"My house will be a house of prayer, but you have turned it into a den of thieves.
Anybody wonder why nothing lasts in that spot? Got to be some bad juju in that transition. I'm no bible thumper but I think I'm going to Burwells.lol
We sat at the bar, had 2 cocktails, ($25) read the menu and got out. The cocktails were very good, but, bored by the menu. Have not wanted to return.
Too bad the bar staff is so incredibly slow. If they have more than 5 people in front of them they cannot handle the volume. And this is at brunch when they aren't three deep. Hire some experienced people and they might have something.
I agree with most points of your review. I found the spicy pork and bulgolgi tasty but the grill tables to me are a waste of time. They are not of the traditional style, no flame really touching the meat, its more of a stainless steel pan boiling your meat. I would stick to ordering traditional items from a regular table. The kimchi was excellent as well as the rest of the banchan.
I am a fan of Home Team and its food, but this review is a bit inconsistent. The author starts out by graciously acknowledging the fact that most Yankees erroneously conflate "barbecue" with grilling (true), but that she has evolved beyond this sad ignorance. She then goes on to say that a trip to Home Team is the best "local place to try coastal South Carolina barbecue". A nice sentiment, but inaccurate, as even Jeff Allen's original CP review from 2007 makes patent.
Home Team's BBQ is a collection of styles from different regions, few of which have anything to do with coastal SC, save the location of the restaurants. To wit, the beef brisket, which Siegel and crew famously sought to improve via a multi-week pilgrimage to Texas, the undisputed home of this delicacy. To their credit, the brisket that resulted is MUCH better than what they originally served, and this trip also helped bring about the sausage the reviewer loved, another Texas BBQ standard. Putting their mustard sauce on the brisket doesn't make it South Carolina any more than if one were to put it on a Mexican street taco (also, their mustard sauce is very different than traditional SC mustard-based sauces). The ribs at Home Team are done Memphis Style (dry-rubbed spares), and generally done very well. The pork and chicken are rubbed and smoked, but in a blended style not indigenous to any one region, and not served lightly sauced with a vinegar-based sauce like most Lowcountry (and even Eastern/coastal NC) BBQ. Siegel's stellar smoked/confit/fried wings, because I'm pretty sure he debuted them here, may be the most original, native thing on the menu, but even they are complemented by Alabama white sauce. Siegel's GA roots show with the inclusion of brunswick stew, a dish whose origin is fought over between GA and VA.
So, I think it would have been more accurate to say that Home Team is a great place to take someone to expose them to many different styles of BBQ, all done very well, here in the Lowcountry/coastal SC. Siegel and crew's culinary bona fides elevate Home Team above standard BBQ fare, and put a unique stamp on many regional classics. My only complaint is it's getting too damn hard to get into the SI location!
Thank you Suzanne for the great info. Bill
Yeah, that's what I got for not advertising with you - you pay the fee, or you get a 'D'. The Charleston City Paper shakedown... Posted by the former owner, Ray Noble. In the long run, I'm glad I never gave you a stinking dime. Your opinion wasn't worth even that, knowing it was always for sale.
Great article and photos of food, but who would want to dine with those nasty looking men!???
I don't quite understand why Ms. Wolf advertised the exclusivity of The Darling. I had no problem getting into the establishment, and I'm no affluent figure of society. I had a delectable experience and although I do not see myself indulging in this place again, I thoroughly enjoyed the service, ambience, and flavors of my experience. I don't want the general public to sway from such a kind place as this for fear of being tamely rejected. As always, quite an article. Thank you for entertaining my eyes and tastebuds, and for the laughs, Ms. Wolf. You never cease to amuse me.
Lola has gone under some transformation over the past two weeks. It has been fantastic. This is going to become one of Park circles great restaurants. It just keeps getting better!
Gumbo is not supposed to be stew like my friend.
this place sucks. pretentious. too much for an island. and the manager is a tony soprano wannabe. i have seen the oversized ads in 'the paper'. your review has been bought. r.i.p. stephanie barna
She loves 1960 references too... Was she alive then or thinking she knows things without real world experience... Journalism 101, write what you know?
This guy is a bi polar nerd, Halloween reference? You start great and then dog the place and actually use the bar on your homepage? I bet this dude has a cookie beard and skinny jeans and claims to be an original... Keep working on your big break when you can get a real reporting job... Probably won't happen buddy I'll bet on it
Natty Boh seems like an odd choice. And $3 is the happy hour price? Ouch.
1809 Reynolds Ave. You can see the address in the picture of the front of his shop.
It would help if a proper address was given in the article, not exactly the type of area one wants to wondering up and down the street looking for the place.
5 loaves??? more like 5 turds (MP)
Being British born and served 20 years in the Air Force all around the world I have to say this is the real deal. Adam makes some awesome fish and chips!
this English woman will be checking it out......she knows her fish & chips
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