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DISH: Summer 2006

Our award-winning restaurant and dining guide

DISH ‌ The Future Is Here
Back in January, when I was first approached by the City Paper with the opportunity to write about food, I was intrigued, to say the least. I am an academic, an educator and historian, rather than a chef, and my time spent studying the rich history of Charleston's cuisine instilled a deep reverence for the traditions and customs that our diverse legacy passed down to the present day.
By Jeff Allen | August 2, 2006

DISH ‌ Fresh Plates
Summertime meals are as much about enjoying the pleasures of eating as they are about the food itself. What other time of year can you let watermelon juice drip down your chin or get ice cream sticky between your fingers?
By Elle Lien | August 2, 2006

DISH ‌ Oh, Oh, Oh, It's Okra
Slime is not a word often used in favorable descriptions of food. But when it comes to okra, the magic is in the mucilage (let’s just stop calling it slime, shall we?).
By Sara Miller | August 2, 2006

DISH ‌ Local Catch
East Coast Seafood Wadmalaw Island. 2659 Cherry Point Dr. 559-5085 Mon.-Sat., 9 a.m.-5 p.m.
By Elle Lien | August 2, 2006

DISH ‌ A Super Market
Stono Market Johns Island. 842 Main Road.
By Sara Miller | August 2, 2006

DISH ‌ Summer Whites
When you're taking out the speedboat, you pack the cooler with beer, but when you're taking out the sailboat, you carry along a Sancerre. A crisp, cool white wine provides the perfect accompaniment to the harbor breeze and a light summer meal.
By Elle Lien | August 2, 2006

DISH ‌ Tutti Frutti
Every year, summer fills our baskets and drips down our chins with the ripeness of its bounty. Often, the natural sweetness of the berries, peaches, and melons that define this time of year can satisfy an aching sweet tooth all by themselves.
By Lynsy Smithson Stanley | August 2, 2006

DISH ‌ Chucktown 'Cue
Charleston's barbecue scene is all over the map, literally. We have smoky pits putting out a range of styles that represent the slow-cooked pork as it is commonly prepared across our state and beyond.
By Jeff Allen | August 2, 2006

DISH ‌ The Green Scene
Out on the West Ashley corridor of Highway 17, just past the gaggle of fast food chain restaurants, lies a building where you're much more likely to hear the word "organic" used in a food-related context — the U.S. Vegetable Laboratory, a $20-million facility that spans over 400 acres and is owned and operated by the U.S. Department of Agriculture's Agricultural Research Service. This unassuming structure, or the labs that were scattered across the roadside prior to the brick behemoth's 2003 opening, served as the birthplace for a myriad of dinner-table staples.
By Sara Miller | August 2, 2006

DISH ‌ For the Love Of Food
I love to get my hands dirty. But I truly admire the farmer who is always getting dirty to provide the Lowcountry with fruits and vegetables that appeal to the eye and please the palate.
By Matt McIntosh | August 2, 2006

DISH ‌ Advertising Supplement
11 Center Street 11 Center Street fuses good food and beautiful scenery for an enjoyable experience at Folly Beach. The creative tapas menu features dishes like empanadas, a Mediterranean plate, spinach and poultry spring rolls, and citrus scallop ceviche.
August 2, 2006

DISH DINING GUIDE ‌ The Essentials
Charleston is a city of restaurants. Few places in the world boast as dense a concentration of food purveyors as our urban areas.
By Jeff Allen | August 2, 2006

How do you narrow a selection as diverse as the entire Charleston dining scene into a best of the best? It is virtually impossible.
By Jeff Allen | August 2, 2006

DISH DINING GUIDE ‌ The Spice Is Right
Amazon Grill Steakhouse Entrées $15-$20 Goose Creek. 1316 Redbank Road.
August 2, 2006

DISH DINING GUIDE ‌ Don't Call Them Dives
A.C.'s Bar and Grill Pubs/Taverns Entrées $5-$10 Downtown. 467 King St. 577-6742; Mt. Pleasant.
August 2, 2006

Cupcake Downtown. 433 King St. 853-8181 Open 10 a.m.-7 p.m.
By Jeff Allen | August 2, 2006

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