Charleston: New York quality meets southern charm

So, I know I have let this blog go by the wayside, but it's back and I will be keeping up with it much more regularly. I promise. Anyways, on to Charleston. This has come to be one of my favorite cities in these United States, and not just because I live an hour and a half from this culinary heaven. The great thing about Charleston is that it isn't just a beach town or just an historic town, it's also a city full of nationally recognized restaurants. There are James Beard Award (the culinary world's Academy Awards) winners every year from restaurants, and often nominations in most categories from Charleston every year. This is a city that is serious about quality food and a must-visit for foodies everywhere. There is no way to completely break down all of Charleston's culinary experience, but I'll give a couple of categories and some of my favorites from each one.

Lowcountry Food
If you visit Charleston you have to get some good lowcountry food, it's what we're famous for. Lowcountry food consists of shrimp and other shellfish, grits, good, fresh greens, rich sauces, creamy soups, BACON (i know, it's cheating). It has African, Caribbean, and New Orleans influences, and it's awesome! Two great choices for Lowcountry fare are Magnolias and Jestine's Kitchen. Magnolias has a fantastic chef and pastry chef, and is known for giving lowcountry food an upscale twist while staying true to what it means to use quality coastal ingredients. It's by far my most favorite restaurant in the entire city. I just feel happy whenever I walk in the door. Jestine's Kitchen is a family owned restaurant that is named after the original owner's nanny, and has kept the old recipes from Jestine. Their breakfast causes lines around the block, and their lunch inspires business to give longer and longer lunch breaks to their employees! You will not be disappointed with either of these, and to quote my sister (who lives in Chicago) regarding Magnolias  "this is the best dinner, beginning to end I think I have ever had!"

Fresh, Local food
This may seem redundant considering I've already done lowcountry food, but it's not necessarily different. Charleston chefs, in recent years, have championed the cause of local ingredients led by Mike Lata of FIG and Sean Brock of Husk. Husk does every dish from local ingredients (not necessarily charleston area, but within about 200 miles of Charleston). They not only use local ingredients, but they do it expertly. They make their own butter, bread, and mixes for their cocktail menu that is without compare. They also smoke their chicken and pork to perfection. You have to try the cornmeal breaded and fried bread and butter pickles for an appetizer and the BBQ chicken or the meat loaf for an entree. FIG (stands for Food Is Good) is consistently rated as one of the top restaurants in Charleston and holds onto that rating by using fresh ingredients in new and exciting ways. Their menu changes daily, although there are some staples that stay on the menu as long as they're in season. This place has officially given local fare a huge upgrade and is worth the visit in every way.

High-End
Every respectable city needs some good high-end restaurants, and Charleston doesn't disappoint in this area either. My two favorites here are Peninsula Grill and The Ocean Room at the Sanctuary. Peninsula Grill is an upscale steakhouse that also knows its way around some french cooking as well. If you go here then definitely take advantage of the champagne bar menu as the oysters and pan seared fois gras are out of this world. As to the entree course their steaks are done perfectly, and the ribeye is the best. Lastly, their coconut cake is what brings people to this city. It's eleven layers of heaven that will bring on a serious craving for the rest of the year. The Ocean Room is on Kiawah Island (about 30-40 min south of Charleston) and brings old world tradition to modern, fantastic fare. In fact it's the only steakhouse in the US to get both Forbes 4 Star and AAA 4 Diamond ratings. The wine list is nationally recognized and the food will blow you away.

Recipe
Anyone who reads my blog knows that I always include a recipe in every post, and this one is a Charleston favorite - Crab Soup
Ingredients:
1/2 pound fresh crab meat
2 1/2 tablespoons butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 pint whole milk
1 pint heavy cream
1 pint half and half
1/4 cup cornstarch
generous dash of Worcestershire sauce
2 tablespoons sherry or to taste
2 teaspoons Old Bay Seasoning or to taste
Salt and Pepper
Directions
Make sure all the crab meant is clean. In a large pot, melt the butter over medium heat. Add the onion and celery, stirring to coat, and cook until softened and translucent, about 3 minutes. Add 1 cup of the mik, cream and half and half. Heat to just boiling stirring often. Dissolve half of the cornstarch (more for a thicker soup) in the remaining cup of milk and add to the soup, stirring well. Add the Worcestershire sauce, sherry, Old Bay seasoning and salt and pepper. Taste and adjust salt and pepper accordingly. When the soup is thickened (thickened enough to coat a spoon, about 20 minutes), add the crabmeat. Heat through over low heat. Thin with more heavy cream or half and half before serving if the soup is too thick. Serve hot (serves 5)
Well, I hope everyone gets a chance to visit this magical city and enjoy her food as much as I have. It really is the perfect place for a foodie!