Coffee Bean Scene: Part 5, Kaminsky’s

Kaminsky's

Coffee isn’t a choice. It has been a way of life. Ever since that fateful day my sophomore year of college when I was desperate enough for a little extra weeks during finals week, I ditched soda and sugary carbonation for the inimitable flavor and charge of that little roasted brown bean.

And whenever I travel to a new town, there three things that I have to fine in order to turn that city into a surrogate home: the local bookstore, an old bar, and an artisanal coffee shop. This blog will be a written testimony of the best coffee dens in the Holy City herself, Charleston.

Here are the basic ground rule. The establishment will be judged on the following four categories: coffee (flavor), food (variety and taste), atmosphere (presentation, seating space, music), and extra goodies (wi-fi, air conditioning, memorabilia, etc.). Also, I will exempt any national chains so as to absorb the distinct caffeinated taste of Charleston. So, Starbucks, Dunkin’ Donuts, and Krispy Kreme are disqualified. Without further ado, next up is…

Kaminsky’s                                                                                                                             Where: 78 N Market St., Charleston, SC 29401

Coffee: Cappuccino                                                                                                                Standard concoction with a dash of cinnamon on the top, the cappuccino was substantially underwhelming given Kaminsky’s penchant for desserts and sweets. The bakery/bar is known for their delectable and late night chocolate fusions and delicacies, however, it seems, that same care wasn’t transplanted into the caffeinated realm. Uninspiring and substantially standard, the coffee at Kaminsky’s was just a neutral liquid to have with the main event: the sweet stuff.

Food: Snickers Chocolate Cake                                                                                            A cake version of my favorite candy bar? How could I say no. The chocolate icing combined with the caramel center with nuts and nougat allowed the slice to embody the taste and texture of the popular candy. This was just one of the numerous tempting chocolate and dessert goodies glowing under the glass near the entrance of the bakery. And with late business hours, one can indulge and imbibe in their favorite dessert or experiment with a new pie or cake at any time, day or night.

Atmosphere:                                                                                                                           And speaking of imbibing, Kaminsky’s has the environmental lighting and decor of a bar. Well, because, there’s an actual full stocked bar in the right corner. The alcohol also flows into the establishment’s speciality dessert drinks with such names as: a Kahlua Espresso, Curious George, Blush, and White Monk. And the bar mentality of dark lighting, bar stools and black tables permeates throughout the location. If there wasn’t a menu offering coffee drinks behind the dessert, one would be hard press to realize that you were standing in a coffee shop.

Extra Goodies:                                                                                                                       Desserts + Liquor + Late Hours = Good Times and Late Night Munchies.

Final Ranking:                                                                                                                        A bar and a bakery but not much of a coffee shop, Kaminsky’s is great if you’re in the Market Street district looking for a pick me up or want to split a dessert. But if you’re looking for a coffee shop or some intense java action, you are better off looking elsewhere.

Coffee Bean Scene: Part 2, Whisk

Whisk logo

Coffee isn’t a choice. It has been a way of life. Ever since that fateful day my sophomore year of college when I was desperate enough for a little extra weeks during finals week, I ditched soda and sugary carbonation for the inimitable flavor and charge of that little roasted brown bean.

And whenever I travel to a new town, there three things that I have to fine in order to turn that city into a surrogate home: the local bookstore, an old bar, and an artisanal coffee shop. This blog will be a written testimony of the best coffee dens in the Holy City herself, Charleston.

Here are the basic ground rule. The establishment will be judged on the following four categories: coffee (flavor), food (variety and taste), atmosphere (presentation, seating space, music), and extra goodies (wi-fi, air conditioning, memorabilia, etc.). Also, I will exempt any national chains so as to absorb the distinct caffeinated taste of Charleston. So, Starbucks, Dunkin’ Donuts, and Krispy Kreme are disqualified. Without further ado, next up is…

Whisk                                                                                                                                       Where: 209 Meeting St., Charleston, SC 29401

Coffee: Iced Crème Brûlée Latte                                                                                            I’ll admit this order seemed like an extravagant choice when I approached the counter to order. But this seeming luxury was well worth diving into and trying (other speciality lattes in house include Cinnamon Dulce, Butternut Rum, and the ever favorite Pumpkin Spice). A velvet smooth kiss with a kick, this latte is a among the cavalcade of taste bud treats available. As opposed to more traditional earthy roasts, the bean purveyors’s concoctions at Whisk will seduce you more and more with each subsequent visit.

