Culinary Charleston

Before you leave for Charleston, go to

Charleston Magazine Dining Guide. It will quickly become evident that it isn’t all about fried chicken and barbecue.

Tommy Condons We were delighted to find that just a few doors down from our hotel was an authentic Irish Pub, well, authentic with a Charleston touch. Come here to get your fish-and-chips, Guinness and the usual pub offerings supplemented with all-American burgers and sandwiches. Most evenings, live entertainment is offered..

High Cotton This offers haute cuisine in a relaxed atmosphere and is one of the best places we have ever eaten. Service was impeccable and the atmosphere was romantic, dark, and sultry. This restaurant has won raves from locals and tourists alike, and we certainly agree.

Bocci Who would have thought that you could find fantastic Italian food in Charleston? Look no farther. This is another restaurant located only a couple of doors down from our hotel. Large portions and high quality make for a successful combination.

T Bonz No visit would be complete for us without a steakhouse. With authentic Western decor and local brews on tap, it makes for a winning combination. Add to that the fact that they serve desserts from Kaminisky’s and you have a real winner. This is hopping place, not the best for a romantic rendezvous.

A.W.Shucks How could we visit Charleston and not try some seafood? Luckily for us, 20-year success story was located right around the corner from our hotel. Part restaurant, part bar, this is a casual but high-quality place to test the many ways she crab can be prepared. The specialty here is oysters, oysters, and more oysters.

Quick Tips:

One thing - there is no shortage of in Charleston is dining bargains. Begin by going toEnjoy the City , where you will find a dining card for Charleston. If the restaurants are places you think you might be eating, then the price will be easily made back with your savings.

Stop by the visitor center. They have brochures on just about every eatery in the city. Look for ones that give you something for free; it might be a free appetizer or a free bowl of soup, a free dessert, or a discount. If you can’t make it to the visitor center, be on the lookout at your hotel for brochures, also at some stores and attractions.

One way to save big time is to get breakfast included with your hotel rate, and if, like us, you also get a wine-and-cheese spread in the afternoon and cookies and milk in the evening, you will be able to splurge on some fabulous dinners.

Best Way To Get Around:

We actually took our car out on 2 of the 5 days we were in Charleston. The good news is that the city is relatively small, and other than one-way streets, very easy to drive in. Parking, of course, is always an issue. We parked in a lot by the aquarium and were shocked at the rates. There is a parking lot near the visitor center, and in that area of town, I saw on-street parking.

Before you dine here, make sure you pick up one of the discount coupons you will find around town or at the visitor center. We got the she crab dip free, and it was very good. I saw other coupons that gave $5 off of your meal or a free appetizer, so look around.

Even though it was a warm day, as soon as the sun went down, it became downright cold, and we were chilled to the bone when we arrived. It made our choice of the potato soup and she crab soup the perfect warm-ups. The soups were very good, served piping hot and full of chunks. I ordered a Rueben and a Yuengling to drink. I know, ordering a Pennsylvania beer in Charleston is almost sinful, but I was just so surprised to see it that I couldn’t resist. If you prefer to be more authentic, you can try the Shandy, Black and Tan, or a Rosie O’Grady.

Now, in all honesty, I have to admit that the sandwich was just okay, the corned beef was lean, and the bread was tasty, but it just wasn’t great. The fries were limp and not worth cheating for. Joe had the fish-and-chips, and that was a total winner. Even the steamed broccoli was perfect, with great color and texture. Al had a steak and baked potato, and it too was very good. The salad that was served with it was also quite exceptional. I think that I just made a bad choice that particular day.

Service was only okay. Our waitress was not friendly, and when we arrived, we were her only customers. We expected better. I was slightly disappointed with our meal here, but I really want to give them another chance. The atmosphere in the pub itself is quaint and exactly what I expect in an Irish pub. Unfortunately, by dining outside, you loose the atmosphere. If you are staying at the French Quarter Inn, this restaurant couldn’t be more convenient.

and a hot loaf of bread kept us busy until our food arrived.

