Charleston, Find, Eat, Drink, Shop, Restaurants, Bars, Stores, Chefs Recs, Where Chefs Eat, South Carolina, SC, Jackson Holland, Craig Deihl, Sean Brock. Brooks Reitz, Matt & Ted Lee, Mike Lata, Robert Carter, Cheese, Wine, Cocktails, Dinner, Southern, Pastry, Bakery, Cinnamon Rolls
Pickled Shrimp at Two Boroughs Larder
Photograph courtesy of Two Boroughs Larder
Pasta at Trattoria Lucca
Photograph courtesy of Trattoria Lucca
Two Boroughs Larder
“A husband and wife run 30-seater for those who appreciate boundary-less inventive and coddle cuisine. We all love it."
- Chef Mike Lata of FIG and The Ordinary in Charleston, SC
“A very eclectic little restaurant with chef-inspired cuisine - anything from a noodle bowl to conserved tuna with shisitso peppers, sweetbreads to banana pudding in a mason jar. I had a lamb belly with yogurt and Indian spices, and it was just incredible.”
- Chef Robert Carter of Carter’s Kitchen and Rutledge Cab Co in Charleston, SC
186 Coming Street, Charleston, SC 29403
T: 843.637.3722
Trattoria Lucca
“I love Lucca. I like to leave work a little early and sit at the bar and have chef Ken Vedrinski cook me whatever he is excited about. His robust cooking is simply delicious.”
- Chef Mike Lata of FIG and The Ordinary in Charleston, SC
“It is by far one of the best Italian restaurants in the country. They don’t get a lot of tourists, because they’re not on King Street or East Bar, so they have a lot of locals and the food is just amazing. Monday is family supper night. It’s four courses for like $38. No menu, just whatever they’re sending out.”
- Bartender Jackson Cannon of The Cocktail Club in Charleston, SC
“For pasta and, well, really anything.”
- Bartender Brooks Reitz of FIG and The Ordinary in Charleston, SC and founder of Jack Rudy Cocktail Company
“Chef Ken Vedrinski formerly cooked at the Relais & Chateaux Woodlands Inn. Super casual, small room in an emerging neighborhood. Simple fresh Italian food. Superb antipasti, house-made pastas all with local ingredients. Go here when you’ve had your fill of Southern-fried and sweet tea.”
- Cookbook authors Matt & Ted Lee
41-A Bogard Street, Charleston, SC 29403
T: 843.973.3323
Cheese from Goat. Sheep. Cow.
Photograph courtesy of Goat. Sheep. Cow.
Pimento Cheese Tarts at WildFlour Pastry
Photograph courtesy of Goat. Sheep. Cow.
Goat. Sheep. Cow.
“Their cheese selection is absolutely beautiful. Their setup is spot-on for a wine, cheese and meat shop. I go here once a week for a cheese plate selection.”
- Chef Craig Deihl of Cypress in Charleston, SC
106 Church Street, Charleston, SC 29401
T: 843.480.2526
WildFlour Pastry
“Her Sunday morning cinnamon rolls are legendary. Only on Sunday mornings and there’s a line out the door. Fantastic! They’re just decadent, cinnamon-y, warm, sticky, gooey and fabulous."
- Chef Robert Carter of Carter’s Kitchen and Rutledge Cab Co in Charleston, SC
73 Spring Street, Charleston, SC 29403
T: 843.327.2621
Charleston beyond the horse-drawn carriages, Antebellum mansions, and Piggly Wigglys.
6 Things | Charleston
February 27, 2013
Photograph courtesy of Goat. Sheep. Cow.
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Photograph courtesy of The Gin Joint
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Cocktails at Xiao Bao Biscuit
Photograph courtesy of Xiao Bao Biscuit
The Agua Caliente Cocktail at The Gin Joint
Photograph courtesy of The Gin Joint
The gin Joint
“It’s a gin join, they don’t serve vodka. They are definitely very progressive with their handcrafted cocktails. I recommend getting a spot at the bar. If you don’t get to see what they’re doing, it’s not as much fun, but the cocktails are still great.”
- Bartender Jackson Holland of The Cocktail Club in Charleston, SC
“Their drinks are always great. They even make their own coca-cola. They have a great ice program. I drink bourbon on the rocks and they serve it with a spherical ball of ice. If you’re going to pay $12 for a drink, there better be something crafty going on with it.”
- Chef Craig Deihl of Cypress in Charleston, SC
“I’ve never had better cocktails anywhere. They know what they’re doing and they’re really passionate about it. They’ve got great palates since they’re chefs. They look at cocktails like dishes and you taste that.”
- Chef Sean Brock of Husk and McCrady’s in Charleston, SC
182 East Bay Street, Charleston, SC 29401
T: 843.577.6111
Xiao Bao Biscuit
“XBB is stellar for their Asian-inflected cocktails that pair beautifully with the well-crafted food coming out of the kitchen, and their Gin & Tonic enjoyed on the patio is my idea of the best afternoon of the week.”
- Bartender Brooks Reitz of FIG and The Ordinary in Charleston, SC and founder of Jack Rudy Cocktail Company
224 Rutledge Avenue, Charleston, SC 29401
T: 843.743.3880
Photograph courtesy of Two Boroughs Larder