•GreenPepper•Jalapeno• Broccoli • Jack Cheddar • Feta Cheese • Ricotta Cheese • Double Dough • Pineapple • Chopped Garlic • Anchovies.

BY IAN JOHNSON

Tue, 24 Mar 2009 04:00:00 GMT

seems somewhat appropriate to acknowledge that these are difficult times, even in the business of enjoying wine. But is it all bad news? Not necessarily. Hard financial times can translate into happy days for the consumer. You, after all, drive the economy of wine.

Our favorite pizza

Tue, 24 Mar 2009 04:00:00 GMT

is love; why else would it be everywhere? In the Yellow Pages, pizza is one of the few categories to have its own listings in addition to being included under “Restaurants.” In our humble opinion, here are the top 10 best pizza places in the Lowcountry (alphabetical order):.

843-849-5485

Tue, 24 Mar 2009 04:00:00 GMT

843-849-5485
883 Ben Sawyer Blvd. (between Haddrell’s Royall Hardware) Open Monday-Saturday 7:00 am-3:00 pm TO-GO ORDERS CALL.

SEAFOOD HOUSE AND OYSTER BAR www.bigguynet.com

Tue, 24 Mar 2009 04:00:00 GMT

SEAFOOD HOUSE AND OYSTER BAR www.bigguynet.com
SEAFOOD HOUSE AND OYSTER BAR www.bigguynet.com.

BANANA GABANA www.bigguynet.com

Tue, 24 Mar 2009 04:00:00 GMT

BANANA GABANA www.bigguynet.com
BANANA GABANA www.bigguynet.com.

EXPERIENCE CHARLESTON'S UPTOWN DOWNSOUTH

Tue, 24 Mar 2009 04:00:00 GMT

EXPERIENCE CHARLESTON'S UPTOWN DOWNSOUTH
EXPERIENCE CHARLESTON'S UPTOWN DOWNSOUTH.

OPEN DAILY FOR LUNCH DINNER

Tue, 24 Mar 2009 04:00:00 GMT

OPEN DAILY FOR LUNCH DINNER
713 Coleman Blvd. Mt. Pleasant (843) 884-0225 Open daily 11:30am abesoysterhouse.com.

Dine-in, Take-out Delivery!

Tue, 24 Mar 2009 04:00:00 GMT

Dine-in, Take-out Delivery!
106 W. Hudson St., Folly Beach Monday thru Saturday 8:30am-9pm-ish Sunday Brunch 9am - 3:00pm 843-588-2212.

– Teresa Taylor

Tue, 24 Mar 2009 04:00:00 GMT

– Teresa Taylor
the risk of offending someone, good value is not a dollar deal at the fast-food joint. Good value is freshly prepared food that tells you someone in the kitchen really cares and the meal is way better than the prices reflect. It’s about quality over quantity, even if portions are generous.

Michaelangelo’s Kitchen

Tue, 24 Mar 2009 04:00:00 GMT

of this restaurant’s Chinese past remain, but you can still find your fortune there: Eat well for not much dough. Michaelangelo’s, owned by a husband-and-wife team, is nothing fancy, decor-wise, which makes the quality of the food stand out that much more.

We serve the best tasting

Tue, 24 Mar 2009 04:00:00 GMT

We serve the best tasting
We serve the best tasting.

Plucked

Tue, 24 Mar 2009 04:00:00 GMT

Plucked
its farm-to-table approach, red checkerboard tablecloths and bins of fresh vegetables come springtime, the Stono Farm Market Tomato Shed Cafe is deserving of a 21-tomato turret salute. You’ll wish this place were your kitchen.

Executive Chef Nate Whiting

Tue, 24 Mar 2009 04:00:00 GMT

Executive Chef Nate Whiting
Woodlands Resort and Inn sets the compass for your experience the moment you turn into its tree-lined drive. The narrow passage tempers the speed at which your car can travel, the canopy of live oaks telescopes your view, tranquillity prevails. Nature has groomed the way for excellence.

