Charleston Living Nov-Dec 2013

November/December 2013

Where To Eat ! w o N 29

Restaurants Worth A Pilgrimage

A Home HOLIDAY For GIFT Trophies GUIDE

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Decorate For The Season

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Features NOVember | DECEMber 2013

48

Trophy Case

A Dunes West home with a unique display of exotic animals offers up the perfect challenge for design] architect Anita King.

by Rob Young

56

Where to Eat Now

Dashing and dining through 29 Charleston restaurants, cafes & pubs, and the dishes we love to eat and share.

By Denise K. James

68

Holiday Gift Guide

‘Tis the season for giving and we’ve got 24 great gift ideas.

76

By Kim Byer

4 | CharlestonLivingMag.com

PHOTO MATT SILK

It’s Nice to be Naughty

Go ahead. Indulge in these superlative holiday cheese-inspired treats. Enjoy, because January will be here soon enough.

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DEPARTMENTS NOVEMBER/DECEMBER 2013

13 Buzz 13 A Living Legend

An exclusive interview with Annie Liebovitz

14 Art Seen

Kimberly Krauk uses the healing power of the arts to help children overcome adversity

New innovations offer a more pleasant and relaxed dental experience

16 Local Chatter

20 News Maker

Icon Annie Leibovitz tells her stories of people by capturing the essence of their belongings

25 Events

31 Holiday Charm

Break the routine with these holiday design ideas and tips

32 Beauty

Sweet and flawless or sparkling vamp, the holidays are here. Put your game face on

73

Southern Drawl 44 Worthy Adversaries

A passion for practicing law runs in the family for this highly successful Charleston attorney

A roundup of 29 top restaurants worth a pilgrimage

73 Dining Out

Bambu Asian Bistro

Cheese-inspired holiday treats and recipes you can indulge in

The best spots for eating and drinking in Charleston

84 Now Open

Firewater Grill

Fundamentals

93

Were you seen?

New book titles for some good reading

10 Reader Services 12 Publisher’s Letter 96 The Last Reflection November/December 2013

Where To Eat Now!

29

Restaurants Worth A Pilgrimage

Travel

Treasure Isles

Decorate For The Season

A Home HOLIDAY For GIFT Trophies GUIDE

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Small but gorgeous, Vieques and St. John come with all the tropical island swag of their neighbors, but without the crowds

ON THE COVER Shrimp & Grits at the Old Village Post House.

6 | CharlestonLivingMag.com

76 In The Kitchen

30 Staff Picks

83 Restaurant Guide

Four Charleston designers offer advice to get your home gussied up for the season

Your guide to planning your social calendar

56 Where to Eat Now

With an expert knowledge of fine stationery, Emilie Dulles helps you correspond with style

40 Home

Food

36 Design

28 Society Set

44

31 Well Styled

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6 November/December 2013 | 7

CEO & Publisher Robert Sweeney ■■■ Associate Editors Julie Yow Susan O’Keefe ■■■ Senior Account Executive Karen Poulsen Art Director Carl Turner Graphic Designers Carl Turner Nicole Szews

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Contributing Writers Amy Tran, Courtney Webb, Denise James, Holly Fisher, Jason Zwiker, Katie McElveen, Kim Byer, Lisa Arnold, Nike Kern, Rob Young, Wendy Swat Snyder Photographers Anne McQuary, Ashley Walker, Jay Browne, Joshua Aaron, Matt Silk ■■■ Production Coordinator Dana Maskin Distribution Coordinator Julie Lowman Web Developer Brian Ostrovsky ■■■ Customer Service (843) 856-2532 Charleston Living (Vol. 3, No. 1) is published 6 times per year by DueSouth Publishing, LLC, 3853 Colonel Vanderhorst Circle, Mount Pleasant, SC 29466. The entire contents of this publication are fully protected and may not be reproduced, in whole or part, without written permission. We are not responsible for loss of unsolicited materials. Copyright © 2013. All rights reserved. SUBSCRIPTION price is $18.95 per year. POSTMASTER send address changes to Charleston Living, 3853 Colonel Vanderhorst Circle, Mount Pleasant, SC 29466.

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From The Publisher

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Where To Eat Now! 29

Restaurants Worth A Pilgrimage

Decorate For The Season

A Home HOLIDAY For GIFT Trophies GUIDE

Give the gift that lasts all year long... a subscription to

Just fill out the postcard in this issue, call 843.856.2532 or go to

One of the most glorious messes in the world is the mess created in the living room on Christmas Day. Don’t clean it up too quickly. —Andy Rooney

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hen I was growing up, my sister’s December birthday was our family’s official Christmas tree hunting day. This was her payoff for being born so close to the holiday — getting to choose the tree. She was the unquestionable leader of the search, and her vote counted most, giving her veto power over anyone else’s choice. It was her decision alone to judge one tree too thin, another too short, or which tree smelled the best. As a sibling I respected her position and made no complaints.

These days, with families of our own, we still choose the tree, but our spouses and kids have equal say. We decide as a team, and the tree doesn’t come home until everyone agrees that it is the perfect pick. Then, with all hands taking part, we carry it off, victoriously, as if it were the rewards of war.

Making decisions with others is almost always better than making them alone. The tree we bring home now is everyone’s tree. My sister realizes today that the joy of being able to share in the prize turns out to be the best birthday present.

And as our holiday gift to you, we bring you garland and bows (see Holiday Curb Appeal, page 40), a Dunes West home with some exotic trophies (see Trophy Case, page 48), holiday cheese recipes (see It’s Nice to be Naughty, page 76), and our annual roundup of must-visit restaurants (see Where to Eat Now, page 56). Enjoy them all — along with an amazing travel story in the beautiful Virgin Islands (see Treasure Isles, page 93). It will be hard to choose which is better: staying home or going away on vacation. No matter which you choose, enjoy the holiday season!

November/December 2013

www.CharlestonLivingMag.com

Buzz Your Local Rundown on News and Culture

A Living Legend An exclusive interview with world-famed photographer Annie Liebovitz.

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12 November/December 2013 | 13

BUZZ

ART SEEN

Beautiful Soul Kimberly Krauk uses the healing power of the arts to help children overcome adversity

By JASON A. ZWIKER

T T

he RED CLAY IS INESCAPABLE ON A HOT afternoon during the dry season in Gulu, Uganda. It turns to dust and coats you, covers your clothing. The color is almost shocking in its intensity, standing out against the vivid blue of the sky and lush green of the foliage.

“You can just walk down the street and then wipe your arms with a damp rag,” says Kimberly Krauk, executive director of Invest in Children & Youth. “It comes away coated in red.”

This is home away from home for Kimberly, a place she returns to several times a year. It’s a place of scarcity but also a place where life is raw and real. Electricity and running water are luxuries even for paying customers in the hotel outside the village. In the early morning hours, the call of roosters and the purr of mopeds, called bata-bata by the local Acholi tribe, fill the air as the village begins its day.

The scene is peaceful as Kimberly and the rest of the team prepare for a day of teaching, but this place has not always known peace. Many of the children here have been traumatized by decades of war and violence.

Invest in Children & Youth is here to help the children overcome the trauma of their past experiences and build a better future.

They do so not only through classroom instruction, but also through music, dance, painting, creative writing, and sports.

“Our curriculum deals with the issues that the kids are facing because they’ve gone through such tough times: how to forgive, how to persevere, how to hold on to hope in the midst of chaos.”

For over 40 years, Kimberly’s father, Richard Krauk, played piano at the Mills House in downtown Charleston. “My father was one of the most gifted musicians I’ve ever known. It gave me such Kimberly Krauk an appreciation for music of all

14 | CharlestonLivingMag.com

PHOTOS COURTESY KIMBERLY KRAUK

genres. I grew up listening to everything from Classical to Jazz to the sound of the Roaring ‘20s. Music shaped the direction of my life.”

As a child, she learned to play music by ear on a variety of instruments. The time she spent with her father gave her a deep appreciation not only for music in and of itself, but also for how music can influence lives, how music can become the foundation for self-expression, self-knowledge, growth, and change.

Kimberly followed other career paths outside of music, including teaching and event planning, for many years. What she found, however, whenever she looked back over her shoulder, was that music was

following her wherever she went. “If you’re not pursuing the desires of your heart, you will always feel like a part of you is missing,” she says with a soft laugh, her eyes sparkling with a wisdom born of compassion and kindness. “No matter how hard I tried to not pursue music, it still became my life.”

She began to question her choices in life and wondered why she felt unfulfilled. “I asked myself: what difference am I really making?”

She took a leave of absence from her job, put a map on the wall, and planned a route through Europe. “I contacted churches in each of the countries I was going through, and asked to be placed with host families so I could gain an appreciation for the different cultures.”

In exchange, she did whatever work was needed: scrubbing toilets, painting walls, or playing music for the worship services.

It was during this trip that she discovered her love for another art form: photography. She learned to create disquieting works of beauty, both by following light in the natural world and by losing herself for entire nights at a time in Photoshop. Her art is rich in texture and nuance, the raw emotion palpable on the surface.

When she returned, she accepted a job offer from Sandy Diner, President and Founder of Invest in Children & Youth.

Her work with the grassroots organization has taken her to troubled places in six different states in the USA as well as to countries like Russia, Hungary, Uganda, Ethiopia, Kenya, and Rwanda.

The lessons she’s learned through more than ten years of travelling the globe and working with those who have the least resources and the greatest need are profound. Like so many others who’ve devoted their lives to this kind of work, she’s found that helping

(opposite from top) Beauty From Ashes; Wild-Eyed Beauty. (clockwise from above) Laroo School Girl; Kimberly with Ethiopian orphans; Sugar CaneNature’s Candy.

others find peace in their lives helps her find peace as well.

That peace was sorely needed recently when her father passed away. “Just sitting down at a piano was bittersweet for me, because of all the memories.”

“Because I was in such a hard place, I even had to set my camera down for a year,” she says. “I had to learn to see the world in a new way.”

And she did.

She has since resumed her photography. Several of her photographs will be in Christie’s Auction House in New York as part of a benefit for Angels of East Africa, a nonprofit founded by Sam Childers, whose life was changed by his experiences working with former child soldiers in Africa (in 2011, Machine Gun Preacher, a movie about his life, starring Gerard Butler, was released).

“There is no better way for me to honor my father than by spreading the joy he gave me through music.”

In return, she’s gained not only personal serenity, but also her own tribal Acholi name: Abyer. While riding on the back of a batabata, she asked her guide about the meaning of the name. He told her that it means beautiful, but more specifically, it describes one who really cares about others.

“Don’t underestimate the ripple effect of changing even one life,” she says. “That one life might end up changing an entire village.” ¡ 14 November/December 2013 | 15

BUZZ

LOCAL CHATTER

One-Stop Dentistry New innovations allow patients to have a much more pleasant and relaxed dental experience

By NIKE KERN » Photos by ASHLEY WALKER

In today’s ever-changing world of healthcare, boutique dental practices are a new trend where the patient is royalty and the staff are trained to exceed all expectations associated with the professional services—from initial contact on the phone, to consultation, services rendered and ultimately, follow-up. At Pleasant Family Dentistry in Mt. Pleasant, this customer service model is not only being utilized but is a template for how dentistry can be as painless and enjoyable as possible. Patients can expect the red carpet treatment here, even on Saturdays.

16 | CharlestonLivingMag.com

“We are one of a very few dental offices in the tri-county area that offers extended business hours, with late evening appointments and Saturday services,” explains Richard J. Jackowski, DDS, one of three, full-time dental professionals residing at the practice. “Our patients and their needs always come first.”

Patient perks begin right away, as new patients are given a welcome gift upon arrival, and greeted by a staff that’s welcoming and friendly. The office atmosphere is relaxing and warm where even a spa-like bathroom retreat exudes calm. Patient appreciation days are the norm where more treats and fun giveaways such as iPads and flowers, are all part of giving back to valued patients.

Always on top of technological advances, Pleasant Family Dentistry prides itself in offering one of the area’s most technologically savvy practices. With an in-

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BUZZ

LOCAL CHATTER

(top to bottom) Dr. Richard Jackowski, Dr. Robert Carimi, Dr. Gregory Johnson.

house lab, digital x-rays and CEREC crown technology, a system that allows crowns to be completed in one visit, and, DIAGONdent, a painless laser detection procedure that examines under the tooth’s surface, the practice remains committed to offering the most advanced dental care available today.

New to the practice is Robert V. Carimi, DDS, a seasoned dentist offering the newly sought after ‘sedation dentistry.’ A lot of people are so phobic about going to the dentist, 18 | CharlestonLivingMag.com

that they prefer not to have any treatment.

Sedation dentistry uses medication to help patients relax during dental procedures, and can be used for everything from simple teeth cleaning to invasive procedures.

“It’s important for a practice to offer a full service approach to patient care,” says Carimi. “We want our patients to know that they can rely on us for everything, from routine cleanings and bleachings, to even more complicated procedures such as root canals, veneers or even implants. Our goal is onestop dentistry offering a lifetime of dental care within one practice.”

Voted Best of Mt. Pleasant more than once, this practice knows where they stand with its clientele. Patients are asked to review their experience from start-to-finish on an automated email feedback system. Staff members examine the comments daily to make sure they are exceeding their goals of excellent dental care with customer service at the forefront.

“In striving for excellence, the only way we know if we’re achieving our goals is to hear directly from our patients,” says Carimi.

“It’s a win-win for everyone involved—patient, staff and dentist.”

This month the customer satisfaction percentage is in the 98.8 range, indicating that a patient would happily refer a friend or family member to the practice.

Each August, the dental practice sponsors a “Day of Smiles,” where services are complimentary and cleanings, fillings and extractions are available. This year the practice performed more than $21,000 of dental work in one day for those unable to afford the services.

“We are honored to be able to give back to the community in such a way,” says Gregory Johnson, DDS. “It’s our way of saying ‘thanks’ for being so good to us.”

Pleasant Family Dentistry can also be seen in the community volunteering and contributing to a number of worthy causes.

Over the past 20 years, the practice has been big on philanthropic giving, having contributed close to $100,000 into the tri-county area. You will also find staff members at community health fairs where they teach good dental hygiene, beginning with that first tooth and moving throughout one’s lifetime.

The red carpet awaits you at Pleasant Family Dentistry. A warm welcome will greet you, top professionals will treat your dental needs, and you will find there is no need to ever worry about going to the dentist again.

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500 acres inCozy a conservation easement. withwood dock and Drive countertops in kitchen.

House is on approx. acres with a barnarriving and at quietgranite and nature reigns supreme in this enclave. through a nice4wooded area before additional pasture on the adjoining 7 acres. Home could be expanded to accommoLocation is within a 6 minute drive to Mt. Pleasant. the horse pasture of almost 3 acres on one side of date a larger family or left as a guest house and build a new home to suit your needs.

Great a cathedral andability a fireplace. the driveway and 1.4floor acres for of garden arealiving on the Theroom barnhas has 8 stalls ceiling and the to expand to a second studio Kitchen is generous in sizebewith wooden counterIt is unusual have muchmay acreage space.

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BUZZ | NEWSMAKER

Annie’s Pilgrimage In this remarkable exhibition, the only one of its kind in the southeast, icon Annie Leibovitz tells her stories of people by capturing the essence of their belongings.

I

By LISA ARNOLD

» Photos by ANNE MCQUARY

I

n the weeks before the

debut of Pilgrimage, my mind seemed to play a virtual slideshow of Annie Leibovitz’s work. There was the infamous photo of a naked John Lennon with a fully clothed Yoko Ono — taken on December 8, 1980, just hours before he was killed. It was used as the cover of Rolling Stone.

Who can forget the August 1991 cover of Vanity Fair, featuring a very pregnant Demi Moore completely nude? And then there was the April 2008 cover of Vogue showcasing Gisele Bundchen and Lebron James.

And further, in recent years, there have been multiple photos of Lady Gaga and Rihanna for Vogue. My most recent issue of Vanity Fair includes a gorgeous photo of Kate Upton on the cover with these words, “Kate Upton Blows Out the Candle, Annie Leibovitz Snaps the Photo.”

Inside, still more gorgeous photos of Kate that Annie had taken.

“Just breathe” I kept telling myself knowing that in just a few short weeks I’d attend the media debut of the exhibition and a private cocktail party that she would be attending.

Annie Leibovitz has been designated a “Living Legend” by the Library of Congress – her awards are as prolific as her work (see box). Annie shot 142 covers for Rolling Stone. Ms. Leibovitz was the first woman to photograph Joan Armatrading for an album. (She spent four days at Joan’s house capturing images.) She served as the concert-tour photographer for The Rolling Stones Tour of the Americas ‘75. Clearly, they should just give this woman an honorary Grammy because she is a rock star!

I called my fashion and profile photographer, Anne McQuary (whom I fondly refer to as Annie because she is my Annie), and asked if she could meet me on Thursday, October 3 at the Columbia Museum of Art for the press conference opening Annie Leibovitz’

20 | CharlestonLivingMag.com

Pilgrimage. Her excited response was, “So you need me to capture images from the show?”

I replied, “Yes, but I also need you to capture images of Annie herself !” Anne replied, “You’re kidding – she’s coming to Columbia?”

The morning of the event I was nervous, like a recent college graduate heading out for an interview for my dream job. “Of course” I thought, ANNIE LEIBOVITZ is coming here and I’m going to meet her. She’s a living legend, one of the most famous living American artists, an individual whom has exceeded all boundaries as an artist and a woman.

As we all stood awaiting her royal arrival, the door opened and the room became silent as she entered. We sat. Annie was presented a key to the City of Columbia by Mayor Steve Benjamin and was given a proclamation by the City and Richland County declaring,

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© Annie Leibovits. From “Pilgrimage” (Random House, 2011)

Thursday, October 3, 2013, “Annie Leibovitz Day.” She headed to the podium to accept these honors and say a few words. It was readily apparent that she is humbled by all of this and it is visible how excited she is to be here and have her exhibition at the Columbia Museum of Art. We were all drawn under her spell as Annie ushered us into the gallery to show the media a few of the photographs and explain their significance.

