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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Charleston, S.C., is a good place to get “stuck” when your flight is canceled. I did not know I was going back to Charleston so quickly. How lucky, right?
So many restaurants have opened in Charleston since last year. It’s like you don’t know which one to choose….and then, everyone that has been to Charleston will tell you where to go, what to eat….don’t forget this or that. I am doing the same thing.
On my book there are 5 “ingredients” to a good restaurant: Culinary Competence, Quality of Ingredients, Ambiance, Service, and Price. Which means you want the best chefs or cooks, depending how you want to call yourselves, fresh ingredients, ambiance conducive to conversation, personal service and a good price. I found S.N.O.B.
Slightly North Of Broad, or, S.N.O.B., is located at 192 East Bay Street. Tel. 843-723-3424 Website? http://www.mavericksouthernkitchens.com/slightlynorthofbroad. This restaurant is owned by the Maverick Southern Kitchen Group, with other restaurants such as High Cotton in Greenville, and Charleston, Old Village Post House in Mount Pleasant, and Charleston Cooks! They have gluten free menus available!!
I arrived at 11:50 a.m. I thought I would be the first one there. Oh, no. The dining room was full. Then, I was told that there was a seat available at the Chef’s Table. Are you kidding?…another lucky day. The dining room is an extension of the kitchen. The Chef’s Table is long and seats 6 guests. To my left there were 2 gentlemen, and to my right a couple who knew the Executive Chef, and another guest.
The corn bread was warm and came in a sweet grass basket. Perfect addition to my soup.
Checking out what everyone was having I noticed the huge portion of moist meatloaf. But, I wanted something different like their Curried Chickpea Soup with Cabbage and Currants. Totally delish, well seasoned and comforting.
I am always on a culinary journey. The blending of flavors get my tastebuds doing that je ne sais quai. Originally, I was going to order the fried chicken livers on grits…..then, my question was: What is your signature dish? No hesitation; the Maverick Shrimp & Grits. That did it. A signature dish that everyone comes to enjoy. I wanted it.
The gentleman on my left said to me that his hotel had said S.N.O.B. had the best shrimp and grits. So, check out my plate….shrimp, home sausage, country ham, freshy tomatoes, green onions, garlic and Geechie Boy yellow grits.
Geechie Boy Yellow Grits are ground in historic mills in Edisto Island, S.C…..Local!!
No dessert was necessary, I was totally satisfied……the gentleman at the end of the table…I believe his name was George was having a coconut ice cream, which he said was the best. He visits S.N.O.B. at least 3 times per week. He considers their cooking one of the best anywhere by far. That’s a local’s review for you.
Guilty…..the reason I was not having dessert is because I was going to a cooking class next door at Charleston Cooks in about an hour and a half. Yikes…
Note: The BB & T Charleston Wine & Food Festival is March 4th until the 8th…this coming week-end. It is in its 10th year. It celebrates Lowcountry Cuisine with James Beard Award winning chefs from around the country, as well as the region’s best. Please check http://www.charlestonwineandfood.com.
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