The redecorated Woodlands dining room

Tue, 24 Mar 2009 04:00:00 GMT

The redecorated Woodlands dining room
Whiting dances with technology as he refines his repertoire, delights in culinary experimentation yet is mindful of tradition and Southern foodways.

435 King St., downtown 853-8466 www.ravalwinebar.com

Tue, 24 Mar 2009 04:00:00 GMT

gets its name from a diverse barrio in Spain, a melting pot of Pakistanis, Asians and Eastern Europeans. Funny, we always thought it meant “across the street from Chai’s.” But it’s fitting, because on any given Friday or Saturday night, the bar accommodates several enclaves.

– Doug Pardue

Tue, 24 Mar 2009 04:00:00 GMT

– Doug Pardue
backyard grillmeisters, going out for a steak dinner is next to a sin, except maybe in the winter. About the only reasons for them to do so would be laziness or an insistent friend. So is there a place such self-declared cooking snobs can go to dine on a steak that will please them? Here’s a few that live up to their specialties.

High Cotton

Tue, 24 Mar 2009 04:00:00 GMT

Cotton occupies a prime spot along Charleston’s highend restaurant row on East Bay Street. It is known for its Southerninspired menu, and the plush, comfortable main dining room with its heartpine flooring and paddleshaped ceiling fans would be at home.

Oak Steakhouse

Tue, 24 Mar 2009 04:00:00 GMT

its steaks could require a trip to what the 1850 building originally housed: a bank. Steaks start at $30 for a 7- ounce filet mignon. Sides cost extra, but arrive big enough to serve two or more. The Parmesan Potato Au Gratin comes from heaven. Award-winning chef Brett McKee.

STICKY FINGERS

Tue, 24 Mar 2009 04:00:00 GMT

STICKY FINGERS
www.StickyFingers.com.

CAROLINA SOUTHERN STYLE FISH CAMP

Tue, 24 Mar 2009 04:00:00 GMT

CAROLINA SOUTHERN STYLE FISH CAMP
Enjoy ISLAND DRINKS and LIVELY NIGHT LIFE at our OFF THE HOOK BAR 2213-B Middle Street, Sullivan’s Island Open: Mon-Sat 7am-10pm, Sun 9am-10pm • Bar: Sun-Thurs ‘til 12am, Fri Sat ‘til 2am www.seelsfishcamp.com.

Chai’s Lounge Tapas

Tue, 24 Mar 2009 04:00:00 GMT

Chai’s Lounge Tapas
Asian-inspired bar and restaurant has been around since 2002, but still does tapas right. It is a nighttime-only operation owned by the same group as Basil, but worth going early to beat the crowds. They were early to the concept of small plates, and make items easy to divide between two people.

WINE From Page 16S times the price we...

Tue, 24 Mar 2009 04:00:00 GMT

times the price we pay today. It is arguably the best time to drink wine. It’s not just the retail shops that are passing on deals to the consumer. Many restaurants in Charleston are offering half-price wines on certain days as well as whole wine lists that have a strategy that involves a much higher wine cost for them.

ITALIAN RESTAURANT PIZZERIA New York Style Pizza, Subs Pasta

Tue, 24 Mar 2009 04:00:00 GMT

ITALIAN RESTAURANT PIZZERIA New York Style Pizza, Subs Pasta
250 Spring Street, Charleston (next to Crosby’s Seafood) 843-805-8131 Dine In or Take Out Sun 12pm-9:30pm, Mon-Thu 11am-10pm, Fri-Sat 11am-11pm.

Juicy Steaks, Burgers More

Tue, 24 Mar 2009 04:00:00 GMT

Juicy Steaks, Burgers More
COME VISIT OUR COMFORTABLE NEIGHBORHOOD RESTAURANT WITH PLEASANT UP-BEAT STAFF, GREAT MENU AND MORE TO OFFER. WE AIN’T YOUR TYPICAL BAR GRILL. MILITARY 10% OFF 1525 Old Trolley Rd Summerville (located in Publix Shopping Center).

R56-59487

Tue, 24 Mar 2009 04:00:00 GMT

R56-59487
R56-59487.