The first photograph in the exhibition (which is also on the

22 | CharlestonLivingMag.com

cover of the book) is a photo of Niagara Falls. Having visited Niagara Falls countless times as I child, I was in awe of what this photograph captured. The raw beauty of the Falls, the power of Mother Nature and the emotions evoked when standing and staring at them.

When asked about the photo, Annie explained that it was not her vision, but her children’s. She talked about visiting the falls with her three children and watching them become mesmerized by the site. She began taking photos from their perspective. Her comments brought me to tears, and we moved on.

She continued through the gallery, notepad in hand, her passion pouring from her like water down one of the Great Wonders of the World. And then a dose of more down-to-earth images. We stood before a photo of Elvis Presley’s television set with bullet holes in it and she explained. “It was rumored that when Robert Goulet would appear on television, Elvis would shoot at the set.”

Of course there is the photograph of Henry David Thoreau’s bed from his cabin at Walden Pond. I was carried back to that very book, which has always been one of my favorites. Now I had the image of Thoreau, writing from his bed in the evening.

Another photo that she discussed was an image of Annie Oakley’s ace-of hearts target. There is only one hole, which is of course through the center of the heart, likely shot from 40 feet away. Fascinating.

Later that evening at the cocktail party, Annie casually strolled in, enjoyed a glass of wine and some food and sat on the sofa and mingled – just another cocktail party guest. We had a lovely, private conversation.

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22 November/December 2013 | 23

BUZZ | NEWSMAKER

About Annie Leibovitz Born: October 2, 1949, in Westbury, Connecticut Residence: New York City Family: three children; Sarah, Susan, Samuelle Education: San Francisco Art Institute Career: Rolling Stone Magazine from 1970 through 1983; Vanity Fair; Vogue Awards: Commandeur in the Ordre des Arts et des Lettres by the French government (2006); International Center of Photography’s Lifetime Achievement Award (2009); ASME’s first Creative Excellence Award (2009); Centenary Medal of the Royal Photographic Society in London (2009); Los Angeles Museum of Contemporary Art Award to Distinguished Women in the Arts (2012). She has also been designated a Living Legend by the Library of Congress.

About the Show The exhibition, including 78 photographs taken between April 2009 and May 2011, is currently on view at the Columbia Museum of Art and will be there through January 5, 2014. The CMA is the only exhibition presentation in the Southeast.

Columbia Museum of Art 1515 Main Street Columbia, South Carolina columbiamuseum.org 803.799.2810

I will never forget meeting her, listening to her comments, studying her images in her presence. Both Annie and Pilgrimage have left an indelible impression on me. The show really defines who she is as a person and artist; it is deep, intimate and passionate.

Later, I began thinking about the parallels between her and Annie Oakley; strong female pioneers way ahead of their time and the best at what they did. They both shot things, albeit one with a gun and one with a camera, so when I came across this quote from Annie Oakley I smiled.

24 | CharlestonLivingMag.com

“Aim at the high mark and you will hit it. No, not the first time, not the second time and maybe not the third. But keep on aiming and keep on shooting, for only practice will make you perfect. Finally, you’ll hit the bull’s-eye of success.” - Annie Oakley Annie Leibovitz’s Pilgrimage surely hit’s the bull’s-eye of her personal success, and I have a feeling she will continue to keep hitting her mark. Karen Brosius and her staff at the Columbia Museum of Art have certainly also hit the bull’s-eye by bringing this show to Columbia, South Carolina. See it once and I promise you will want to go back again! ¡

BUZZ

EVENTS

2013 Holiday Festival of Lights Nov 8 - Dec 31 Let the spirit of the season embrace you as James Island County Park comes alive with illumination at Charleston’s most beloved nighttime event. Gather family and friends to capture the magic of the holiday season. A three-mile driving tour with over 750 shining displays, plus experience exciting attractions, custom-designed for holiday cheer including Train Rides, Enchanted Walking Trail, Gingerbread House displays, Gift Shops, Climbing Wall, and photos with Santa. 795-4386. holidayfestivaloflights.com

Looking to fill your social calendar?

We’ve got the rundown on what to do this holiday season.

Holiday Festival of Lights Fun Run & Walk Nov 6 - 7 Get a sneak peek of the festival’s 700+ illuminated displays and festival’s amenities, including gift shops, marshmallow roasting, train and carousel rides, and more. Advance registration is required for this preview. James Island County Park, 6:30 pm. 795-4386, ccprc.com/funrun

from a dozen distilleries. Enjoy craft brews and nosh on BBQ, brisket & tasty Southern treats from Lowcountry restaurants and artisan food vendors. Live bluegrass music. Charleston Visitor Center Bus Shed, 7-11pm.

412-6122, lowcountryhoedown.com

4th Annual PMI Fall Gala Nov 7 Join Palmetto Medical Initiative for a wonderful evening to celebrate the trailblazing work being accomplished across the globe. Look at the lives that are being changed and gaze to what the future holds. A great opportunity to invite friends who want to learn more about PMI and what they are doing for communities in the developing world. Gibbes Museum of Art, 6:30-9:30pm.

696-2223, palmettomedical.org

Charleston Cup Steeplechase Nov 10 Sanctioned by The National Steeplechase Association, the Cup has become one of the premier sporting events in the Lowcountry, offering spectators the opportunity to experience live horse racing at its finest.

Attendees arrive early with their p i c n i c baskets packed with ever ything

Lowcountry Hoedown Nov 9 Suit up in your best plaid and prepare for a boot stompin’ good time at the 2nd annual Lowcountry Hoedown. Sip on bourbon and whiskey cocktails

24 November/December 2013 | 25

BUZZ

EVENTS

from champagne and caviar to fried chicken and cold beer. Gates open 9am, race starts at noon. The Plantation at Stono Ferry. 766-6202, charlestoncup.net Art on the Beach & Chefs in the Kitchen Nov 10 An annual fall fundraiser, event features an afternoon house tour on Sullivan’s Island, over twenty-five artists selling their creations, live music and chef demonstrations and tastings.

The four mile loop around the island begins at Sandpiper Gallery.$35. 1pm. 881-3780.

Cape Romain Lighthouses Tour Nov 10 An incredible outdoor adventure that combines a fun-filled boat eco-tour with exploration of the Cape Romain lighthouses, perfect for the whole family. Located over five miles from the mainland, Lighthouse Island is a significant spot for shorebirds and nesting Loggerhead Sea Turtles.

Sewee Center. 881-4582, bullsislandferry.com Taste of the Market Nov 21 Join the City Market Hospitality Association for Taste of the Market. Enjoy chef demonstrations, live

music and great specials all night long, with samples from all of the participating restaurants.

Palmetto Carriage Company Lot, $10. 732-0569.

Charleston Jazz Orchestra presents Holiday Swing Nov 23 The Charleston Jazz Orchestra is a twentypiece big band made up of many of the finest musicians in the Charleston area. They have all played in venues around the world. CJO continues to refine its sound, now in its fifth season. $25-$40. Charleston Music Hall, 7-9 pm. 641-0011, charlestonmusichall.com Bill Cosby Nov 24 One of America’s most beloved comedians of all time, Bill Cosby has captivated generations of fans with his comedy routines, iconic albums and best-selling. North Charleston Performing Arts Center.

529-5000. northcharlestoncoliseumpac. com 5th Annual Holiday Pub Crawl Nov 26 - Jan 10 Enjoy the holiday season with friends, family, warm cider & spirits, and tables topped with plates of different hors d’oeuvres. This 2.5 hour

tour visits 4 historic pubs where everyone can have their favorite beverage and enjoy complimentary appetizers at two out of the four pubs. Tickets $30. 4pm and 7pm. 577-5535, pubtourcharleston.com 36th AnnualTurkey Day Run & Goggle Wobble Nov 28 A holiday tradition, the course takes participants through historic downtown Charleston and the Battery before returning to Marion Square for a post-race party. Runners will enjoy free food and beverages as well as live music and awards ceremony. A Children’s Fun Run and activities ensure that this is a fun event for any age. Marion Square, 9am. turkeydayrun.com Middleton Place Holiday Market Nov 29 - 30 The Garden Market & Nursery and Museum Shop kick-off the shop-ping season with an open-air market. Live musicians perform festive carols, complimentary hot cider and treats, local artisan displays and 10% off all purchases with admission or South Carolina ID. Middleton Place, 9am-5pm.

556-6020, middletonplace.org Carolina Paroquet (detail), 1935, by Anna Heyward Taylor (American, 1879 – 1956). Woodblock print on paper.

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Charleston is the birthplace of Southern art. Discover stories of the South through painting, sculpture, photographs — and more — at Charleston’s signature art museum.

Museum and Store Hours: Tuesday – Saturday: 10am – 5pm Sunday: 1pm – 5pm

135 Meeting Street | 843.722.2706 www.gibbesmuseum.org

Santa’s Lowcountry Arrival Nov 30 Come witness as Santa and Mrs. Claus make their grand arrival on Kiawah Island. Kids of all ages are welcome to visit with Santa as parents get the opportunity for a picturesque holiday card. Join Mrs. Claus for afternoon cookie decorating. Sweet treats and holiday creations will be available on the Grand Lawn during the activities. Kiawah Island Golf Resort, 3-5pm. 768-2121, kiawahresort.com 33rd Annual Charleston Christmas Parade Dec 1 Mark your calendar for the City of Charleston Christmas Parade sponsored by the Tri-County Fire Chief ’s Association. The parade begins at the intersection of Calhoun and Meeting Streets and proceeds down King Street to Broad Street to Lockwood Blvd. 2-4pm. 724-7305, charlestonarts.org Going Places Gala Dec 5 Join in on the 1st annual gala for an evening of heavy hors d’oeurves, open bar, a silent auction, and a program to honor our community’s most influential mentors.

Proceeds benefit the programs of Be a Mentor. SC Aquarium, 7pm. 554-5987, beamentornow.org Holiday Parade of Boats Dec 7 The 32nd Annual Holiday Parade of Boats will be held in Charleston Harbor. Participate in the parade by simply registering, decorating your boat from stem to stern with lights, and joining on the water. Captains and crews will be invited to the Captain’s Party and Awards Ceremony at Charleston Harbor Resort & Marina. Begins near the Mt. Pleasant side and ends in the Ashley River. 5-7:30pm.

724-7414. charlestonarts.org Wine Under the Oaks Dec 8 One of the premier holiday special events in the Lowcountry, the event will again be presented on the back lawn of Boone Hall Plantation with an expanded variety of over 100 fine wines being featured, gourmet foods, a champagne and desserts tent, ice sculptures, wine and food pairings, and added this year will be exciting wine and cooking demonstrations. The Plantation will be decorated in holiday décor and it is the perfect way to kick-off the holiday season.

A Silent Auction will also be held. 1-5pm.

884-4371, boonehallplantation.com 17th Annual Christmas Light Parade & Tree Lighting Dec 8 More than 100 floats will march down Coleman Boulevard as the Mount Pleasant Christmas Light Parade sets sail. The tree lighting and fireworks display will begin at approximately 5:30 pm at Moultrie Middle School, immediately followed by the parade beginning at around 5:45 pm. The parade

starts at the intersection of Coleman Boulevard and Pelzer Drive, then continues past Shem Creek and will conclude at the Sea Island Shopping Center around 7:15 pm. 884-8517. comeonovermp.com King Street Shop Walk Dec 13 One of the biggest holiday events of the season with more than 60 King Street retailers offering a night of discounted shopping, holiday celebration and entertaining fun.

Receive an exclusive Shop Walk passport – your key to all the perks of the evening. Indulge in complimentary champagne, wine, cupcakes and specialty appetizers. Your passport will also show you where to find complimentary eye treatments, hair styling, trunk shows, and make-up makeovers. Proceeds benefit the Center for Women. Charleston Place Hotel, 5pm. 608-8776, kingstreetshopwalk.com 36th Annual Kiawah Island Marathon Dec 14 The 36th annual Marathon and Half Marathon is sanctioned by the USATF and listed as a qualifier for the Boston Marathon. 768-2780, kiawahresort.com Grand Illumination at Middleton Place Dec 19 - 20 Step back to Christmas, 1782, when Arthur

Middleton finally was able to come back home after years of incarceration as a prisoner-of-war during the American Revolution. Stroll through gardens illuminated by torchlight, candlelight and starlight and hear costumed interpreters along the way tell stories of the joyous holiday season when the British evacuated Charleston at the end of the Revolutionary War. See the House seasonally decorated and glowing in candlelight, and on the Greensward, enjoy a warm fire, live music and refreshments. The event concludes with a Southern Buffet dinner. $55. 6-8pm. 556-6020, middletonplace.org 3rd Annual Carolina Invitational Dec 27 - 30 The 2013 girl’s high school basketball tournament features 64 teams from the United States and abroad. Venues and participating teams are available on the website. The Carolina Invitational is committed to delivering a basketball tournament devoted to girls.

818-8498. carolinainvitational.net ¡

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26 November/December 2013 | 27

BUZZ

SOCIETY SET

March of Dimes Signature Chefs Auction Celebrating 75 years of working together for healthier babies, on September 5 guests enjoyed delectable tastings from Charleston’s finest chefs, and bid on exciting auction packages. This year’s event set a record for attendance and donations.

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4

3

5

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Who’s Who 1. Krista Bouchillanm, Beverly Cowart, Amy DeGarady, Susan LebelWarner 2. Tim and Terry Haas 3. Mary Timko, Meredith Shuler 7

8

4. Benny and Melissa Firestone

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5. Volunteer group from MWV 6. Christian MacIver, Yvonne Herald, Shana Pinkston, Oliver Mathews, Peggy Swails, Terry Haas 7. Cindy Cartmell, Kathy Zolman, Becky Vaughn 8. Stacy Jordahl 10

11

28 | CharlestonLivingMag.com

12

9 - 12. Do you know these couples? Like us on Facebook and tell us their names!

Thank you for an

healthy

amazing evening for

babies

signature chefs auction® Thank you to all who attended the March of Dimes Signature Chefs Auction!

A special thank you to our participating restaurants: Laura Alberts Tasteful Options Halls Chophouse Virginia’s on King Cru Café and Catering Relish Distinctive Catering Smokesouth Rita’s Seaside Grille

Carolina’s Iacofano’s Italian Bistro & Bar 82 Queen Hamby Catering & Events Poogan’s Porch Burtons Grill The Cake Pop Shop of Charleston

Thank You to Our Generous Sponsors: Presenting Sponsor

Platinum Sponsor

Platinum Sponsor

The March of Dimes works to improve the health of babies by preventing premature birth, birth defects and infant death. November is Prematurity Awareness Month.

Premature birth affects nearly 9,000 babies in our state each year. Please help us change this statistic by volunteering or joining a March of Dimes event.

Visit www.marchofdimes.com/southcarolina.

Celebrating 75 years of working together for stronger, healthier November/December babies!

2013

| 29 28

BUZZ | STAFF PICKS

The Gift That Lasts Forever

T T

By Courtney Webb

» photos by JAY BROWNE

oday, as a society, we often take

advantage of the act of reading. We take it for granted

that there will always be books to read whether they be material or those from the screen, that there will always be those to teach when our children or grand children are ready. This holiday season, buy a book for you, a book for a family member or

friend and a book for those without. A book is a unique gift; once read it stays with the reader forever. Whichever book you choose for that special person or that individual you may never meet, I have no doubt it will be appreciated. Below are small selections of books that will be all the rage for holiday shoppers and busy list-makers too.

Inferno

by Dan Brown Action, adventure and scholarly historical background are what Dan Brown has built the majority of his novels upon and what readers of his books expect and love most about his work. Once again the treasures and landmarks of Europe will set the stage for Robert Langdon in this latest long awaited work but the whole world may truly be at stake. For a literary gift that doesn’t disappoint and will be on the wish lists of readers of both sexes and of many ages, this one is a must. who chooses to make a stand for all that is right and good.

The Longest Ride

by Nicholas Sparks

Nicholas Sparks delights his loyal fans once again in his newest project bringing together all the components of what makes him one of the most beloved story crafters currently on the shelf and in the movie theaters. True love, the unbelievable endurance of it, and the mastery of fate all combine to create a tale romance and life lived that will not disappoint a seasoned Sparks fan or a newbie for that matter.

Special Edition Harry Potter Box Set

by J. K. Rowling

The series that has brought so much magical wonder to both the young and the young at heart has now gotten a makeover in a new special edition collector’s set with incredible artwork by artist Kazu Kibuishi. It will thrill both those who discovered the bespectacled wizard those many years ago and those who are just now reaching the age to begin. Older fans of Rowling can also dive into her newest fictional sensation in the crime genre titled The Cuckoo’s Calling written under the pen name Robert Galbraith.

30 | CharlestonLivingMag.com

Well Styled BEAUTY | DESIGN | HOME

Holiday Charm Break the routine with these holiday design ideas and tips.

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See page 40

30 November/December 2013 | 31

WELL STYLED | BEAUTY

Holiday Make-up Sweet and flawless or sparkling vamp, the holidays are here.

Put your game face on.

By AMY TRAN Photos By JOSHUA AARON PHOTOGRAPHY

B B

elieve it or not, the

holidays are just around the corner.

This means parties, get-togethers, and plenty of other wonderful opportunities to dress up and show off your new holiday look.

Whether you choose something more subtle and pretty, or decide to go bold and sophisticated, there are so many great options for every taste and style. Following just a few easy holiday makeup ideas you can achieve a flawless sweet look, or an attention grabbing sparkling effect without giving the impression of trying too hard.

