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Charleston chefs are serving up impeccable tartare, crudo, and carpaccio 

A plate of local scallops crudo at amen street fish and raw bar strikes a perfect balance with thin slices of raw scallop, a sprinkling of pink Hawaiian sea salt, a drizzle of herb-infused olive oil, a dollop of american caviar, and a scattering of baby micro-greens

Image credit: Reese Moore


Uploaded: Sep 21, 2010 | Post Comments

Image Archives: Stories: Reese Moore

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