Food: Sticky Bun                                                                                                                    A satisfying combo with the iced coffee, the sticky bun was a sweet blanket intermixed with the crunchy texture of the pecan bits. Other food offerings include the standard assortment of pastries and parfaits.

Atmosphere:                                                                                                                          The interior of the shop looks like a model kitchen from a Hope Depot with an eclectic mix of colorful furniture, clear tables, and black and white patterned tile. It is a crisp and clean surrounding decorated with a natural contrast of glass containers filled with plants and various fruits and vegetables so as to present a vibrant, healthy tone. The music playing throughout the building were classic rock staples from the 1950s through 1980s. Not too jarring but wish the playlist included more alternative soundscapes and artists. Overall, Whisk is an idyllic refuge from the zoo of a tourist trap of Hyman’s Seafood up the block.

Extra Goodies:                                                                                                                      Fruit smoothies are king at Whisk. With such intoxicating drink names as Immunity Please (strawberries, blueberries, bananas, ginger), East Bay Breeze (cranberries, strawberries, pineapple, apple), and Surfer’s Delight (oranges, strawberries, pineapples, bananas), you can have a quality smoothie for each day of the work week. And the healthy staples don’t stop there with plenty of fresh custom juices on the menu. The seating is comfortable. There is plenty of natural light from the Charleston streetscape. And, there is wifi for the work and social media obsessed.    

Final Ranking:                                                                                                                         Though the coffee isn’t as strong as I’d like, the number of flavors, speciality drinks, and amount of fresh ingredients in their coffee and fruit drinks elevates Whisk into a quality hangout. The dozens of tourists and seafood connoisseurs that sit outside of Hyman’s Seafood every afternoon should move a couple hundred feet down the block, their wait will be a mini-haven from the Charleston sun.                                                                                                              

Coffee Bean Scene: Part 1, Kudu Coffee & Craft Beer

Kudu Coffee and Craft BeerCoffee isn’t a choice. It has been a way of life. Ever since that fateful day my sophomore year of college when I was desperate enough for a little extra weeks during finals week, I ditched soda and sugary carbonation for the inimitable flavor and charge of that little roasted brown bean.

And whenever I travel to a new town, there three things that I have to fine in order to turn that city into a surrogate home: the local bookstore, an old bar, and an artisanal coffee shop. This blog will be a written testimony of the best coffee dens in the Holy City herself, Charleston.

Here are the basic ground rule. The establishment will be judged on the following four categories: coffee (flavor), food (variety and taste), atmosphere (presentation, seating space, music), and extra goodies (wi-fi, air conditioning, memorabilia, etc.). Also, I will exempt any national chains so as to absorb the distinct caffeinated taste of Charleston. So, Starbucks, Dunkin’ Donuts, and Krispy Kreme are disqualified. Without further ado, first up is…

Kudu Coffee & Craft Beer                                                                                                     Where: 4 Vanderhorst St, Charelston, SC 29403

Coffee: 20 oz. cappuccino                                                                                                      A sturdy coffee base predominates the drink. The frothy milk tickles the upper lip. And the sweet aftertaste was reminiscent of a glowing Folly Beach sunset. The bean is definitely the thing at Kudu. In addition to the cappuccino, Kudu sells all the coffee house staples to satisfy amateur and seasoned coffee nut alike.

Food: Oatmeal raisin cookie                                                                                                    A crispy crust that crumbles playfully on the plate. The interior is stuffed with a seemingly barrel full of raisins. And, most important for any cookie connoisseur, the center contained a chewy core satisfying as it was mouth watering. Kudu also has a full array of sandwiches and pastries that can assemble a solid snack or late afternoon lunch.