I T A L I A N Seafood ~ Steak ~ Veal ~ Pasta

Tue, 24 Mar 2009 04:00:00 GMT

I T A L I A N Seafood ~ Steak ~ Veal ~ Pasta
Gennaro’s has 27 years in the Charleston market, with two generations in the kitchen, featuring traditional unique Italian dishes..

with this ad. One (1) order per table. Dine in only. Expires April 30, 2009

Tue, 24 Mar 2009 04:00:00 GMT

with this ad. One (1) order per table. Dine in only. Expires April 30, 2009
with this ad. One (1) order per table. Dine in only. Expires April 30, 2009.

Farring www.farringdonbistropub.com

Tue, 24 Mar 2009 04:00:00 GMT

Farring www.farringdonbistropub.com
Farring www.farringdonbistropub.com.

– Teresa Taylor

Tue, 24 Mar 2009 04:00:00 GMT

make this perfectly clear: These two restaurants are not connected, even if they do have the same name. Ali Baba is a popular guy. Ethnic diversity long has been a weakness of the Lowcountry’s restaurant scene. Hopefully, the arrival of these two eateries is another sign that we’re ripe for change.

Souvlaki gyro at Samos Taverna

Tue, 24 Mar 2009 04:00:00 GMT

Souvlaki gyro at Samos Taverna
Taverna raised the bar for eating Greek food in the Lowcountry when the restaurant opened last year. This is a menu to explore dishes you’ve been missing all these years and didn’t even know it. The selection of Mezethes, or appetizers, is so abundant that your culinary journey could easily stop there.

Boone Hall Farms

Tue, 24 Mar 2009 04:00:00 GMT

Hall Farms brings a bit of the locavore to the gourmet-togo category. Homemade ice creams and fudge, along with private-label dressings, jellies, jams, pickles and marmalades, join the “fresh picked” fruits and vegetables in season at this open, barn-like market.

1/2 Off Second Lunch

Tue, 24 Mar 2009 04:00:00 GMT

1/2 Off Second Lunch
Southern cooking by chef Ashleigh - featured on Roker on the Road and Southern Living Magazine.

Freshness

Tue, 24 Mar 2009 04:00:00 GMT

fish (and other foods) with an Asian twist (and French je ne sais quoi) by chef Nico Romo, try the recently renovated, stylishly decorated Fish restaurant on Upper King Street. If you can resist the sweet chili calamari, there’s something wrong with you.

Coast Bar and Grill

Tue, 24 Mar 2009 04:00:00 GMT

the alley, wedged between Charleston Music Hall and the restaurant Rue de Jean, an old-fashioned red-neon sign beckons. It’s the lure Coast Bar and Grill casts discreetly into the path of pedestrians apt to be hooked by the glow, the smell, the allure of a hoppin’ seafood joint.

Hank’s Seafood Restaurant

Tue, 24 Mar 2009 04:00:00 GMT

Hank’s Seafood Restaurant
you want your fish sauced or exotically flavored, please don’t go to Hank’s. Because all you’ll get there is fresh, fine seafood, broiled or fried or raw, abundantly served and accompanied by basic veggies. This is a purist’s dream. Order the steamed mussels, which are fresh and simple and delicately seasoned with wine, garlic and parsley.

Thankfully,

Tue, 24 Mar 2009 04:00:00 GMT

we’ve come a long way from the time when ordering vegetarian or vegan food at a restaurant meant choosing between a salad or a black bean burger. Plenty of higher-end restaurants, including some of our city’s steakhouses, make a point of offering vegetable tasting menus or a quality vegetarian-friendly dish or two.

The Daily Dose

Tue, 24 Mar 2009 04:00:00 GMT

you order at the Daily Dose, it’ll be fresh and filling. A place where vegetarians and omnivores can meet, it has a wide selection of veggie and vegan sandwiches as well as “omnivorous” offerings featuring ingredients such as fresh shrimp and organic turkey.

