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Comment Archives: Stories: Special Issues: 2012 PGA Guide

Re: “PGA Week: How to stay cool, eat well, and avoid getting kicked out of the PGA Championship”

@thewearyfox Bummer about the shrimp tacos! They really were a heck of a good deal. And yes, the water there is pricy. My hat's off to you for bringing your own gallon jug.

Posted by Paul Bowers on August 10, 2012 at 10:45 AM

Re: “PGA Week: How to stay cool, eat well, and avoid getting kicked out of the PGA Championship”

Well let me catch you up on a couple of things Paul from my experience at the PGA Championship's first round of play yesterday (Thursday). First: NO 3 for $10 shrimp tacos available. Instead they were fish tacos ("sorry, weve run out of shrimp sir") and they were outrageously priced at $10 each. What seemed to be the best deal for food when comparing price vs quantity was the chicken fingers and fries. You get 4 fingers and a good amount of fries for $9.50. Second: Bottled water is $3 for a small, yes small, bottle; Gatorade is $4.50 for a small bottle as well. I was applauded by the inspection staff at the gate for bringing a sealed semi-frozen 1-gallon bottle of distilled water (99 cent pre-purchase) that lasted me the entire day's event. And lastly, the best place for viewing, if you prefer not to walk the course, was atop the bleachers overlooking the 18th green. And I do mean atop....the top bench provided a constant cool breeze from the ocean while having a great view of the final hole (second shot to the green and all chipping and putting....VERY FEW greens were hit in regulation and few birdies were made on the 500+ yard par 4 18th.

2 of 2 people like this.
Posted by thewearyfox on August 10, 2012 at 10:00 AM

Re: “PGA Week: 10 uniquely Charleston restaurants that you don't want to miss”

Ive been to Hominy Grill three times and while the service is great the food is blah. Simply underwhelming

2 of 3 people like this.
Posted by Merrill Chapman on August 9, 2012 at 2:31 PM

Re: “Everything you need to know about Johns and Wadmalaw islands”

Who would of thought so much was going on way out here? Eat your hearts out the rest of you.

Posted by Guy on August 9, 2012 at 8:05 AM

Re: “PGA caddies at the Ocean Course discuss the treacherous and tricky Looney Dunes”

I've been reading everything in the local press about the PGA. Maybe I missed something. But, this take on the whole thing is the best piece I've read. Great job Allyson. The quotes from Fisher, Bocchio, Bloomer, Morrison, Wright and Wetter make for interesting insights as to what the players will face this week. This piece works because casual weekend players can relate.

2 of 2 people like this.
Posted by Guy on August 9, 2012 at 8:01 AM

Re: “PGA Week: How to stay cool, eat well, and avoid getting kicked out of the PGA Championship”

Golf is generally boring.

1 of 3 people like this.
Posted by pugnax on August 7, 2012 at 2:06 PM

Re: “PGA Week: 10 uniquely Charleston restaurants that you don't want to miss”

plex- note the last sentence in the Bowens Island blurb :)

1 of 1 people like this.
Posted by TheBicep on August 7, 2012 at 1:29 PM

Re: “PGA Week: 10 uniquely Charleston restaurants that you don't want to miss”

really? oysters in August?? obviously you've never eaten an oyster in the Lowcountry before, or at Bowen's in the past six months.

1 of 1 people like this.
Posted by plex on August 7, 2012 at 11:41 AM

Re: “PGA Week: 10 uniquely Charleston restaurants that you don't want to miss”

Re:Bowens Island, local oysters aren't in season, but their fried shrimp are pretty damn good too.

3 of 3 people like this.
Posted by Jaxx on August 6, 2012 at 6:26 PM

Re: “PGA Week: How to stay cool, eat well, and avoid getting kicked out of the PGA Championship”

Good advice.

2 of 4 people like this.
Posted by jm2758 on August 6, 2012 at 5:40 PM

Re: “PGA Week: How to stay cool, eat well, and avoid getting kicked out of the PGA Championship”

I'll probably let others attend. Let's hope it is good for the local economy.

2 of 6 people like this.
Posted by wjhamilton29464 on August 6, 2012 at 5:07 PM
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