Friday night, with a perfectly seared steak in front of me, a whole lobster in front of my girlfriend, the smell of smoke from the wood-fired grill wafting through the air, the buzz of conversation and laughter of the bar crowd vibrating around, and a white jacket-clad waitress promptly refilling my glass, I thought to myself, "Wow, this is a big night out." And big seems to be the operative word when it comes to Stars Rooftop Bar and Grill Room, a big new addition to Upper King Street.
There is a school of thought in the entrepreneurial self-help literature that says you should start before you're ready. Nobody's perfect, goes the logic, and waiting until all of your ducks are in a row is often just a stalling tactic for those too afraid to get their venture up and running.
An ordinary day at Scott's BBQ still looks much as it did years ago in rural Hemingway, S.C. Antediluvian pits drip with dangerously combustible lard. A towering inferno blazes out back in the yard, depositing coals to be scooped up with long-handled shovels and delivered beneath a crackling hog.
Some of us at the City Paper would eat sushi every single day if we could. But we can't. Fewer restaurants will put a dent in your wallet like a sushi bar. Of course, it's damn hard to avoid being tempted, especially when you consider that you can find nigiri and sashimi and tataki at more than just one of the Holy City's fine sushi bars. In fact, you can get your raw fish fix from true blue sushi to tataki and tartare at some of the most unlikely places. Read on to learn more.
The past few weeks have been a rather remarkable period of controversial decision-making, what with the Supreme Court rulings on DOMA and the Voting Rights Act, not to mention the much-watched case of Koontz v. St. Johns River Water Management District. In the spirit of landmark decisions, I figured that it was finally time to resolve once and for all the issue of the Wreck.
"Let me help," the gentleman said to us as we scanned the one-page menu at Mì Xào. "Get the beef soup. It's un-be-lievable. And put in a little of that brown sauce, and the red one if you like heat," he added, gesturing at the bottles of hoisin and sriracha on our table.
They closed the deal on the building a year ago, and last week Mike Lata and Adam Nemirow opened the Ordinary oyster hall. We spent the year getting details in bits and pieces, and Charleston is finally getting a taste. The first week of business has been a good one for the guys behind FIG, and we expect it will only get better as the tourists discover the joys of Upper King Street.
The press release announcing the new restaurant declared the Lot was bringing "farm-to-table cuisine" to the Pour House's live-music bar setting and that they had "consciously joined the local food and farmer movement."