The holiday season always makes you want to shine and escape from all the day-to-day habits, especially when it comes to makeup. It’s the best time for you to try something bold and glamorous. Based on your personal taste and occasion, here are some makeup looks that will help you transform your look into one that will be in season for years to come.

The Classic Red Lips

You will always be in style with this look. The best way to achieve this timeless look is to put more emphasis on your lips. A fine soft line on the upper lid with neutral shades of gold on the lid pairs so well with a strong red lipstick.

This combination of subtle eyes and bold lips always represents simple, yet beautiful holiday makeup. Besides, what color says holiday better than red? The best way to apply a red lip is to start by filling in the lip with lipstick. After you apply your lip color all over, then line the lips softly with a matching red liner.

For the eyes, apply a soft gold on the lid followed by sweeping a soft sandy matte in your crease. Add a pop of gold in the inner corner of eyes to open them up. For a little more drama, add a darker brown shade in the outer corner of the crease to create an easy smoke effect. Make sure to use a thin black or brown line to define your lashes along with some super black mascara.

32 | CharlestonLivingMag.com

The Smoky eye

Never rule out sparkle. You can be elegant and charming without over using sparkle and metallics. In fact, what can be more sophisticated and chic than the classic, timeless, Smoky black that seems to reinvent itself every season.

For this look, apply a creamy brown shadow lightly on the lid with a brush or your fingertip from lash line to crease. Next, take a metallic grey and pack it on top of the cream shadow again going from lash line to crease with a patting motion. The key to a Smoky eye is to blend around the edges so that it’s soft and sultry. Keep it natural and light under your brow bone to highlight the eye area.

Using a black kohl eyeliner make a line at the roots of the eyelashes and on the inner margin of the bottom lid. Because this eye makeup is rather powerful, keep your lips as natural as possible by applying a neutral color. Another lip option for this look is a simple lip-gloss that will enhance the natural beauty of your lips. If you want to try something even more daring, add some red lipstick. Hot and festive!

Flushed Cheeks

Sometimes, the focus isn’t about the eyes or the lips but more about the skin. Here, we’re putting more focus on the cheeks and keeping the skin soft. Swirl a light pink blush onto apples of cheeks pulling color slightly up towards the temples. Keep the eyes soft by adding some silver glitter to the lid and a soft earth tone in the crease. Apply a gentle coat of mascara and some lip-gloss in a peachy-orange shade. You simply cannot go wrong with this look! You’ll look classic and sweet.

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WELL STYLED | BEAUTY

Bold Eyes and Lips

Now, it’s time to forget all about those boring rules and go for something more dramatic. Vibrant colors are great for the holiday season as long as you wear them in moderation. The key is to exaggerate with the use of color. Try applying a black gel liner or liquid liner on the lid with soft gold shades that scream holiday.

For easy application, hold or set a mirror at chin level and look downwards. If you have unsteady hands, rest your elbows on a table. Gently drag the liner along the lash line and past the top outer corner of your eye. Follow the upward curve of your eye with the eyeliner.

For a dramatic winged look, draw farther out and angle the liner more toward your brow.

Now to create the winged effect at the outer corners! Start at the outer corner of the line you just drew and work back toward your eye, using a light sketching technique with the brush in short strokes. As you get closer to the inner lash line, draw a thinner line. You want the effect of the liner to be thin to thick from the inner corner of the eye to the outer.

Follow the natural shape of your eye and connect the liner to the inner corner of your eye. Fill in any missing spaces along the lash line. Repeat on your other eye and voilà. You’ve completed your winged eyeliner. Then, add to the drama with a rich plum lip. This gives just as much drama as a red lipstick but with a little more attitude.

34 | CharlestonLivingMag.com

Flushed cheeks

Own the look

These makeup looks are timeless and will always be in season. With a few changes here and there to fit your personality, you’ll shine at all of your holiday parties this year. The most important thing is to remember to have fun and experiment. With practice, you’ll find the right look that fits your personality. ¡

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34 November/December 2013 | 35

WELL STYLED | DESIGN

Invitation to Success With an expert knowledge of fine stationery, Emilie Dulles helps you correspond with style

T T

By JASON A. ZWIKER » Photos by ASHLEY WALKER

ucked away in the high country of

the canton of Vaud, not far from Gstaad, one of the most luxurious

ski resorts in the Alps, there is a small municipality called Rougemont.

Named for the red rock outcroppings just to the north, it is a place where hot air balloons drift through the sky when the weather is warm, and traditional cheeses are served with fruit and nuts at the end of a meal in Alpine chalets.

It was in this idyllic and multicultural setting that Emilie Dulles was first introduced to fine stationery. At the time, the Dulles family lived in Lausanne, on the shore of Lake Geneva, where her father worked as an international corporate lawyer. On weekends, summers, and holidays, they would drive along the lake, through the Swiss villages, and up along the winding mountain roads to their secondary home in Rougemont.

Her mother imported and sold fine stationery to clients who traveled there for the fairytale-like summer weather, and the winter skiing.

By nine years of age, Dulles was already hand-wrapping gifts for her mother’s clients. “It was a wonderful place to spend time as a child,” she says. “It exposed me to a broad range of year-round Swiss farmers, international weekenders, professionals, and crafts people.”

As the business grew, Emilie traveled with her mother to trade shows in New York City and to printing facilities such as William Arthur in West Kennebunk, Maine, where she began to build her now extensive knowledge of various print processes and their requirements.

That early exposure to the inner workings of the world of engraving, letterpress, calligraphy, and etiquette has served her well. She acquired confidence in working with a multinational clientele (she is 36 | CharlestonLivingMag.com

fluent in both English and French and comfortable in German and Spanish) as well as a deep appreciation for beauty and excellence. The American School in London and Princeton rounded out her education. Dulles today is the epitome of poise and professionalism.

The benefit of that commitment to excellence is clear. When brides, hosts, corporations, and other discerning clients from all around the world require professional correspondence that makes a distinct impression, they call Dulles Designs.

“The most fascinating aspect of the business for me has always been how our relationships with families evolve over time,” she says. “It might begin with a birth announcement, then invitations to birthday parties, and then to a wedding.”

“I am honored and so appreciative of that.”

Living on Sullivan’s Island and doing business in historic Charleston, Dulles is warm and cordial with a breathtaking mastery of wedding stationery suite design, print management, and event logistics. Clients from as far away as Palm Beach or the Hamptons call upon her, not only for her ability to precisely match the perfect weight of paper and style of print to a particular occasion, but also for her delicacy and discretion.

Above all, it is obvious how much she loves the work that she does. “I love beautiful, thick cotton stock with texture,” she says. “I love bevel edges, picking the perfect color to match the wedding, the way the weight in hand of a well-made invitation can make such a statement about what it will feel like to be there.”

When she’s not at work on a project, Dulles can usually be found enjoying the Lowcountry’s blissful great outdoors. “It’s wonderful to walk over to the beach, bring a book, or get some sun,” she says. Don’t

“The most fascinating aspect of the business has always been how our relationships with families evolve over time. It might begin with a birth announcement, then invitations to birthday parties, and then to a wedding.” be surprised to see her fishing from the pier or taking a swing on the golf course. She enjoys outdoor sports of all kinds. During her childhood in Switzerland, she would often swoosh down the slopes on skis or skate across the frozen lakes. In 1990, she even performed in the opening ceremonies of the European Figure Skating Championship. “It was a vegetable and fruit theme, for some reason,” she says with a laugh. “Each child

had a life size costume. Mine was a big onion.

It was a funny salad of a dance!”

And now the consummate stationer who has made so many weddings stand out with the perfect blend of paper and print has another reason to rejoice: her recent engagement to her own true love. “I’ve been a part of so many weddings. It’s going to be fun seeing the process from the other side!”

843-805-7166, dullesdesigns.com. ¡ 36 November/December 2013 | 37

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WELL STYLED | HOME

Holiday Curb Appeal Four Charleston interior designers offer their tips to get your home gussied up for the most wonderful time of the year

By HOLLY FISHER

Sandra Gaylord Gaylord Design, LLC

Style Tips

» Use red and white packages for bright and cheery wrappings. » The varying widths of ribbon makes it interesting. » Wrapping the ribbon around the box is more thoughtful rather than a bow placed on top.

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Lighting is a simple but impactful element when it comes to creating holiday ambience.

Sandra Gaylord suggests using soft lighting in the rooms where the family gathers. Avoid overhead lighting, she said, and instead turn on lamps, light candles or, if the temperature is cool, light a fire in the fireplace.

A personal favorite for Gaylord when it comes to holiday decorating is greenery, including holly and pine or cedar boughs. “These items are a blank canvas for any style, design and color,” she said.

Add glitter and gold with silver and white, and use on the chandelier with ample silk ribbons or up the stair rails with felt handmade ornaments, she suggested. Greenery is perfect around candle votives with small, turquoise ornaments glistened with silver glitter.

“Whatever the color theme or design, the greenery will only add to your idea,” Gaylord said.

When it comes to decorating the tree, Gaylord recommends going heavy with the ornaments to create volume and interest. “We tend to hold back on our ornaments, but creating volume is very dramatic,” she said.

And don’t forget what’s under the tree. Beautifully wrapped gifts add to the holiday décor.

Simple white tissue paper with different widths of red ribbons tied around the box can make a lovely package and holiday decoration. Gaylord also suggests a mixed combination of green packages with gold ribbons, white tissue paper with velvet, navy-blue ribbon or red tissue paper with velvet and silk ribbons. 843-327-4635, gaylorddesignllc.com

Terri Baldwin TCB Design Interiors When it comes to holiday decorating, Terri Caban Baldwin loves to use natural elements as her focal point. Brown-backed magnolia leaves are a favorite. She uses them to make holiday wreaths or ties a bunch with a burlap ribbon to adorn the mailbox.

“I gravitate toward having a predominance of something natural,” she said.

So many people buy a live Christmas tree but all the rest of the decorations come out of a box. So Baldwin encourages her clients to make use of the natural elements so readily available here in the Lowcountry.

If it’s a warm December, forego the fire in the fireplace and instead fill the space with grapevine balls, cedar and a few bright Christmas bulbs.

Baldwin suggests collecting the clippings from local Christmas tree lots to use in a vase or mixed with ribbons for a mantle display.

“Right away, you’re invoking the holiday spirit,” she said.

“Take the opportunity to look around where you live and really borrow from nature,” Baldwin said. “That’s my number one tip.

It’s an untapped resource and lends itself to creativity.”

Baldwin also recommends ways to blend family history with a holiday theme. Put a separate kids’ tree in the den and decorate it with childhood art projects and handmade ornaments. For one client, Baldwin created a garland grapevine and then used ribbon to attach the children’s drawings.

And, remember it’s OK to retire some items or leave some holiday decorations in the box one year.

Make sure area to be decorated is clean and free of any debris. If necessary- oil or paint your front door. First impressions are everything. 817-0432, tcbdesign.net.

Style Tips

» Look around your yard for trees or shrubs that can be trimmed and used

for decoration, such as magnolia (with brown backs), holly, or lygustrum.

These greens tend to last a couple of weeks without water. » Use a wreath form in either 18” or 20”. Select the natural greenery you want to use. I like an all magnolia wreath. Select a spot to begin and circle around. Use pins and wire to secure all the elements, and add any accents you favor like oranges and lemons. » Surround your door with garland that incorporates the greenery used in the wreath. Measure the surround of the door then cut a rope to fit. Select bunches of greenery and wire to the rope. Ornaments and lighting can be added as well.

40 November/December 2013 | 41

WELL STYLED | HOME

Muffie Faith Elizabeth Stuart Designs When it comes to holiday decorating, there’s plenty of room for a sophisticated style mixed with family traditions.

Muffie Faith recalled when her own children were small, she would put up small “Charlie Brown” trees in addition to the larger Christmas tree. The children could decorate those little trees with whatever they wanted. Even though years have passed since the children were small, Faith said she still puts up the little trees and “they have been my favorite all along.”

She also has blown-glass ornaments that she bought when each of her children were born. In the spirit of family, those ornaments still get a prime spot on the main Christmas tree, Faith said.

“During the holidays I like to cut palm fronds and grey sable palmetto from the garden. Fronds are wonderful mixed with berries and holly because holiday decorating can be such a busy look. It’s nice to have calm areas and flower arrangements to counter a fancy Christmas tree. ” Fresh flowers and garland also add a touch of the outdoors to indoor décor. Fresh garland draped over the mantel smells good and can be as simple or complex as you like, Faith said. Start with fresh garland and incorporate with fresh flowers using tubes for water, dried hydrangeas and red berries, or tie Christmas ornaments throughout.

Faith also suggests adding in some seashells for a Lowcountry-inspired touch.

Faith decorates the outside of her home with as much enthusiasm as the inside. She admits to heading to Lowe’s when the first trees arrive and buying the tallest, least expensive ones she can find.

“I put the trees all around my garden and light them so that each tree has their own personality,” she said. “It creates such a wonderland. One year I kept them up until Valentine’s Day.” 225-6282, esdcharleston.com Style Tips

» The holidays are a great time to display pieces that you have collected over the years.

» Remember that just because it is Christmas, you don’t have to decorate using only red and green.

» Mix green holly with red berries and white hydrangeas and add a sprig of purple to create a beautiful look.

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Gil Tisdale GDC Home Living in an apartment or small house doesn’t mean you have to go small on your seasonal decorating. “You can still add lots of festive charm by thinking outside the box,” Tisdale said.

If floor space is limited, forgo the traditional tree that can take up a lot of room and instead use a large branch either suspended from the ceiling or leaned in a corner. Adorn it with statement ornaments and suddenly you’ve brought some of the outdoors inside. Use a large woven basket near the tree to display gifts.

Also using existing elements around your house, either rearranging them or repurposing items is an easy and affordable way to prepare for the holiday season. Tisdale said folding screens can be moved into a sitting area and used as a backdrop to suspend wreaths from ribbon.

He recommends layering rugs for a cozy look: throw a cowhide or fuzzy flokati on top of your everyday oriental or seagrass rugs.

Color is another way to decorate when space is at a premium. Try exploring a tone-on-tone holiday color scheme with pops of a single, bold accent color, Tisdale said.

“Jewel tone colors like emerald green or deep purple can really sing against neutrals, adding richness and warmth to your space,” he added.

571-5142, gdchome.com ¡ Style Tips

» A large branch provides a non-traditional option for hanging ornaments and brings the outdoors in. » Big woven baskets are dual-purpose: a great solution for corralling gifts and filling an empty corner. » Tone-on-tone holiday color schemes can help ease your home into the season and not compete with pre-existing items in your home. You can never go wrong with neutrals.

» Don’t be afraid to throw in one bright accent to add some interest and edge to your holiday decor. » Layering in soft elements like rugs, throw blankets, and pillows can instantly add charm and coziness, bringing that holiday feel to your environment.

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SOUTHERN DRAWL

Worthy Adversaries A passion for practicing law runs in the family for this highly successful Charleston attorney

By HOLLY FISHER

» Photos by SIGNATURE PHOTOGRAPHY

Gedney M. Howe, III owes his legal career to his father who gave him a start in the profession, served as his mentor, and demonstrated during Howe’s childhood how rewarding a career as a lawyer could be. A penchant for the law flows through the veins of the Howe family history. Howe is a third generation lawyer and even two of his three children are beginning to express an interest in becoming lawyers. Howe’s three siblings are also lawyers.

Although he passed away in 1981, Gedney M. Howe, Jr. still influences Charleston’s legal history and Howe’s own 40-year legal career. A bust of Howe stands in the Charleston courthouse, recognizing the circuit solicitor who served in the Ninth Judicial Circuit from 1946 to 1956 and long-time trial lawyer. “Daddy had such a great time practicing law,” Howe recalled.

He jokes about how early in his career, his father was known as the “real Gedney 44 | CharlestonLivingMag.com

Howe.” The younger Howe emerged into a bona fide Gedney Howe himself, developing an impressive legal career in personal injury and securing settlements for millions of dollars.

At the Law Offices of Gedney M. Howe, III, P.A., Howe and the other two members of the firm – Alvin Hammer and Caroline West – handle criminal and civil personal injury cases. Their work is often contentious and involves large sums of money.

“The battle of litigation is tough,” Howe said. “You have to have pretty thick skin.”

Practice areas for the firm include personal injury, auto accidents, federal tort claims, traumatic brain injury/head injury, commercial/business litigation, wrongful death, workplace accidents, criminal defense, medical malpractice, maritime law and burn injuries, to name a few.

Representing the plaintiff takes a level of initiative as Howe constantly thinks about

Gedney M. Howe III Birthplace Charleston, SC Family Daughter Sydney, 22; 2 sons Gedney IV, 20, and Charles, 15 Education USC Business Administration and USC Law degree

Favorite Hobby Hunting Favorite Charleston Events Music Concerts

44 November/December 2013 | 45

SOUTHERN DRAWL bring some resolution to often devastating circumstances. “In my legal world, I deal with hurt people whose injuries dramatically impact them and their families,” he said. “We learn what happened and how we can make a recovery.”

And for Howe it’s not just winning the case but collecting on the win, so that means bringing a case against someone with assets who can pay, he explained.

The Mark of a Good Mentor

“As competitive as the law is it’s still a great profession.

It’s made me very happy. It’s a great way to make a living.”

Howe has made a significant mark on the Charleston legal community and his father would be proud. Howe still speaks fondly of his early days working side by side with his father, soaking up all he could about the legal profession.

After earning his undergraduate and law degrees from the University of South Carolina, Howe joined his father’s law practice in 1973. “That gave me a big professional jump forward quickly,” Howe said.

Howe worked with his father for eight years. He admits it sounds a bit corny, but he cherishes the days he worked alongside his father as father-son, friends and law partners.

“He was a great teacher and I was working with the ‘real Gedney Howe.’”

Having that kind of mentor relationship with a seasoned lawyer is critical for young lawyers coming up in the profession today, Howe said. You need someone to call for advice when you get a new case and are unsure about what to do.

