December 17th, 2015
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!!
December 14th, 2015
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
December 14th, 2015
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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