Narrow Search

Other Searches

Sorting by Review Rating

Comment Archives: Stories: Food+Drink: Last 7 Days

Re: “Burbage’s sale in the works”

One of the great things about this transition is that Al is going continue to smoke the pork... and more.

2 of 2 people like this.
Posted by davrutick on May 19, 2013 at 7:43 PM

Re: “Burbage’s sale in the works”

This is great news. David understands what the Burbage's have done for this neighborhood and he wants to ensure that neighborhood feel continues. I hope he can smoke pork half as well as Al!

3 of 3 people like this.
Posted by P.C. on May 19, 2013 at 5:19 PM

Re: “Bourbon be damned, it's time to return to rum”

This Pronghorn is sticking to his Islays.

0 of 2 people like this.
Posted by Pronghorn on May 16, 2013 at 2:29 PM

Re: “Bourbon be damned, it's time to return to rum”

I'd love it if rum became the "it" spirit and bourbon was shunned as a hillbilly drink. That would make all those single-barrel varieties way cheaper!

2 of 4 people like this.
Posted by factoryconnection on May 16, 2013 at 2:19 PM

Re: “Bourbon be damned, it's time to return to rum”

If you think Gosling's gets its color from Bourbon barrels, then I'd like to discuss a certain real estate opportunity with you involving the Cooper River Bridge.

2 of 3 people like this.
Posted by Josh Miller on May 16, 2013 at 2:10 PM

Re: “Republic Reign touches down like a fabulously stylish mothership on King Street”

Looks like the CP has another "restaurant" in their back pocket. Congrats rep reign, enjoy ur three months of staying in business......until tourist season is over. Then we will welcome a new craft beer bar into ur spot in the fall. And bid u a farewell

5 of 11 people like this.
Posted by nuthnBUTtheTRUTH on May 16, 2013 at 12:33 PM

Re: “Let the Lee Bros. throw you a party”

Okay, this is just freaky. In their first cookbook the Lee Brothers acknowledge Peter Milewicz, one of the founders of Steven Duvall Catering. I am close friends with Peter and after the Lee Brothers burst onto the scene he talked about how he frequently did dinner parties for the Lees in the 1980's and the boys spent a lot of time in the kitchen with him. It's pretty awesome to see this come full circle and now the Lee Brothers are working with the company that helped them develop an interest in the food industry.

3 of 3 people like this.
Posted by Charles Robinson on May 16, 2013 at 10:18 AM

Re: “Bourbon be damned, it's time to return to rum”

I love the high-end rums, but could never turn my back on bourbon. I will echo the Clarey's post. That place is about as good as it gets for high-end rum and bourbon selection.

1 of 2 people like this.
Posted by brewengineer on May 16, 2013 at 7:06 AM

Re: “Bourbon be damned, it's time to return to rum”

http://en.wikipedia.org/wiki/Flor_de_Ca%C3… - And then there are the others.

1 of 2 people like this.
Posted by John Paul Jah on May 15, 2013 at 11:28 PM

Re: “Bourbon be damned, it's time to return to rum”

Clarey's Liquors on 1000 Johnnie Dodds Blvd Mt Pleasant, SC 29464 offers a diverse selection of Rum including Wray & Nephew Overproof, Zaya, Pampero Aniversario, Smith & Cross and more! http://www.clareysliquors.com/our-liquors-…

2 of 3 people like this.
Posted by Jennifer Blair on May 15, 2013 at 11:12 PM

Re: “Bourbon be damned, it's time to return to rum”

Sold.

I'm buying rum the next time I go to the liquor store.

1 of 3 people like this.
Posted by Pronghorn on May 15, 2013 at 9:38 PM

Re: “Taste three dishes by Jeremiah Bacon this Wednesday at Le Creuset”

What will the pasta dish be like?

I hope it won't be soul-crushingly creamy like the one Ryan Leaf serves at Leaf.

2 of 6 people like this.
Posted by Pronghorn on May 14, 2013 at 10:45 AM

Re: “A new Oyster Room holds promise on Folly Beach”

I don't buy/harvest oysters after rainfall, and my go-to fishermen don't harvest after rainfall either (and it doesn't take weeks to flush out the bad stuff, more like a few days). You are so full of oyster wisdom. I hope you know some of us fish and harvest our own seafood, and thus understand the cycles and safe practices.

BTW, it just got to 70F in some waterways this week, which was pretty damn close to the May 15th cutoff. Twas only high 60's in the harbor last week. You are still missing my point that this place doesn't have to carry local oysters right now, just something other than Gulf oysters. And apparently they do carry other oysters, so I am not sure why you are trying to bring up moot points. You could have used all this wasted time to actually write a review for this place.

3 of 7 people like this.
Posted by brewengineer on May 14, 2013 at 7:12 AM

Re: “A new Oyster Room holds promise on Folly Beach”

Enjoy your local oysters harvested from 70 degree water right after weeks of heavy rainfall. By all means, gorge yourself.

4 of 5 people like this.
Posted by Jaxx on May 13, 2013 at 4:42 PM

Re: “D’Al’s spinning out frozen pizzas”

D'Al's caprese sandwich is good.

1 of 3 people like this.
Posted by Pronghorn on May 13, 2013 at 10:41 AM

Re: “A new Oyster Room holds promise on Folly Beach”

Any news about the veggie burgers?

0 of 4 people like this.
Posted by Pronghorn on May 13, 2013 at 10:19 AM

Re: “D’Al’s spinning out frozen pizzas”

Can they please bring them to Harris Teeter, the actual Bull Street Gourmet, or 2 Brothers, as that would be more convenient for me?

1 of 3 people like this.
Posted by Pronghorn on May 13, 2013 at 9:37 AM

Re: “A new Oyster Room holds promise on Folly Beach”

Pulled some oysters out from the sound last week and they were fan...gah...wait...IM....IM TURING INTO A ZOMBIE!!! MUST EAT BRAINS!!! Oh, Im on a comment board? Shit, Im going to starve

2 of 8 people like this.
Posted by Foodmancing on May 13, 2013 at 9:25 AM

Re: “A new Oyster Room holds promise on Folly Beach”

"This comments section is for CCP readers to express their opinions, even if they counter that of the reviewer."

So you feel strongly enough for this place to attack criticism, but are too lazy to actually spend 5 minutes to review the place. Reviews carry more weight than random bitching.

"BTW, if you're still eating local oysters in May, well, good luck with that."

Sure, cause the minute it hits May 1st, all the oysters instantly taste horrible.
Ya know, the month has nothing to do with it. It all has to do with the water temp, which is why they shorten or extend the season accordingly. This year was cooler, so they allow harvesting into May. Core spawning doesn't begin until water temps hit 70. I wasn't saying this place has to carry local oyster right now, anyways. My point was that you could still get them, and that Gulf oysters are boring.

3 of 9 people like this.
Posted by brewengineer on May 13, 2013 at 7:45 AM
Classified Listings
{ more } Recent Comments
{ more } Reader Reviews
Most Viewed

Powered by Foundation   © Copyright 2013, Charleston City Paper   RSS