Cherry wood smoked duck breast, white stone grits, spinach, peach gastrique. Three course dinner $30
17 North Roadside Kitchen, Mount Pleasant SC
Mmm, this dish was SO delicious! The duck was cooked perfectly and had a yummy smoked flavor. And how can you resist peaches when you’re in South Carolina? I don’t think it’s possible. This plate had some of my favorites things so it was definitely a success!
Fort Moultrie. I thought that the signal tower (on the right) was pretty cool!
Miso marinated in “Hooba” leaf, young ginger and miso sauce.
Cepage, Hong Kong HONG KONG
Corey T.
Smoked pecans, mushrooms, polenta, blackberry jus. $15
Social Wine Bar, Charleston SC
Mmm, this was a very tasty dish! The pork cheeks were super tender and flavorful and I enjoyed all the different components on the plate. The sweet blackberry jus tasted great with the hearty protein, and the pecans added some crunch against the creamy polenta. I also loved the presentation!
Strings of lights, Mad River Bar. Perhaps I had too much to drink and my vision had become blurry, hehe! 🙂
Absolut citron, triple sec, fresh lime, cilantro. $8
17 North Roadside Kitchen, Mount Pleasant SC
This cocktail was great and had a nice cilantro flavor, but not overpowering. Halfway through dinner, the power went out in the restaurant so we were dining by candlelight alone. We actually didn’t mind because we were having a great time talking and joking about work. The other thing that struck me about this dinner, was that the waiter totally looked like an ex on mine – weird!
Cannons, Fort Moultrie. I wonder how many guys it took to rotate these canons along their tracks?
With beetroot petals.
Cepage, Hong Kong HONG KONG
Corey T.
Blue cheese fondue and scallions. $6
Social Wine Bar, Charleston SC
This was a really tasty snack to share. The potato chips may have been a bit on the greasy side but the fondue was SO yummy and I liked that they also put bleu cheese crumbles on top. Noms!
Doubletree Guest Suites Charleston lobby. One of my co-workers stayed at this hotel so I spent lots of time in the lobby waiting… lol!
Local quail eggs, sweet corn puree, asparagus crudo. Three course dinner $30
17 North Roadside Kitchen, Mount Pleasant SC
This dish was SO cute! I loved how they topped each scallop with a tiny quail egg. The scallops were perfectly cooked and everything tasted amazing. I did think that some of the raw asparagus shavings looked clunky and unappetizing.
Cheese and herb biscuit with honey butter. Complimentary
These warm, savory biscuits were oh so delicious and addictive. I had to stop eating them to save room for dinner, hehe!
Teppanyaki seared with sesame teriyaki sauce.
Cepage, Hong Kong HONG KONG
Corey T.
Thevenet, Bussieres ‘Les Clos’, Burgundy, France 2010
Mouton Noir, ‘OPP’, Willamette Valley, Oregon 2009
Mohua, Central Otago, New Zealand 2008
$17
Social Wine Bar, Charleston SC
This was a cute wine bar and the front bar area was super packed with the youngish after-work crowd. I would say that the girl to guy ratio was 10-1. That’s worse than San Francisco, lol! Anyway, I really enjoyed this flight of pinots. They were all very different and tasted really good.
Sexy “Medicine Cabinet” menu cover. These were metal (maybe tin) and super cute.
Vodka and cranberry juice with lime wedge. Arrived here during happy hour and took advantage of their drink specials. This place came highly recommended and we had a great time, but it’s randomly located. I’m just glad that I wasn’t driving when we tried to find the place.
17 North Roadside Kitchen, Mount Pleasant SC
Rich avocado cream balanced with fresh tomato water, topped with a light Mediterranean yoghurt and fish roe.
Cepage, Hong Kong HONG KONG
Corey T.
Oven roasted turkey and imported ham with honey mustard dressing, crispy bacon, lettuce, toamto, melted swiss and cheddar cheeses on toasted wheat, with a side of potato chips and pickle. $7.99
East Bay Deli, North Charleston SC
This sandwich was very large and SUPER tasty, noms! They definitely pack on the meat and I love that they melt the cheeses so they’re nice and gooey. Mmm…
Vittle Monster 