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Dish Dining Guide - Summer 2016

For me, it’s EVO’s pistachio pesto. Even before I moved to Park Circle, a few dances with it years before put it on a special shelf in my mind. The ultimately smooth, warm, salty, and surprising pie is my favorite in Charleston. Weird thing is, I haven’t eaten one in a while. There’s just so much other good pizza in Charleston to try these days. Even at EVO, I gravitate to specials and trying whatever’s new. I’ve ventured into unique, earnest newcomers like Uneeda Sicilian, its trendy neighbor Renzo, and hopped into Uptown Social for a Falco before the Day Rager crowd arrived. Whether you always go for a plain slice at your neighborhood spot or you stalk Dough Boyz and Short Grain when they collab (see you there), this new Dish Dining Guide has a pie for you. —Sam Spence

What is Charleston's signature sandwich?
What is Charleston's signature sandwich? What's it going to take to get our own po' boy or Philly cheesesteak?

Philadelphia has its cheesesteaks, and New Orleans has po' boys. When in Baltimore, you must try a pit beef sandwich topped with tiger sauce, and no trip to Chicago would be complete without an Italian beef. — Robert F. Moss

How to make Leon's fried chicken sammie at home
How to make Leon's fried chicken sammie at home Spoiler Alert: It's easier than you think

This is like Argo but with chicken," was the response I got from one of my co-workers when I made us all blindfold ourselves to taste test nine locally sourced fried chicken sandwiches. — Kinsey Gidick

Weird 'wiches
Weird 'wiches Not your grandfather’s ham sandwich

Sandwiches are undoubtedly the champion of standard lunch fare for millions of Americans. Come noon every day you can find us munching away at our desks, in a café, in the car, at the park ... pretty much anywhere. — Robert Donovan

Did Charleston's foremothers launch this city's sandwich love affair?
Did Charleston's foremothers launch this city's sandwich love affair? 'Wich, Please

The 1920s was the decade of the sandwich in Charleston. That's according to Dr. David Shields, and he would know. A professor of English at the University of South Carolina, Shields is a living, breathing file cabinet of Charleston food ephemera. Perhaps you remember him from his last foray into sandwich history for City Paper — his Dish: Gullah Geechee issue essay, "Fish Tales" in which Shields revealed the city's fondness for fish sandwich cabarets. Forget dancing girls, these places were all about grabbing a quick, fried meal. — Kinsey Gidick

Holy Aioli
Holy Aioli What is it about the omnipresent sandwich condiment that keeps us coming back for more?

Mayonnaise is a quintessential polarizing foodstuff. Sure Southerners love to sing the praises of Duke's, but just as many South of the Mason-Dixon Line will tell you they hate it. But what about aioli? — Vanessa Wolf

How a FIG server survives on 2 a.m. sandwiches
How a FIG server survives on 2 a.m. sandwiches Tuna on Rye (or PB&J)

My grandfather grew up on a farm in Ohio. He had a pet fox named Düfty ("goofy" in German) and a knack for nefarious activity. The sheriff of Medina deemed him "incorrigible" and all but ran him out of town like sheriffs did back in those days. — Lindsay M. Collins