Atmosphere:                                                                                                                          An open interior design combined with an unassuming entrance allows Kudu to be your coffee home-away-from-home. In the late evening nights and mild summer days, Kudu’s patio is as large as the interior. The only thing better than a warm coffee is a cool breeze and a friend to enjoy it with.

Extra Goodies:                                                                                                                      A soundtrack provided by SiriusXM’s “Alt Nation” radio station fills the air in between the heavy rotation of energetic conversation and caffeinated aromas. The staff is young and gracious and work behind a fully stocked counter equipped with a sexy espresso machine with a firebird red exterior. A let down, however, was the lack of wifi to casually cruise the internet. But who needs internet when you have a wide spectrum of 20 in-house brews, almost daring you to try every last one.

Final Ranking:                                                                                                                           With a strong foundation in the coffee department and tasty treats and alcoholic drinks lining the walls, Kudu Coffee & Craft Beer is not only a scrumptious coffee outlet for anyone, it’s a charming and shouts out an inviting and relaxing vibe.

 

 

Spoleto Festival on Twitter and Facebook!

Twitter Logo

Anyone interested in following what’s going on at Spoleto Festival and Spoleto coverage over the next four weeks should keep these next handful of Twitter accounts in mind.

As always, @ChsPostCourier will feature regular local coverage, along with the special Spoleto Festival account @spoletochas.

Syracuse University’s Goldring Arts Journalism Master’s program will contribute to the Spoleto coverage as well, both in print and online. Be sure to follow the Goldring Dozen: Alejandra Acuna, Jessica Cabe, Arshie Chevalwala, Sarah Hope, Melanie Lustig, Max O’Connell, Insher Pan, Nicholas Reichert, Nicholas Schmiedicker, Anita Xu, Olivia Yang and Angela Zonunpari.

All festival announcements and information will come from the official accounts of Spoleto USA (@SpoletoFestival) and Piccolo Spoleto (@Piccolo_Spoleto).

Did you know that you can like The Post and Courier, Spoleto Charleston – The Post and Courier, Spoleto Festival USA and Piccolo Festival on Facebook? Well you do now!

Looking for other information about the city while you’re in town? Try @CityCharleston@EventCharleston@ExploreCHS and @HistoricChas. Worried about the weather? Take a look at CharlestonWeather at @chswx.

Tweet any suggestions for other essential Spoleto accounts to @spoletochas. Thanks for reading, and welcome to #spoletochs.

Shrimp and Grits Showdown: And The Winner Is…

Photo illustration by Nick DeSantis / Photos by Eesha Patkar

Photo illustration by Nick DeSantis / Photos by Eesha Patkar

As it turns out, our shrimp and grits “showdown” wasn’t much of a showdown at all. Even though Nic and I vowed never to speak of what we thought about each bowl until after we wrote and posted each blog, as it turns out, we shared mostly all of the same sentiments. We hated the gravy. We hated the tomatoes. Let’s face it, the only thing our Southern tongues disagreed on was the taste of the shrimp, on occasion.

last blog 2So, we decided that since our tastes were so similar, we would write on sugar packets what we thought was the best and the second best bowl of shrimp and grits. To our surprise (but not really though) we both picked the same number one and number two choice. Which is….

Winner:

1) Hominy Grill - It was pure authenticity that ultimately won out for Hominy Grill. No frills, no extras, just pure unadulterated shrimp and grit flavor proved to be the winning formula, and Hominy Grill brought the noise.

Runner-Up:

2) Swamp Fox Restaurant at the Francis Marion Hotel- While this dish contained gravy, it was the most flavorful, rich, unctuous gravy of the lot, and it provided a deep seafood flavor that enhanced the shrimp. The grits were cooked well and stood up to the thick gravy. Plus, not having those nasty tomatoes sure didn’t hurt the movement.

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So, there y’all have it folks! The best bowl of shrimp and grits from what Nic and I have experienced during our time in Charleston as reporters for the Post and Courier during this year’s annual Spoleto Festival USA. We’ve eaten much more than just good old shrimp and grits -and have enjoyed sharing our meals with you!

