Charleston, South Carolina is known for its Lowcountry cuisine. This type of cooking has influences from the coast and from soul food. Classics like the she-crab soup and the shrimp and grits are some of the offerings I taste as I go from one restaurant to another. Which one is best? As you know that is so personal but so is a blog. My personal experiences!!
Lunch at 82 Queen in Charleston in early March was memorable because of those 2 dishes I mentioned above.
It opened in 1982 and it is considered one of Charleston’s oldest restaurants.
March is a great time of the year in Charleston. Cooler evenings and days are warm, perfect for enjoying an outdoor lunch.
Starting with the French 75. Love this cocktail. I wanted made with Courvoisier because it makes such a difference. Very refreshing.
I was recommended to have the Queen’s Salad which was a mixture of lettuce, grape tomatoes, cucumbers, green onions, sweet corn, field peas, apple wood bacon, hard boiled egg, with a cheddar, buttermilk herb dressing. Starting with a salad and a cocktail, it is perfect for me.
They have been serving the She Crab Soup probably since the restaurant opened so there is perfection in its taste. Here, in Delaware, I don’t see this soup in restaurants. You use the female crab for this tasty soup.
Best of the several ones tasted I decided to look for their recipe. I think I found it and here it goes.
1 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped onion
1 stick plus 2 tablespoons butter divided
1/2 cup of flour
3 cups milk
1 cup heavy cream
2 cups fish stock or water and fish base
1/4 lb. crab roe
1 lb. white crabmeat
1/4 sherry
1 tablespoon Tabasco or your preferred hot sauce
1 tablespoon Worcestershire sauce.
Lightly saute celery, carrots and onion in 2 tablespoons of butter. In a separate pot, melt remaining 1 stick of butter; stir in the flour to make a roux. Whisk in milk and cream until smooth. Bring to a boil. Add sauteed veggies and remaining ingredients. Simmer 20 minutes. Serve and garnish with sherry.
This soup has the consistency of a bisque. The recipe came from Great American Publishers.
The other dish we had was one that has also been made in this restaurant forever. Their Barbeque Shrimp & Grits. Shrimp, stone ground grits, a bourbon-barbeque sauce, applewood baon, cheddar, and scallions.
On this particular trip the Fried Green Tomatoes were offered as starters but I can tell you that if you like to share this one is a nice big portion. I ate it all. It was my total favorite.
Pimento cheese, a must, stone ground-grits the best partner, and tomato bacon jam. The best.
So if you decide to take a trip to Charleston check these restaurants here on AboutMyBeaches. You can put Charleston on the search and see if some of them catch your interest.
AboutMyBeaches has a FB page.
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Traveling to Charleston in the Spring after a cold winter was soooo nice. The weather, the restaurants, and our accommodations all worked in unison. When that happens your vacation is great.
We chose the Zero George located on 0 George Street because of its reputation. Conde Nast names it as one of the top 5 Foodie Hotels in the world. Besides choosing it for our stay we also had the opportunity to enjoy a dinner in-house at their restaurant which was a foodie experience. More on that later.
There are 4 buildings in the property. Originally only 2 dating to 1804. The above photo shows where our suite was. This is one of those building with wide plank beautiful floors. It was like an apartment.
The property is beautifully maintained. Cozy and quaint you can find plenty of places to enjoy a drink during happy hour in the gardens or in their verandas.
Complimentary wine and cheese in the early evening.
You can walk from the Zero George to the center of town. But if you get tired or if you want to go to restaurants in the evening then calling the Bike Taxi or the Charleston Pedicab is the best way to go. The Zero George has valet parking available too. Plus, at night you practically get a tour of the city while these guys take you from one destination to another. At the time of our stay it was $12 for the ride. Charleston does not have a lot of Uber and I never saw a taxi. This is a very popular way to travel within town.
Charleston is so pretty. Walk, take a tour, enjoy their food and their music.
The fun part of staying in Historic Charleston is that you can walk everywhere. During my stay last week I noticed that Christmas decorations were very traditional and understated. So en route to Husk at 76 Queen St. I was.
I was anticipating a very nice dinner. This is one of the top restaurants in Historic Charleston. Tel. 843-577-2500. You can find it on Facebook. Website? http:/www.huskrestaurant.com.
Husk is operated and managed by the Neighborhood Dining Group. You can find this group managing and operating restaurants throughout the southeast. For more info., please visit http://www.neighborhooddininggroup.com.
Husk opens 7 days a week. Lunch is served Monday through Saturday from 11:30 a.m. until 2:30 p.m. Sunday Brunch is from 10:00 a.m. until 2:30 p.m. Dinner is from Sunday to Thursday from 5:30 p.m. until 10:00 p.m. And, Friday and Saturday dinner is from 5:30 p.m. until 11:00 p.m.
Wednesday evening was crowded so my photos were limited to my dining experience.
The bread was sprinkled with sea salt. It was brought to the table promptly. The service from this point on was impeccable.