Salad with live tofu and seaweed at Soul Vegetarian South

Tue, 24 Mar 2009 04:00:00 GMT

Salad with live tofu and seaweed at Soul Vegetarian South
and serving vegan food is a form of ministry that Soul Vegetarian South manager and chef Eliyahav Amiel takes seriously. After taking time in 2006 to focus on catering, Amiel “heard the call of the people” and reopened the restaurant in February.

Robert’s of Charleston

Tue, 24 Mar 2009 04:00:00 GMT

Robert’s of Charleston
30 years of dinner with song, after passing the whisk from one generation to another, Robert’s of Charleston is still on key. The opening melody of “Food, glorious food” in Robert Dickson’s rich baritone voice is like a sip of cognac spreading its warmth in the belly.

The Cajun Kitchen

Tue, 24 Mar 2009 04:00:00 GMT

Take a peek: Jambalaya, boudin with baguettes and Creole mustard, shrimp creole, corn macque choux and gateau sirop, a warm, sticky dessert made from cane syrup and molasses. Expect Bulliard to crack wise about his days growing up in St. Martinville, his family’s hot sauce business, and Catholic school NUNS(!).

Guerrilla Cuisine

Tue, 24 Mar 2009 04:00:00 GMT

The Guerrilla guys also have one of the best gimmicks going. They gather chefs, artists, musicians and strangers for an ultimate collaborative dining experience. It’s like a comic book team-up adventure starring a new guest hero each month, the list including Mc-.

DOWNTOWN CHARLESTON

Tue, 24 Mar 2009 04:00:00 GMT

DOWNTOWN CHARLESTON
Chinese chicken salad, butter lettuce salad, fried calamari, steaks, pasta, macaroni, risotto. Lunch, Tue.-Sun., 11 a.m.- 4 p.m.; Dinner, Tue.-Thu., 5-10 p.m., Fri.- Sat., 5-11 p.m. DIXIE SUPPLY BAKERY AND CAFE:.

AROMAS:

Tue, 24 Mar 2009 04:00:00 GMT

Super crunch roll, Japanese dumplings, tempura, tako, miso soup, flying fish eggs, mackerel, tuna and eel sushi. Lunch, Mon.-Fri., 11:30 a.m.-2:30 p.m.; dinner, Mon.-Sat., 5-10 p.m.; Sun. 5-9 p.m. SUSHI HIRO:.

DINING

Tue, 24 Mar 2009 04:00:00 GMT

Specializing in house-made pasta and pizzas. Tagliatelle alla bolognese, ricotta ravioli, seafood linguini, and prosciutto and arugula pizza. Mon.-Sat., 5:30-11 p.m., late-night menu until 1 a.m., nightly. Closed Sundays. PANE E VINO:.

DINING

Tue, 24 Mar 2009 04:00:00 GMT

Sophisticated, modern American cuisine, roasted black grouper with salsify, maittake mushrooms, tomato confit and black truffle emulsion, Chef’s Tasting Menu, award-winning wine list. Sun.- Thu., 5:30-10 p.m.; Fri.-Sat., 5:30-11 p.m..

DINING

Tue, 24 Mar 2009 04:00:00 GMT

Burgers, pizza, subs, wings, calzones, grilled and fried items, pastas. Delivery service is available. Mon.-Fri., 9 a.m.-9 p.m.; Sat., 10 a.m.-9 p.m.; Sun., noon-7 p.m. WILD WING CAFE:.

DINING

Tue, 24 Mar 2009 04:00:00 GMT

Steaks cooked to order with just a little salt and pepper. Rubs and sauces are available if diner chooses. Daily, 11 a.m.midnight. OLD VILLAGE POST HOUSE:.

DINING

Tue, 24 Mar 2009 04:00:00 GMT

dining. Crab chowder, tuna, lamb shank, steaks, sauteed sea bass, shrimp grits. Brunch, Sun., 10 a.m.-2 p.m.; D, Sun.-Thu., 5:30 p.m.-10 p.m., Fri./Sat., 5:30-11 p.m. THE SEA ISLAND GRILL:.