-Love, Nic and B

Shrimp and Grits Showdown: Final Round SNOB

Photo illustration by Nick DeSantis / Photos by Eesha Patkar

Photo illustration by Nick DeSantis / Photos by Eesha Patkar

Situated on East Bay Street, SNOB, or Slightly North of Broad, brings a little bit of their name into the dining room. More upscale than any of the other restaurants B and I have tried, the same genteel, southern hospitality abounded, ridding itself of any pretension. White table linens and fancy place settings couldn’t take away what was a wholly Southern, down home experience. Final round, ding ding ding! Snob1

Getting right into it, we feasted on cornbread for a good while, waiting for the rest of our party to arrive. Equal parts sweet and savory, it was as close to down home classic southern cornbread as I’ve had since I’ve been in Charleston. Soft and buttery, moist and dense, but not heavy, the cornbread was a perfect golden brown on the outside and maize on the inside. I almost ate too much cornbread and didn’t leave enough room for the real reason why I was there. Almost.

Nic’s picks: The shrimp and grits were served in a large bowl that was almost too large. Portion size was not a problem at SNOB, and of all the places we visited that gave the biggest portions. Gravy and raw tomatoes made another appearance, and it seems like in Charleston they are a recurring character rather than a cameo. Nonetheless, we are intrepid; we carry on. I dug into the grits. The gravy was a little oily, but not as heavy as others I had over the course of the last three weeks. I tried the tomatoes, just for the sake of trying them, and immediately pushed them off to the side. They offer nothing to the dish. Not one single thing is made better by the tomatoes.

The shrimp were the best of any of the places I ate at. They were plump and tender, full of flavor. They were also abundant, something that most places have skimped on. They were perfectly cooked to a nice opaque pink color, not too tough but still providing a nice bite and mouth feel.

snob2The grits were smooth, not too watery, but not too stiff. They had just enough texture and they contained a nice corn flavor, independent from the gravy and other accoutrements. Crispy Tasso ham provided a nice textural element, that crunch that softer dishes so desperately need to break up the monotony. It wasn’t too overpoweringly salty either, which was a nice touch. The smoked sausage was a nice thought, but with the ham and the gravy, it could have been left out altogether and it wouldn’t have been missed. There was a nice garlicky bite to the dish that other restaurants lacked, and it was a nice signature to make the dish their own.

Overall, it was a good plate of food, one of the better dishes we had through our eating tour of Charleston. While a little more upscale, SNOB definitely delivered on that down home, Southern food experience.

B’s business: From the moment the shrimp and grits were served, there was no hiding either one of our distresses at seeing yet another bowl filled to the brim with what else? Gravy and tomatoes.

Almost immediately, I automatically pushed the tomatoes to the side—by now I know the cold, juicy fruit doesn’t add any particular flavor to the grits.  The gravy, however, had me torn. It had the most watery consistency of all the gravy we’ve tried, making the grits a soggy mess to pick up by fork. But it also had a good Southern flavor that reminded me of crawfish boil and shrimp boil bases used to marinated seafood back home in New Orleans. A poignant spiced yet not too salty, the gravy actually added some zest to the otherwise bland Geechie Boy grits.

Now, don’t get me wrong, who doesn’t love Geechie Boy? Yellow in color with bits of actual corn added to the taste, these might be one of the best brands of grits available. But without any additional cheese added, the grits were a bit plain when consumed separately from the bowls other contents.

Which, of course, included shrimp. Easily forgettable, these shrimp weren’t anything special as compared to the other meaty contents of the bowl that included both tasso ham and sausage that added just enough briny flavor and substance to the grits. You didn’t even need to eat the shrimp, which I also chose to avoid.

Other things to look for:snob 3

The grilled chicken was some of the best grilled chicken I’ve ever had—period. Perfectly charred on the outside while still being tender and moist on the inside, the depth of flavor between the rub and the flavor of the chicken was extraordinary. The grilled summer vegetables were okay, but the goat cheese croutons (really just battered fried balls of goat cheese) were delectable and paired perfectly with the spice in the chicken. This dish was actually better than the shrimp and grits.

