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Dish Dining Guide - Winter 2018

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

To make it work, Charleston restaurants are evolving in size and shape
To make it work, Charleston restaurants are evolving in size and shape Small Fries

If you like bone broth, you would have loved the original restaurant. According to French food bible Larousse Gastronomique, the very first "restaurant" was the work of a 1760s Parisian entrepreneur, Mathurin Roze de Chantoiseau. — Kinsey Gidick


Making culinary dreams come true in Charleston sometimes means being an itinerant chef
Making culinary dreams come true in Charleston sometimes means being an itinerant chef The Pop-up Life

In 2007, Los Angeles Chef Ludo Lefebvre introduced Ludo Bites, a series of temporary eateries that opened randomly across the city, lasted a few days or weeks, and then disappeared. Over the next decade, this trend spread, and a new term — as well as a culinary movement — was born. — Vanessa Wolf


For some Charleston restaurant personalities, chatting is a fine art
For some Charleston restaurant personalities, chatting is a fine art Sweet Talk

For better or worse, the restaurant business has become an industry of cool, and fine-dining has never had a young, hip air about it. Fine dining's very desirability is based upon its inaccessibility, made accessible by a staff who'll fuss over you. — Jessie Hazard


Small size and big flavor aren't mutually exclusive
Small size and big flavor aren't mutually exclusive Small Plates, Big Ideas

Since about 2013 or so, acres of trees have given their lives to the musings of writers on the phenomenon of the "small plate." The first few hundred pages were lamentations; jeremiads borne of empty bellies and wallets, and mournful elegies to the Old Way of Dining. — Mark Rinaldi


How Chef Jill Mathias made a tiny, unconventional Chez Nous a can't-miss restaurant
How Chef Jill Mathias made a tiny, unconventional Chez Nous a can't-miss restaurant Coup de Foudre

With Chez Nous, Fanny and Patrick Panella presented me my dream restaurant. It's a concept I always wanted to do. — Jill Mathias