I'm a food lover who seeks out good food in all its forms. I go for everything from food trucks to fine dining and really…
We went back to XBB in February and it was a much better experience. The items listed as mains were more substantial and the pricing was adjusted across the board. The Szechuan peppercorn drink was intriguing and delicious, and the okonomiyaki outstanding. I'm glad they have made some changes, and we will definitely go back regularly.
The only real problem we had was difficulty reading the menus due to the small font, dim lighting, and the lack of contrast between the charcoal print on light gray paper. A minor quibble is that nothing indicates whether or not a dish is spicy. I can handle heat, but I still like to know what I'm getting into.
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Okay, this is just freaky. In their first cookbook the Lee Brothers acknowledge Peter Milewicz, one of the founders of Steven Duvall Catering. I am close friends with Peter and after the Lee Brothers burst onto the scene he talked about how he frequently did dinner parties for the Lees in the 1980's and the boys spent a lot of time in the kitchen with him. It's pretty awesome to see this come full circle and now the Lee Brothers are working with the company that helped them develop an interest in the food industry.
How do three 5-star reviews average out to 4.6 stars? Charleston City Paper, you got some splainin to do.
Wow, they've definitely adjusted the pricing since we were there back in December. We'll have to give them another try.
It's at 1300 Rutledge Avenue at the corner of Mt. Pleasant Street.
Stephanie - I'm a little confused by the fried chicken sweetbreads. Do you mean chicken-fried sweetbreads?
@ICookIEat - "The day a restaurant with "hot rocks" shows up on the James Beard lists then I suppose you could imagine this gimicky concept in the same league as the Maccintosh..."
May 3rd, 2010. That was the day Sean Brock won the James Beard award for Best Chef Southeast. Although it isn't on the menu all the time, he does sometimes do a dish of hot rocks on which diners sear their own beef or tuna. If you don't like it you don't have to order it.
Full disclosure: I am not affiliated with any restaurant or chef. I would like to be, though.
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