"Bun mi" with smoked ham, pate, pickled veggies and mayo. Somewhere between a banh mi and a bun, but clearly also somewhere awesome.
Edmund's Oast the very first time I visited last year. Having been there three times over the past year, I'm running out of superlatives for it. I love the place. The pickled shrimp on rye, a mainstay on the menu since opening, is just brilliant. I don't know why it works so well, but it does. Pickled shrimp, with fennel, carrot, radish, red onion, dill...and a creamy aioli on a warm piece of rye toast. It's freaking heaven, this dish. Ah, anyway, it's good. Go try it.
The Obstinate Daughter on sleepy Sullivan's Island, a quick 20 minute ride from downtown Charleston. The OD is a another new favorite that seems to be getting stronger with each visit. Above is a perfect spring "salad" of peas and favas with prosciutto and Parmesan.
Sean Brock's newest Charleston venture, Minero. It's a taco shop, really, but like all of Brock's restaurants, Minero over-delivers due in part to the thoughtfulness behind the design, food, and execution. Good news for Atlanta people as there will be a Minero outpost at Ponce City Market this fall. We tried a few items, including five different tacos. They were all great in their own way. Not worth picking favorites but the charcoaled chicken, green chorizo, and carnitas were all certainly memorable.
Cool custom tables at Minero feature drawers at each seat where you find your utensils. It's hard to not eat really well in Charleston. I'm ready to go back. Until next time.