Instead of entrées, we decided to split four appetizers. We started with the hot appetizers, fried calamari served with a thick marinara sauce and drizzled with parmesan cheese, followed by Bruschetta Duo,

four grilled pieces of Bocci bread topped with chopped fresh tomato and basil and two topped with prosciutto and melted Romano cheese. Both were delicious, but the calamari was beyond delicious. It was very tender, with a melt-in-your-mouth light coating. We were very pleased with our choices.

For our cold course, we had Caprese and Antipasto salads. Caprese is hand-pulled mozzarella cheese drizzled with olive oil and balsamic reduction served over vine ripened tomatoes and shredded greens.

The antipasto served up prosciutto, salami, olives, and mozzarella, mixed with sun-dried tomatoes, roasted garlic, marinated artichokes, pepperochini, roasted red peppers, and fresh bread croutons. They were both perfect and just enough for the four of us to share.

We didn’t expect to order dessert, but when our waitress, Chase, mentioned the raspberry sorbet, we relented. It seemed like the perfect light ending to our meal. Served in a martini glass,

it was indeed just the right finishing touch.

The atmosphere here is intimate. The walls are stucco and the tables and chairs wooden, with candles flickering on all the tables. This is a relatively small restaurant with a lot going for it. We saw some of the pasta dishes go by us, and they were generous. One thing I particularly liked was that most meals came in two portion sizes, small and large. They offer all the standard Italian fare: pizza, calzones, subs, spaghetti with choice of four sauces, and lots more.

The building itself has an interesting history. Once owned by the Molony family, it was the first Irish pub in Charleston. During Prohibition, a speakeasy operated in the rear, while a grocery store graced the front. Following that, it became a private home. It has been awarded a Preservation Society of Charleston award for the quality of its restoration

Like many of the restaurants in the area, they have heated outdoor dining. The walls were down, so it wasn’t really outdoors, but you get the picture. We opted to sit in the bar, which ended up being almost cold, so though it was attractive and lively, the heated area is a better choice if it’s cool out.

We had a short wait for a seat, mainly because two large parties had come in before us, but we ended up with a nice booth. AL and I began with a beer and some steamed shrimp that you purchase by weight. We got a quarter-pound. It came steamed to pink perfection, with the most delicious cocktail sauce. It had so much horseradish that it made my eyes tear.

I chose an appetizer for my main course: The Market Mix Sampler. It

consists of hot and spicy shrimp, stuffed shrimp, and fried green tomatoes. It was the perfect amount for a dinner, or it would make a good choice to share. Al had the fried flounder with baked potato and coleslaw, and Joe got the "Award-Winning Stuffed Shrimp."

I can see why these are award-winning! They are good-size beauties stuffed with deviled crab and wrapped with bacon. The whole shrimp is then deep-fried. It's high in fat, but utterly delicious.

Oysters are offered here in several incarnations, on the half shell, steamed, as part of the Shuck’s Steampot, in a classic Caesar salad, buffalo, fried, or in combination with a New York strip steak. Crab is also a big draw, in the ever-present she crab soup, Bobby’s Blue Crab Dip, Ivan’s "Crab Pot" in Shucks Legendary Casserole, and as a Crab Cake Dinner.

Landlubbers will find a filet, Charleston chicken, and chicken marinara, as well as several appetizers and salads, but the menu is heavy on seafood. Vegetarians will have a hard time here, with only salad and vegetable sides available, though fried green tomatoes might be draw enough.

For dessert, we decided to share Grandma Shuck’s pound cake with strawberry ice cream.

It was fantastic, a homemade butter pound cake with creamy ice cream and a fresh strawberry with whipped cream. All the flavors melded together beautifully.

This was an enjoyable place to eat, and our waitress, though harried, tried to do her best to keep us satisfied.

Known and appreciated for their live jazz and local cuisine, this was the best meal we had in Charleston.

Tall ceilings graced with palm fans, mahogany furniture, and wooden Venetian blinds make you instantly aware that you are in the South. The menu further enhances the atmosphere. Sides such as grits, horseradish mashed sweet potatoes, and collard greens are a clear indication this isn’t New England.

Warned that we needed to save room for the desserts, we went easy on the appetizers. Al and I shared an order of portobello fries,

and Joe had a chopped salad. The fries were golden, with a crust that tasted of corn bread and served drizzled with a tarragon sauce. Texture and taste were perfect. The sauce was a real winner, creamy but with a faint hint of mustard.

