Charleston has some great food. We have an ongoing list and try new places each time we go.
Our first stop this trip was one of our favorites Le Farfalle. We rarely repeat restaurants when we come to Charleston, but had to stop in again because we have loved every dish here. We like to share everything when we go out to eat so that we can be sure we cover every base.
Our first course was Chicken Liver Mousse with Golden Raisin Marmelatta, Shallot Agrodolce, Baguette. So good!
Ceci in Umido: Umbrian Style Stewed Chickpeas, Preserved Lemon, Aleppo Pepper, Baguette. And the special they had that night: Heirloom Tomato Salad with Peaches, Pistachio, Sweet Corn Ricotta, and Torn Mint.
And then our favorite: Octopus Carpacchio with Roasted Tomatoes, Pickled Eggplant, Fett’unta.
Our final course was: Branzino which had our first take at Shishito Peppers of the trip with Soft Herbs, Broccoli Rabe, Citrus Emulsion.
Our second stop this trip was a new concept called Workshop , (sadly now closed, but Juan Luis is opening it's new concept and has a good truck outside of their BBQ Restaurant) they define themselves as an “exploratory food court.” They have six rotating kitchens and this trip we visited Juan Luis. This is the owner of Lewis BBQ, which we visited later in our trip, take at a Tex Mex spot, and it was awesome!
Megan got the burrito smothered in green sauce with brisket, cheese, pico, jalapeño, and lettuce, and of course a margarita!
I got the taco salad with chicken, raisins, pine nuts, avocado, pico, guacamole, and tortilla.
Bruce got the “Puffy Tacos” which were fried flour tortillas with chicken, pork, cheese, pico, jalapeño, and lettuce.
And we split the guacamole too!
Our next stop was Sorghum and Salt which is a newcomer. We really enjoyed ourselves. Cool vibe and some great food.
Crispy Brussels Sprouts-Feta-Raisin-Local Buttermilk and Geechie Boy Johnny Cakes-Charred Green Tomato-Corn-Collards-Herb Cheese-Parsley
Soy Cured Steelhead Trout-Cucumber-Avocado-Pepper Oil-Shiso
Salt Roasted Beets-Olive Dirt-Flowers-Coffee-Radish
Collard Green Tagliatelle-Shrimp Sausage-Calabrian Chili-Collards-Bread Crumb
Then Henrietta’s at the Dewberry. Super cool spot. We had a nice meal although we were rather lonely diners as we were the only folks there. We had some friends visiting from out of town, and were enjoying catching up so much we didn’t take any pictures!
But we did enjoy the following family style:
Grass fed steak tartar: pickled pepper, farm egg, fines herbes, baguette.Grille Octopus: charred broccolini, chickpea, romesco, herb vinaigrette.
Salade Maison: lettuces, radish, fine herbes, buttermilk green goddess dressing.
Steak Frites: Snake River Farms hanger steak, sauce au poivre
Stella’s also a newcomer, upscale “modern” Greek food did not disappoint. I have never met a greek salad I didn’t love, but theirs was particularly yummy.
The Gyro: Open face, sliced leg of lamb, tomato, onion and tzatziki on a grilled pita.
The Village Salad: Salmon, tomato, yellow pepper, onion, cucumber, kalamata olive, olive oil croutons, feta, and vinaigrette.
Chicken Souvlaki Pita: chicken, tomato, onion, lettuce, tzatziki.
A greek salad with tender romaine lettuces, tomato, cucumber, onion, kalamata olive, feta, and vinaigrette.
We even made the trek to Lewis’ – super hip BBQ joint. As some of you know, I don’t eat red meat or pork. Not a political thing it’s an iron thing. It was an awesome BBQ spot even for me – smoked turkey and the sides and free fixins were delish. It was all family style so we also enjoyed prime rib brisket, beans, potato salad, spare ribs, pulled pork, hot gut links, and corn pudding.
Favorite spot this time goes to Obstinate Daughter (not talking about my kids although the title is appropriate). I suppose it didn’t hurt that we spent the morning on the beach on Sullivan’s Island and then popped in for a fabulous lunch. Loved everything I ate. I wish I was there right now.
Obstinate Flatbread – olive oil, Bulls Bay sea salt, butterbean puree
Shishito peppers round two! Roasted with a yummy aoili.
Anson Mills Farro Piccolo – Brussels sprout, peanut, balsamic, black truffle
Caprese – tomato, mozzarella, basil pesto, garlic aioli
Rigatoncini – fennel and sausage ragu, parmesan
Local Lettuce – croutons, parmesan, green garlic, buttermilk, egg
Roasted Beets – ricotta, pistachio, horseradish, pomegranate molasses
