Chew on This: Local Restaurant News
Deidre Schipani – Thursday, December 27, 2012
The 2013 BB&T Charleston Wine + Food Festival is seeking nominations for the Laura Hewitt Culinary Legend Award to be bestowed March 1 during the festival’s official opening ceremonies.
The award honors an individual or organization that has excelled in the culinary community of Charleston or has contributed to the Lowcountry cuisine.
Nominated individuals must be a current or past resident of the tri-county area and 18 years or older. The nomination process is open to the public, free of charge and self-nomination is permitted.
No formal application is required; simply email the name of the nominee and a brief paragraph about why he or she deserves recognition to email@example.com. Nominations also may be mailed to P.O. Box 22823, Charleston, SC 29413.
All nominations are due no later than Jan. 11.
The 2012 award winner was third-generation shrimper Wayne Magwood, a longtime supporter of Charleston’s fishing community.
Past award winners include Martha Lou Gadsden of Martha Lou’s Kitchen, Charleston Grill general manager Mickey Bakst, “Hoppin’ John” Taylor, The American Culinary Federation — Charleston Chapter, chef Brett McKee, the Sustainable Seafood Initiative, Richard Elliot, chef Robert Carter and the Charleston Restaurant Association.
For information about the BB&T Charleston Wine + Food Festival, go to charlestonwineandfood.com.
Charleston Grill in the Charleston Place Hotel again took top honors in OpenTable’s Diners Choice list of top overall restaurants in 2012.
It is the only South Carolina restaurant featured.
The restaurant is at 224 King St. Call 577-4522 or go to www.charlestongrill.com.
Go to opentable.com to see the list.
Mastering the grape
Brad Ball of Social Restaurant + Wine Bar has received his Advanced Sommelier certification from the Court of Master Sommeliers.
Social is at 188 East Bay St. Call 577-5665 or go to socialwinebar.com.
Sunday at Oak Steakhouse is the perfect way to end a great Charleston weekend.
Not only does Oak offer guests half-priced bottles of wine under $80 all evening, but the restaurant also dishes out a Sunday Supper program.
Voted one of the best fine dining deals in Charleston by eater.com, Oak’s Sunday Supper includes a three-course dinner served family style for $38.
Sample Sunday Supper items include clams casino and oysters Rockefeller followed by a mixed grill of Certified Angus Beef petite filet and dry-aged New York strip with local sauteed Brussels sprouts and whipped potatoes, capped off with pumpkin cheesecake for dessert.
Oak, 17 Broad St., is open for dinner and bar service 5-10 p.m. Sundays. Call 722-4220.
The Rarebit at 474 King St., a 1960s dog track-themed bar and restaurant, is pouring Moscow Mules and serving up diner-inspired dishes. Go to therarebit.com.
At The Ordinary, 544 King St., award-winning chef Mike Lata and business partner Adam Nemirow are dishing out fresh seafood at their oyster hall. Call 805-5900 or go to eattheordinary.com.
Ike’s Hot Chicken, Fish and More is at 616 Meeting St. On the menu: breakfast, lunch, dinner and late night with service 8 a.m.-2 a.m. Look for $7.99 lunch specials, a daily $4.99 special and takeout family meals. Call 805-5812.
The Wreckfish is at 7690 Northwoods Blvd. in North Charleston. This new seafood restaurant’s menu allows you to pick your fish, pick your method of preparation and then pick your sides. It also features Pat LaFrieda burgers by the guy behind the Shake Shack. Call 580-4040 or go to thewreckfish.com.
Martha Lou’s reopens
Martha Lou’s Kitchen just got a face-lift, and the iconic Martha Lou Gadsden herself is on the building that bears her name.
Martha Lou’s, 1068 Morrison Drive, now is open 11 a.m.-5 p.m. Sundays. Call 577-9583.
Work is under way at 1527 Savannah Highway as a former Burger King is transformed into a Black Bean Company. Co-owners Ellis Grossman and Joe Lawlor plan for a February opening.
Kokomo Joe’s at 1217 Savannah Highway in West Ashley will be a Key West-inspired restaurant. It will be a neighbor to The Glass Onion.