Through my stay in Charleston I always asked for the signature dish of the restaurant. I figured it is one that is tried and true and really liked by the public. So I started with Kentuckyaki Glazed Pig’s Ear Lettuce Wraps, Sweet Vinegar Marinated Cucumber, Red Onion and Bourbon Barrel Togarashi. Togarashi is the Japanese word for red chili peppers and a general name for a group of condiments that blend chili pepper with other ingredients. The pig’s ears were thinly sliced and were crisped. The cucumbers were all preserved by Husk as they usually do with all their summer veggies. This dish was awesome. And when upon posting the photo on Facebook my friend, Shelley, mentioned….Oh you could get those at Southern States….she seems to still have a good sense of humor.
Another Signature Dish at Husk is the Cornmeal Dusted Carolina Catfish. Field Peas and Butterbeans, Smoked Tomato Gravy, Mustard Greens. Once again the flavors on this entree were terrific. I also enjoyed this dish because I knew my late husband, John, would have ordered it, as well. This Catfish had a bit of a bite to it even though the flavor was mild and the dusting was light.
A side order of Wood Fired Geechie Boy Mill Grits, and Cheddar from TN. I ate grits everywhere I found them. These were delicious. Geehie Boy Mill Grits are from Edisto Island, South Carolina. You can order online. Please visit http://www.geechieboymill.com
My dessert was again decadent. Olive & Sinclair Chocolate Fudge Cake with homemade Peanut Butter Ice Cream and a dusting of peanut butter powder. I missed my partners in crime to help eat this cake, so what can I say, I ate it all myself. Olive & Sinclair chocolate is stone ground in Nashville Tennessee. More information, please visit http://www.oliveandsinclair.com.
So, 3 nights in Historic Charleston, 3 delicious dinners, 2 great breakfasts, and 1 very nice lunch…..TTYL Have Good One!!
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Eating my way through Charleston. A friend that reads my posts told me she was not going to read them anymore. She was gaining weight just looking at some of the food. I arrived at Cypress which was across my hotel, The Vendue. This is a historic building….but practically a lot of the buildings in downtown Charleston are historic. The location? 167 East Bay Street. Website? http://www.cypresscharleston.com.
You may call for reservations at 843-727-0111. The Mezzanine Bar opens at 5:00 p.m. and the Dining Room opens at 5:30 p.m. You may also make reservations online. The above mentioned website is a wealth of information. You can also read about the chefs, and check out what events are going to be happening in 2016. They will be open on Christmas Eve and Christmas Day so please take a look in case you want to take advantage of a relaxing and delicious experience in dining.
Cypress is part of a group of restaurants…Magnolias, Blossom, and Artisan Meat Share. If you are visiting Charleston take a look at them, as well.
Taylor was my server and I have to give a loud shout to her. She knew the menu so well, having tasted most everything from the kitchen. I followed her advice and I could not have been happier.
A little wine and warm bread to the table. Not just a simple bread….the crust was well done and the inside was just perfect and so warm.
An appetizer of Sashimi Tuna & Oysters….what a great combination of flavors. Oysters are in season. It had a ginger-garlic glaze, and pineapple wasabi. Not only did they tasted delicious, the presentation was awesome.
For my entree I was looking at the Crisp Wasabi Tuna. Taylor told me that it was a signature dish, and one that is usually photographed in the magazines. I had to have it because it sounded perfect. The tuna had a crispy outside placed on carrots, turnips, radishes, edamame, shiitake mushrooms, and that fab ginger-garlic glaze once again. I could not get enough of it.
What could my sweet ending be? The Grand Marnier Souffle sounded decadent. It was brought to the table and when the Marnier creme anglaise was poured from above, I was just so happy to have had my camera ready!!
If dining or having drinks on the Mezzanine you will have an advantage bird’s eye view of the kitchen.
Once again many thanks to Taylor for taking care of me.
Eating by myself was just fine. “All four elements were happening in equal measure – the cuisine, the wine, the service, and the overall ambiance. It taught me that dining could happen at a spiritual level.” charlie trotter
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If you are in Charleston at this precise moment, SNOB is open for lunch. I went back to this popular restaurant having visited last February. I was intrigued by the fact that there is a new ownership since I last visited. Apparently everything is going well. Nevertheless, I wanted to try it for myself.
So off I went to 192 E Bay St. Tel. 843-723-3424 They are open 7 days a week. Lunch from 11:30 a.m. to 2:30 p.m. and Dinner from 5:00 p.m. Reservations are accepted but for the Chef’s Table is first come first serve.
I sat once again at the Chef’s Table. This table, I believe has 6 seats. Usually, diners sit here because they are foodies and also get the opportunity to chat with others, more so if you are by yourself. You get a good view towards the kitchen.
Plus you get a little starter from your server….a small crab cake tasting.
Last February I had their signature dish. That is worth a try. Shrimp & Grits no less, with house sausage, country ham, tomatoes, green onions, on top of delicious Geechie Boy grits.
At the Chef’s Table this year: Steamed Local Clams with parsley, roasted garlic cream and grilled baguettes which were perfect for dipping into the broth.
