SOUTH CAROLINA
https://www.zagat.com/b/charleston/a-perfect-day-of-eating-24-hours-in-charleston-south-carolina
LITTLE JACKS TAVERN
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A new old-school steakhouse that’s really all about the burger.GO HERE: for a burger and a classic cocktail. The green-checkered tablecloths, wooden bar, and boxing photos at this clubby spot practically beg you to get a martini.
ORDER THE: Tavern Burger, in case we didn’t already make that clear. Ignore the alluring steaks section of the menu in favor of the thin four-ounce patty—griddled and served with American cheese and sunchoke relish on an airy sesame bun—which evokes a drive-through burger in the best possible way. (Big eater? They’re small enough that you might want two.) THE VIBE IS: classic Low Country, with super-friendly Southern-accented waiters. GETTING IN: is easier here than other casual restaurants in town, many of which don’t accept reservations. THE DESSERT MENU: includes, no joke, the burger. If you didn’t heed our advice about getting it for dinner, consider this your last warning. Source: http://www.bonappetit.com/best-new-restaurants |
RODNEY SCOTT'S BBQ
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BBQ royalty gets a new home.GO HERE: to go whole hog! Rodney Scott was born into the barbecue business. For years, his family has run Scott’s Bar-B-Que in Hemingway, SC. Recently, he struck out on his own with this joint. Scott specializes in whole hogs—and there are zero shortcuts taken. They’re smoked low and slow overnight, picked by hand, and then chopped, crispy skin and all. You haven’t had real barbecue until Rodney has cooked it. ORDER THE: …besides the whole hog BBQ (available in a sandwich, on a plate, or over grits)? The pit-cooked chicken is as good as any rotisserie bird you’ll find in France, and those big meaty spare ribs with a slathering of Rodney’s zingy sauce are worth a separate visit altogether. But the sleeper hit is the chicken perlo, a jambalaya-like rice dish with sausage that’s the pride of Georgetown County, South Carolina. THE VIBE IS: a spiffy, modern BBQ joint that never feels too fancy but that you’d happily take your picky grandparents to. A pegboard menu, canned beer on ice next to the counter top, and a happy, friendly crew makes it feel like the spot has been around for decades. GETTING IN: usually requires a wait, especially during lunch hours and weekends. (Whole hog is one of those foods people will wait in line for.) Open daily, 11 to 9 p.m., rare for a BBQ joint. GET A PEEK AT: the pits, which are behind the restaurant. Go take a look before ordering—there is no better appetizer than seeing a whole hog slowly cooking over chopped wood. Source: http://www.bonappetit.com/best-new-restaurants |
BAR NORMANDY
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A quirky wine bar that’s hidden inside a Chucktown bakery.
GO HERE: for inventive food in a restaurant that isn’t quite like one you’ve been to before. This industry hangout—which pops up nightly within Normandy Farm Artisan Bakery—is driven by chef Alex Lira’s whims, with just three dishes plus oysters listed on the constantly changing letter board menu. ORDER THE: oysters to start and some Paleokerisio, a funky orange sparkling wine. The menu changes too often to offer reliable recs—recent highlights included a pork ragù with house-made pasta and stone crab with favas—but it’s just three dishes, so go ahead and order them all. THE VIBE IS: convivial, like you’ve stumbled into someone’s birthday party and they’re happy to welcome you. GETTING IN: can be confusing—you’d be forgiven for wondering if you’re in the wrong place when you step inside a working bakery. Stay focused and grab an open seat at the bar. THE WINE LIST: is thoughtful and legitimately hilarious (consider a primitivo, described as “like an overweight Italian farmer with really dirty hands who somehow is super alluring”). Source: http://www.bonappetit.com/best-new-restaurants |