There are nightly suppers, which, on Thursday, was roasted prime rib for $21. We didn’t go that route, however. Al ordered the rib eye, which is 14 ounces, and there is a larger 22 ounce option called the Cowboy. It can be served with one of about six different toppings; he chose the bourbon bacon. Joe had the brace of Carolina quail, served with tomato chive mousse, country ham creamed hominy, asparagus and mushroom sauce. I had the Maverick, a blackened ribeye with bourbon bacon jus, beer-battered shrimp, horseradish sweet potatoes, and asparagus.

Al ordered the braised mushroom medley to accompany his steak and baked potato.

Every bite of our food was delicious. I had to send my steak back for a little additional cooking, and I was worried it would turn to shoe leather. I need not have, as it was a tender, moist, and flavorful steak without even a hint of pink. The mushrooms are delectable, with just a hint of some unknown alcohol, brandy perhaps. None of us left a bit.

Joe and I had preordered the praline soufflé; Al gave in and ordered the rice custard.

These are sinfully delicious desserts. The soufflé is served with chocolate sauce, and our waiter made a small hole in the top and poured the sauce inside. What a decedent dessert. Al’s rice custard was a solid ramekin of rice pudding flavored with toasted coconut and served with a delicious little Napoleon on the side. Whipped cream was the perfect addition.

We had flawless service from start to finish. There was a wonderful ambience and a memorable meal.

There was a wait when we arrived. We were told 15 minutes, but, in reality, it was only 5. I decided to try one of the local brews and chose New South White Al. It came with a slice of orange and was very interesting. It is one of their seasonal ales.

We decided to go with the tried-and-true. Joe ordered the half a rack of their almost-famous ribs, Al ordered the rib eye, and I ordered the bacon-wrapped filet. While we waited for our salads, I took the time to look over the decor. This is a noisy place; the brick walls echo the sound, which makes it the ideal place for families. The tables and booths are wood, and there are ceiling fans. Facing us was a sign that listed their current local beer offerings.

Our salads were good, the usual greens with plenty of dressing. What was fabulous was the coleslaw; it had bleu cheese in it. My filet arrived very undercooked. I sent it back to be cook again, and it arrived perfect the second time. I was happy that they left me with the coleslaw to snack on. Al’s ribeye was done perfectly the first time, and Joe was delighted with his half rack of ribs.

Service was very good, as our waitress was friendly and attentive. When it came time for dessert, we were delighted to find out that the desserts were provided by Kaminsky’s, which is right next door. Kaminsky’s makes the best desserts in Charleston, maybe in all of South Carolina. Their cakes are mile high in not only size but also flavor. We decided to try the cobblers on this evening. We had sampled the cakes earlier in the week. I ordered peach-raspberry, and Joe got the mixed berry. Covered in a delicious crumb crust and finished with a scoop of vanilla ice cream, they were a very sweet and perfect ending to our meal.

a young man walking his dog smiled at us and said, "It's the best dessert in Charleston." He is not alone in his appraisal; Kaminsky's has been voted best desserts in Charleston by The Charleston City Paper. It seemed like the perfect introduction to me.

Once you have decided to do the deed, that is just the beginning of the adventure. Stepping inside, you need to decide if you will take a table and enjoy your indulgence in house or take it to go. Since we knew coffee and tea awaited us at the French Quarter Inn, we took ours to go.

That was the easy part, but now you must decide what to take with you. On any given day, you will have a large variety of choices; it changes daily.

It might be caramelized banana cake, fresh fruit torte, mandarin orange cake, or hummingbird spice cake. On this particular day, there was a chocolate cake covered with whole strawberries and chocolate ganache, mile-high carrot cake, and a coconut cream cake that was calling my name. I have never met anything coconut that I didn't love. I watched longingly as my huge piece was gently laid in the Styrofoam container.

Al was overwhelmed and finally said "just pick something for me." I decided on a red velvet cake, a luscious red chocolate cake with a chocolate fudge frosting.

Be prepared for a steep bill. The two pieces of cake cost us $15. However, it was worth every penny. It was a delicious as it looked: moist, sweet and decedent, and oh-so-satisfying.

If you can't get to the shop, T-Bonz Grill serves Kaminsky's desserts.