The Beef Carpaccio looked beautiful, perfect for a light lunch…thinly sliced raw beef, capers, pecorino Romano, and grilled baguette.
And, the Grilled Carolina Trout did not disappoint….So moist and perfectly seasoned. It was served over roasted root veggies, wilted greens and drizzled with a golden raisin vinaigrette. If you like fish, this is a good one to try.
Please note that SNOB offers a Gluten Free Menu, so you will be able to have a nice lunch or dinner without any problems.
No dessert this time, I was perfectly satisfied.
Have a Good One!! TTYL
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I thought that on this second trip to Charleston I was going to again leave without a sweetgrass basket. I don’t know, to tell you the truth as I was passing plenty of weavers, none hit it where it should have….my heart. Except, that on my last day I grabbed a cup of coffee and went down the street by my hotel, The Vendue, towards the Waterfront Park, which is on Vendue Range. The photo above is exactly what I first saw. I have never met a stranger, so this time I stopped and engaged Trudy Hicks in conversation.
As it happened, Trudy is one of Charleston’s finest sweetgrass basket makers. She was taught as a child and she has passed this art form to her children, grandchildren and plenty of others that want to learn.
Many years ago, before she took over for her grandmother, Trudy had her own hair salon. She has a great spot on this street because the previous mayor of the City of Charleston awarded her this particular station because of her connection to Boone Hall Plantation. Her grandmother is the last living person that lived at Boone Hall. Her aunt had been born there, as well. Once she is finished for the day all she has to do is close the doors. The basket weavers in the market have to take everything down every day and take it home.
Trudy showed me photographs of her family. Also a photo of the first road stand in Mount Pleasant where the first baskets were weaved and sold.
Trudy gives back to the community. The flowers, wreaths, crosses made out of sweetgrass…proceeds go to The House Of Love. She takes children out on field days, and helps in every which way she can.
I think everyone in her family except one of the little ones know how to weave. She tells her daughter to get those little fingers ready!!
Sweet grass baskets are so easy to take care. Since the grasses are from swamps and marsh areas, water will not hurt them. To clean, just spray the basket with cold water and then let them air dry. That’s it. Trudy’s telephone is 843-460-0901. She also ships. So, next time while visiting Charleston stop by and say hello. She will give you a warm smile and plenty of hugs and will really make your day, I promise you, she will. She is one awesome lady.
“Rooted in The Past, Sheltering the Present, Reaching out to the Future, Empowered by the God of the Ages.” Visiting my good friend, Anita, in Bluffton, South Carolina….discovering a new city in the South; Anita took me to this beautiful church. Unfortunately, we could not get inside. It is an Anglican Church. It also 161 years old. Since 1975 The Church of The Cross has been in The National Register of Historic Places.
The location is beautiful, right on the May River.
Magical Sundays I call them….There is something about this day of the week. Some go to church, others put their feet up and read a book. And most probably do nothing at all. They say that 1 in 5 Americans identify themselves as spiritual but not religious. Spirituality is an emotion and soothes. Visiting the churches on my travels bring me peace and it does not matter what denomination they are. They have heard our prayers and our thanksgivings.
One church I fell in love with last February was St. Michael’s Catholic Church located at 71 Broad St. in Historic Charleston. It is a National Historic Landmark. Pewes are made of native cedar and remain the same as they have always been. I visited this church once again last week. The chancel rail is made of wrought iron. It dates to 1772. George Washington worshipped at Governor’s Pew #43.
St. Michael’s Church is one of the few city churches in America that has retained its original design. Last March I wrote a post on this church. If you would like to see it just click on the month of March 2015 on AboutMyBeaches and scroll down to the 8th.
If you get a chance to visit the beautiful churches of Charleston, please do so because they are amazing.
Have a Great Day!!
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Love starting Sunday mornings with a proper breakfast: A couple of bowls of confidence with a side dish of Charleston Grits; creamy and stone ground, accompanied with sweet potato corn bread. This tasting left me wanting some more, except it will have to be another time. Looking forward to Fried Chicken & Waffles and, apparently, their Heirloom Tomato Pie is out of this world. Arrive casual, that’s the kind of place it is. Plenty of smiles letting me know that Southern Hospital is taken seriously.
Breakfast is that meal that is a big deal…love it, and enjoy it!! Once you have it you won’t be that hungry at lunch.
Dixie Supply Bakery & Cafe came to my attention while visiting Historic Charleston at the end of February. It is located at 62 State Street, Charleston, SC 29401 Tel. 843-722-5650 On Mondays, they close. The rest of the week they will open from 8 a.m. until 2:30 p.m. Website? http://www.dixiecafecharleston.com/home.aspx
Their menu looked great….you might have to walk Historic Charleston a few times afterwards, though. Their cuisine comes from generations of family recipes. Local seasonal produce is used and also almost everything is made from scratch.
Or, take a seat….that bench looks so good. Relax and enjoy the moment!! Magical Sundays!!
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