Saturday, August 4, 2012

Went to Slightly North of Broad last night for their Sunday Chef's Table Dinner- Amazing!  We had an Amuse Bouche, then five courses and a dessert.  There is a limit of 6 diners at the table, which borders the kitchen.  The wait staff was great, the chef chatted with us between courses, explaining his food choices, sources, seasonings, methods of food preparation, etc. and the food was just fantastic.  SNOB's chef has been there for 10 years and is really a master of his craft.  Some of my favorites were his "in house made" kielbasa, the Charleston Gold rice, the addition of lemon oil to his tomato coulis, their use of Timms Mill grits (from a home mill outside Anderson, SC) and the brown turkey fig salad with pistachios....yum!

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