Clams and mushrooms

Jonathan Boncek

Clams and mushrooms

Last year, when Josh Keeler of Two Boroughs Larder received his first semi-finalist spot for the James Beard Award for Best Chef Southeast, it confirmed what plenty of local diners already knew: that Keeler was an important player on the Charleston scene. He and his wife, Heather, opened their stylish combination restaurant and market in the Cannonborough-Elliotborough neighborhood in 2011, and their passionate commitment to fresh, local ingredients and an intense made-in-house aesthetic defines Two Borough’s offering. The menu changes daily, with small plates bearing tasty morsels like fluke crudo with yuzu paste or lamb belly and black beans accented with chili and benne seeds. There’s no shying away from the more adventurous bits, either. Head cheese, fried sweetbreads, and braised beef tongue have appeared with regularity. A few larger plates offer big-ticket steaks and specials like skate wing, but you can also keep it simple with a bowl of delicious housemade buckwheat noodles in a savory pork broth. When you want to get away from the flash and sizzle and find some adventurous, top-quality dishes, Two Boroughs is a solid bet. —Robert Moss Dish (Winter 2014)

Restaurant Details

Seasonal fare in a relaxed neighborhood setting at reasonable prices.

Features: , , , ,
Hours: Lunch and Dinner (Tues.-Sat.),
Saturday Brunch
Price: $$$$

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