Category: South Carolina (Page 2 of 2)
LAF in the A.M. December 8th, 2014
A Morning Menu of LAF-Style Food News and Stories to Begin Your Day
Ezell’s Chicken Coming to Spokane
Joey Chestnut Wins St. Elmo Shrimp Contest
That’s 80 Years for Zuppardi’s
The Story of BBQ in Orangeburg County, SC
LAF in the A.M. December 5th, 2014
A Morning Menu of Stories We Think You’ll Find Interesting
Why Are Charleston, SC’s Soul Food Restaurants Closing?
Come See the GingerBrown in Louisville
A Look at 2 New Appetizing Restaurants in NYC’s Lower East Side
AL.com Writer Falls for Wintzell’s Fish Tacos
LAF in the A.M. December 1st, 2014
A Morning Menu of Stories We Think You’ll Find Interesting
Cory Booker Dishes Ice Cream
Made-to-Order Pies in Charlotte Region
What to Do with Cosby Mural on Ben’s in D.C.
A Larger Cafe du Monde?
LAF in the A.M. November 30th, 2014
A Morning Menu of Stories We Think You’ll Find Interesting
Dueling Chicken in Pittsburg, KS
93-Year-Old Charlie’s Steakhouse of Greenville, SC Closing
365 Great Meals in Nashville
A Visit to Montreal’s Mile End
LAF in the A.M. November 16th, 2014
A Morning Menu of Stories We Think You’ll Find Interesting
David’s Country Kitchen in NYC?
How to Get By at a BBQ Chain
Top 101 American Breakfasts, Says Playboy
Tony Luke’s Watch
LAF in the A.M. November 5th, 2014
A Morning Menu of Stories We Think You’ll Find Interesting
Publican Sausage On Shake Shack Chicago Menu
When Shake Shack enters a new market they always select some quality local ingredients for their menu. We noted previously how, in Chicago, they are offering concretes made with Chicago’s Bang Bang Pie and Glazed & Infused doughnuts, and they are also offering Vienna Beef hot dogs. There are two other local twists on the menu. Another concrete incorporates a chocolate bar made with Hawaiian black sea salt, burnt sugar caramel, and 70% cacao dark chocolate, from Chicago’s high-end chocolatier Vosges Haut-Chocolat. And there’s a Publican Pork Sausage, made by Chicago’s Publican Quality Meats, a high-quality butcher and lunch spot. The sausage is topped with Shack’s cheese sauce and crispy-fried, ale-marinated shallots. The Chicago Shack opened yesterday. Continue reading
LAF in the A.M. November 4th, 2014
A Morning Menu of Stories We Think You’ll Find Interesting
A Thorough Guide to NOLA’s Fried Chicken
Sara Roahen has compiled, for New Orleans Magazine, the most comprehensive comparative analysis of fried chicken in New Orleans that we’ve ever seen. We’ve grazed around the Crescent City many, many times, and even enjoyed some spectacularly good fried chicken. Yet somehow we never quite accepted the city as a fried yardbird mecca. Ms. Roahen said it best: ” [W]hen offered a choice in this town surrounded by water, I’ve historically chosen catfish or shrimp or oysters when in the mood for something fried. I now know that fried chicken isn’t only a safe bet, especially in our most community-oriented neighborhood restaurants, but often the best choice of all.” Continue reading
