Where I Eat

Behind the Scenes

Fried shrimp
"Shem Creek, and Charleston along with it, are rapidly changing. Track down the location for The Wreck and enjoy the view of shrimp boats coming in as you wait for your supper with an ice cold Palmetto brew."
BBQ ribs
"Typical of great Carolina barbecue, Sweatman's is only open on Friday and Saturday and only features whole hog barbecue. Ribs are limited but the banana pudding more than makes up for it. As is proper, sauce is on the table, not on the pork."
Papusas
"Way up in Ladson, in a little strip mall, sits El Centro Americano. Walk through the mini mercado in the front of the restaurant and go to the back where you can be seated and enjoy the latest Barcelona football match and steaming plates of Papusas—thick, griddled tortillas stuffed with beans, cheese and pork rinds, covered in vinegar slaw and salsa rojo."
Steamed local cluster oysters
"Bowens Island was recognized by the James Beard foundation in 2006 and burned down slightly thereafter. Newly rebuilt, it continues to offer what it always has—steamed, salty local cluster oysters, fried shrimp and cold beer. Also, the site for one of the many Cook It Raw events held in Charleston in 2014."
Mi dac biet
"Essentially the "kitchen sink" of egg noodle soups, mi dac biet is a layered bowl of steaming flavors—barbecue pork, shrimp, wontons, yellow alkaline noodles, bean sprouts and herbs. It'll cure what ails you."
Okra soup and cornbread
"Recognized by both the Southern Foodways Alliance and Garden and Gun, Bertha's is a destination not to be missed. The okra soup is smoky and spicy and is a perfect pairing for the lightly sweet cornbread and very sweet tea. Bertha's pork chops and chicken are also not to be missed."