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Charleston City Paper Image Archives
Chef Anthony Gray uses the pig from snout to tail in his kitchen
Pork finds its way into a variety of dishes, including the shrimp and grits which boasts house-cured tasso ham and andouille sausageImage credit: Ben Williams
From:
- Story: Chef Anthony Gray uses the pig from snout to tail in his kitchen (February 20, 2008)
Tags: 2008 DISH Winter Dining Guide, Stories
Uploaded: Feb 20, 2008
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Image Archives: Ben Williams
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Oak Steakhouse
This is one of my favorite downtown restaurants. I have tried every appetizer and always… -brewengineer
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Craftsmen Kitchen and Tap House
I finally made it into the peninsula to visit Craftsmen Kitchen, after a couple month… -brewengineer
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Charleston Bakery
Web site advertising, sign on door, and telephone message says hours are 7 AM to… -Jim McKelvey
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Chopsticks House
This is truly the tastiest Chinese food in recent memory. After 10 years living near… -drval
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Phuong Restaurant
Yes! -Paul Cheney
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Rezoning the Sergeant Jasper apartment building will have a big effect on what replaces it
Up or Out?
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City Paper's overview critic Jeffrey Day has some insights into the 2013 festival
And is a sucker for puppets
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Three distilleries pledge to raise spirits with more local booze
Ginning Up
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City Council considers requiring bar security to patrol sidewalks, parking lots
You Don’t Have to Go Home But You Can’t Stay Here
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Water, beer, and coffee make the world go ’round
Hydration Station