Even though today’s legal profession is competitive, Howe urges young people interested in the law to take up the challenge.

“As competitive as the law is it’s still a great profession,” Howe said. “It’s made me very happy. It’s a great way to make a living.”

It’s the same with his cases in which two excellent attorneys go head to head. They are pulling in either direction and what’s supposed to pop up in the middle is the truth, Howe said.

Howe isn’t intimidated by his cases or opposing counsel. He’s at home in the courtroom and in front of a jury. And yet it’s no easy task and the responsibility for wrongful death cases or high-profile criminal defense matters is intense.

“There’s a lot of energy and pressure when you’re trying a case,” Howe said.

“You’re focused on one case.”

In four decades of trying cases, Howe doesn’t try to predict the outcome. “The only

Gedney M. Howe, III is MartindaleHubbell AV-Rated, the highest peer-review rating an attorney can attain for legal practice and ethics. He has been a member of the Best Lawyers in America, the International Society of Barristers, the National Association of Criminal Defense Lawyers and the National College of Criminal Defense Attorneys. Howe was ranked as the No. 1 attorney in South Carolina Super Lawyers Magazine for the 2011, 2012, and 2013 editions. In 2012, Howe was honored by the American Bar Association with the Pursuit of Justice Award in recognition of his outstanding merit and his efforts to provide access to justice for all. ¡

(left to right): Caroline West, Gedney Howe, III, Alvin Hammer

how he can move a case forward and improve his client’s position in the case. And because the cases often involve suing companies with deep pockets, like banks or large corporations, those businesses are bringing their best attorneys to the courtroom, making them worthy adversaries for Howe and his team.

Howe likens the experience to a professional basketball game – the score is going to be 109 to 110. Both sides are very good.

46 | CharlestonLivingMag.com

thing you can predict is that it’s unpredictable,” he said.

Howe’s only tell-tale sign before a verdict is rendered is whether one juror will look at him. If one does, he takes that as a good sign.

Taking on Big Cases

Even though the firm is small in number, Howe and his fellow attorneys give their clients personalized attention, and they’ve

taken on some pretty big headline-grabbing cases.

The office represented the S.C. State Senate in reapportionment. The firm represented state Rep. Tim Wilkes, the only indicted legislator found not guilty in the FBI sting operation known as “Lost Trust.”

Other clients have included former state treasurer Thomas Ravenel and former chairman of the State Development Board Dick Greer.

One of the firm’s largest cases resulted in a $19 million win against the U.S. Coast Guard in a negligence case in which three children died in a sailboat accident.

It’s rewarding for Howe when he helps

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T

Trophy Case A Dunes West home with a unique display of exotic animals offers up the perfect challenge for design architect Anita King

By ROB YOUNG

Âť Photos by MATT SILK 48 November/December 2013 | 49

B B

rett Barnes had one request for Anita King: keep my home from resembling a man cave.

No worries.

King – the principal architect and owner at Ink Architecture + Interiors – delivered. Displaying a deft, gentle touch, she helped transform Barnes’ Dunes West home into a space rich in texture and details. Set in a craftsman style, the home retains its masculinity and still demonstrates thoughtful precision, whether in Barnes’ trophy or game room, kitchen and living spaces.

“They took my suggestions and found what was right for me,” Barnes says. “They were able to determine my style and fit the

50 | CharlestonLivingMag.com

details to my preference within the budget specified.”

Spheres of Design

To King, it’s second nature. Ink Architecture + Interiors specializes in custom luxury residences, generally ranging from $800,000 and higher. Project types run the gamut, covering beach and vacation homes, historic renovation, and additions. Services are varied as well, including site planning, design, construction documentation, bidding and negotiations, and contract administration. It’s a one-stop shop.

King has staked a rare place in her field, straddling the theoretical and practical spheres of design. The Summerville native graduated

from Clemson University with Bachelor of Science degrees in design, as well as construction science and management, offering her an estimable advantage in the discipline. “I ended up getting my second degree in construction management,” King relates. “One thing I noticed is that even though Clemson had a great architecture base, much of it was design and theoretically based, and not based in the concrete. I felt that I lacked understanding about how these things actually meshed.”

It’s aided King’s awareness, facilitating the transfer of designs from paper to the three-dimensional. Those lessons are often painstakingly learned over the course of many architects’ careers. With

King, she realized those relationships from the beginning.

“At some firms, they have an architect who does the design and someone who goes into the field. There can be a disconnect, especially because sometimes that information doesn’t make it back to the firm,” King says. “The architect continues drawing the same thing over and over, only to have it change in the field.

“You might think that it works a certain way, but then you’re with the guys on site and they ask how exactly the design is supposed to work. The next time you can think clearly through the situation. You can weigh the realistic and aesthetic aspects, and determine if it is physically impossible.”

50 November/December 2013 | 51

(below) The kitchen opens up into the living room. (opposite) The two-tone colors offers a rich masculine look in the kitchen; A daybed that also functions as a reading nook.

52 | CharlestonLivingMag.com

High-end Residential Projects

King’s education helped as she refined her abilities at DP3 Architects in Greenville, where she designed war memorials, jails, fire stations and city halls, and other municipal projects. The experience helped King absorb the importance of budget, function and ordinances relative to urban communities, valuable as her career has progressed. “We came up with some really nice things, but at the same time, you’re dealing with parameters,” King says. “You’re not exactly going to spend all the town’s money on a fire station.”

After two years she moved on to Virginia Polytechnic Institute, where she earned a Masters of Architecture degree from the Washington-Alexandria Architectural Center. The diploma helped King land a job in Washington, D.C., working for the renowned architect, Hugh Newell Jacobsen. During his career, Jacobsen has overseen and designed The Libraries for the American Colleges of Greece (Athens), an addition to the U.S. Capitol, as well as the Renwick Gallery and the Arts and Industries Building for the Smithsonian American Art Museum.

There, King worked for two years, completing several published projects, including homes in Aspen, Colo., and Paris, France. The Aspen home was a considerable undertaking, the vacation home comprised of 12,000 square feet. Most of her projects related to high-end residential work, a keen area of interest for King. “These houses were really detailed, much more modern than you might find in Charleston,” she says. “It required a lot of coordination, a lot of involvement.

When I worked on these homes, they consumed the majority of my time. I would spend a year directing these projects.”

Sizing up Options

King and Ink Architecture + Interiors start each project the same way, honing in on budget, size and space. King’s firm tries to separate wants from needs. “We’ll address desires separately than what clients actually need,” she says. “I’ll do a lot of sketches and schematic design ideas showing the placement of elements in the house, and how to take advantage of view, trees on site, and things of that nature.”

It makes it easier on clients, who may not consider a home’s limitations and ways to maximize functionality. They may miss details, or best ways to augment living areas. “They look at it differently than how an architect looks at homes, and you live within the space,” King says. “I’ll meet them over a period of time as we develop the full idea, and then we get into the construction, drawings and details.”

Being a woman architect in a male-dominated field has granted

her perspective as well. Women primarily determine the architectural and design decisions for the family, deciding upon the day-to-day activities that help shape architectural planning for a new house. As a woman, King can relate to or develop questions relevant to those posed by families.

A Value Proposition

At Barnes’ home in Dunes West, an upscale mixed development community in Mount Pleasant, King was tasked with a difficult assignment. A house designer had already conceived the home, giving it its shape, size, exterior and personality. “That was a unique situation because we weren’t in charge of the architecture envelope,” King says.

“We came in after the fact and helped with the interior detail.”

King maintained the home’s main architecture, but developed the kitchen layout, trim details, tile patterns, countertops, woods, paints – basically the entire interior package. Barnes’ game room proved especially challenging – and fun. He has several trophy animals attained from exotic hunting excursions, including a Cape buffalo shoulder mount; waterfowl ducks; and a life-sized spotted hyena, lion, black bear and Rocky Mountain goat mounts. It’s an impressive collection. “We had to make it look like a game room, but it didn’t need to be overbearing,” Kings says.

To that end, King added an intricate lighting scheme to improve the room. Thin lighting wire hangs from the ceiling, as not to interfere with the displays. “You don’t see that kind of room often here (in Charleston),” Barnes says. “It was a complex undertaking – lighting such a massive room.”

King played special attention to the kitchen as well, as Barnes graduated from culinary school. The team made the most out of limited space, customizing the cabinetry and highlighting the stove area.

“Everything is laid out perfectly,” Barnes says. “I’m able to cook a meal without running around other areas of the house to get supplies.”

Stone detail and stained woods frame the living areas, subtly supplying a distinctive footprint. “(Ink) really had great ideas from the beginning, and they were extremely organized,” Barnes says. “The value, compared to other designers, blew me away.”

Prized Projects

Other homes show off Ink Architecture + Interior’s complete range of services: site design, architecture design, interior architecture and furnishings. For instance, Ink recently completed efforts involving a

52 November/December 2013 | 53

Sullivan’s Island cottage. “That’s been one of our prized projects. The clients were just amazing,” King says. “They really allowed us to give them advice on what was best for the space, and they were very receptive to our suggestions.”

Another home under construction situated at Remley’s Point in Mount Pleasant suggests a similar scope. “The clients have allowed us to help with site selection, site design, architecture and interior architecture,” King says. “It’s been great. That’s what we like to do – the entire process to give the project cohesion and keep everyone on the same page.”

About the only thing King can’t do? Settle on a proper design whenever she gets around to building her own house. Like most ar54 | CharlestonLivingMag.com

chitects, she keeps a plan or two in her back pocket – maybe more. “I think I probably have 500 plans in my back pocket,” King says, laughing. “That’s part of the problem.”

But when times comes – with King’s background and the luxury of so many plans – that will be a good problem to have. ¡

Architect: Anita King, Ink Architecture + Interiors 843-882-7810 inkarchitecturellc.com.

(clockwise from top left) The powder bath; Master bedroom with matching closets; The game room with exotic animal trophies; Master bath.

54 November/December 2013 | 55

The Macintosh

Grilled 7oz. Certified Angus Beef Deckle with creamed Kennerty Farms greens, roasted potatoes and red wine jus.

56 | CharlestonLivingMag.com

WHERE TO EAT NOW Dashing and dining through 29 Charleston restaurants, cafes & pubs, and the dishes we love to eat and share. While some of the locations on this list are fairly new to the scene, others have been dining staples for years and continue to flourish.

The eateries described in the following pages were chosen partially for their ambience and service, but also for their food and consistently earning the highest praise from the local foodie community. Go ahead. Dig in.

PHOTO ANDREW CEBULKA

By DENISE K. JAMES

56 November/December November/December2013 2013| | 57 57

Republic Garden Lounge

PEI Mussels with grilled fennel soffritto, pernot jus, and grilled bread.

58 | CharlestonLivingMag.com

Blind Tiger

As the T-shirts say, the Blind Tiger “separates Church and State,” as in the streets right off Broad in downtown Charleston — and they do it with one of the best outdoor patios in the area. In short, if you’re downtown and the weather is nice, you can’t beat a cocktail at the Blind Tiger. Don’t miss: Sunday brunch, which is a hop and a skip from some of the most beautiful churches in the city. Inside tip: Head straight for the back — the patio is first-come, first-served.

What to get: The creamy, vodka tomato soup is a hangover blaster and warms up the cooler months.

36-38 Broad St., 577-0088 blindtigercharleston.com

Black Bean Co.

With locations all over Charleston, the Black Bean Co. is gaining popularity as a drive-through restaurant you can actually feel good about.

Fresh salads, sandwiches and smoothies are on the menu every day and change with the seasons. Come for: The chance to impress your friends with the healthiest drive-through run ever. Don’t skip: Eating breakfast. Visit Black Bean for healthy morning options and organic coffee.

What to get: The Southwest chicken wrap, a popular sandwich on the menu, is flavorful and low-calorie.

Four locations in Charleston, blackbeanco.com

Pearlz Oyster Bar

A go-to favorite of the locals and a reasonably priced spot for seafood enthusiasts, Pearlz enjoys popularity at locations in downtown Charleston as well as in West Ashley. The happy hour is one of the best in town, with a generous list of food specials, beers brewed in-house (Pearlz is part of the T-Bonz and Liberty Tap Room crowd) and oysters from all over the world. Come for: Raw oysters on the half shell. Slurp them down with

house-made sauces during happy hour for just $7.95 for a local dozen. Don’t miss: Ordering an oyster shooter.

They’re just two bucks each during happy hour. What to drink: While you may be tempted to drink oyster shooters all night (and we wouldn’t blame you) the house-brewed beers are a no-fail choice. Inside tip: During the chilly months, keep an eye out for oyster roasts at the Avondale location.

153 E. Bay St., 577-5755 9 Magnolia Rd., 573-2277 pearlzoysterbar.com

Basil

Basil, located in downtown Charleston and in Mount Pleasant, is a favorite for Thai cuisine. It has won numerous times in the Charleston City Paper’s annual Best of Charleston awards and has been called one of the Top 20 restaurants in Charleston by the Post and Courier. Don’t miss: The chicken coconut soup — it’s big enough to share. Inside tip: Basil does not accept reservations, so it’s best to arrive early in the evening for dinner.

What to drink: Share a bottle of wine from Basil’s extensive wine list.

460 King St., 724-3490 1465 Long Grove Dr., 606-9641 eatatbasil.com

Halls ChopHouse

Say the word “steak” in Charleston and people often think “Halls.” With Executive Chef Matthew Niessner directing the culinary efforts and some of the finest steaks available from Allen Brothers of Chicago, Halls has garnished awards and made a name for itself in the food scene.

Did you know: Halls Chophouse is owned and operated by the Halls family. Stop in, say hello and stay awhile; they’re friendly. Come for: A good steak, obviously — from filet mignon to New York Strip to ribeye. But you might also want to try the seafood and vegetarian options.

There is more than the beef at Halls.

Save room for: Sol’s Shake, on the dessert menu. It’s a decadent blend of Nocello, Crème de Cacao and vanilla ice cream. Inside tip: Halls is a happening place after dinner hours on the weekend. Grab a cocktail at the bar and mingle with the Halls family.

434 King St., 727-0090 hallschophouse.com

The Ordinary

When rumors spread that Mike Lata and the team from FIG would soon be behind a new restaurant in Charleston, everyone was excited to see the results — and The Ordinary, an upscale seafood restaurant and raw bar, has taken off. If you’re an oyster fanatic or fan of seafood, a trip to The Ordinary is not to be missed. Come for: The array of seafood available at the raw bar. Everything from clams to lobster cocktail and oysters are fresh for slurping down with a cocktail.

What to drink: There’s an extensive list of bubbly and wine to pair with your seafood and a few interesting house cocktails as well. Try the Moro or the Royal Bermuda Yacht Club.

Did you know: The Ordinary is committed to working with local farmers, fishermen, oystermen and crabbers.

544 King St., 414-7060 eattheordinary.com

The Macintosh

The head chef at The Macintosh — appropriately named Jeremiah Bacon —graduated from the College of Charleston with a philosophy degree, then discovered the philosophy of good food. Today, after finishing at The Culinary Institute of America in Hyde Park, N.Y., he brings local, seasonal cuisine to Charleston in a trendy but cozy environment. When to go: If you’re on a budget, hit up The Macintosh for Sunday brunch.

It’s one of the best in town and is reasonably priced. While you wait: Visit The Cocktail Club, Macintosh’s

58 November/December November/December2013 2013| | 59 59

sister lounge, right upstairs from the restaurant. You’ll find innovative drinks to kick off your evening. Don’t miss: Bacon Happy Hour, from 5 p.m. until 7 p.m. every weekday. The quirky menu features pork-friendly cuisine as well as great drink specials. Save room for: Any of the incredible desserts — try the Banana Pretzel Bread Pudding.

479 King St., 789-4299 themacintoshcharleston.com

Morgan Creek Grill

Did you say you were looking for a view? Well, you came to the right place. Morgan Creek Grill, located at the Isle of Palms Marina, offers both an enticing menu and breathtaking scenery while you chow down. The current chef de cuisine, Paul Saner, has brought “island flavor” to Morgan Creek since his arrival in 2007. Not that you couldn’t tell with items such as Dragon Tacos amongst the offerings. Come for: Breakfast (Monday through Saturday during the summer, Friday and Saturday the rest of the year), Sunday brunch, lunch, happy hour or dinner — Morgan Creek does it all. Don’t miss: Their famous oyster roasts. Every Saturday from October through December, from 4 p.m. until 8 p.m., the restaurant serves fresh, local oysters — all you can eat for just $15.

While you wait: Catch a few tunes from live bands on the weekends, or grab a cocktail and hang out on the upper deck. Did you know: You can have your special events at Morgan Creek. Just visit their website, morgancreekgrill.com, for more information.

80 41st Ave., 886-8980 morgancreekgrill.com

Blu Restaurant & Bar

You never know who you’re going to run into when you visit Blu on Folly Beach. You might even see the people who used to live next door.

And they might offer to buy you a birthday cocktail. But ocean-view drinking aside, Blu is one of the best places in the Lowcountry for

CharlestonLivingMag.com 60 | | CharlestonLivingMag.com

fresh cuisine. Chef Jon Cropf is meticulous about serving his guests the finest in local seafood and produce. Did you know: Blu has a platinum rating through South Carolina’s Sustainable Seafood Initiative. While you wait: Have a frozen cocktail by the ocean and watch the waves roll onto Folly Beach. Save room for: Vanilla Bean Crème Brule. It’s the perfect complement to your freshly prepared meal — and it comes with chocolate chip biscotti. Don’t miss: Sunday brunch, with $4 bloody Marys, mimosas and bellinis. Talk about a perfect way to kick off a beach day.

