Chef Eva Keilty has more beer dinners under her belt than any other local chef, and she knows how to have fun with pairings, flavors, and textures. At the restaurant's recent New Year-New Beer Dinner (Jan. 27), she paired a chilled plate of gravlax (cured salmon) with super-thin radish slices, red grapes, and star anise with a glass of Utah-based Bohemian Brewery's crisp Czech Pilsner. Balanced and delicate, it was a delightful starter course. Salad and beer — who knew?
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