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Comment Archives: Stories: Food+Drink: Dish Dining Guide - Winter 2012

Re: “Fried crabs and garlic butter make for a tasty combo at the take-out counter

Charlie browns fried crabs and Jacksonville garlic crabs are are off the CHAIN keeps you
coming back for more ....

10 of 13 people like this.
Posted by Kelli Parker on July 27, 2013 at 9:47 PM

Re: “From Ireland to Le Bernardin to Hank's Seafood Restaurant

And I can say I knew him when. I was pastry chef at Million with Frank. Stand up guy. He took this bright eyes girl from NJ under his wing

Eleanor Schmidt

1 of 1 people like this.
Posted by Eleanor Schmidt on August 2, 2012 at 12:00 PM

Re: “The other Lowcountry bivalve gets its day in the sun

La Pizzaria is the only place in town that has authentic Italian pizza....truly low- gluten! All of their ingredients are fresh, and most are flown over from Italy! It is a tiny place, can be crowded, and you may have a wait, but it's worth it! The desserts from the mother country are amazing! The servers care intently about the clients, and Laura is the sweetest lady! Everything on the menu is good, no, it's all excellent! GO!

1 of 1 people like this.
Posted by Country Foodie on March 11, 2012 at 3:03 AM

Re: “The Atlantic Wreckfish might get wiped right off the plate by regulations

The SAFMC have their heads shoved all the way up their asses! These are the same fools that told us that Black Sea Bass are over fished. More GREEN agenda from a corrupt system! Put local fisherman out of work and import seafood from third world shitholes!

13 of 19 people like this.
Posted by RedSnappa on February 29, 2012 at 7:21 PM

Re: “From Ireland to Le Bernardin to Hank's Seafood Restaurant

AWESOME-O

i'm a huge fan!

mad respect, YO!

1 of 1 people like this.
Posted by jimihatt on February 28, 2012 at 12:34 AM

Re: “Mark Marhefka connects chefs to the local waters

totally not true, ALL of these chefs listed DO USE Mark sometimes, but their mainstay of fish is coming from a broadliner , like a Sysco. I know this for a FACT! The trend/fad these days is the whole "local" thing, so these chefs SAY theyre using local fish, when in reality its coming from South America. When was the last time u saw monkfish in local waters?? More false propaganda, u really think Mccradys uses ONLY Marks fish??!! Come on, dont be a sucker and believe all this hype

5 of 9 people like this.
Posted by truetomynature on February 24, 2012 at 11:58 AM

Re: “Mark Marhefka connects chefs to the local waters

There's a reason our local chefs are always in national and international spotlights. They buy fresh, make it fresh and keep it local. Without suppliers like Mark Marhefka, it would be so much more difficult for them to produce the outstanding fare that they do. Great article! Makes me hungry for some fresh rudderfish!

2 of 2 people like this.
Posted by Cindy O'Neil on February 23, 2012 at 6:11 PM

Re: “From Ireland to Le Bernardin to Hank's Seafood Restaurant

And Frank forgot to say that his initial Executive Chef performance was at Elliott's on the Square in Charleston. His fish was an eye popping experience for me. His love of acidity to set off the fish influenced how I prepare fish even now.

Taking the two Franks to The Beard House stands out as one of the most rewarding professional experiences of my career. http://archives.postandcourier.com/archive…

1 of 1 people like this.
Posted by ConnectionMaven on February 23, 2012 at 7:43 AM

Re: “The other Lowcountry bivalve gets its day in the sun

Boy, I wish I were in Charleston right now!

1 of 2 people like this.
Posted by Ken Buhmeyer on February 22, 2012 at 4:24 PM
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