DINING

Tue, 24 Mar 2009 04:00:00 GMT

For lunch, burgers, sandwiches and hot platters such as hot turkey with potatoes, vegetables and cranberry sauce. Mon.-Fri., 7 a.m.- 4p.m.; Sat.-Sun., 8 a.m.-4 p.m. HARBORVIEW RESTAURANT LOUNGE:.

DINING

Tue, 24 Mar 2009 04:00:00 GMT

ros, spanakopita, pizzas, pastas, salads, chicken, seafood and steaks. Sun-Thu, 11 a.m.-2:30 p.m. and 4:30-10 p.m.; Fri- Sat, 11 a.m.-2:30 p.m. and 4:30-10:30 p.m. Delivery available 11 a.m.-2 p.m. and 5- 10 p.m., seven days a week. GEORGE’S SPORTS:.

DINING

Tue, 24 Mar 2009 04:00:00 GMT

162, Hollywood. 889-4988. Sandwiches, burgers, wraps, fried seafood, crawfish tails, Cajun grouper, grilled fish steaks. Mon.-Sat., 11:30 a.m.-2:30 p.m., Mon.-Sat., 5 p.m.-9 p.m. ROSEBANK FARMS CAFE:.

CHARLESTON GRILL You are where you eat CHARLESTONGRILL.COM

Tue, 24 Mar 2009 04:00:00 GMT

CHARLESTON GRILL You are where you eat CHARLESTONGRILL.COM
CHARLESTON GRILL You are where you eat CHARLESTONGRILL.COM.

www.CulinaryInstituteofCharleston.com

Tue, 24 Mar 2009 04:00:00 GMT

www.CulinaryInstituteofCharleston.com
www.CulinaryInstituteofCharleston.com.

BRAD NETTLES/STAFF La Fourchette’s signature Cassoulet with french fries cooked in duck fat

Tue, 24 Mar 2009 04:00:00 GMT

BRAD NETTLES/STAFF La Fourchette’s signature Cassoulet with french fries cooked in duck fat
love affair with French foods continues. In its simple dishes, we find no clash of nostalgia and innovation. We love to traffic in quiches, pates, terrines, mousses, both sweet and savory, and rise to the appetite occasion in souffle splendor. The traditional dishes of bistro and brasserie fare are classics with perfect culinary pitch.

Coco’s Cafe

Tue, 24 Mar 2009 04:00:00 GMT

made in house. Chef/owner Stephen Ollard also produces a monthly Taste of France Wine Dinner where the regions of the country are explored through foods and wines. French sensibilities are adhered to in portion size. Simple preparations follow time-honored recipes and the enduring qualities of the cafe life deliver classics east of the Cooper.

39 Rue de Jean

Tue, 24 Mar 2009 04:00:00 GMT

on a Belle Epoque bistro, “Rue” does not feel contrived. Neither faux nor cloned, 39 Rue De Jean upholds bistro standards right down to those hard-cooked eggs displayed on the bar, albeit short of the traditional mayonnaise condiment. The plateaux de fruits de mer and the plats du jour are rooted in.

The Glass Onion’s fried chicken livers with “Thunder Sauce”

Tue, 24 Mar 2009 04:00:00 GMT

The Glass Onion’s fried chicken livers with “Thunder Sauce”
spread is unfailingly generous: deviled eggs and fried quail; pan-fried chicken; crisp, braised pork belly; and chicken livers so fine they almost dissolve in your mouth. Food at The Glass Onion is honest and lush, and representative of the restaurant’s roots in New Orleans and Charleston, those dishes carrying the.

Martha Lou’s Kitchen

Tue, 24 Mar 2009 04:00:00 GMT

still makes chitterlings every day. And fried chicken, fried fish and pork chops. And collard greens, giblet rice, and mercy me. Martha Lou Gadsden turns 79 this month, the city’s matriarch of soul food celebrating another year in her pink palace on Morrison Drive.