1 Center St., 588-6658 blufollybeach.com

39 Rue de Jean

Affectionately known as “Rue” by the regulars, it takes its inspiration from a late-1800s French brasserie — thus, the owners strive to offer a fun-filled environment each evening, in addition to yummy, French favorites and a wine and beer list that keeps locals coming back. What to drink: Wine. The list is extensive and includes categories such as “Alternative Reds,” sure to keep the wine-drinkers busy for the evening. While you wait: Visit the raw bar. Order sushi, oysters or one of the six preparations of the mussels and fries dish known in French as Moules.

What to get: Believe it or not, those who frequent Rue rave about one of the most basic things on the menu — the burger. It’s worth the hype. Insider tip: Lunch and brunch are a great time to check out this luxe spot without spending yourself into a frenzy.

39 John St., 722-8881 39ruedejean.com

The Old Village Post House

Mount Pleasant is growing exponentially, but there are certain areas that retain some of its small-town charm. The Old Village Post House — a Maverick restaurant — is one of those places. Nestled on Pitt Street

in the original old village, the Post House is flanked by some of Mount Pleasant’s treasured independent businesses. While you wait: Take a stroll around Pitt Street and check out other points of interest, such as Pitt Street Pharmacy, a locally owned drug store with plenty of nostalgic treasures. Did you know: You can stay after dinner — the Post House is a tavern downstairs as well as a charming inn upstairs. What to get: Order the Post House shrimp ’n grits, made with local grits, and sit out in the courtyard. There is nothing more Charleston than that. What to drink: Pick one from the handcrafted cocktail list.

Each drink is prepared with Maverick’s own line of premium spirits. Save room for: Anything on the Post Houses’ dessert menu is to die for — and each item comes with a wine suggestion.

101 Pitt St., 388-8935 mavericksouthernkitchens.com/ oldvillageposthouse

Bull Street Gourmet

There aren’t many culinary havens where you can enjoy a delicious, deli-fresh meal and shop for kitchen items all at one time, but Bull Street Gourmet is one such place. Originally located on Bull Street in downtown Charleston, it recently expanded and moved to lower King Street, offering more of what makes it a favorite stop for savvy locals and lucky visitors. Did you know: Bull Street Gourmet now serves dinner entrees. We’re talking specials like split-smoked chicken, steak frites and scratch-made salads and soups. Don’t miss: The opportunity to do a little shopping — and, for the holidays, a custom made basket with Bull Street’s signature preserves, homemade desserts and interesting wines will suit the toughies on your list. Best bargain: Pick up a bottle of their private label wines, all reasonably priced. In fact, they’ve been voted Best Wine Deal by the Charleston City Paper.

120 King St., 722-6464 bullstreetgourmetandmarket.com

Sweeney’s

Crab Salad with jumbo lump crab, citrus pickled mustard seeds, creamy mustard, mango and baby greens.

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Fish House

One of Mt. Pleasant’s newest restaurants, it offers panoramic views of the Charleston harbor.

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The Fat Hen

The Fat Hen describes its menu as an assortment of “French classics with Lowcountry flourishes.” And, fortunately, the flourishes come from right around the corner, since this cozy restaurant is located near the local farms of Johns Island. Fred Neuville serves as both executive chef as well as owner, and spent years at Charleston’s best eateries — Jasmine Porch on Kiawah, for instance — before opening his own. Come for: Try a cocktail from The Fat Hen’s list and sit in the bar area. The bar-only menu, available any time of day, is an enticing selection of casual plates. And, most of the drinks are made with house infused liquor. What to get: If you stay for dinner, get the popular Coq au Vin, a French dish made with local chicken. What to drink: Plenty of wine from France and other parts of Europe are on the menu. Get a bottle to share. Don’t miss: The incredible Sunday brunch. We aren’t talking eggs and toast here; the Fat Hen keeps it decadent with dishes such as crème brulee French toast and duck and apple sausage gratin.

3140 Maybank Hwy., 559-9090 thefathen.com

Tristan

For simple but elegant fine dining, visit Tristan and let Chef Nate Whiting take care of you. As a winner of AAA diamond awards and a feature on the Food Network, Tristan is one of downtown Charleston’s finest eateries.

Don’t miss: The opportunity to enjoy “Dinner and a Show.” Purchase tickets through Charleston Stage and you’ll have a delectable meal for two at Tristan plus an evening at Charleston’s famous Dock Street Theater. While you wait: Order a drink from one of the classiest cocktail menus in the city. Try the Fig Yvette, made with fig-infused vodka and crème Yvette. What to get: Try the scallops, delicately seared with grapefruit and Earl Gray tea. But you won’t go wrong with anything on the dinner menu. Save room for:

Get the sorbet trio when you’re stuffed. It’s made in house every day.

10 Linguard St., 534-2155 tristandining.com

milk and Marcona almond butter. If she did, then kudos to her.

462 King St., 724-7400 republicreign.com

Bricco Bracco

Saffron Bakery and Cafe

For casual Italian in Mount Pleasant, head to Bricco Bracco. The menu is comprehensive, so you can bring the entire family and everyone will find a favorite. They also serve lunch, with many entrees at or below $10 a plate.

Did You Know: Bricco Bracco means “this and that” in Italian.

Come For: Grab a bite during lunch hours and try the fresh mozzarella and handmade dough for a pizza.

Don’t Miss: Happy Hour at the bar, which features a menu of goodies for just $4 each, including homemade meatball sliders and select pizzas.

Inside Tip: Bricco Bracco does custom catering, so ask about options while you’re having a meal.

1161 Basketweave Dr., 416-8290 briccobracco.net

Republic Garden & Lounge

Take a peek at the Republic menu and you’ll see the words “Contemporary Bar Fare” — but what exactly does that mean? We’ll sum it up for you: good food meant for drinking. You won’t have to wrinkle your nose over thawed cheese sticks at the Republic; Executive Chef Benjamin Harris has you covered with a fine array of upscale hors de oeuvres. What to drink: We’re eyeballing the frozen mimosa, made with freshly squeezed orange juice. And who doesn’t drink champagne regardless of the occasion? You also won’t fail with the Republic Bloody Mary, made with Charleston mix. What to get: We saw the words “pork belly corn dog” on the menu, and we were sold.

Pair that with a Boston Bibb salad and it’s a balanced meal. Save room for: The milk and cookies aren’t the typical duo your mom handed you after school. Unless your mom gave you Hickory Hill’s salted chocolate

Open for breakfast, lunch and dinner, Saffron is a mainstay on East Bay Street, and is known for their versatile menu. Stop into the Saffron Market and you’ll find an abundance of spices, sauces and other culinary interests. Getting married? They make wedding cakes as well. Come for: Almost anything, whether it’s a meal, a morning pastry or the perfect Mediterranean spices for cooking at home. Best deal: Breakfast. You can get a balanced meal, or even pancakes, for fewer than ten dollars.

Don’t miss: Sunday brunch buffet, served from 9:15 a.m. until 2 p.m. Did you know: Saffron caters your events — just give them 24 hours notice and you can choose from a wide variety of delicious and crowd-pleasing items on the menu.

333 E. Bay St., 722-5588 eatatsaffron.com

Trattoria Lucca

Chef Ken Vedrinski is well known around the Lowcountry for his Italian cuisine and his latest restaurant, Trattoria Lucca, opened to much fanfare in the Elliotborough neighborhood of downtown Charleston. As owner, chef and sommelier, Vedrinski works with his team to bring fresh, innovative dishes to guests. Did you know: Chef Vedrinski’s previous Charleston restaurant, Sienna, located on Daniel Island, made Esquire Magazine’s Best New Restaurants list in 2004. What to get: Any of the pasta dishes on the menu are a great choice, as the pasta is rolled out and made fresh each day using organic flour from Italy. If you’re feeling extravagant, order the Scaloppini of Sonoma Duck. What to drink: You can hardly go wrong with wine at your Italian feast, and the Trattoria team is knowledge-

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able enough to help you pair your pour with the perfect dish. Inside tip: The menu changes with the day, depending on what is fresh. So go often — and be adventurous.

41 Bogard St., 973-3323 luccacharleston.com The Fish House Situated in Mount Pleasant on the breathtaking Charleston Harbor, The Fish House is one of East Cooper’s new gems. The view is spectacular when the sun sets, and Chef Charles Arena, who spent several successful years at the Boathouse on the Isle of Palms, is known for his exquisite preparation of fresh seafood. While you wait: Grab a cocktail and check out the view of the harbor. It’s one of the best in Charleston. Did you know: The Fish House caters to its gluten

sensitive guests; there are plenty of options on the menu for those who are going gluten free. What to get: Sure, the seafood is amazing — but why not have the Chicken and Waffles. It’s a Charleston tradition.

Save room for: You’ll want to check out the extensive dessert list.

32 Patriots Point Rd., 284-7070 charlestonharborfishhouse.com

Charleston Grill

We know it’s tough to choose a restaurant on a night out, but scores of locals and visitors alike return to The Charleston Grill, located on lower King in the Charleston Place Hotel.

Not only is the cuisine exquisite, the live jazz is one of the best opportuni ties in the city to enjoy an evening of entertainment with your meal. Come for: Jazz. Charleston Grill has live jazz seven nights a week. Did you

know: Private dining is available at Charleston Grill in their Vintner’s Room. It’s perfect for rehearsal dinners and upscale gatherings of any kind, for up to 36 guests. Don’t miss: You’ll want to try Charleston Grill more than once, and each time, order something from one of the four menus —Lush, Cosmopolitan, Southern and Pure. Each menu has its own flair and offers scrumptious dishes in a different culinary style. Save room for: Pastry Chef Emily Cookson’s dessert menu is not something to take lightly. Order the butter pecan mousse or the homemade candy bars. You won’t be sorry.

224 King St., 577-4522 charlestongrill.com

Alluette’s Cafe

What began as Alluette Jones-Smalls’ food venture has blossomed into a

39 Rue de Jean

Braised Pork Belly with local Bibb red leaf lettuce, slow poached egg, and white Balsamic vinaigrette dressing.

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82 Queen

Manchester Farms Quail confit fingerlings with bacon, apples, Brussels sprouts, and peach marmalade.

source of culinary pride for the city.

Alluette’s menu combines Gullah, Gheechi, soul and southern cuisines to bring a distinct flair to your palate. Featured in O Magazine, Southern Living, Chowhound, as well as Travel & Leisure, Alluette’s has gained a solid national reputation. What to get: Try the daily specials. They will be listed on the chalkboard when you arrive. What to drink: Order a glass of Aunt Mary’s iced tea, which the menu claims is “sweetened with fruit juice.”

Did you know: Alluette’s uses local produce and is a “no pork” restaurant. Vegetarians and vegans should enjoy a meal here.

80 A Reid St., 577-6926 alluettes.com

The Eclectic Chef

If you’re seriously over the usual sandwich take out, visit The Eclectic Chef in Summerville for something different. Their claim is “gourmet to go,” so if you’re trying to avoid the typical fast food haunts, a salad or fresh sandwich from this eatery should fit your craving. Come for: Visit the Eclectic Chef during lunch and have one of their fresh salads. You’ll have a tough time choosing between The Eclectic Cobb, the classic Greek, Black n Bleu’ plus more. Don’t miss: Call the Eclectic Chef for your catering needs and you’ll get to choose from simple items such as cheese and crackers, fruit plates, plus more elaborates such as beef tenderloin with cabernet reduction sauce. Best deal: We like

the sandwich and soup combo. You can get a full size salad plus a wrap or sandwich for cheaper than ten bucks.

125 Central Ave., 821-7733 eclecticchef.net

Charleston Crab House

You have friends in town? Take them to the Charleston Crab House. They’ll get that Charleston view (either of the downtown market or waterfront on James Island) and the menu offers plenty of tasty staples. Plus, there’s crab legs! What to get: The “world famous” crab pot, which features crab legs, shrimp, steamed mussels, corn, potatoes and more. It’s bound to satisfy your hungry table. Did you know: The Charleston Crab House

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has been family-owned for 20 years.

Don’t miss: If you have your own fresh catch, come into the Crab House for the “You Hook it, We Cook it” deal.

Just clean it first. Inside tip: Charleston Crab House is happy to accommodate guests with gluten sensitivities.

41 S. Market St., 853-2900 145 Wappoo Creek Dr., 795-1963 charlestoncrabhouse.com

Burwell’s Stone Fire Grill

Burwell’s is a “modern” steak house, with attention to sustainable beef and a laid-back — yet upscale — social atmosphere. Burwell’s is located in a two story, historic building in downtown Charleston that overlooks the market area. The craft cocktail list is extensive — visit for a drink and you’ll wind up staying for dinner. While you wait: Burwell’s offers one of the best craft cocktail lists in the city. Try the Three O Cherry, with Mirabelle plum brandy, apple cider, cinnamon, cherry bitters and house ginger ale, or the Burwell’s Cooler, with Bulleit Rye whiskey, Amaretto, house sour, orange zest, seasonal chutney and a splash of soda. What to get: If you’re having dinner, order the pork belly and scallops, a neat twist on the old “surf n’ turf ” routine. Did you know: Burwell’s is not only farm-totable, it’s also table-to-farm. Almost everything left over from the restaurant is composted back to local farms. Save room for: The Charleston S’Mores, which are made with real Benne wafers.

We also like the sound of the Vanilla Pink Peppercorn Panna Cotta.

14 N. Market St., 737-8700 burwellscharleston.com

Sweeney’s

Sweeney’s, which is located on John’s Island, calls itself an “All Region Americana” restaurant — meaning that the recipes on the menu range from Charleston favorites to every other region of the U.S. Open for lunch, dinner and brunch, Sweeney’s stone patio is a fantastic place to have a drink and a meal while enjoying the Lowcountry climate. Come for: The atmosphere at Sweeney’s can’t be beat, with the help of 66 CharlestonLivingMag.com 66 || CharlestonLivingMag.com

their stone patio and real fireplace. You’ll want to visit even in the bleak, winter months. What to get: Go for one of the small plates on the menu. Order a few to share. There are so many great choices, from seared scallops to caramelized apple and onion tart. What to drink: Check out Sweeney’s list of craft beers in the bottle. Don’t skip: If you need to flee the crowds in downtown Charleston during Sunday brunch, Sweeney’s is the place to be. Whether you’re in the mood for blueberry pancakes or a sandwich, it’s all on the menu.

3157 Maybank Hwy., 559-5633 sweeneysrestaurant.com

82 Queen

Charleston has no shortage of trendy, new restaurants to check out on any weekend, but 82 Queen has maintained its appeal and charm for 30 years. With a structure over 300 years old and a reputation that precedes itself, this restaurant is one of the majestic anchors in the French Quarter. What to drink: Check out the list of bottled wines — there are plenty on the list that are more affordable than you think. What to get: No matter what entree you choose, start it off with 82 Queen’s award winning She-crab soup. Did you know: Joe Sliker, one of the three owners of 82 Queen, used to play football for the NFL. Best deal: Come to 82 Queen for brunch and you’ll find a fantastic and affordable menu to choose from.

82 Queen St., 723-7591 82queen.com

Grill 225

As Charleston’s first (and only) USDA Prime steak house, Grill 225 takes meat seriously. Steaks are wet-aged, often for as long as 50 days. But steak isn’t the only reason to visit Grill 225 — this restaurant has more than one surprise up its sleeve. No wonder it remains one of Charleston’s premier fine dining establishments. What to drink: You won’t want to miss your chance to sample the Nitrotini, a cocktail with liquid nitrogen in it. Talk about winter wonderland. While you wait: If your table is taking a while (and it’s worth it)

head up to the Pavilion Bar, at the top of the Market Pavilion Hotel which Grill 225 calls home. The rooftop view of the city is breathtaking. Don’t miss: The Maine Lobster Family is a great alternative to steak. These whole, Maine lobsters are prepared in six different styles, from classic steamed with butter to brandy and black cherry. Save room for: The Baked Carolina is a family-style dessert — enough for your table and served on fire for an impressive finish.

225 E. Bay St., 266-4222 marketpavillion.com/grill225.cfm

The Tattooed Moose

A little ways up the peninsula is the Tattooed Moose, one of those dive bars that somehow serves such amazing grub, your friends want to have dinner there. It tends to get a little crowded at the Moose, so come early and stay late. Did you know: The Tattooed Moose was featured on the hit television show “Diners, Drive-Ins and Dives.” What to get: The famous duck fat fries with gravy are just as sinfully delicious as they sound. Save room for: The list of craft beers, which changes frequently and is sure to suit beer snobs everywhere.

1137 Morrison Dr., 277-2990 tattooedmoose.com

Fiery Ron’s Home Team BBQ

Fiery Ron’s BBQ, also known as Home Team, has locations in West Ashley as well as on Sullivan’s Island. The happy hour specials at these joints cannot be beat. And, if you come later in the night, you’re likely to hear a set of music that pairs well with your beer and smoked brisket. What to get: During happy hour from 4pm until 7pm, the heaping tray of nachos (or “Ronchos,” as they are called on the menu) will soothe the most savage post-office beast. Don’t miss: Check out their music schedule, which is accessible online for both locations. Many shows are free. Did you know: They cater. Visit the website for details - hometeambbq.com. ¡ 1205 Ashley River Rd., 225-7427 hometeambbq.com

Post House

Croque Madame with Italian ham, gruyère, egg sunny side-up, Mornay sauce, sourdough, petit salad, and tomato vinaigrette.

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HolidayGift Guide

“The Joy of Poppies” by Alexandra Kassing, 18x20, oil on canvas. $550. Art Central Gallery, 871-0297.

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Enhance what is yours with Diamond Halo’s from $799.

Colucci’s Jewelers, 821-6268.

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Carolina inspired gifts and décor including vintage state flags on corrugated metal. $99.95. Carolina Shoppe, www.carolinashoppe.com

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U G Just add paint. Great easel for plein air and the traveling artist, under $100.

Beads & Brushstrokes

by Country Bumpkin Arts, 884-8808.

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Taste of Charleston gift baskets $42.99.

Boone Hall Farms, 856-8154.

