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Comment Archives: Stories: Food+Drink: Last 30 Days

Re: “Blood on the River returns for the third Lowcountry Boucherie

Uh yeah, No thanks. I'll take a heaping plate of the cochinillo but I do not want to hear the poor little bastard squealing on his way out. Can Barna and I just show up when dinner's ready?

2 of 2 people like this.
Posted by Cia Culinarykid on September 28, 2016 at 9:06 PM

Re: “Chef Michael Toscano serves near-perfect food at Le Farfalle

First visit and this observation nailed it:

Like a date that starts out hot and heavy, but then snubs you for someone else halfway through the party — Was it something I said? — on one occasion, my once-attentive waiter vanished shortly after the first course. Varying runners made sure the job ultimately got done, but the contrasting attention levels were hard to ignore.

1 of 2 people like this.
Posted by PNut88 on September 28, 2016 at 9:06 PM

Re: “Chef Michael Toscano serves near-perfect food at Le Farfalle

Told you guys months ago, prior to his opening, that this place would rule. Perla was one of my favorites when he was there. The polpo is some of the best I've ever had. Mike was never a halfway kinda guy. Expect the best from this place every time and don't expect it to eventually slack off like many of the other places here in the Chuck. Dios te bendiga por el Polpo Michael. Permite tener algunos menudo en el menú.

3 of 4 people like this.
Posted by Cia Culinarykid on September 28, 2016 at 8:53 PM

Re: “Chef Michael Toscano serves near-perfect food at Le Farfalle

I have been to restaurants from NYC to Paris. 2 star restaurants in Italy and delicious restaurants in Napa. Le Farfalle can comfortably fit in compete and yes surpass most of them. The wine is extraordinary the food is without competition and the service is like eating at a family reunion.

3 of 4 people like this.
Posted by John Tursi on September 28, 2016 at 2:52 PM

Re: “James Island sports a restaurant scene as quirky as its residents

Was Obrions even mentioned in this article? You learned what CURE means and ya kinda heardahhhh bout it but you haven't tried it??? Go to the Walgreens on Folly Road and get yourself. Number 2 Pencil and do your homework.

0 of 1 people like this.
Posted by John Tuorto on September 28, 2016 at 7:24 AM

Re: “Chef Michael Toscano serves near-perfect food at Le Farfalle

Couldn't agree more. That chicken!!!

2 of 3 people like this.
Posted by Kimberly Kendell Powell on September 28, 2016 at 6:59 AM

Re: “The Westendorff to get a Greek makeover

Moved from Richmond 2 years ago and Stella's is AMAZING! So excited to hear this news!

0 of 1 people like this.
Posted by Karen Nelson on September 27, 2016 at 11:53 PM

Re: “The Westendorff to get a Greek makeover

Can't wait for Greek food in my neighborhood!

0 of 1 people like this.
Posted by Katie Strumpf on September 27, 2016 at 9:29 PM

Re: “The Westendorff to get a Greek makeover

Moving here from Stamford Ct, just outside of NY City we are in great need for a great Greek restaurant. Hope your going to have pastries too😃

1 of 3 people like this.
Posted by secastros on September 27, 2016 at 3:24 PM

Re: “Is Charleston the future of barbecue?

Dukes rocks on spruill but JI is no slouch

Posted by bigideal0904 on September 27, 2016 at 1:03 PM

Re: “Chef Damon Wise parts with Scarecrow and Co. restaurants

*brakes, not breaks. Come on now.

6 of 6 people like this.
Posted by A. K. on September 25, 2016 at 9:09 AM

Re: “Charleston diners, stop asking servers this question

Hey Duke Grove,
I work in another Charleston restaurant and my health insurance is great with full dental and vision, 401k is a full company match, have 4 weeks paid vacation and make almost 6 figures...you're exactly the jerks this article is referring to.

3 of 3 people like this.
Posted by Kyle Anderson on September 23, 2016 at 10:34 AM

Re: “Is Charleston the future of barbecue?

Dukes still operates out of North Charleston, has for 6 decades. The one on JI barely holds a candle to the one on Spruill when it comes to the original texture and taste. 6 items on the menu: Meat, Hash & Rice, Coleslaw, Pickles, Sunbeam Bread, and Sweet Iced Tea. Open Fri-Sat 3-8. Now that's real Southern BBQ.

9 of 10 people like this.
Posted by Bennett Goodman on September 21, 2016 at 9:31 PM

Re: “This meat-eater is just a big fat guilt-ridden hypocrite

MEAT is my password

Posted by Guy Leonard on September 21, 2016 at 11:19 AM

Re: “This meat-eater is just a big fat guilt-ridden hypocrite

I don't know why diet has to be an all-or-nothing proposition. If you're concerned about meat consumption, just eat less meat. We could all stand to eat more vegetables and smaller portions in general, even as people that love bacon and burgers and wings and tenderloins and BBQ. Lower the demand for cheap meat, animal welfare should improve as the cut-rate producers lose volume that keeps them in business.

2 of 4 people like this.
Posted by factoryconnection on September 20, 2016 at 1:16 PM

Re: “This meat-eater is just a big fat guilt-ridden hypocrite

if everyone was a vegan we wouldn't needs pigs,cows,chickens.what a dull world it would be!! plus what about the Guilt of the extinction of another species? OH WHAT A DILEMNIA!!!

1 of 5 people like this.
Posted by John Byram on September 20, 2016 at 1:02 PM

Re: “This meat-eater is just a big fat guilt-ridden hypocrite

It's really not that hard to go vegan. If the author is not, she should consider it. Heck, you can start vegetarian or make small steps. If you can't stomach the idea that animals had to die for you to eat them, you shouldn't be eating them. I have been a vegan for over 2 years, Veg for over 4. When I started, I was surprised how easy it was to replace meat with beans or veggies in my usual dishes, and it still tasted great.

3 of 7 people like this.
Posted by Miko Vanara on September 20, 2016 at 9:46 AM

Re: “Pounce Cat Cafe + Wine Bar has found a fur-ever home on Meeting Street

I would imagine that it will be illegal to sell wine to both dogs and mice and that the presence of either could be generally disruptive.

2 of 2 people like this.
Posted by Ben Benjamine Yarbrough on September 20, 2016 at 4:33 AM

Re: “This meat-eater is just a big fat guilt-ridden hypocrite

lol

1 of 2 people like this.
Posted by Ima Oldman on September 19, 2016 at 7:48 PM

Re: “This meat-eater is just a big fat guilt-ridden hypocrite

So the takeaway is that you want to stop contributing to animal suffering but you feel like you can't because you've been conditioned to enjoy the taste? What does this add to public discourse? Animals are sentient beings who deserve not to be raised for slaughter. Your taste buds are an irrelevant aspect of the equation.

10 of 17 people like this.
Posted by Losang Dondrub on September 19, 2016 at 7:12 PM
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