Hominy Grill

Tue, 24 Mar 2009 04:00:00 GMT

dishes attest to Stehling’s award. The fresh, first-rate Southern fare includes fried-green tomatoes, okra and shrimp beignets, vegetable platters, fried chicken, biscuits and gravy. Many rave over Stehling’s Lowcountry purloo, shrimp and grits, and a curried chicken dish called Country Captain.

Thai House

Tue, 24 Mar 2009 04:00:00 GMT

House demonstrates what we have observed in many Asian restaurants around town. Yes, it is a Thai restaurant but it also features an “Asian Cuisine” menu that serves up chow mein, stir-fries and sweet and sour dishes. Stick with the Thai side.

Little Tokyo Japanese Restaurant

Tue, 24 Mar 2009 04:00:00 GMT

food prepared with precision. Here, traditions of the table are honored. You will find tsukemono (pickles), classic ramen and toothsome yakisoba. Soup made with dashi and kelp. A gossamer shield of tempura batter veiling yams, mushrooms and shrimp with finesse.

Golden Garden Chinese Restaurant

Tue, 24 Mar 2009 04:00:00 GMT

with his cleaver, the other filling wontons with a quick flick of his wrist, prepare fresh, cooked-to-order Chinese fare. The lunch menu is priced less than $5 and the chef’s specials are what you want to order. Eggplant so crisp that it defied the mechanics of stir-frying; hot and.

Red Drum’s banana split

Tue, 24 Mar 2009 04:00:00 GMT

Red Drum’s banana split
Chef Lauren Mitterer’s delightful desserts often come in the category of creative comfort food, such as her Sugar Spice warm doughnuts with dulce de leche cream and sea salt. However, she sometimes succumbs to flights of fancy, like Citrus, the triple-stack.

Caviar Bananas

Tue, 24 Mar 2009 04:00:00 GMT

Bananas, Charleston’s version of Dean DeLuca, is a downtown eat-in/take-out emporium that provides the dessert-aholic with a great grazing ground. They’ve gathered an array of sweets from the best the city has to offer. There’s the mini double-chocolate cake from Charleston Chocolate.

Perfectly Frank’s

Tue, 24 Mar 2009 04:00:00 GMT

Frank-o-philes: Former Summerville High football star Perry Cuda changed the name of his hot dog joint, P-Dog’s, to Perfectly Frank’s in October. The name honors his grandfather, Frank Cuda Sr., an Italian immigrant who came to America in 1910, made his way to Pittsburgh and opened four hot dog stores.

39 Rue de Jean

Tue, 24 Mar 2009 04:00:00 GMT

say we’ve ever been to Paris, but if we were to go, our view would be colored by a certain brasserie burger, courtesy of Rue de Jean. It’s the stuff of picture books: A perfectly chiseled portion of beef, bounded by a slice of red onion, and creamy Gruyere, cheddar or smoky.

Johnny’s

Tue, 24 Mar 2009 04:00:00 GMT

all-beef Boar’s Head hot dogs swaddled in steamed buns. Pick a topping, any topping: cherry peppers, red peppers, banana peppers, dill pickles, homemade slaw, feta cheese, about 30 in all. We like ours with sauerkraut, sport peppers, spicy mustard and a little Sriracha hot sauce on top.

Slow-smoked

Tue, 24 Mar 2009 04:00:00 GMT

Pigs Bo-B-Q opened about 10 years ago ... so they figure. They don’t exactly keep track of these things. Better attention is given to the barbecue than the days of the week. Pitmaster George Green spreads black pepper, red pepper, white pepper and paprika onto Boston butts, and slow cooks the meat over gas for 12 hours.

HANELINE/STAFF

Tue, 24 Mar 2009 04:00:00 GMT

HANELINE/STAFF
Man’s Bar-B-Que delivers a double shot of barbecue love, bringing down the house with mustard- and vinegar-based pork. We prefer the vinegar variety — it’s just in our makeup — but we appreciate South Carolina heritage and mustard-based traditions. The vinegary barbecue packs extra twang, while the mustard sauce imbues the.

