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Comment Archives: Stories: Food+Drink

Re: “Giant pizza slice seller Benny Ravello's opens on King Street this week

It will fill your stomach...that is it...

2 of 4 people like this.
Posted by Therealdan McKelvey on April 10, 2017 at 5:24 PM

Re: “Choose Your Own Adventure: Lowcountry farmers markets

Thanks!

Posted by Laurie Sue on April 10, 2017 at 3:29 PM

Re: “Choose Your Own Adventure: Lowcountry farmers markets

Laurie Sue & ANDESI1,
You can purchase them at the markets or, once this link has been updated for 2017, here: http://www.charlestonfarmersmarket.com/mer…
Thanks,
Kinsey

1 of 1 people like this.
Posted by Kinsey Gidick on April 10, 2017 at 1:26 PM

Re: “Huger Street's North Central Delicatessen opens its doors

No stove microwaved porkroll, cheese, and premanufactured egg that is square on an eveything burnttopped bagel...

Posted by Beth Stone on April 10, 2017 at 11:38 AM

Re: “Choose Your Own Adventure: Lowcountry farmers markets

I would love to have the poster too. It is great

Posted by ANDESI1 on April 10, 2017 at 9:34 AM

Re: “Choose Your Own Adventure: Lowcountry farmers markets

So excited for Farmer's Market season! There is also the Lowcountry Street Grocery, which is a mobile market. And where can we buy that gorgeous poster?

1 of 1 people like this.
Posted by Laurie Sue on April 9, 2017 at 6:27 AM

Re: “Pier 41's Southern/Asian fusion offers more than just a great happy hour

I've been a few times and keep going back. The happy hour oyster deal is simply the best deal in Charleston. Hands down. The fish tacos are amazing as well. It's just an appetizer, but I guarantee you'll want to order a another bowl after the first, try the edamame. It's unlike any other edamame anywhere. Delicious! Oh, if you like oyster shooters, try one. They make their own sauce and it's fantastic. I recommend sitting at the bar, adds to the experience watching the team work on preparing the plates.

1 of 2 people like this.
Posted by Kevin Brunson on April 7, 2017 at 9:06 AM

Re: “Tiger Corner Farms produces full-scale, aeroponic crops in recycled shipping containers

Mary Scott,
I so appreciate you and The Charleston City Paper team telling our story so beautifully! I am very proud of the progress we have made thus far and know that the best is yet to come!
Stefanie - GM, Tiger Corner Farms Manufacturing

11 of 14 people like this.
Posted by Stefanie Swackhamer on April 5, 2017 at 10:09 AM

Re: “Martha Lou's second location will open Wed. April 5

Let me start by saying 'The food was good'. frankly some of the best fried chicken I have had.

However, I had a bad experience at Martha Lou's.The 'Lunch' was $14.00 which includes a meat and three sides. Different options are available on different days. Includes a drink. That is a lot of food.

We arrived at 11:30am and, apparently, the meat had not finished cooking, which meant a longer than anticipated wait. No one ever took our drink orders, and so we had nothing to drink while waiting. When the waitress finally took our order, we got the meat and three sides (Fried Chicken, red rice, baked macaroni, and Lima beans). I then asked for a side piece of cornbread to go with my Lima beans, on the menu for 75 cents. The meal arrived on a styrofoam platter and was very hot and tasty. The sweet tea was Lipton instant tea with lemon. I really do not like lemon in my tea, but the tea was cool and I was thirsty, so I said nothing of it.

When it came time to pay my bill, I was expecting to pay $14.00 plus the 75 cents for my cornbread, plus tax. Instead I was told my bill was $21.00. It seems that at Martha Lou's they include the 3 CHEAPEST sides as part of your $14.00 meal, and then charge you the full price for the most expensive side as an extra cost. So instead of my 75 cent piece of cornbread, I was charged extra $5.50 for the baked macaroni. No offense, but for $5.50 I would expect a much larger portion of macaroni than the two spoon fulls you get.

That said, I am willing to try the new location, because, as I said, the food was very good. I will not be ordering cornbread though :-)

1 of 1 people like this.
Posted by Jshicke on April 5, 2017 at 9:40 AM

Re: “8 taco places we found on our North Charleston taco crawl

Laurie Sue, have you tried tacos de nopales?

1 of 3 people like this.
Posted by Paul Cheney on April 3, 2017 at 5:58 PM

Re: “The Tides Hotel wins restaurant bid for Folly Beach Fishing Pier

This must be one of the reasons the corrupted Folly Beach City Council voted to prohibit alcohol on the beach. Does anyone know what sort of alcohol revenue increase Avocet Properties has generated since those votes were influenced? Tsk, tsk...

