Restaurants & Bars 1

Midwesterners visit to Charleston - a report , a bit long

mike_d | May 7, 201202:00 PM

First, thanks to all the folks who've posted to the Southeast Board for the suggestions we picked up from you all.

Day one, our eating schedule was all messed up from travel. Late afternoon, we stopped in O'Hara and Flynn's wine bar on Meeting St., had a glass of prosecco and split a salmon and lentil salad. Pretty good. Decent prices. Much later in the evening, clams, a salad and the house chips with blue cheese dip at Pearlz. I was a little disappointed in the clams. They were cooked well, but I ordered it with broth as the preparation. Way too salty.

Day two - Breakfast at Hominy Grill. Excellent omelet and potatoes. Easily the best grits on the trip to go with the high rise biscuit with egg and cheese. Really good biscuit (maybe that seems odd to mention, but in Milwaukee a fresh biscuit at breakfast is a rarity).

Dinner that night was the big feed at Magnolia. Cups of soup to begin - tomato bisque and blue crab bisque. The tomato was excellent. The crab was fine. Then we split a pear salad, as my wife enjoys them. In this case, something new as the pear poached with clove. And interesting and good choice. Then on to the small plates - shrimp and spicy sausage w/grits and the boneless pork chop with bacon horseradish gravy. The pork chop just about finished me off, as the gravy was richer than anything I think I've ever eaten. The shrimp and sausage I thought was excellent, grits were well seasoned.

We also had lunch at Jim and Nick's bbq. Hey, not that great, but with some of the habenero bbq sauce, not bad. Made the mistake of stopping in the La Hacienda place on King. Avoid. One treat was breakfast at Jack's Grill off King St. Before someone starts laughing, I'll concede that Jack's is a greasy spoon, without a doubt. But, the short order cook is a dying breed and to watch one guy on a 4x4 foot grill whipping up breakfasts for the entire restaurant was a treat. Jack has some serious chops. If you've never seen it done, you should go before there are no more short order cooks.

Thanks again to all of the folks regularly on this board. We'll be back for more, we hope.

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