July 21, 2014

Charleston Favorites: FIG & Husk

One more post on Charleston eats from earlier in the month. This time a couple of old favorites.
 We did dinner at Fig Friday night and it was as good as ever in every way.
John's Island tomato tarte tatin with fromage blanc. The tomatoes are slow roasted until they reach an amazing creamy texture and are full of umami. A pasty crust on the bottom for some contrast and a light and creamy cheese compliment. Excellent dish.
Chicken liver pate and terrine, house mustard, pickles, and sauce gribiche. On point.
The nine vegetable salad with new potatoes and creamy dressing. Each vegetable gets its own preparation before coming together, which leads to bursts of interesting textures and flavors.
Hog snapper, Carolina gold rice, rapini, purslane, and tomato. A wow dish. 
Before heading out of town, we had just enough room left in our bulging bellies for Sunday brunch at Husk.
 Torn buttermilk biscuit, fresh berries, yogurt, and North Carolina sorghum. Nice breakfast wake-up.
Tennessee flat-iron hash with house sausage and egg. No way I work hard enough for this work-the-farm-for 8 hours breakfast.
The hunter's omelet, which must have contained about one dozen eggs. Ugh, okay fat-boy, time to go home. And, so I did, with a full belly and happy heart. Until next time, Charleston. Fig on Urbanspoon

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