Stay tuned for the action-packed conclusion and our favorite shrimp and grits picks!

Shrimp and Grits Showdown: Round 5 Poogan’s Porch

Photo illustration by Nick DeSantis / Photos by Eesha Patkar

Photo illustration by Nick DeSantis / Photos by Eesha Patkar

Having Husk be your neighbor could be a tough thing; unless you’re Poogan’s Porch. Sean Doyle, the chef at Poogan’s Porch has cooked his Lowcounty cuisine in one of the most illustrious kitchens in America, the James Beard House. Kind of a coming out party for chefs, it’s a great honor and only the best chefs in the world are invited to cook there. With that being said, on to Round 5. Poogan's Porch1

Like Husk, the ambiance at Poogan’s Porch is gorgeous and inherently Southern. Beat up hard wood floors and rustic wooden tables populated the little dining room. Out front, on the porch and in the courtyard, tables were lined with white tablecloths and napkins, giving the restaurant a garden party atmosphere.

Nic’s picks: When the shrimp and grits came out, perfectly placed in a large, shallow bowl, I was dismayed; the return of the ubiquitous gravy. I thought in my mind, “Gravy? Again? What is it with the gravy?” It wasn’t thick, like at Southend or the Swamp Fox, but it was present, and that irked me. I tasted the grits first, without any other flavors. They were grainy and slightly cheesy, but they didn’t taste like grits. There’s a certain flavor associated with grits, an earthy corn flavor that just wasn’t present in this dish..

poogan5The grits also contained bell peppers and smoked sausage, both adding busting mouthfuls of flavor. The freshness of the bell peppers set against the smokiness of the sausage and the cheesiness of the grits was a nice balance. The shrimp were good, but they weren’t anything special. They were tender and rich, but they didn’t provide that much depth of flavor to an otherwise one-dimensional dish. Overall, the dish was so-so at best. It wasn’t overwhelming, but it wasn’t underwhelming either.

B’s business: Eating in a place as open and beautiful and Poogan’s Porch kept a permanent smile on my face prior to our meal even starting. The hardwood floors, the high ceilings and the porch area outside reminded me of a true Southern brunch, and I was more than ready to partake.

When the shrimp and grits arrived, however, it was more like a bowl of gravy with a side of grits.  The gravy tasted like the heavy gravy that accompanies pork chops; too much richness for a bowl of shrimp and grits. Not to mention, the grits themselves were so watery and thin, they slipped right through the fork.

The shrimp were tasty and tender, even with the added annoyance of biting the hardened tail shells off to enjoy their flavor. Since the shrimp were so good, it made it hard to ingest the Tasso ham this time, as it was salty and slimy beneath the grits.

Maybe I’m just getting used to the taste of onions and bell peppers in these Charleston based shrimp and grits, but they added a nice taste and hardened texture to the squelchy grits. poogan4

Expect the unexpected:

Nic’s picks: We ordered a few appetizers to start. For the first time in Charleston, I saw alligator on the menu. Because we’re in the South, the alligator was fried to a golden brown and delicious mound. It was served with a honey jalapeño dipping sauce, similar to spicy honey mustard. It didn’t last long, the alligator, and I’m sad to say I was a major player in it’s consumption.

We also ordered macaroni and cheese as a starter. It was creamy and warm, exactly what mac and cheese should be. It was studded with smoky bacon, and I never thought I would ever say this; there was too much bacon. It overpowered the taste of the cheese. It’s not macaroni and bacon, it’s macaroni and cheese, and the bacon masked the cheese flavor.

poogan3B’s business: Honestly, the best part of the meal wasn’t the shrimp and grits at all – it was the homemade biscuits and the fired alligator appetizers. The biscuits were baked semi-sweet and served with a whipped butter that melted atop the crispy exterior. Moistened by milk and not butter, the dough inside the biscuit was dense enough to satisfy yet light enough to save room for what came next.