Billy Pate “Tibor” anti-reverse fly reel. $530-$565.

Lowcountry Fly Shop, 388-5337.

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Rewined Candles are hand-poured and locally made from recycled wine bottles.

Classic and fun scents like Pinot Noir and Spiked Cider. $28.

Bull Street Gourmet & Market, 722-6464.

ed Paint that special person a personal Christmas present for the perfect stocking stuffer.

Gift packages start at $35.

Fear No Easel, 284-3327.

U G Traditional cheddar cheese straws in 16oz gift tin, $29.95 delivered.

Mississippi Cheese Straw Factory, 800-530-7496.

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Delicious Delights with this hardy wood basket filled with assorted delectables, $6.50-$30.50.

The Crescent Olive, 388-0975.

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Show support for your favorite team with a custom made quality steel sign. Available for most teams. $50. The Man Cave, 384-6990.

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HolidayGift Guide

Custom framed Angel Oak photograph by Danny Robbins. Several sizes available.

Donovanís Custom Framing, 871-9003.

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Longchamp Raspberry tote that offers plenty of storage room. $669.99.

Saks Fifth Avenue Off 5TH, 740-0119.

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Kayak and Paddleboard Gift Certificates from “Santa.”

Available from $20.

Nature Adventures Kayak & Canoe Outfitters, 568-3222.

U G U G Kate Spade 2009 patent leather handbag. $328.

The Trunk Show, 722-0442.

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Thundershirt helps calm your dog or cat from anxiety brought on by thunderstorms, company, or travel by providing a calming effect. $40.

Tidewater Veterinary, 856-7300.

Gift Certificates to Wine & Design are the perfect gift for the holidays or other special occasions. Bring your own beer or wine.

Wine & Design, 573-3422.

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Coco dress by Jenny Yoo Social Collection in gold metallic-dot jacquard, with a soft scooped neckline, gentle pleat details and bow sash. $275.

Sash Bridesmaid Boutique, 803-708-9060.

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Silver & Gold antique sterling silver punch bowl, circa 1945. $4,500. Terrace Oaks Antiques, 795-9689.

ed Wood tower made from Kapla’s building blocks. Kits range from $20-$299. Tom’s Toys, 720-8943.

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U G Shadow box with miniature vintage golf items. Great for the golf enthusiasts on your Christmas list this year.

Next To New, 606-2715.

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Vestiges of Grandeur: The Plantations of Louisiana’s River Road by Richard Sexton. Over 200 color photos that capture the significance and history of each mansion. Limited, rare, out of print, signed, hardcover.

Rebekah Jacob Gallery, 697-5471.

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120 King St. | 843.722.6464 | 8am – 9pm daily | bullstreetcharleston.com Breakfast . Lunch . Dinner

Monthly Wine Tastings . Full Service Catering Services . Grocery Delivery Personal Chef Services 72 | CharlestonLivingMag.com

Food DINING OUT | IN THE KITCHEN | RESTAURANT GUIDE | NOW OPEN

Asian Delight Sushi and Sashimi Dinner: Sushi, Sashimi and a Spicy roll at Bambu.

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FOOD | DINING OUT

Bambu Asian Bistro Aesthetically beautiful, delicious, and flavorful

By WENDY SWAT SNYDER

C C

Photos by ASHLEY WALKER

ooler fall days and mild

Lowcountry winters turn restaurants

with outdoor seating into hot commodities. With a huge patio that runs the length of the eatery and a live music scene rolling out Thursday happy hour twice monthly, Bambu Asian Bistro is poised for a happy reincarnation.

New owner Jerry Zin acquired the Mount Pleasant restaurant earlier this year with a vision to transform the property into a must-go culinary destination. One change already made is the restaurant is now open for lunch, where it was dinner only service before.

“I looked at the location,” recalls Zin, “and thought: it’s good—I think I can improve the restaurant.”

His ambitious project is two-pronged, focused on ramping up the lively vibe outside on the patio, and reviving the interior spaces with a major renovation in 2014.

Noting the scarcity of Asian establishments East of the Cooper, Zin says his team hopes to bring an authentic Japanese dining experience to the area.

“We are planning a new approach,” says Zin, whose family emigrated from China to the United States when he was a teenager. “We want to expand the sushi bar—make it wider, larger, and remodel the booths in the ‘tamari’ style.”

The re-imagined dining room will feature the traditional lower-to-the-floor

74 | CharlestonLivingMag.com

Thai Curry with coconut base red curry, chicken, shrimp, and vegetables.

table and the custom of removing footwear typical of the Japanese culture—a new experience indeed for many local diners.

“We hope this approach and a more diverse menu will make the restaurant stand out,” says Zin. Zin’s culinary journey began at the age of 15, washing dishes at a Japanese restaurant in Long Island, New York. He says he worked his way up, cutting vegetables, busing tables, serving, and bartending.

“Mt. Fugi—I worked there several years,” notes Zin, adding that he learned to cook there under the executive chef who had been with the traditional Japanese restaurant for thirty years.

He also met his wife, Sabrina, there, who worked at the eatery as well.

When Zin’s parents-in-law relocated to Charleston with plans to open an Asian restaurant, they called on the couple for help. “We helped them open Tokyo Bistro,” notes Zin. “Sabrina does a little of everything—serving, bartending. We

worked for them for two years and then started looking for our own business. I knew I wanted a restaurant of my own, and looked throughout the area. Finally we found Bambu.”

Bambu general manager Joseph Wade, whose experience in the hospitality industry includes a stint at O-ku in downtown Charleston, says front-of-house plans are underway to upgrade the customer experience by improving the standard of service, focusing on attention to detail, and more personable, engaged service.

The back-of-house is now ruled by a staff of experts Zin brought to Charleston from New York City. “They have a lot of experience, and all of them were trained by traditional Japanese masters.”

He explains the distinctions among the classically trained chefs: the sushi-trained chef focuses on the preparation of dishes at the sushi bar. The kitchen-trained chef specializes in dishes from the kitchen.

“We changed most of the kitchen menu,” he continues, “to reflect the many

(clockwise from above) Pad Thai with chicken, shrimp, eggs, onion, sprouts, and peanuts; A unique feature of the interior is their squid-like lighting; Outside patio; (opposite) Sushi bar chef Richard Chen (on left) and kitchen chef Jimmy Yang.

“We changed most of the kitchen menu to reflect the many different styles of Asian cuisine. We added Thai curry, teriyaki, tempura, chicken katsu, fried rice, and we’ll continue to add dishes in response to customer feedback.”

different styles of Asian cuisine. We added Thai curry, teriyaki, tempura, chicken katsu, fried rice...we’ll continue to add dishes in response to customer feedback.”

The sushi bar dominates the menu with a list of myriad rolls, sashimi, and nigiri. Appetizers include a squid salad, baby octopus, yellowtail jalapeno, and tuna or beef tataki. From the list of entrees: chef ’s signature rolls include a striped dragon roll with spicy tuna, kani, cucumber, topped with smoked salmon, shrimp, eel, and avocado. The beautifully presented sayonara roll combines creamy and crunchy in a satisfying experience consisting of tempura shrimp, cream cheese, and tempura flake, topped with tuna and avocado.

“We support local purveyors, and use as much local fish as we can get. Our emphasis is on great, fresh product and consistency.”

Bambu’s culturally well-rounded kitchen menu is a boon for guests, offering non-sushi options such as the beef Bambu bowl featuring sliced rib eye with

ginger soy over rice. Yaki udon combines chicken, shrimp, and vegetable stir-fried noodles. Shoyu ramen showcases Japanese egg noodles in a soy base broth with sprouts, spinach, fish cake, and shrimp. A red curry of vegetables bathed in a delicately spiced sauce. The curry is available in a vegan preparation, as are several other main dishes.

The tempura green bean appetizer is plant-based as well, lightly battered and deep fried to crispy perfection, and served with a spicy mayo.

The appetizer “Six Dumplings” showcases a trio of a trio of fillings—two pork, two shrimp, and two vegetables—stuffed into crescents and finished three ways.

Plump Asian doughnuts are deep fried a golden brown and rolled in cinnamon-y sugar. Accompanied by a buttery sauce, they supply a just-right sweet touch to the meal’s end.

Bambu’s popular “happy hour” runs from 4:00 p.m. to 7:00 p.m. daily, from Monday through Sunday.

Drink specials include $1 Budweiser Light, $2 for other domestic bottles, and $2 Yuengling on tap. Wines by the glass are discounted $3, and hot sake is halfprice. Appetizers are half-price as well, and select sushi dishes are available at two for $10.

The spacious, remodeled patio is available for parties and special events, and the restaurant’s central location on Coleman Boulevard make it a convenient-to-access venue.

“We’re striving to make dining at our restaurant the most authentic experience in town, so our customers come to Bambu when they want Asian food,” says Zin, adding, “and we want them to feel like they’re at home.” 

Bambu Asian Bistro 604 Coleman Blvd., Mt Pleasant (843) 284-8229 bambuasiansushi.com 74 November/December 2013 | 75

FOOD | IN THE KITCHEN

It’s

Nice

to be

Naughty

Recipes and Photographs By Kim Byer

Go ahead. We give you permission to indulge in these superlative holiday cheese-inspired treats. Enjoy, because January will be here soon enough.

76 | CharlestonLivingMag.com

T

en months out of the year, my name is highlighted in yellow and surrounded by tiny green checks and glittering stars; I’m a certified standout on the Nice list. I strive to do a good job. I eat organic fruits and vegetables. I recycle. I exercise. I meditate. I pay it forward. My latte is fair-trade, soy-based and sweetened with stevia. Goodness of this magnitude, of course, cannot last. A girl can only hold a plank for so long. A girl can only eat so much kale.

Inevitably, Halloween comes and goes and I’m left holding a black plastic cauldron of picked-over candy. And so November begins -- what started with an innocent Butterfinger® ends with platters of sharp, aged, creamy, nutty, smelly and glorious cheese. I’m scratched off the Nice list and booted into Camp Naughty.

The seductive scents and subtle aromas of cheese hijack my self-control during the holidays. Days of shopping, decorating and gift-wrapping wear me down and a plate of a few artisanal cheeses, fresh bread and wine is my go-to fast food meal.

When my family gathers to trim the tree, cheese is the co-star of the evening. Melted Brie draped over gingersnaps and heady wedges of Morbier and Manchego tease my palate. Of course, the night isn’t complete without a store-bought cheese ball, covered in nuts. It’s hardly my cheese of choice, but it’s a tradition.

Fortunately, cheeses have come a long way since the processed varieties of the 1970s. Craft cheeses aren’t just for specialty stores anymore. Exemplary locally-crafted cheeses can be found in our Saturday morning farmer’s markets.

So this holiday season, if you’re tempted to be naughty, update your grilled cheese sandwich from the banal to the inspired with one of these savory-meets-sweet pairings. Or, switch out cream cheese for creamy goat cheese with smoked salmon on buttery toast points. Medjool dates aren’t only for healthy banana smoothies anymore; they’re making their way onto the holiday sideboard. Sprinkle a little candied bacon over your favorite Stilton or blue cheese and your family will gobble these up. My favorite creation in this cheese collective is the Lemony Cheese Balls. These tangy bites, coated in pine nuts and showered with powdered sugar, are the bee’s knees.

But, of course, the grand dame of the season is our mille crêpe cake. Like a gingerbread house or a croque-en-bouche, mille cakes are confection-slash-construction projects and are best made with loved ones. They make for sweet smelling, butterfilled mornings, good memories and grand entrances. So say “Cheese” this holiday season, for all the naughty reasons.

76 November/December 2013 | 77

FOOD | IN THE KITCHEN

Mini Grilled Cheese Sandwiches

Inspiration: ❶ Goat cheese with strawberry pepper preserves (pictured)

❷ Aged cheddar cheese with raspberry wasabi mustard (pictured) ❸ Blue cheese with pear preserves

❹ Havarti with dill and wholegrain Dijon mustard ❺ Munster with orange marmalade ❻ Cheddar pepper with fig jam ❼ Mozzarella with pesto

❽ Gruyere with Dijon mustard

❾ Swiss cheese with apple butter

❿ Smoked Gouda with blackberry jam

⓫ Parmesan and roasted red pepper spread

⓬ Brie or Camembert with Major Grey’s Chutney

Heavier, rustic breads without air pockets work best for grilled cheese sandwiches.

Arrange cheese chunks, slices or shreds on one slice and cover a second slice with a spicy, savory or sweet spread.

Over low heat in a heavy-bottomed pan or iron skillet, grill sandwiches in one tablespoon of butter. Flip sandwich when you smell the butter cooking. The heat should be low enough to allow the cheese to melt and the bread to toast.

When cool, cut into squares. Re-heat prior to serving.

78 | CharlestonLivingMag.com

Buttery Toast with Smoked Salmon, Goat Cheese and Fried Capers

Makes 8-12 appetizers 8-12 slices rustic wheat, white or rye bread 8 ounces smoked salmon 3 T capers 1 T vegetable oil 4 ounces goat cheese 1/4 red onion, sliced into transparent crescents Citrus marmalade or jam for drizzling (optional) Fresh dill Butter for toasting bread ❶ Preheat oven or toaster to 325 degrees.

❷ Spread butter onto both sides of bread and bake until firm. ❸ Fry capers in vegetable oil until plump.

❹ Spread softened goat cheese onto toast.

❺ Top with a slice of smoked salmon, a snip of fresh dill, capers, onion and citrus jelly. (Calamondin orange marmalade pictured)

November/December 2013 | 79 78

FOOD | IN THE KITCHEN

Medjool Dates stuffed with Stilton, Walnuts, and Candied Bacon

Makes 2 dozen appetizers 1 dozen dried, organic Medjool dates 1 wedge of Stilton cheese 24 walnut halves 6 slices bacon 1 T light brown sugar Several dashes cayenne pepper or smoked paprika ❶ Pre-heat oven to 325 degrees.

❷ Lay bacon flat onto Silpa™ or foil-covered baking sheet. ❸ Sprinkle brown sugar evenly over both sides of bacon. ❹ Cook for 20-25 minutes, until crisp.

❺ Let cool and break into small pieces, discarding fat. ❻ Split dates in half and remove seeds.

❼ Place walnut half inside one-half of each date.

❽ Spread dates with blue cheese and sprinkle with candied bacon shards and cayenne pepper.

80 | CharlestonLivingMag.com

Buttery Cheese Wafers rimmed in Smoked Paprika

Makes 40-50 wafers 2 cups grated sharp white cheddar cheese 1 1/2 sticks butter 1 cup all-purpose flour 1 cup bread flour 1/2 t red pepper flakes 1/2 t kosher salt 1/2 t smoked paprika (Optional)

❶ Preheat oven to 350 degrees. Allow cheese and butter to reach room temperature. ❷ Cream together, adding sifted flour and spices.

❸ Squeeze together the pea-sized pieces of dough until you can divide the mixture into two or three equal-sized balls. ❹ Work the dough until it’s warm and pliable and has the texture of a ball of Play-Doh.

❺ Roll balls into logs (diameter of wafers will not increase when baked) and sprinkle on or roll in smoked paprika. ❻ Refrigerate for 10-15 minutes. With dental floss or a sharp knife, slice logs into 1/4 to 1/2 inch wafers.

❼ Lay wafers in rows on a cookie sheet covered with parchment paper. Bake for 15-20 minutes or until wafers turn into the soft baked consistency of a sugar cookie

❽ Be careful not to overcook, as softer wafers will melt in your mouth. Dough may be refrigerated for up to one week before baking.

80 November/December 2013 | 81

FOOD | IN THE KITCHEN

Lemony Cheese Balls with Toasted Pine Nuts

Makes 1 dozen 1 (8-ounce) package cream cheese 4 oz. honey goat cheese Zest and lemon peel of 1 lemon (divided use) 4 T lemon juice Pinch of salt 1/2 cup toasted pine nuts, chopped Powdered sugar for dusting

❶ Blend cream cheese and honey goat cheese. ❷ Add lemon zest, juice and salt.

Mille Crêpe Cake with Raspberry Sauce

Crêpe Batter Makes approximately 7 large crêpes (multiply recipe for desired height) 4 eggs 1 cup flour 1/2 cup milk 1/2 cup water 1/2 teaspoon kosher salt 2 tablespoons melted butter

❶ Whip all ingredients into a small bowl.

❹ Toast pine nuts until they are caramel colored. Pine nuts burn easily and need to be watched.

❷ Cover and refrigerate for 30 minutes. Depending upon the diameter of your crêpe pan, you’ll want to pour enough batter to cover the bottom and produce a round crêpe– about 1/3 to 1/2 cup. You may also put a small amount of butter in the pan between crêpes.

❻ Top with a curl of lemon peel and dust with powdered sugar.

❹ Gently turn over with your fingers or a spatula and cook the other side.

❸ Mix well and place into freezer for 10-15 minutes.

❺ Cool, then chop. Shape cheese mixture into ½ inch balls and roll in toasted pine nuts.

82 | CharlestonLivingMag.com

❸ Over medium heat, fry one side for approximately one minute until it slides easily in the pan.

❺ Stack each cooked crêpe between a square of parchment or wax paper. Crêpes may be made ahead of time and stored in the refrigerator.

Restaurant Guide Locations: (D) Downtown; (DI) Daniel Island; (FB) Folly Beach; (IOP) Isle of

Palms; ( J) John’s Island; ( JI) James Island; (KS) Kiawah/Seabrook; (MP) Mount

Pleasant; (NC) North Charleston; (S)

Summerville; (SI) Sullivan’s Island; (WA) West Ashley

O-Ku (D) 463 King St., 737-0112. Bold and stylish décor set the tone for this upscale sushi and Japanese eatery. Menu selections include Chilean sea bass and yellowtail carpaccio. Dinner nightly.

Bakery Candy-cane Cannoli

Ready to Eat?

