CO is opening a sushi-centric restaurant in Myrtle Beach, but owner Greg Bauer currently has no plans to add raw fish to the Charleston location’s menu.
“Unfortunately, CO on King Street will not offer sushi,” publicist Jonah Jeter says. “However Greg isn’t ruling out the idea of opening a CO Sushi in the Charleston area.”
The Myrtle Beach restaurant, CO Sushi, is scheduled to open in early 2014, two years after CO debuted downtown. CO’s current executive chef — Tarquino Vintimilla, a veteran of Vegas sushi bars — will transfer to CO Sushi to serve as its executive chef. Continue reading “Owner of CO “Isn’t Ruling Out” a Sushi Restaurant in Charleston” »
In order to get cooking back at his home pit in Hemingway, latter-day barbecue hero Rodney Scott is planning to cook in half a dozen Southern cities, starting with Charleston.
Scott’s pit house burned two days before Thanksgiving, and while he’s kept up his normal holiday production schedule with the help of mobile smoking units and temporary pits, he’s planning to properly rebuild the structure.
According to a release announcing the two-week tour, Scott will receive a portion of the funds he needs “to build a new pit room and plan for the future” from the sale of $5 whole hog sandwiches and sides provided by fellow members of the Fatback Collective, a group of entrepreneurs and scholars who champion heritage ingredients and cooking techniques. Continue reading “Fatback Collective’s “Rodney in Exile” Tour Kicks Off in Charleston” »
My new desk chair.
When I was in graduate school, a professor tried to make the point that objects don’t speak by setting before us a plain wooden chair. As she anticipated, none of us guessed the chair had been rescued from the Harlem ballroom where Malcom X was killed.
But I’m still inclined to believe chairs are pretty good connectors to the past, perhaps because it’s so easy to imagine how they were used: They’re the material opposite of the coffee grinders and cherry pitters that museum docents use to stump visitors. So I jumped at the chance this afternoon to buy one of Hominy Grill’s original chairs, which the restaurant’s now selling off for 30 bucks apiece.
The Windsor chairs, with their gracefully curved backs and thinly-padded seats, predate Hominy’s tenure at the corner of Cannon and Rutledge: When chef Robert Stehling in 1996 purchased the restaurant, the previous owner offered him the chairs at an absurdly low price. In a dining room where so many patrons often hail from elsewhere, staffers came to appreciate the steady permanence of the chairs. Continue reading “Hominy Grill Retires its Original Set of Windsor Dining Chairs” »
Barsa’s local-sourced paella, which the upper King Street tapas bar earlier this week showed off at Abundant Seafood’s CFA stand, has earned the restaurant a spot on Travel & Leisure’s list of “Best Tapas Restaurants in the U.S.”
The magazine selected 20 tapas bars across the country for the honor. The Southeast had a strong showing: In addition to Barsa, the list cites Durham’s Mateo Tapas; Asheville’s Curate and Atlanta’s The Iberian Pig.
“Barsa, which bills itself as a Spanish-influenced restaurant with a southern drawl, has been a local favorite on trendy Upper King Street for years,” says the blurb accompanying Barsa’s entry. “Chalk it up to the paella with ingredients sourced from local farms and the convivial atmosphere.”
Travel & Leisure specifically praised Barsa’s “Basque-inspired plates of octopus with smoked paprika, roasted chicken and kale croquettes, and Manchego-stuffed dates.”
Now featuring a slightly reformatted menu, Barsa is open every day at 630 King St.
For food lovers worried they won’t get their fill of John Besh when he signs books at Blue Bicycle next week — and just in time for Christmas — the New Orleans chef recently launched the Besh Box.
The subscription plan features a monthly shipment of kitchen tools, ingredients and recipes; the first edition includes pecans, vanilla beans, a pastry cutter, a dough scraper, dishtowel and Christmas ornament, among other Yuletide treats. Buyers can sign up for one, three, six or a full twelve installments for $660, which includes a copy of Besh’s latest cookbook.
“I thought it would be an insight, something really interesting to share who we are and what we do, with the world,” Besh told the Times-Picayune’s Judy Walker. Continue reading “Blue Bicycle Welcomes John Besh” »
Although the recent weather hasn’t been especially compatible with winter coat-wearing, it’s critical that kids have the right outerwear when winter strikes, which is why Mex 1 Coastal Cantina is collecting coats for Communities in Schools.
If you bring a gently-used coat to Mex 1 on Dec. 18, the West Ashley restaurant will chop 15 percent off your bill. And if you’re looking to win gift certificates, Mex 1 is awarding prizes for the evening’s best ugly sweaters.
The event starts at 6 p.m. For more information, visit Mex 1’s Facebook page.
If you don’t want to disembark the festival train after Charleston Wine + Food wraps up on Mar. 9, the Hilton Head Island Wine & Food Festival starts the following day.
Tickets are now on sale for the six-day festival, which boasts “the largest outdoor tented public wine tasting on the East Coast.”
Now in its 29th year, the festival is highly wine-centric. More than 850 wines are entered in the event’s International Wine Competition, which is conducted in late January, and New York Times wine critic Eric Asimov is planning to join the Grand Tasting on Mar. 14.
The festival schedule also includes wine seminars and wine dinners. For more information, visit hiltonheadwineandfood.com.
Sapin-sapin from another bakery, courtesy of joefoodie
For its first holiday season, Kusina is putting together trays of the Filipino sweets that customers tend to crave come Christmastime.
Although the Goose Creek grocery and bakery hasn’t yet finalized its Christmas tray menu, the Thanksgiving selection included putong puti (rice muffins), kutchinta (gelatinous rice cakes), pichi-pichi (steamed grated cassava) and espasol (another kind of rice cake, for which rice flour’s mixed with coconut milk.)
“It’s not the normal kind of dessert you see at Publix,” owner Leah Oboza says. Continue reading “Kusina Has Your Holiday Putong Puti, Pichi-Pichi and Spongecakes” »
After spending a cumulative seven years in the pastry department of The Sanctuary at Kiawah Island Golf Resort, Robyn Luckhaus and Larry Brubaker learned how to accommodate any request on deadline and how to make enormous figures out of chocolate. Luckhaus says they’re bringing both skills to their new James Island sweets shop, sensibly called Luckhaus & Brubaker.
The pair renovated the former Athens Express Pizza and Café so the 1200 square-foot shop would accommodate their seasonal displays. For yesterday’s grand opening, they created five-foot tall chocolate palm trees and a sunning Santa made out of brown sugar.
“It’s the kind of thing you have to come in and see,” Luckhaus says. Continue reading “Luckhaus & Brubaker Sweets and Treats Now Open on James Island” »
Nitsuh Woldemariam wasn’t especially fond of plain ayib, the crumbly fresh cheese that’s a staple of Ethiopian cookery, so she started mixing it with threads of spicy collards. It’s an inspired addendum — the bitterness of the greens lashes the sourness of the granular white cheese — and speaks volumes about Woldermariam’s sharp kitchen instincts.
For many Charlestonians, just having an Ethiopian restaurant in town would count as a victory. Yet Woldermariam’s Ethiopian Taste Food & Coffee (which I discovered by eavesdropping on a tweet from @CharlestonFood) isn’t a mere quota-filler: The restaurant, which opened last week, is serving up accomplished dishes likely to please longtime fans of the genre and convert eaters new to the cuisine. Continue reading “Charleston Gains First Ethiopian Restaurant — And It’s Good” »