1 of 1 people like this.
Posted by Duane A. Webb on April 2, 2017 at 4:33 PM

Re: “Prepare to say "Arrivederci" to La Morra Pizzeria

Closest I've ever had to the pizza in Naples. Amazing.

Posted by Chadwick D. Davis on March 31, 2017 at 6:41 PM

Re: “Constantly asking restaurants to give freebies to charities has got to stop

I really agree with this article. One of the reasons we started GiftieApp.com was to allow restaurants to refer these requests our way.

0 of 2 people like this.
Posted by Rich Levy on March 31, 2017 at 11:22 AM

Re: “Prepare to say "Arrivederci" to La Morra Pizzeria

Very bummed about this, wish they were staying. As someone who relocated here from SoCal, you are going to miss Charleston...

5 of 7 people like this.
Posted by Phil Turner on March 30, 2017 at 2:59 PM

Re: “Here are the 30 soft-shell crabs a Charleston man ate in two weeks

Left off the best place of all. I will now begrudgingly share it with y'all because I already got all of mine, cleaned them and froze them, all 60 of them. Livingston's Bulls Bay Seafood in McClellanville. Pay the same price that the restaurants do, 4 bucks a crab, don't matter if y'all the big time famous chef or the small time crab eater. I do this every year. I love the Livingston family. Simple Carolina Softshells: Get em alive, bring a cooler, home they go, cut off their mean little mugs, clean em good, blot dry. Wrap in wax paper, them aluminum foil, pop in freezer. When ready, defrost, egg wash, light flour, saut, on to soft white bread and a little of the classic, elegant, condiment found in every good Southern chef's fridge - Dukes, no need for any extra bullshit on these babies. Why ruin a good thing. I'll be eating these in June with the first tomatoes and straight through the summer.

8 of 11 people like this.
Posted by Cia Culinarykid on March 29, 2017 at 11:09 AM

Re: “8 taco places we found on our North Charleston taco crawl

Don't know how you got seven people in Las lupitas. Did you sit in the kitchen?

1 of 3 people like this.
Posted by Showmoor on March 28, 2017 at 12:57 PM

Re: “MENU: DB's Cheesesteaks makes its triumphant return Saturday

We've tried now to go on 2 different Sundays around 7 (after church at Blessed Sacrament next door). One Sunday the sign on the door said they were out of food and would reopen the next day. Yesterday (3/26) they were closed again with a sign on the door saying they would reopen Monday. Not in any hurry to try going back :(

0 of 2 people like this.
Posted by KG 1 on March 27, 2017 at 3:17 PM

Re: “James Island gains a fast/casual spot with Hen and The Goat

James Islanders are tough on restaurants that don't know what they are and jack up the prices on their food like generic King Street burger joints for the touristas. Prime example was the recent closure of Stereo 8, a place with lots of promise but lack focus, so-so food and over priced offerings. It last less than a year.

Hen and Goat take notice

2 of 4 people like this.
Posted by Foghorn Leghorn on March 27, 2017 at 11:35 AM

Re: “The Codfather brings proper fish and chips to North Charleston

Best fish and chip I've had. I lived in Scotland for 2.5 years and have been all over the UK. Adam knows what he's doing and takes pride in his food. Can't wait to try the pies! Highly recommend and a must visit for anyone to Charleston!

2 of 2 people like this.
Posted by Kevin Brunson on March 27, 2017 at 11:12 AM

Re: “Constantly asking restaurants to give freebies to charities has got to stop

I can relate to both sides my degree is in Hospitality Management and worked in the industry for many years. I have also chaired many charity events. I wouldn't dream of asking any business for a donation unless I was a regular customer. That goes for restaurants and retail alike. I also encouraged my fellow committee members to Do the same. While I can appreciate some of what this woman from the PR firm has to say, a lot of it is crap. First of all a donation of a gift certificate can be beneficial to a restaurant in several ways. First it can introduce the restaurant to customers that may not be familiar with the restaurant. Second a restaurant writes a gift certificate for $100, hard cost to the restaurant is no more than $35, yet they can write off the full amount as a donation. Let's not forget the small business Anthem. Patronize small local restaurants instead of chains because the owners live and work in the community. Money made here stays here. I'm guessing as a PR firm you have sung this song more than once. Well that's how people get the idea to ask a business to give back to the community.

5 of 6 people like this.
Posted by Joanne DiMarco on March 25, 2017 at 4:49 PM
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