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Chef's Food & Bev Faves

Photos 33Issue February 2017
Fisherman Mark Marhefka of Abundant SeafoodMIXER: JAM VinegarsBUTCHER: Ted’s Butcherblock; here, Ted Dombrowski (right) cooks out with Peninsula Grill chef Graham Dailey on the Big Green Egg out back.“GrowFood makes buying produce easy—lots of unique items and staples, all local. Right now, I’m loving their baby turnips and different types of kale.” —Amalia Scatena, Cannon GreenMeat ’N ’Three: Bertha’s KitchenKNIVES: Middleton Made; custom-crafted blades by Saint Stephen-based artisan Quintin MiddletonSPIRITS: High Wire Distilling; “Hat Trick is full of delicious botanicals; drink it over ice with a touch of Jack Rudy bitters and a splash of soda.” —Vinson Petrillo, Zero Restaurant + BarBeef brisket, Texas hot guts, ribs, smoked turkey, and more from Lewis Barbecue; (inset) pitmaster John LewisPulled pork, chicken, and sides from Scott’s Bar-B-Que, Rodney Scott’s family’s place in HemingwayScott’s Bar-B-Que; (inset) Rodney ScottTacos at MineroOFF THE PENINSULA: The Obstinate Daughter, where executive chef Jacques Larson (inset) and team serve up Mediterranean-Lowcountry dishesCHARCUTERIE: Artisan Meat Share (AMS)/CypressShuai Wang (left) with AMS meat masterminds Bob Cook and Craig DeihlFRIED CHICKEN: Martha Lou’s Kitchen; the legendary Martha Lou GadsdenBREAD: Root Baking Co.; “Chris’s bread is the best because he won’t let it out of his door unless it’s exactly what he wants.” —Katy Keefe, McCrady’s and McCrady’s TavernINNOVATIVE MENU: McCrady’s; watermelon-glazed roast duck and (inset) chef Sean BrockINNOVATIVE MENU: Xiao Bao Biscuit; chef Joshua WalkerBEER: With 15—and counting—breweries for the sampling, Charleston is happily soaking in suds. Holy City Brewing was named among the top sips.PASTRY SHOP: WildFlour Pastry; the famous sticky buns, and (inset) chef-owner Lauren MittererDOWN-HOME SEAFOOD: Bowen’s IslandBowen’s IslandUPSCALE SEAFOOD: Hank's Seafood; “It’s a great place to enjoy seafood at its finest,” says Circa 1886 chef Marc Collins (inset)UPSCALE SEAFOOD: The Ordinary; chef-owner Mike Lata (left) with friend and fellow chef Jacques Larson of The Obstinate Daughter & Wild OliveGeechie Boy Mill owner Greg Johnsman turns out raved-about grits and cornmeal on a 1945 grist mill.FOOD TRUCK: Short Grain; Shuai Wang partners up with his wife, Corrie, on their mobile eatery.OYSTERS ON THE HALF SHELL: Pearlz Oyster BarOYSTERS ON THE HALF SHELL: The OrdinaryETHNIC GROCERY: H&L Asian MarketCHEESE SHOP: goat.sheep.cow; Warehouse chef Emily Hahn checks out the fromagerie’s new digs on upper Meeting Street.“goat.sheep.cow. is so much more than a neighborhood cheese shop with an amazing selection. The staff is so welcoming, and they make a damn good cappuccino.” —Emily Hahn, WarehouseCHOCOLATES: Christophe Artisan Chocolatier; third-generation French pâtissier, Christophe Paum.WINE LIST: Charleston Grill; “Charleston Grill’s list is full of incredible classics, new and old, that Rick has done an amazing job curating. And FIG does a great job of finding gems from smaller producers around the globe.” —Kevin Johnson, The Grocery

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