American

Use our restaurant listings to find the best eating and drinking in Charleston.

17 North Roadside Kitchen (MP) 3563 Highway 17 N., 606-2144. Traditional favorites served up in a casual and relaxed setting. Upscale service with entrees such as braised short ribs and smoked pork chops.

Dinner nightly.

Closed For Business (D) 453 King St., 853-8466. Chic beer pub with tasty bar snacks like the pork slap sandwich, burgers, buffalo oysters, and salads. Lunch & Dinner daily.

Cork Neighborhood Bistro (NC) 1067 East Montague Ave., 225-2675. Charming bistro serving fresh, eclectic sandwiches, pasta, steaks, seafood, and salads. Full bar and wine.

Lunch & Dinner, Mon-Sat. Eli’s Table (D) 129 Meeting St., 405-5115.

American dishes kissed with southern charm in a cozy atmosphere, intimate outdoor seating and live jazz entertainment. Daily breakfast 7-11am, lunch 11-3pm, and dinner 5pm-until. Brunch Sat & Sun 7-3pm.

Liberty Tap Room & Grill (MP) 1028 Johnnie Dodds Blvd., 971-7777. Handcrafted

brew-pub with rich ethnic cooking styles serving seafood, steak, chicken, burgers, soups and salads.

Queen Anne’s Revenge (DI) 160-B Fairchild St., 216-6868. Enjoy classic American cuisine with authentic pirate treasure artifacts on display. Seafood, steaks, pasta, salads, and a large wine menu. Lunch & Dinner daily, Sunday brunch.

Southend Brewery (D) 161 East Bay St., 853-4677. Custom-crafted beers and superb local cuisine in a rustic, yet upscale setting.

Great views of Charleston harbor. Lunch & Dinner daily.

Christophe Artisan Chocolatier (D) 363 ½ King St., 297-8674. Unique combination of French pastries, chocolate sculptures, and hand-painted chocolate pieces.

Cupcake (D) 433 King St., 853-8181. (MP) 664 Long Point Rd., 856-7080. A cupcake lovers dream, offering an array of 50+ delicious flavors such as red velvet and carrot cake. Open daily.

Whisk Bakery (D) 209 Meeting St., 628-5954. Offers the finest pastries, fresh baked breads and garden crisps, colorful salads, and a variety of coffees. Breakfast and lunch daily, dine in or on the go.

BBQ JB’s Smokeshack ( J) 3406 Maybank Hwy., 557-0426. Classic buffet style eatery serving smoked pork and chicken with an array of tasty side dishes. Lunch & Dinner, Wed-Sat. Jim ‘n Nick’s Bar-B-Q (D) 288 King St., 577-0406. (NC) 4964 Centre Point Dr., 7473800. Known for their sliced beef brisket and cheese biscuits with their own brew-house ale. Lunch & Dinner daily.

Toast (D) 155 Meeting St., 534-0043.

Praised by the New York Times as “a must for breakfast” and voted best breakfast in Charleston. Bottomless Mimosas and great Lowcountry fare. Open daily 6am-11pm.

Sticky Fingers (D) 235 Meeting St., 853-7427. (MP) 341 Johnnie Dodds Blvd., 856-7427. (S) 1200 N. Main St., 871-7427.

Hickory smoked Southern style ribs and barbeque. Voted Best Ribs. Lunch & Dinner daily.

Asian

Bars & Taverns

Basil (D) 460 King St., 724-3490. (MP) 1465 Long Grove Rd., 606-9642. Traditional Thai entrees using the freshest ingredients, in a chic and relaxed setting. Lunch, Mon-Fri. Dinner nightly.

Boone’s Bar & Grill (D) 345 King St., 577-6665. Great selection of tasty burgers, sandwiches, and appetizers, with an array of beers and bourbon choices. Lunch & Dinner daily.

Area restaurants provide this information to Charleston LIVING magazine. It is published according to space availability. No advertising or other considerations are accepted in exchange for a listing. To participate in our restaurant guide, call 843-856-2532.

82 November/December 2013 | 83

FOOD | NOW OPEN

Firewater Grille Remodeled inside and out with new ownership and a revised menu that says delicious

P

rime, hand-cut steaks, authentic lowcountry

shrimp and grits, Cajun mac and cheese and an impressive

selection of freshly ground burgers are all part of the newly-remodeled Firewater Grille. Never mind the drive, this destination restaurant has everyone talking about the food, the live entertainment on the patio, and the chic, upscalecasual décor that is all part of Firewater Grille’s new image in historic Summerville. Known for its shopping and touring, Summerville is now the perfect get-away for foodies seeking out a great meal and live entertainment combined.

“We have totally remodeled every aspect of the restaurant, from the interior and exterior to a comprehensive updating of the menu,” says Steve Stanec, new owner and general manager. “The response has been phenomenal and we are finding our patrons excited about

“We have totally remodeled every aspect of the restaurant, from the interior and exterior to a comprehensive updating of the menu.”

our live entertainment which changes weekly.”

Guests are enjoying a menu that has a must-have favorite for every culinary lover’s taste bud. In addition, the restaurant now boasts a beautiful outdoor patio where the live music is flowing, and makes for a perfect setting with the fall weather.

Prince Edward Isle Weekly specials include all you can eat Prince Edward mussels in spicy mussels on Tuesday, wine, cheese and prime rib night on pomodoro sauce Wednesday with specialty cheese plates, and half-off bottles are a big favorite. (below) Roasted of wine. Saturday is comedy night with the area’s funniest Tomato Caprese comedians brought to you by the popular Tony Kemp Prosalad with oven ductions.

Daily happy hour specials at the full bar. roasted tomatoes, Grille can also cater your upcoming holiday Firewater mozzarella, basil, party, office party or home celebration. Stanec and his staff field greens, extra virgin olive oil and know how to make an event a success with their underbalsamic glaze. standing of off-site event planning and food preparation.

“We would like to be a part of everyone’s holiday parties” says Stanec. “We know how to host a great event and encourage our clients to let us do all the work so they can enjoy their party too.”

Live comedy is also a part of Firewater Grille’s unique draw. The area’s favorite comedians are becoming fixtures in the weekly comedic entertainment schedule. “Comedy equals a good time for everyone,” says Stanec. “The mix of hysterical comedy and good food is always a winner – especially when it’s ours.” Firewater Grille offers comedy night on Saturday nights with the show usually beginning at 9:30 p.m. in the main dining room. Comedy lovers will be wowed by a typical three-performer show, where reservations are recommended to help the kitchen out.  Firewater Grille 109 Holiday Drive, Summerville (843) 261-2121 firewatergrille.com

84 | CharlestonLivingMag.com

PHOTOS COURTESY FIREWATER GRILLE

P

By NIKE KERN

Stay Awhile

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C h a r l e s t o n ,

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www.follybeachsouthcarolina.org

84 November/December 2013 | 85

TH

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RESTAURANT GUIDE

LUNGE!

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014 POLAR B E E2

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Family-Owned & Operated for 21 Years Traditional Irish-American Fare

Dunleavy’s Pub

Market Street Saloon (D) 32 N. Market St., 577-2474. (NC) 7690 Northwoods Blvd., 5764116. Features award-winning barbecue and the hottest wait staff, this is the go-to location for a raucous party. A must-see, high energy experience! Mon-Sat 4pm-2am, Sun 7pm-2am.

Poe’s Tavern (SI) 2210 Middle St., 883-0083. Festive local pub serving fish tacos, sandwiches, salads, and the best burgers on the island. Lunch & Dinner daily.

Deli/Café Alluette’s Café (D) 80 Reid St., 577-6926.

Holistic vegetarian soul food such as hummus sandwiches, lima bean soup, and local seafood selections. Lunch, Mon-Sat. Dinner, Thur-Sat.

Check our website for Full Menu and Daily Blue Plate Specials dunleavysonsullivans.com

Wing Night Every Wednesday All Wings 40¢ from 5-10pm Always Fresh, Never Frozen

Large Beer Selection • Outdoor Patio Seating 2213 Middle Street • Sullivan’s Island • (843) 883-9646 • Like us on

AT ISLE OF PALMS MARINA

Fresh Seafood and Lowcountry Fare ~ Spectacular Sunsets and Water Views Casual Outdoor Dining ~ Happy Hour ~ Complimentary Boat Docking Sunday Brunch with our Fabulous Build Your Own Bloody Mary Bar Group Dining, Wedding and Corporate Events

80 41st Avenue 843.886.8980

Café Fork (WA) 2408 Ashley River Rd., 7690300. An upscale lunch café serving a variety of cuisine styles like modern American, Creole, and southern. Specialty sandwiches, desserts, and shecrab soup are top choices. Outside dining and catering services available. Lunch, Mon-Fri. Caviar & Bananas (D) 51 George St., 577-7757. Specialty food café with gourmet sandwiches, salads, fresh sushi, prepared foods, wine, beer, and coffee. Breakfast, Lunch & Dinner daily.

Five Loaves Café (D) 43 Cannon St., 937-4303. (MP) 1055 Johnnie Dodds Blvd., 849-1043. Gourmet soups, salads, and sandwiches in a relaxed atmosphere. Lunch & Dinner, Mon-Sat. Laura Alberts Tasteful Options (DI) 891 Island Park Dr., 881-4711. An array of house-made salads, gourmet sandwiches, and seafood dishes.

Large selection of wines and craft beers. Lunch daily, Dinner-Wed., Saturday brunch.

Our Local Foods Café (MP) 1190 Clements Ferry Rd., 849-0080. Fresh from the farm healthy options to include sandwiches, baked chicken, and Italian sausage with grits. Breakfast & Lunch daily. Take-home dinners.

Rosebank Farms Café (KS) 1886 Andell Bluff Blvd., 768-1807. Delectable Southern fare with gorgeous sunsets at the Bohicket Marina.

Diverse menu to include veal meatloaf, shrimp and grits, and seasonal produce. Lunch & Dinner daily.

Eclectic/Fusion Atlanticville Restaurant (SI) 2063 Middle St., 883-9452. Upscale dining in a charming beach atmosphere, serving fresh seafood and steaks.

Dinner nightly. Sunday brunch.

www.morgancreekgrill.com 86 | CharlestonLivingMag.com

Cru Café (D) 18 Pinckney St., 534-2434. A local favorite serving up gourmet foods with an Asian flair like seared salmon and Thai seafood risotto. Indoor or front porch dining. Lunch & Dinner, Tue-Sat.

Eurasia Café & Wine Bar (MP) 915 Houston Northcutt Blvd., 606-2616.

Contemporary cuisine with European and Asian inspired dishes such as seared tuna and beef carpaccio. Large wine selection. Lunch & Dinner, Mon-Sat. Graze (MP) 863 Houston Northcutt Blvd., 606-2493. Diverse eclectic cuisine with small “grazing” plates. Dishes include spicy tuna tataki and braised short ribs. Lunch & Dinner, Mon-Sat. Red Drum (MP) 803 Coleman Blvd., 849-0313. Traditional Lowcountry cuisine with a Southwestern flair. Fresh, sustainable seafood dishes, steaks, and pork chops, served in a casual atmosphere. Dinner, Tue-Sat.

Fine Dining 39 Rue de Jean (D) 39 John St., 722-8881.

French brasserie cuisine in an intimate dining atmosphere. Serving steaks, sushi, burgers, and salads. Lunch & Dinner daily. Sunday brunch.

Anson (D) 12 Anson St., 577-0551. A local favorite among fine dining eateries, offering a romantic setting and fresh local seafood like crusted grouper and shrimp and grits.

Extensive wine list. Dinner nightly.

Carolina’s (D) 10 Exchange St., 724-3800. Large wood columns define this contemporary eatery, serving up delectable fresh fish, veal, braised short ribs, local clams, and seasonal vegetables. Lunch, Mon-Fri. Dinner nightly.

Charleston Grill (D) 224 King St., 577-4522. World-class dining at one of Charleston’s top eateries. An ever changing menu is uniquely divided into four main groups – Cosmopolitan, Lush, Pure, and Southern. Live jazz. Dinner nightly Circa 1886 (D) 149 Wentworth St., 853-7828. Delectable cuisine is served up at the Wentworth Mansion, with dishes like crabcake soufflé and braised pork shank.

Dinner, Mon-Sat. Crave Kitchen & Cocktails (MP) 1968 Riviera Dr., 884-1177. Fine dining within a relaxed and casual atmosphere. Tasty seafood and steaks with an Asian flair like seared sea bass and a cowboy rib-eye. Innovative martinis. Dinner nightly.

Cypress Lowcountry Grill (D) 167 East Bay St., 727-0111. Contemporary chic meets nostalgic in this award winning eatery, serving local favorites. Dinner nightly.

Fig (D) 232 Meeting St., 805-5900.

Nationally acclaimed bistro serving fresh, locally sourced food. Menu changes daily, from herb roasted tilefish to buttered noodles with white truffles. Dinner, Mon-Sat.

OPEN FOR DINNER SEVEN NIGHTS A WEEK with LIVE MUSIC SUNDAY GOSPEL BRUNCH 434 King St. | Charleston, South Carolina 843.727.0090 | hallschophouse.com ~ Family Owned & Operated ~ 86 November/December 2013 | 87

RESTAURANT GUIDE

500 OVER BOTTLED BEERS IN STOCK! NINE ON TAP...AND WINE ONLY PREMIUM CRAFT BREWS BY THE BOTTLE, PINT, OR GROWLER.

High Cotton (D) 199 East Bay St., 724-3815. Southern cuisine offered high fashion style, with fresh local vegetables, seafood, and charbroiled steaks accompanied by tasty sauces like béarnaise and cabernet.

Dinner nightly.

Sette (MP) 201 Coleman Blvd., 3888808. Classic Italian-American entrees such as capellini pomodoro, marsala, pork shank, and veal. Half-price wine specials on weeknights. Lunch, Mon-Fri. Dinner, Mon-Sat.

Magnolia’s (D) 185 East Bay St., 577-7771.

Contemporary meets old world charm with a Southern cuisine menu that’s divided between uptown and down south. Lunch, Mon-Sat. Dinner nightly.

Trattoria Lucca (D) 41 Bogard St., 973-3323. Rustic Italian fare with unique pasta selections, and excellent seafood dishes such as scamp grouper and grilled trumpet mushrooms. Dinner, Tue-Sat.

McCrady’s Restaurant (D) 2 Unity Alley, 577-0025. Southern fine dining with an award winning chef offers up innovative food choices using the finest local ingredients. Dinner nightly.

Wild Olive ( J) 2867 Maybank Hwy., 737-4177. Rustic Italian fare in a casual dining atmosphere. Serving up favorites like veal marsala, shrimp picatta, risotto bianco, and the traditional lasagna. Dinner nightly.

Peninsula Grill (D) 112 N. Market St., 723-0700. Southern classics served in an elegant, yet relaxed setting. Award winning chef and impeccable service make this a local favorite. First class wine list. Dinner nightly.

Tristan (D) 55 S. Market St., 534-2155.

Modern and inventive cuisine in a swanky atmosphere makes for a great dining experience. Serving up such favorites as haysmoked flounder and lamb ribs.

Dinner nightly.

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Fat Hen ( J) 3140 Maybank Hwy., 559-9090.

A popular hangout offering Country-French cuisine such as barbeque-roasted duck, steaks, bouillabaisse, pork chops, and locally raised fat hens. Dinner nightly. Sunday brunch.

La Fourchette (D) 432 King St., 722-6261.

Rustic French classics in a cozy atmosphere.

Serving favorites such as cassoulet, tender duck confit, hanger steak, and French shepherd’s pie.

Regional wine list. Dinner, Mon-Sat.

Italian

Stop in and grab a six pack or sit at the bar and taste a few.

Hours: MON-SAT 11am - 11pm 9770 Dorchester Rd. 821-0888 WWW.TAPSBREWS.COM 88 | CharlestonLivingMag.com

Fulton Five (D) 5 Fulton St., 853-5555.

A romantic dining experience featuring traditional Italian dishes such as handmade pasta, lamb chops, and seared duck. Dinner, Mon-Sat. Il Cortile Del Re (D) 193 King St., 853-1888. Top spot for a romantic wine bar in a courtyard setting. Featuring Tuscan specialties including pasta dishes, fresh seafood, soups, and salads. Excellent wine list. Lunch & Dinner daily.

Mercato (D) 102 N. Market St., 722-6393.

Enjoy live jazz while dining in a chic and stylish atmosphere. Dinner nightly.

Pane e Vino (D) 17 Warren St., 853-5955.

A favorite local hangout serving traditional Italian fare trattoria style. Hearty pasta dishes, local seafood, and a great wine list. Dinner nightly.

Mediterranean Lana Restaurant (D) 210 Rutledge Ave., 720-8899. Elegant and cozy dining with a Moroccan flair. Rich flavors and well portioned dishes include risotto, seafood, poultry, and beef. Lunch, Mon-Fri. Dinner, Mon-Sat. Muse (D) 82 Society St., 577-1102.

Eclectic cuisine in a secluded and quiet atmosphere. Entrees include grilled swordfish, sea bass, short ribs, duck, risotto, and a large wine selection. Dinner nightly.

Sermet’s Corner (D) 276 King St., 853-7775. (DI) 115 River Landing Dr., 471-1777. Upscale service within an intimate setting. Serving up fresh seafood, pasta, beef, and local produce. Lunch & Dinner daily.

Tabbuli (D) 6 N. Market St., 628-5959.

Locally sourced fresh tapas and authentic Mediterranean cuisine and raw bar. Tabbuli boasts “the best patio bar downtown”.

Lunch daily beginning at 11am.

Mexican Santi’s (D) 1302 Meeting St., 722-2633.

(S) 114 Holiday Dr., 851-2885. An array of authentic Mexican dishes in a comfortable dining atmosphere. Voted Best Margaritas.

