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aaronrichard
Member since Nov 20, 2009
Latest Review
Recent Comments
Re: “The beer scene braces for a boatload of more beer”
Very excited to hear about Oak Barrel's upcoming addition, can't wait to see/taste that in action.
Re: “What do Beard, GQ, and Waffle House have in common?”
Maybe we will see a Sea Island coddled egg smothered and covered soon at FIG...
Re: “The State of the Brewnion”
Great article Timmons. You highlight some good examples of why more is not more. The few high quality examples of beer-related activities in our area have spurred dozens of less than stellar imposters. It's important for us to spend our time and money supporting those who really have their heart in it and focus on quality and experience, not just profit. Thanks for the insight.
Re: “It's official, Lucca is awesome”
I'm so happy that Chef Vedrinski and his team are getting more consistent national attention. Lucca's is truly one of Charleston's best spots. The menu is always inspired and changing and never disappoints.
Re: “Revisited: 101 things to savor, slurp, and suck down”
Thanks for the feedback everyone, we had a great time doing this and hope you all enjoyed reading about it! We have had the donuts at Glazed and agree they are awesome. Loved the Charleston and Maple Bacon but will try the Purple Goat next time. Also, we will have to check out the 'secret brownie....'
- FCC may lift TV ban on boobies and F-bombs2 comments
- When and where to take your furry friends1 comment
- The Agenda: Mignon Clyburn breaks FCC glass ceiling, Controlling Edisto floats, Hurricane Awareness Day7 comments
- City Council considers requiring bar security to patrol sidewalks, parking lots12 comments
- Charleston County considering a switch to paper ballots12 comments
- Burbage’s sale in the works4 comments
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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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Republic Reign touches down like a fabulously stylish mothership on King Street
It Has Arrived
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Charleston County considering a switch to paper ballots
Mt. Pleasant resident presents a bold idea for transparent, hacker-proof elections
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School of the Arts tweet exposes Charleston County Schools' hypocrisy
When the Tweet Hits the Fan
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Bourbon be damned, it's time to return to rum
Seafaring Spirit
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FCC may lift TV ban on boobies and F-bombs
Boob Tube
Re: “Bon Banh Mi”
The folks from Street Hero have finally opened up a brick and mortar location just off King Street and we are so glad they did. If you have had the pleasure of enjoying one of their Banh Mi's at the Charleston Farmer's Market, you now have the good fortune to enjoy these any day of the week (except Monday). The store is clean and bright and the staff was on top of it when we joined them for dinner. Everyone was engaging and passionate about what they were doing and it came through in the finished product. There is beer and wine available as well if you want to stay a while.
This little sandwich bar makes it simple to enjoy the Vietnamese specialty of Banh Mi. Their menu is straight forward - choose a vehicle for delivery of amazing flavor and then choose what it will be filled/topped with. They offer salads, but we opted to sample a variety of their tacos and traditional sandwiches. The tacos are double wrapped corn tortillas griddled to a nice exterior texture. They were good, but we both felt that the corn flavor from the tortillas was a bit too prominent in the dish, robbing a little from the otherwise delicious filling. But the bread....oh man the bread. According to the owner, their rolls are baked by someone local who shall remain nameless. I would compare the rolls to the texture of a Cuban bread, thin crusty exterior and a pillowy-soft interior. I noticed when Jason was assembling our sandwiches he even pulled out the center of the roll, an often overlooked step that is so important. Both incarnations came with the same array of fresh condiments, including pickled carrots and radishes, lots of fresh cilantro and basil, spicy mayo, and a crunchy topping of fried onions.
We tried their 'fillins' of country pate and ham, five spice pork, red curry beef shortrib, and ginger lemongrass chicken. The flavors of each were unique and bold, and it's nice that they offer such a range because each of these really provides a totally different experience texturally. The beef shortrib was so rich and tender, I wanted a bowl of it. The pork was very nicely spiced, but it is a ground meat so we didn't love this one as much due to the lack of structure in the sandwich. The chicken was juicy and had a great flavor, bright with lemon and ginger, but lacked the richness we love so much in a Banh Mi. Which leads us to the winner - the pate and Vietnamese ham combo was our favorite as a cohesive sandwich. This was truly a perfect Banh Mi in the classic way. If you have never had one before, I would start here to get the baseline of what this sandwich is supposed to be. All of the other variations are done very well and it is well worth your time to sample the whole gamut.