In mid-July, I traveled to Charleston to try some new restaurants and attend a barbecue event. Recently named the top travel destination by Travel & Leisure magazine, Charleston has a burgeoning food scene and so many good restaurants. I met up with a group of new and old Charleston and Texas friends, and we had an array of amazing dining experiences.
We started off with soul food at Martha Lou’s. Fried chicken, mac and cheese, butter beans {my favorite} and other vegetables, and chitterlings. The Texas contingent is pictured above: Robert Lerma, Robert Sierra, and John Lewis with Martha Lou Gadsden and Ms. Debra on the left, and Emma and Travis Heim on the right.
Robert Sierra and me, with a Robert Lerma photo bomb.
“Let’s be incognito,” I said to Robert Lerma, as we entered Hometeam BBQ. That didn’t work out so well as we were instantly greeted by name and treated like royalty. We’ve been Instagram friends for a few years and I loved seeing their operation in person.
They cook on both Lang and Southern Pride pits.
Here’s owner/pitmaster Aaron Siegel, showing off some pork bellies.
The trays of food just kept coming. These pork rinds, dusted with their dry rub, and served with pimiento cheese were crazy good.
The Gamechanger is my new favorite frozen cocktail. Golden spiced rum, dark rum, cream of coconut, and pineapple and orange juices.
Fresh, lightly battered fried okra. Great.
Brisket, beef ribs, house made pickles. So good.
And of course, the requisite Fireball shots.
A leisurely Saturday morning brunch at the charming Two Boroughs Larder was a treat.
Love the design of this tiny space.
Fresh, delicious food and breakfast cocktails.
I worked in hot power yoga and fresh green juice at Dellz Vibez twice during this visit. The Charleston Power Yoga is small and has a number of classes each day. The ones I attended were Baptiste in style and quick flow. Great instructors and nice people. Dellz Vibez is just a few doors down, and both are located on Upper King Street.
Leon’s Poultry & Oyster Shop opened in April and it was high on my list of new places to try. I love everything about restaurant design in Charleston – from well-designed logos/menus/signage to old spaces that incorporate reclaimed materials. This former paint and body shop has been transformed into a cleverly designed space with vintage and repurposed details, exposed beams, and a variety of textures and finishes. The food is as sexy as the space.
We ordered all of the oysters … fresh, chargrilled, and Rockefeller — and we enjoyed them all, especially the chargrilled platter.
Siam slaw – napa cabbage, avocado, peanuts, orange, fried shallots, and fresh herbs … hush puppies with honey butter … fried chicken … and corn …
The corn on the cob was a highlight. Brushed with mayonnaise and rolled in fried shallots, cheese, and herbs. Savory and bursting with flavor.
Next up was a memorable late afternoon at Edmund’s Oast, with their outstanding selection of beer and libations and charcuterie.
We chose to drink pink.
And eat only vegetables. These fried heirloom carrots with yogurt and pistachios were my favorite.
Dessert for two. Of course, we had room for a small taste of these moist, dense brownies with Italian meringue, graham cracker crumble, and salted sorghum caramel.
Funny dessert cocktail.
We spent several evenings at Proof, a chic, sexy cocktail bar on upper King Street. Owner Craig Nelson, mixologist extraordinaire, crafts impeccable cocktails, delivered with a flourish and a lesson.
Vida mezcal, Reyes ancho chile liquor, agave shrub, and a bread and butter jalapeño wrapped in orange peel.
I’ll have to update with the description … I totally lost track as cocktail after cocktail was set in front of me. Craig?
The tall glasses are Reverb, Proof Gin & Tonic, a few shots of Fernet Branca, for good measure, and the remains of the previous drinks.
More of the gang whooping it up at Proof: Robert Strickland, Craig Nelson, Jed Portman, and Eric Doksa. Thanks, guys, for a most memorable trip!
Read more about my Charleston adventures, including an amazing meal at Husk.
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