J.B.’s Smokeshack

Tue, 24 Mar 2009 04:00:00 GMT

and scarce seating. That’s OK. At least it’s a short trip to the buffet line. Open Wednesday through Saturday, J.B.’s serves its barbecue finely chopped, eastern N.C. style, a smoky, dense flavor infused into the meat. Yet its delicate feel yields a clean, deli cious.

– Zoe Alessandra De Luca-Parker

Tue, 24 Mar 2009 04:00:00 GMT

like to go out to restaurants. I really like to go out to familyfriendly restaurants. That’s because I am 9 years old. I like a variety of foods, including mussels, sushi, spaghetti with clams, eggplant and pomegranate.

Sticky Fingers

Tue, 24 Mar 2009 04:00:00 GMT

I was 3 and visiting Philadelphia, my parents took me to a deep-pit takeout place for ribs called the Rib Crib. We sat on the steps and ate our ribs. They were the best ribs ever. I never forgot the day I had my first ribs. Sticky Fingers also has very good ribs.

Papa Zuzu’s

Tue, 24 Mar 2009 04:00:00 GMT

Papa Zuzu’s
Zuzu on Coleman Boulevard in Mount Pleasant has many interesting things on its menu. Even though they don’t have a children’s menu, they have lots of good things for kids, such as salads, pizza made on pita bread and chips and hummus and baba ghanouj..

Mexican

Tue, 24 Mar 2009 04:00:00 GMT

food connoisseurs have roughly three categories to chose from: “authentic,” which is rarely really authentic; “Americanized,” which includes Tex-Mex and those heaping portions of goo that pass inexplicably as Mexican fare; and “gourmet,” which is...

Taco Boy

Tue, 24 Mar 2009 04:00:00 GMT

Boy on Folly Beach is the place to be. The nicely decorated space is good for both the hungry and the hip. The menu is simple: tacos mostly, and cocktails and a few sides.

– Stephanie Harvin and Rick Nigels

Tue, 24 Mar 2009 04:00:00 GMT

Restaurant Wine Bar in West Ashley has been in business since 2004, and they let us know that with special prices and a mainly small plate menu: their original concept and one they do successfully. Since then, they have expanded beyond small plates. What we had: artichoke salad, pa ella,.

Thoroughbred Club

Tue, 24 Mar 2009 04:00:00 GMT

Thoroughbred Club at Charleston Place lives up to its name: The food is delicious and the service of the sort that we have come to expect of one of Charleston’s premier dining spots.

Sunday

Tue, 24 Mar 2009 04:00:00 GMT

you are dying to visit your Great Aunt Bessie, but just can’t get out of town, try going to This Whole House where owners Judy and Myke Thomas offer great service in a restaurant that takes you back to a gentler time.

The Fat Hen

Tue, 24 Mar 2009 04:00:00 GMT

Fred Neuville has learned his trade well and created a dining spot in the most unlikely of places, on rural Johns Island across the street from a building supply store. He made his reputation as the executive chef and partner at 39 Rue de Jean, and the menu at Fat Hen is a Lowcountry French style, if shrimp and grits could ever be considered French.

Tristan

Tue, 24 Mar 2009 04:00:00 GMT

Tristan
a restaurant more known for evening fine dining, delivers a white-glove experience at Sunday brunch prices, the best of all possible worlds. If you want to impress the family, make reservations and then enjoy the accolades for choosing such great service, a chic atmosphere and delectable food.

– Deidre Schipani

Tue, 24 Mar 2009 04:00:00 GMT

– Deidre Schipani
1970s ushered in the age of options for the American eater. In the 1930s, Kraft gave us macaroni and cheese; in the 1950s, Swanson’s provided frozen TV dinners; and the mid-1970s gave us “gourmet to go.

Caviar Bananas

Tue, 24 Mar 2009 04:00:00 GMT

summer saw the opening of Kris and Margaret Furniss’ specialty food market and cafe, Caviar Bananas. Kris, a former general manger at Dean DeLuca, learned his lessons well and brought the minimalist aesthetic of D D to Charleston. With Jason Ulak on board as executive chef, the prepared-foods case is a promise of culinary delight every day.