DISH: Winter 2006 

Our award-winning restaurant and dining guide

click to enlarge A most appealing dish of Chicken Pot Pie at downtowns Hominy Grill
  • A most appealing dish of Chicken Pot Pie at downtowns Hominy Grill

Look to the left and you'll see a big, fat slice of Hominy Grill's chicken pot pie. I've had this chicken pot pie only once, years ago, when it was a special on the day I happened to show up for lunch. Apparently, chicken pot pie makes rare appearances because making this dish from scratch is a time-consuming affair. Had I known that Chef Robert Stehling has a "call list" in his kitchen, reminding him to contact folks when certain specials appear, I would have been on it a long time ago. Unfortunately, I didn't know, and I've been unable to catch this elusive special ever since. The funny thing is, this issue of Dish is dedicated to that little chicken pot pie, because it inspired us to focus on comfort foods for our Winter 2006 edition of Dish. On page 8, we explore a few of the best Southern comfort foods in some of our favorite restaurants, from Dengate's fried chicken to Cru Café's whipped potatoes to Hominy's chocolate pudding (alas, we never got a slice of that pot pie). Also inside this issue: Our dining guide, compiled by Scott Goodwin, Lee Jenkins, Bill Davis, and Stephanie Barna, gets updated for Winter 2006. It's a critical take on the local restaurant scene, offering up our endorsements and recommendations that are designed to help you navigate the hundreds of Lowcountry restaurants, whether you're looking for a plate of down-home fried chicken or a dish of duck confit. Our restaurant critic Scott Goodwin reflects on the major changes of the last six months, as some big chefs left town and other restaurants opened and closed. In the ever-shifting foodie landscape, Jonathan Sanchez talks to some of the hottest new chefs in town who have been impressing our palates. The presence of talents like these assure us that the food scene can survive the loss of favorites like Jacques Larson and Michael Kramer. And to end it all, Chef Robert Stehling, the chicken pot pie master himself, reflects on what it means to serve comfort food in our busy, modern world.

DISH ‌ Our Bi-Annual Dining Guide
It's inevitable, of course. Change.
By Scott Goodwin | February 8, 2006

DISH ‌ Southern Comfort
Food is a complex social mechanism — it embodies emotions, places, and times, conjuring up memories of the happiness and love that were served up by grandma at her weekly Sunday supper. The food that we associate with family and friends and special moments can hold rich meaning.
By Stephanie Barna | February 8, 2006

DISH ‌ In The Soup
Soups are a perfect default dish. You can nibble on one when you're not really that hungry, have a cup to kick off a meal, or relax with a luxurious bowl in a nice bar with a good glass of wine after a tough day at work.
By Molly Goodwin | February 8, 2006

DISH ‌ Toque’d
Food scenes have a tendency to be dominated by a handful of celebrity chefs and powerhouse restaurants. In Charleston, we benefit from the talent and star power of a couple of Bobs, who reign supreme at two of the best and most popular restaurants in the area (that's Bob Waggoner of Charleston Grill and Bob Carter of Peninsula Grill, in case you were wondering).
By Jonathan Sanchez | February 8, 2006



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