Which was the fried alligator. As someone who generally stays away from fried foods, this is a New Orleans favorite I couldn’t resist. The alligator was superb – cooked and marinated with just enough flavor to be moist and not greasy, yet tender and not chewy. The batter used to fry the alligator could’ve been a bit more flavorful, however, these nostalgic pieces of white meat hit the soft spot of my Southern tongue just right.

 

Shrimp and Grits Showdown: Round 4 Hominy Grill

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Photo illustration by Nick DeSantis / Photos by Eesha Patkar

Hominy Grill is a renowned purveyor of Lowcountry cuisine. Featured in countless publications and on myriad television shows, it’s a well known, and loved, destination in the Holy City. Located on the corner of Calhoun and Rutledge, Hominy Grill is in an unassuming building with a quaint mural on the side denoting the restaurant. Inside are farm style tables and rustic wooden chairs. It’s the perfect setting for an early afternoon feast. On to Round 4.

Nic’s picks: With the exception of Husk, Hominy Grill had the best ambiance of the restaurants I’ve been to thus far. It reminded me of Sunday afternoon lunches after church or being at friend’s house in Middle Georgia, and nostalgia counts for a lot. Hominy 2

We ordered a few different dishes of food, but when the shrimp and grits came out, they captivated my attention. For the first time in Charleston, I received a bowl of grits that wasn’t covered by an obscene amount of gravy. I took full advantage, tasting the grits first.

No bacon, no shrimp, no nothing, just pure, unadulterated grit flavor. They were creamy but still provided that gritty texture one would expect. The shrimp were perfectly sautéed, bright and bursting with a briny, rich flavor. They had a nice substantial bite, but were still tender and flavorful. The bacon provided a nice smoky, meaty flavor that complimented both the shrimp and grits, but it was used sparingly, much to my pleasure.

The mushrooms were a new addition for me, but I could have done without them. They didn’t detract from the dish, but they didn’t add to it either. The cheese was smooth and creamy, and thankfully it didn’t pervade the dish fully, preserving the nice, clean flavor of the grits. Overall, it was the most authentic bowl of shrimp and grits that I’ve had since I’ve been in Charleston, and I’m just thankful it didn’t have a thick gravy or mealy tomatoes.

Hominy 3B’s business: This was the first bowl of shrimp and grits that genuinely looked like, well, shrimp and grits. Presented for the first time that I’ve experienced in Charleston without gravy and tomatoes slathered atop, I could actually see the beaded white grits nestled below the shrimp, bacon and mushrooms.

Without the gravy or the cold tomatoes, the grits tasted a bit bland from what I’m used to eating in the Lowcountry. However, a more bare approach was much appreciated. It allowed for the cheese, and other accoutrements to blend into one cohesive taste of Southern flavor.

The added bacon instead of the usual Charleston-added Tasso ham was a much appreciated change of pace. The big bits of real bacon added a slightly salty flavor to the unadulterated grits and blended with the meaty mushrooms to create a rich flavor without needing a gravy to do it for them; which is how it should be.

The shrimp were also a great burst of flavor in their own right. Small, but thick, the shrimp were well-cooked and perfectly dispersed throughout the bacon to create an interesting mix of crispy and meaty.

But the most surprising thing of all was the lemon. As popular as it is to slather lemon all over seafood in New Orleans, I’m never one to partake. So, as much as I like lemon in my tea, I had an initial hesitation for lemon in my grits. But I gave it a try anyway, and was shocked by the welcomed burst of citrus and how well that paired with the once again, bare grits. Bravo to Hominy for discovering this interesting super Southern pair-up.

Expect the unexpected: Hominy 1

The greens. Perfectly braised and just a hint of bitterness, the collard greens at Hominy Grill were tender, flavorful, and just what greens should be. They went quickly at our table, and for good reason.

The squash casserole was cloyingly sweet and lacked texture, and it was a big disappointment, as were the fried grits. While the fried grits lacked flavor, the casserole had too much, and not the good kind either. If we could order again, those two things would have never made it to the table.

