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Comment Archives: Stories: Food+Drink: Features

Re: “The Craftsmen was well worth the wait”

Beer, did you say beer??

Posted by Jim Svenningsen on June 19, 2013 at 3:33 PM

Re: “The beach dining scene gets an update at Station 22 on Sullivan's”

I am local and brought a bunch of friends from Asheville. And yes, the Dorado app was to die for. And I thought the McClellenville Little neck clams Linguini was pretty darn good although a bit salty. 3 of the guests got the fish and chips and were in heaven! Could not have been much happier with the food but the server was my guess a regular there for years and she was just not very customer service oriented. Most of us won't go back due to how she really almost worked hard to not help us out on anything. No bread to dip in the linguini, no toast points, or anything. Not much in the way of vegetarian(not that I cared, but one of my guests...). And it finally got just downright funny how she would deny us simple requests. She got the wine deal wrong and disappointed several at the table and would not make it right. I will go to the bar to eat when I go next time but doubt my out of towners will ask to go back and doubt I will bring a large group again.

0 of 1 people like this.
Posted by Coach Hamm on June 19, 2013 at 12:54 PM

Re: “The beach dining scene gets an update at Station 22 on Sullivan's”

Is the whole flounder gone?!

1 of 2 people like this.
Posted by Brad Knott on June 19, 2013 at 12:21 PM

Re: “The beach dining scene gets an update at Station 22 on Sullivan's”

The freshly baked pretzel bread sounds nice to me.

0 of 1 people like this.
Posted by Pronghorn on June 19, 2013 at 10:17 AM

Re: “The Craftsmen was well worth the wait”

Interesting...asking about the size & the number of fries in an order? Sounds like you need to stick to the places that will "biggie" size it for you.

1 of 1 people like this.
Posted by hollyplay on June 14, 2013 at 3:29 PM

Re: “The Craftsmen was well worth the wait”

Approximately how big are the discs, brewengineer?

How many discs does one get per order?

0 of 6 people like this.
Posted by Pronghorn on June 12, 2013 at 9:59 AM

Re: “The Craftsmen was well worth the wait”

So the fantastic, visionary architect saved the "glamorous copper" from the "grimy old bar" ? Eric, were you still too young to go to the old Johnson's, too hip, or are you just shilling BS for a new bar?

5 of 17 people like this.
Posted by Ima Oldman on June 12, 2013 at 8:01 AM

Re: “The Craftsmen was well worth the wait”

"The discs of fried potatoes sound very nice."

They are. Quite crunchy, too.

5 of 5 people like this.
Posted by brewengineer on June 12, 2013 at 7:58 AM

Re: “The Craftsmen was well worth the wait”

The discs of fried potatoes sound very nice.

0 of 4 people like this.
Posted by Pronghorn on June 12, 2013 at 7:16 AM

Re: “Crust's wood-fired oven turns out a great pepperoni pie”

I don't know about all that other stuff, but the tiramisu is amazing !

Posted by Doodlebug23 on June 8, 2013 at 6:01 PM

Re: “Crust's wood-fired oven turns out a great pepperoni pie”

"...just sort of plain and mild and so much more boring than you thought it was going to be.... inoffensively mild ."

Kraft Foods created an empire based on the above tasteless principle. I - as do you- think that such is a true negative, but most people do not. Sigh . . . rhb

1 of 1 people like this.
Posted by BergBROG on June 6, 2013 at 11:56 AM

Re: “Crust's wood-fired oven turns out a great pepperoni pie”

Can you please not put a green leafy substance on your pizza...Unless you are in Denver..Gross....

0 of 6 people like this.
Posted by Therealdan McKelvey on June 5, 2013 at 4:34 PM

Re: “Crust's wood-fired oven turns out a great pepperoni pie”

I've been putting this off for a while now. I've been in the place, but haven't dined.

Review forthcoming.

2 of 3 people like this.
Posted by Pronghorn on June 5, 2013 at 6:10 AM

Re: “Three distilleries pledge to raise spirits with more local booze”

"We had this image of a tandem bike, with a man and woman riding this old school tandem bike with early 1900s clothing on this highwire, and it just sort of hit,"

Posted by gailcarol on May 22, 2013 at 3:09 PM

Re: “Three distilleries pledge to raise spirits with more local booze”

Will any of them make a Salted Caramel Whiskey? That's what I want.

Posted by Melanie Simon Snipes on May 22, 2013 at 2:35 PM

Re: “Three distilleries pledge to raise spirits with more local booze”

"Our local beer breweries have not done that yet. So why go to the brewery, and then pay the same as at a grocery store?"

This is not a fault of the brewery. You need to research state law.

http://www.scstatehouse.gov/sess118_2009-2…
(5) the brewery must sell the beer at the licensed premises at a price approximating retail prices generally charged for identical beverages in the county where the licensed premises are located; and

The breweries would love to sell at a discounted rate, but are required to match retail prices. You can thank the large distributors for lobbying in a way to get that in the books. Anyways, the HB 4572 was a game changer for breweries in the state and very beneficial to the craft beer market.

"I just hope those distilleries on King have better success rate than all the micro breweries we had downtown many years ago. Not many have survived."

Huh? Palmetto Brewery is in the peninsula (in the ghettoish part) and has been thriving since 1993. Southend, despite the fact that their beer isn't a favorite of craft beer lovers, has been pumping out brew for well over a decade. Are you talking about T-Bonez brewpub thing? Most would agree that if you don't make good beer, it will be hard to survive as a brewery. In the ever growing craft beer market, there is plenty of room for more brewpubs in this area. I have no doubt they will survive if the product is good. Just like these distilleries.

2 of 2 people like this.
Posted by brewengineer on May 22, 2013 at 2:11 PM

Re: “Three distilleries pledge to raise spirits with more local booze”

If they are able to sell stuff directly from the distillery, then I hope they pass on the savings of having to go through a middle man to the customer. Our local beer breweries have not done that yet. So why go to the brewery, and then pay the same as at a grocery store? Locals who bother to travel to a local maker should receive some sort of reward. I just hope those distilleries on King have better success rate than all the micro breweries we had downtown many years ago. Not many have survived.

Posted by localhutch on May 22, 2013 at 1:37 PM

Re: “Three distilleries pledge to raise spirits with more local booze”

"Is there any particular reason to operate a distillery in a downtown?"

Encourage visitation to sampling room.
Help sell bottles on site, which makes additional profit without the middle man.
Gets the name out there and acts as a form of advertisement.

Personally, I wouldn't open in downtown, but that is because I don't like dealing with traffic and high property costs. However, I can see why they would choose this path.

2 of 2 people like this.
Posted by brewengineer on May 22, 2013 at 11:17 AM

Re: “Three distilleries pledge to raise spirits with more local booze”

Is there any particular reason to operate a distillery in a downtown?

Posted by mat catastrophe on May 22, 2013 at 10:42 AM

Re: “Three distilleries pledge to raise spirits with more local booze”

Wow, two on King Street! I'm looking forward to trying all of them.

1 of 2 people like this.
Posted by factoryconnection on May 22, 2013 at 9:05 AM
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