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Comment Archives: Stories: Food+Drink: Dish Dining Guide - Winter 2013

Re: “The chef and owner of Two Boroughs Larder makes every minute count”

You, my son, Gordon working with Chef Fred @ Fat Hen, Mike @ Terra in Columbia, Travis @ Rosso in Columbia and so many more all show your love of what you do in the kitchen, and in your restaurants each and every day. And we, that are fortunate enough to enjoy your craft, your skill and your love of all you do in the kitchen thank you all again and again and again!

1 of 1 people like this.
Posted by Mary A Langston on February 27, 2013 at 2:12 AM

Re: “Is it time to forego approachability and get back to making masterpieces?”

I agree with the article and glgroat's comments. Eating out is still about a great dining experience and the food on the high end, while the low end will remain about utility. The growing middle and this new casual fine dining was well described by glgroat, which can be summed up in one word - entertainment.

Posted by Ned Hill on February 26, 2013 at 2:13 PM

Re: “The chef and owner of Two Boroughs Larder makes every minute count”

Finally brought The Girl in and boy was she blown away. You seriously are a rock star

2 of 3 people like this.
Posted by Foodmancing on February 26, 2013 at 12:27 PM

Re: “The chef and owner of Two Boroughs Larder makes every minute count”

And THIS is why you are a James Beard Award Nominee. ALL FOODIES RAISE YOUR GLASS: Here is to Josh Keeler!!!!!!!!!!!!!!

4 of 5 people like this.
Posted by Patat Spot on February 26, 2013 at 12:18 PM

Re: “Is it time to forego approachability and get back to making masterpieces?”

Well written and well thought out. However, there is one more critical thing to remember about dining out: Regardless of the "haute" (or not) level of the cuisine, diners do NOT go out to restaurants because they are hungry. They go out because they want an experience, good service, and well prepared fare regardless of the level of estblishment they choose. Every successful restaurant knows this, and the ones that stay in business practice this every day.

0 of 1 people like this.
Posted by glgroat on February 25, 2013 at 3:28 PM

Re: “How chefs showcase a distinctive point-of-view on a plate”

Maybe one day these great chefs will use their talents to create healthy vegetable dishes to lead the coming surge of dishes that do not cause heart disease, diabetes, obesity and cancers. Charleston chefs now seem blind to how their dishes with ever growing concentrations of saturated fat will harm their customers and their own health in the long run.

0 of 4 people like this.
Posted by new post on February 23, 2013 at 9:57 AM

Re: “Pickles are the new pork fat”

A lovely tribute to the art of pickling. Makes me wish for one more jar of my grandmother's watermelon rind pickles. Nice job, Jeff!

Posted by Renee B on February 21, 2013 at 9:31 PM

Re: “Harnessing umami, the most complex taste we can sense with our tongues”

"Can you imagine eating a french fry without ketchup? " Very much so. "French
fries - actually Belgian in origin - were made to be beast eaten with a mayonaisse [sp??]-type sauce, one that enhances flavor. Ketchup is a flavor coverer, designed to quash the flavor of not-so-good meat. It works best with strong foodies; and french fries do taste better with mayo. You're easting the tater, not the cover-up.

0 of 4 people like this.
Posted by BergBROG on February 21, 2013 at 3:28 PM

Re: “Chicken and waffles strike a perfect balance”

Tried them all. Earlybird's are my favorite. All of them are pretty darn good, though!

3 of 3 people like this.
Posted by johnnycab on February 20, 2013 at 1:52 PM
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