Culinary News Shorts 

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LEAN NO MORE

The word from Mike Lata is rather disappointing. FIG has ended its popular Tuesday night jazz sessions with Quentin Baxter. The place was likely jammed this last Tuesday night for the final show, but now you'll have to scoot on over to Charleston Grill on a Thursday, Friday, or Saturday night to catch Baxter and Co. at work. —Jeff Allen

A NEW CHEF IN THE BOATHOUSE

Chef Ryan Herrmann has found a new pond to swim in. The capable chef who knows his way around a fresh catch has left Fish to take over the kitchen at the Boathouse on East Bay. He'll be working alongside sous chef Owen Gaube, who jumps from Cintra, and new general manager Frank Kline, who has moved over from Crew Carolina's sister restaurant Carolina's. —Stephanie Barna

OH, THE SALADS

Dear Ted (as in Ted's Butcherblock): thanks so much for hearing my plea for a quality salad situation. I've gotten my share of crappy salads in this town, and I'm tired of paying $8 for the privilege of eating pre-chopped, wilted iceberg with some shredded carrots on top. How did you know that what I really desired was a Custom Tossed Salad Bar?! I mean, come on! I can choose from 25 gourmet toppings and add-ons like poached salmon, house-roasted Wagyu beef, and fresh tuna salad? And then I can select from three types of greens and eight housemade dressings, which you will lovingly toss on all the leaves so it doesn't end up in one big clump on top of the pile? Holy kamoley! My only complaint? Uh, the large starts at $8 and comes with only five toppings. With additional add-ons costing 75 cents and proteins coming in at $3 and $4, I'm suddenly looking at a $15 lunch! But, don't worry, I'll check it out anyway, cause a salad served your way sounds like a good way to me. —Stephanie Barna

DO LUNCH WITH ARLAANA

Daniel Island's favorite little dining spot Arlaana recently added lunch and Sunday brunch to the mix. With menu items like chilled gazpacho verde, broccoli quiche, and salmon caesar combined with a kids' menu, you know the ladies who lunch will descend on their cute little patio en masse. On Sundays, the brunch cranks up with omelet, waffle, and bagel stations and a $4.50 mimosa and Bloody Mary deal that's sure to appeal to the Daniel Island crowd (and everyone else, for that matter). —Stephanie Barna

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