Eat This Tonight: Beets, squash blossoms, and baby carrots 

On the specials board

It's springtime, folks. You know what that means, right? Tons of fresh local veggies are coming in by the truckload and being served up on our dinner plates for yummy consumption.

At Al Di La in West Ashley, Mark Kohn (a.k.a. "Flako") has some hearty specials tonight featuring our favorite vegetables. Grilled rack of lamb rubbed with roasted garlic and herbs will be served with local beet greens and baby carrots. For antipasti, they have ricotta-stuffed squash blossoms wrapped in prosciutto and served over some spring onions with roasted tomato vinaigrette. They're also offering an arugula and beet salad served with orange segments and goat cheese tossed in honey-sherry vinaigrette. For contorni, they have braised beet greens with garlic and parmesan, and roasted cauliflower with truffle oil. It's a perfect night to sit on the patio and nosh.

At the Library Restaurant at Vendue, Chef Sara Carter is serving up some local triggerfish straight from Johns Island. She'll team the fish up with some fresh local veggies including zucchini, cherry tomatoes, and baby carrots with a tomato bacon buerre blanc.

At Bacco in Mt. Pleasant, Chef Michael Scognamiglio is serving a roasted beet and ricotta salad with blanched beet greens, ricotta cheese, smoked ricotta salata, aged cherry wood aged balsamic vinegar, lemon olive oil, and housemade beet-colored grissini bread stick. The whole dish is just $6.

If you'd like some fish with your greens, head over to O-Ku where Chef Sean Park has some fresh sushi waiting for you. He has Tazmanian salmon and a specially made Hawaiian Walu roll. Plus, Park has some fresh-off-the-boat Hamachi yellowtail and Kampachi yellowtail from Tokyo.

Advertisement

Readers also liked…


Comments

Subscribe to this thread:

Add a comment

Classified Listings

Powered by Foundation   © Copyright 2014, Charleston City Paper   RSS