Daily Dose Open, Deals & Steals, Bojangles, BBQ King 

A La Carte


Got a call from Duffy Ingle, also known as Mama D, over at the Daily Dose. She's been combatting rumors that she's closing her quirky sandwich shop. Even her landlord has been calling to make sure she's not gone out of business. Duffy wants to spread the word that she's back in the kitchen herself dishing up lunch Tuesdays through Sundays and dinner on Friday and Saturday nights. So if you haven't been in a while, stop by and get Dosed. —Stephanie Barna


The fine dining restaurants around town are heading into the quietest month of the year, and they're sweetening the pot by offering some pretty good deals. Cypress Chef Craig Diehl will be putting together a three-course special every night for $39 during December and January (excluding Christmas Eve and New Year's Eve) and he's added some comforting items to the regular menu like butternut squash soup, chicken saltimbocca, and roasted pork loin. Next door at sister restaurant Blossom, Chef Adam Close has expanded his menu with choices like artisanal lamb sausage pizza, buttermilk fried shrimp, and the Blossom club sandwich. And, you can get half off bottles of wine Sunday through Thursday nights. Over at Circa 1886, Chef Marc Collins is presenting a four-course meal for $49. The winter menu features belly-warming fare like a lamb chop with rosemary-infused Carolina gold rice and white cheddar sauce; a trio of soups that include a pepper pot, antebellum grits soup, and black-eyed pea gumbo; and a duck breast sous vide with green lentil pancake, carrot and pear hash, and maple vinegar pan sauce. Slurp. —Stephanie Barna


In other news, fast food restaurants are finding a growing demand for cheap and filling food. The corporate-owned Charleston Bojangles' locations are setting records and the company is planning to expand throughout the market. Some numbers to ponder: the revenue of an average full-size Bojangle's is expected to near $2 million for 2008, and chain-wide they're forecasting more than $650 million in sales. Maybe it's time to get in the chicken and biscuit business. —Stephanie Barna


Lake High, president of the S.C. Barbeque Association, crowned Sam Bower of Red Neck Cookers in Elgin, S.C. the best barbecue cooker in the state last Friday at a ceremony at the Statehouse after a yearlong competition that lets pit masters amass points at 23 barbecue cook-offs. "Almost anyone can win one contest somewhere sometime," said High in a statement, "but who is the unquestioned best?" Second place went to upstate team Merry Oaks and third place went to Summerville's own Smokin' Cole's. "These three teams are truly the best of the best. Their accumulated scores show that they consistently cook top barbecue." —Stephanie Barna



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