Dish Dining Guide - Winter 2014
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Welcome to a new installment of Dish. In most issues we often focus on trends, perfectly executed plates, new cocktails, or the performances of first rate chefs. This time, of course, is no different. But there’s another element of our F&B industry we decided to illuminate this time around, especially in light of the late-night debate — the everyday people keeping Charleston’s restaurants afloat. No, not the star chefs you’ve read about time and again. We’re talking about the workaday individuals, prepping, cleaning, greeting, and serving; the unsung heroes of the Holy City’s food scene. And finally, there’s an essay from our own under-appreciated scribe, Robert F. Moss. In this issue Moss bids his years of reviewing adieu. But don’t worry, we’re gonna guilt him into contributing for years to come (whether he likes or not). Enjoy. ­­— Kinsey Gidick

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A short history of the Holy City's march toward homegrown beer
A short history of the Holy City's march toward homegrown beer Getting Crafty

Ask any veteran Charleston bartender about beer in the late '90s and visions of Bud Light and early faux micro brews will come to mind. Such was the case for Phillis Mair. — Brandon Plyler


From buttery nipples split five ways to artisanal bitters, Holy City drinking in free pour's wake
From buttery nipples split five ways to artisanal bitters, Holy City drinking in free pour's wake Telling Cocktails

When it comes to cocktails, it's almost stunning the difference between what people were drinking in Charleston just 15 years ago and what we are drinking today. — Robert F. Moss


A look at what was being plated in 1999 versus today
A look at what was being plated in 1999 versus today Hungry History

There's no question about it, Carolina's is one of the city's finest." That was the proclamation for Best Restaurant in Charleston City Paper's 1999 Best Of issue. — Kinsey Gidick


For the founding Peninsula Grill chef and Rutledge Cab Co. owner, consistency is king
For the founding Peninsula Grill chef and Rutledge Cab Co. owner, consistency is king Culinary Leadership

When I got my start at Johnson & Wales in 1987, for some reason I knew Charleston would become a culinary destination. I felt like it was on the brink of something, even though back then it wasn't. — Robert Carter


The evolving Charleston food lexicon
The evolving Charleston food lexicon Of Foodies and Foams

You know the words, you hear them every day — artisanal, craft, house-made and farm-to-table. While the foodstuffs that sustain us have remained relatively constant over the ages, the ways in which we describe and evoke them has undergone ceaseless evolution. — Mark Rinaldi


When it comes to Southern cuisine in Charleston, the best things stay the same
When it comes to Southern cuisine in Charleston, the best things stay the same Southern Stick-to-itiveness

On the shelf in my childhood kitchen, my mother had a cookbook, published by the local Junior League, called Some Like It South. I took it as a point of pride. — Stratton Lawrence


Charleston Dining in 2029
Charleston Dining in 2029 Looking Ahead

We've looked to Charleston's near past to assess where we were then in terms of eating and drinking in the city and how we got where we are today. — Robert F. Moss


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