Spoleto makes way for a Groovement

Spoleto Festival goers were treated to a Groovement on Sunday afternoon at the Farmer’s Market in Marion Square. (Click here to view the slideshow of their performance)image[5].

Charleston-based hip-hop group, Groovement, and it’s children’s counterpart, the Groovemini’s, performed a medley of hip-hop original dance numbers which included moves to songs by Wiz Khalifa and Drake.

“We’re having fun,” said Alternese Griffin, the founder and choreographer for the two groups. “We’re showing the crowd what we have to offer with hip-hop dance.”

She said the older group’s performance was inspired by letting loose and “going mental, absolute insanity.”

However, she wanted to teach the Grooveminis a more positive message, so, she choreographed a dance based on working hard and playing hard and the resulting success you can achieve as the rewards.

“We always want to educate the kids, and dancing is a good way to do that,” Griffin said.

Shrimp and Grits Showdown: Round 3 Southend Brewery

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(Photo illustration by Nick DeSantis / Photos by Eesha Patkar)

Situated on the corner of Queen and East Bay, the Southend Brewery is a cavernous entity not far from Charleston Harbor and the Battery. Monstrous copper fermentation tanks dominate the backdrop upon entering the restaurant, with vaulted, workman style ceilings. Rustic and warm, this was the perfect place for Round Three. S&G Southend 2

Nic’s picks: After the disappointment that was round one, and the slightly better effort by our round two locale, my spirits were high going in to round three. It was short lived.

Again, the shrimp and grits came out expertly served in a shallow bowl, but covered with a thick, cream based gravy. While I know shrimp and grits isn’t the most health-conscious meal, the gravy makes it so much heavier than it needs to be.

The grits were so-so. They had good texture and good cheesy flavor, but they weren’t anything special, and th gravy just overpowered any subtle flavors the grits conjured up. Tasso ham makes another guest appearance, and it was flavorful and smoky, but again it overpowered any subtleness this dish could have produced. I’m all for bold, flavorful dishes, but when one of the main ingredients of the dish is not a highlight, then there are some problems.

The shrimp were plump and juicy, and they provided a good flavor and meatiness for the dish. Of the three restaurants so far, these shrimp were the best, by far. They were rich enough to cut through the gravy, if only for a fleeting second. Fresh tomatoes were strewn throughout the dish, and frankly it confused me. They provided no flavor or texture, and their presence was more of a nuisance than any kind of flavor enhancer.

Overall, the dish was lackluster and not deserving of it’s relatively steep price ($17.95). The flavors did not come together, and it was an extremely heavy dish with too many ingredients. For such a simple dish, it was made too complex, and that worked against it. This dish would have benefited from a more delicate, deft touch.

S&G SouthendB’s business: Charleston has definitely capitalized on shrimp and grits being smothered in gravy with tomatoes — cold tomatoes. Which to my dismay, left most the grits on the outside of the bowl cold.

Unappetizing as it is to chomp into cold contents for a meal that’s supposed to be savory and hot, again, I immediately shoved the tomatoes and the tough and overcooked shrimp to the outside of my bowl with the hopes that its lingering, overpowering flavor didn’t completely ruin the dish. But it was too late. I couldn’t even finish or enjoy what I was eating.

The best part of this dish was the Tasso ham, which also seems to be a Charleston shrimp and grits staple. Otherwise, for the steep price, the grits weren’t well-cooked, the cheese was almost non-existent, and the gravy was too heavy.

The highlight of my visit to Southend Brewery wasn’t even for the shrimp and grits at all; it was for the collard greens.  Every time I’ve eaten greens in Chareston, they were choppy and weren’t cooked long enough to be supple and mushy, not chewy. But these greens were cooked just right. They were surprisingly sweet, not savory, from being basked in brown sugar, which was a welcome surprise.  They had a hint of Old Bay hot sauce mixed with vinegar and real bacon bits, both of which if layered on too heavily could’ve overpowered the natural bitterness of the greens; but they didn’t. They were sprinkled with enough restraint to be enjoyed and not frowned on.