Lunch & Dinner, Mon-Sat. Taco Boy (D) 217 Huger St., 789-3333.

(FB) 15 Center St., 588-9761. Fresh Mexican entrees such as fish tacos, and an array of beer and margarita selections.

Lunch & Dinner daily.

Yo Burrito (D) 77 Wentworth St., 853-3287. (MP) 675 Johnnie Dodds Blvd., 856-0061. Serving up big burritos with tasty stuffings such as chicken or grilled mahi-mahi. Margaritas and cold beers make for a great happy hour. Lunch & Dinner daily.

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88 November/December 2013 | 89

“BEST HEALTH FOOD in Charleston” – Destination Guide

RESTAURANT GUIDE

Seafood Amen Street Fish & Raw Bar (D) 205 East Bay St., 853-8600. Traditional raw bar with fresh seafood choices including oysters, clams, flounder, and shrimp. Extensive beer and wine selections.

Lunch & Dinner daily.

Blossom (D) 171 East Bay St., 722-9200. Café like atmosphere serving up local seafood with an Italian flair. Homemade pasta dishes, gourmet pizza, oven roasted fish, and poached shellfish are top selections.

Lunch & Dinner daily.

Blu Restaurant & Bar (FB) 1 Center St., 5886658. Fresh local seafood within an oceanfront setting. Spend a day at the beach and then enjoy tapas-style entrees. Breakfast, Lunch, & Dinner daily.

BREAKFAST • LUNCH • DINNER • CRAFT BEER & ORGANIC WINE Natural Fruit Smoothies & Fresh Sqeezed Orange Juice Energizing Wraps & Salads • Seasonal Nightly Dinner Specials • Delicious Desserts Catering Available for any Size Party or Event James 869 Folly FollyRoad Road James Island • 869 843-277-2101

Downtown Downtown•• 429 429 King Street 843-277-0990

Mt. Pleasant • Inside MUSC East Mt. Pleasant • Inside MUSC East 1600 Midtown Ave • 843-416-8561

Coming Soon to West Ashley!

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1600 Midtown Ave • 843-416-8561 Open Monday-Friday 8am-5pm

Order Online: blackbeanco.com

Charleston, SC 29407 (843) 531-5380

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Charleston Crab House (JI) 145 Wappoo Creek Dr., 795-1963; (D) 41 S. Market St., 853-2900.

“Family owned for 20 years and still crackin!” Fresh Lowcountry seafood served daily in a casual, family atmosphere. Featuring fresh blue crabs, snow crab legs, ahi tuna, fresh salads and sandwiches, seafood platters, and more.

Coast (D) 39-D John St., 722-8838. Relaxed atmosphere with an array of fresh local seafood dishes and an outstanding drink list. Dinner nightly.

Finz Bar & Grill (MP) 440 Coleman Blvd., 6547296. Relaxed atmosphere with fresh local seafood, tasty burgers, and delectable appetizers. Live music, full bar, and wine list make this a neighborhood favorite. Lunch, Fri-Sat. Dinner nightly.

Fish (D) 442 King St., 722-3474. Southern favorites with an Asian flair such as Mandarin chicken, and fresh off the dock seafood selections.

Lunch, Mon-Fri. Dinner, Mon-Sat. Fleet Landing (D) 186 Concord St., 722-8100. Waterfront dining in a casual setting, featuring classic Southern dishes such as crabcakes, fried oysters, fish sandwiches, and gumbo. Lunch & Dinner daily.

Hank’s Seafood Restaurant (D) 10 Hayne St., 723-3474. Upscale seafood house serving an array of innovative and classic dishes like roasted grouper.

Voted Best Seafood Restaurant. Dinner nightly.

Morgan Creek Grill (IOP) 80 41st Ave., 8868980. Panoramic views of the Intracoastal waterway make this a top destination for local seafood, steaks, and nightly chef specials. Boat docking available.

Lunch & Dinner daily.

Pearlz Oyster Bar (D) 153 East Bay St., 577-5755.

(WA) 9 Magnolia Rd., 573-2277. Fun, eclectic restaurant serving the freshest seafood in a casual dining atmosphere. Dinner nightly.

The Boathouse at Breach Inlet (IOP) 101 Palm Blvd., 886-8000. Overlooking the Intracoastal waterway with a rotating menu of fresh seafood, steaks, and pasta. A local favorite for over a decade.

Lunch, Tue-Sat. Dinner nightly.

90 | CharlestonLivingMag.com

VISIT THE

New New Owner Owner• •New NewChef Chef

New Menu Menu••New NewPatio Patio New

ALL NEW

NewlyRemodeled Remodled Interior Newly Interior

VISIT THE

New Owner • New Chef New Menu • New Patio Newly Remodled Interior

ALL NEW

Steaks • Seafood • Salads • Full Bar | Now Open for Lunch & Dinner | Comedy Night Saturday at 9pm Catering Available

Live Music on the Patio

109 Holiday Drive | Summerville (Exit 199-A--near Cracker Barrel) | (843) 261-2121 | TheFireWaterGrille.com

Steaks • Seafood • Salads • Full Bar | Now Open for Lunch & Dinner | Comedy Night Saturday at 9pm 7 day a week happy hour specials like us on facebook.com/thefirewatergrille Catering Available 109 Holiday Drive | Summerville (Exit 199-A--near Cracker Barrel) | (843) 261-2121 | TheFireWaterGrille.com

Now Open For Lunch

l a n o i t . p e c x E e v . i t Fresh Crea Warm and Relaxed Atmosphere Daily Happy Hour 4-7pm Patio Seating Available

A s i a n B i s t ro

604 Coleman Blvd., Mt. Pleasant 843.248.8229 BambuAsianSushi.com 90 November/December 2013 | 91

RESTAURANT GUIDE

Southern Hominy Grill (D) 207 Rutledge Ave., 937-0930.

Classic Southern fare in a neighborhood setting.

Award winning chef offers generous portions, fresh breads, and the best shrimp and grits.

Breakfast, Lunch, & Dinner, Mon-Sat. Hucks Lowcountry Table (IOP) 1130 Ocean Blvd., 886-6772. Ocean views in an elegant but casual atmosphere. Serving Lowcountry classics like shrimp and grits and fusion dishes such as scallop risotto. Lunch & Dinner, Tue-Sun. Husk Restaurant (D) 76 Queen St., 577-2500. Using only locally sourced ingredients, Husk offers an ever changing menu of fresh fish, steaks, chicken, and vegetables done Southern style. Lunch, Mon-Sat. Dinner nightly.

Slightly North of Broad (D) 192 East Bay St., 723-3424. Upscale food in a casual setting, with such favorites as prime rib, poached mussels, and crab stuffed flounder. Lunch, Mon-Fri. Dinner nightly.

The Library at Vendue Inn (D) 19 Vendue Range, 577-7970. Historic dining spot featuring traditional Lowcountry cuisine. Seasonal menu with an emphasis on locally inspired dishes like crabcakes and shrimp & grits. Dinner, Tue-Sat. Virginia’s on King (D) 412 King St., 735-5800. Upscale yet relaxed atmosphere serving up traditional fare like fried chicken, deviled crab, po’ boys, and an array of side dishes. Breakfast, Lunch, & Dinner daily.

Steaks Burwell’s Stone Fire Grill (D) 14 North Market St., 737-8700. “The next generation of steakhouses” coined by those in the know of beef trends, this is a see and be seen eatery serving up choice cuts of beef, local seasonal vegetables, and sustainable seafood. Great location overlooking the Market area. Full bar. Dinner nightly.

Grill 225 (D) 225 East Bay St., 266-4222.

Upscale and fancy with private booths and whitejacketed service, serving up prime USDA steaks and select seafood entrees. Lunch & Dinner daily.

Halls Chophouse (D) 434 King St., 727-0090.

Family-owned high-end dining with a rich interior setting, offering up steaks cooked to perfection and choice seafood dishes. Dinner nightly.

Oak Steakhouse (D) 17 Broad St., 722-4220.

Upscale steakhouse fare in an impeccable setting, serving certified Angus beef and freshly caught seafood. Award winning wine list. Dinner nightly.

The Ocean Room at the Sanctuary (KS) 1 Sanctuary Dr., 768-6253. Rich mahogany sets the tone for this upscale eatery, serving up choice dry aged beef and fresh local seafood from an ever changing menu. Dinner, Tue-Sat. 92 | CharlestonLivingMag.com

TRAVEL

Treasure Isles Small but gorgeous, Vieques and St. John come with all the tropical island swag of their neighbors, but without the crowds.

By Katie McElveen

A

St. John

A

s with all great beach

days, our afternoon on Salt Pond Bay went by in a lazy blur of naps, strolls and swims punctuated by the quiet murmur of waves on the sand. But I never thought I’d discover art on the beach. I’d followed a short trail away from the sea toward a place called Drunk Bay. Ten minutes later, I found myself on a rocky stretch of windswept coastline. It took a moment, but as I looked around I realized that the entire beach been decorated with sculptures fashioned from stones, driftwood, shells and other ocean detritus. Obviously it had taken weeks to create this “pop up” gallery, but in that time, no one had knocked down the carefully constructed rock towers, or kicked over the figures that had been tucked into crevices and perched atop giant boulders. “There’s not much space left because we haven’t had a storm in awhile,” commented an artist as she put the finishing touches on a work.

“When a storm hits, everything gets washed away and we get to start all over again.”

That live-and-let-live attitude sums up the vibe on St. John. Low-key and casual, it’s the smallest of the three US Virgin Islands, but what St. John lacks in size it more than makes up for in charm. More than half of the island is taken up by Virgin Islands National Park, a shady, trail-covered swath of land where you’re likely to run into a deer or wild donkey (they were brought to the island to work the sugar plantations) as you make your way over hills dotted with plantation ruins. Beyond Salt Pond Bay, the island is rimmed with a huge variety of beaches that range from tiny private coves accessible only by water or trail to magnificent stretches of sugar-soft sand. Another favorite was Honeymoon Beach, where we bobbed in the calm turquoise sea to our hearts’ content, then walked to the adjacent Caneel Bay Resort for cocktails on the porch.

Top: Red Beach, on Vieques Island offers a panorama of land and sea.

Bottom: The view from Los Arcos, on Vieques.

92 November/December 2013 | 93

TRAVEL

back because once you try it, you’ll come back for more!” She was right.

The hills of St. John are dotted with lavish villas complete with pools, maid service and million-dollar views, and as much as we loved the idea of such posh digs, we wanted to be able to walk into town. A friend told us about Seashore Allure, where we stayed in a spacious two-bedroom condo complete with stainless-steel appliances, flat-screen televisions, carved wood furnishings, hardwood floors and spa showers that Delbert Parsons, who owns the building, tiled himself using local shells. He also picked us up at the ferry, took us to the grocery store and delivered us to the condo. Caneel Bay, with its seven beaches, tennis courts, spa, restaurants and 170 acres lush, donkey-inhabited grounds, is another option. Once the estate of Laurence Rockefeller, the sprawling property sits on the edge of the national park and is a St. John classic.

Above: Trunk Bay, St. Johns is a favorite for its white sand beaches and turquoise waters.

Right: Crystal clear waters and abundant ocean life make snorkling great fun around St. Johns.

Within Cruz Bay, the larger of the island’s two towns, you’ll find cute shops mixed in with the restaurants, bars and cafes tucked into alleys, perched on porches and sitting smack dab on the beach. We ended most beach days sipping Presidente beers and Margaritas as we watched the ferry from St. Thomas come and go from the porch at Spyglass restaurant; dinners – local mahi at Fish Trap, Asian-inflected dishes at Asolare and Thai at Rhumb Lines – were fresh, delicious and casual. We weren’t sure about getting carry out ribs from Candi’s BBQ and Grill – the not-mobile food truck is located next to a gas station near the car ferry – until we spotted Candi in the back chopping cabbage for cole slaw. “I make everything here, including the come-back sauce for the ribs,” she said. “I call it come94 | CharlestonLivingMag.com

PhotOs courtesy US Virgin Islands Department of Tourism

Vieques

Thom Denton is laughing as he looks out over the Caribbean from the expansive balcony of North Point Villa, one of several private rental homes he and his group Bravos Boyz manages on the island of Vieques and rents through FlipKey.com. “It was so rustic when we got here, just a few little guest houses and cafes. But it had such potential. The vibe was great. The beaches were gorgeous. It was just a matter of time.”

That was 13-years ago. Since then, the tiny tropical isle located just a shell’s throw from the eastern tip of Puerto Rico has more than lived up the Denton’s expectations. There’s a W hotel. Fabulous restaurants. Stunning oceanfront villas that come complete with chefs, on-call massage therapists and provisioning services. Even better, the island has retained its funky, friendly personality. And the beaches are often deserted enough to support a Robinson Crusoe fantasy – albeit one with a beach bar within striking distance.

Case in point: On our way to a stand-up paddleboard adventure, we parked the jeep under a grove of sea grapes and walked onto an unspoiled landscape of golden sand, azure water and swaying palms that was Navio Bay. Later, as we cut through the calm waters of Sun Bay on as we bobbled on our paddleboards, we spotted a few wild horses, descendants of steeds brought over by conquistadors in the 16th century, resting in the shade.

Top left and bottom left: The views go on forever at North Shore Pointe, on Vieques Island.

Top right: View from a Vieques bungalow.

Bottom right: Bungalow on Vieques.

Like St. John, Vieques is a two-town island. Isabelle II is small, but lined with stylish shops like the beautifully curated Siddhia Hutchinson gallery and Funky Beehive, with its sea glass jewelry and pretty beach cover-ups. Esperanza, a narrow beachfront neighborhood of small hotels, open-air restaurants and welcoming bars is the culinary epicenter of the island. Our dinner at El Quenepo started with, what we learned, was a nightly tradition. After we’d ordered our drinks and taken a sip or two, we carried them outside of the restaurant and across the street to the plaza, where a group had gathered to watch the sunset. Afterwards, we returned to El Quenepo, where we dunked hunks of sourdough bread raised from a starter carried by hand from Seattle into plates of savory homemade tomato jam scented with garlic and rosemary. Courses like sweet corn crepes stuffed with crab, avocado and chipotle cream fraiche and a gourmet version of mofongo – the plantain mash had been fashioned into a bowl, fried and filled with seafood – followed.

Away from town, restaurants are equally fetching.

Lanterns light the interior space at Next Course, which is tucked into a curve in the road in the middle of the island, but we preferred the scene under the grove of avocado, starfruit and mango trees that shades the deck outside.

Grilled local fish and avocado salad stole the show, but grilled lobster topped with truffled risotto ran a close second. Be sure to ask for one of Kaila’s homemade cookies to take home for a late night treat. Around the corner, Tin Box grows much of its own produce and fills its raw bar with clams and oysters delivered daily from Massachusetts.

“Ten minutes ago, these greens were growing right down there,” said owner Mike Duffy as he delivered my salad and pointed toward the restaurant’s garden. Duffy, whose brother Tim owns the infamous Duffy’s Love Shack on St. Thomas, opened Tin Box in March in a former tool sharpening shed. The salad was fantastic – young mustard greens added just the right touch of spice – but I was glad to have dining companions so I could dig into housecured bacon and ribs, as well as cornbread slathered with butter and a sprinkling of smoked paprika. “My family has spent a lot of time in the Caribbean,” says Duffy. “We’ve had restaurants here for years. I’m glad I came back and decided to open my own place. It’s a fabulous island, not like anywhere else.” ◼

94 November/December 2013 | 95

THE LAST REFLECTION

PHOTO CECE BOYKIN

C hristmas Poinsettias

Charleston Living Magazine & Staff wishes you and yours a wonderful Holiday Season!

96 | CharlestonLivingMag.com

A Record A RecoRd of SucceSS of Successin the couRtRoom in the Courtroom As one of South Carolina’s premier personal injury law firms, Gedney M. Howe III, PA has a reputation as the place injured people and other firms turn to for tough litigation cases.

“Litigation is hard work and we keep our focus on the client.”

—Gedney Howe III, chosen once again to the South Carolina Super Lawyers list.

Attorneys The firm represents (left to right): victims of wrongful death, Caroline West, personal injury, Gedney M. Howe, III,trucking Alvin Hammer andJ. automobile accidents,

defective products and

Practice Areas: premises liability, as well as Personal injury and medical and government Criminal Defense

negligence. Howe also handles business litigation and criminal defense.

As one of South Carolina’s premier personal injury law firms, Gedney M. Howe III, PA has a reputation as the place injured people and other firms turn to for tough litigation cases.

“Litigation is hard work and we keep our focus on the client,” says Gedney Howe III, 2013 SUPER LAWYERS chosen once again to the South Carolina Super Lawyers list.

The firm represents victims of wrongful death, personal injury, trucking and automobile accidents, defective products and premises liability, as well as medical and government negligence. Howe also handles business litigation and criminal defense.

CHOSEN TO

Gedney M. Howe III, P.A. | attorneys at law

8 Chalmers Street | Charleston, SC 29401 | 843-722-8048 | www.gedneyhowe.com

November/December November/December2013 2013| |96 3

Creative. Collaborative. Purposeful.

I love to build using my imagination.

I am Riley Kerr ‘21, and I am Ashley Hall.

“I love to learn through the projects our teachers give us. It makes learning fun! My favorite has been our Lego League project. We built from our imaginations not from instructions, and when you can experiment like that, you build at your own risk. It was great! Our group was a great size to work together because when you are sharing ideas and you are all different, you can put all those different ideas together to make something really big.”

To learn more about Ashley Hall please contact us at 843-965-8501 or admission@ashleyhall.org.

www.ashleyhall.org

Are you Ashley Hall?

Ashley Hall provides a classical education with faculty and programs committed to producing educated women who are independent , ethically responsible and prepared to meet the challenges of society with confidence. Accepting girls 2 years - 12th grade and boys 2 - 5 years.

4 | CharlestonLivingMag.com