July 13, 2014

Charleston Eats, Part Two: Leon's Oyster Shop & The Obsinate Daughter

Another post from our recent trip to Charleston. We hit two new places for lunch over the long weekend and both stops were exciting additions to Charleston's food scene. Leon's Oyster Shop is north of downtown on a stretch of north King Street near I26. Leon's bills itself as a poultry and oyster shop, with a lunch menu that features raw and grilled oysters, fried chicken, and casual small plates and sandwiches.
 Leon's counter seating where you can get a close-up view of the fried chicken action in the kitchen.
The space, early on a Friday lunch during a long holiday weekend.
The char-grilled oysters with a classic lemon, butter, Parmesan treatment. Decent flavors here, though the extreme varied size of the oysters seemed a bit strange.
The Siam salad. Might not look like much, but it packed great flavors and textures. Napa cabbage, avocado, peanuts, orange, mint, fried shallots. Tasty.
The shrimp roll sandwich. I liked this, my lunch companion not so much, but I'm a fan of mayonnaise. If you like New England-style seafood sandwiches, this is for you. We also had some other smaller bite dishes like hush puppies and black-eyed pea salad, and each was solid. All-in-all I liked Leon's, it shows some promise in a fun space with solid food choices. Next time, I'll check out dinner.
We also made the short trip over the Sullivan's Island for lunch at another cool new restaurant, The Obstinate Daughter. Having hung out a bit at Folly Beach the past few years, it was good to check out another beach community only 20 minutes from downtown Charleston. I like Sullivan's and may be spending more time there in the future.
The open kitchen and main dining area. Cool light fixtures and a slightly nautical theme.
There's a focus on local ingredients at The Obstinate Daughter. Case in point, this excellent Bloody Mary made with yellow tomatoes from John's Island and topped with spicy, pickled okra.
Sea Island pea cassoulet with duck confit, poached egg, and sausage.
Eggs Benedict with country ham, smashed-fried potatoes, and tomato hollandaise. You may want to engage in some manual labor on a farm for a few hours to work this one off, but it was damn tasty.
The Obstinate Daughter takes its name from the Revolutionary War history of Sullivan’s Island. According to the website, "On June 28, 1776, under the command of Colonel William Moultrie, the defenders of Fort Sullivan foiled the British fleet’s attempt to capture the city of Charleston in the Battle of Sullivan’s Island. This first American Patriots victory inspired a London political cartoon of the defiant defenders of Charleston: Miss Carolina Sulivan, one of the obstinate daughters of America, 1776." Cool enough, I like the place a good bit and will be back for another visit in September. Until next time...

The Obstinate Daughter on Urbanspoon

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