Virtuoso Traveler - October/November 2017 - 41
CHARLESTON, SOUTH CAROLINA
Where Southern cooking meets the world.
crab and Hoppin' John in fresh
in dishes such as collard green
as a food capital has
and surprising directions.
tagliatelle with shrimp sausage.
In the city's historic center, the
"The scene is like Brooklyn in
Join the queue for 'cue at the
435-room Belmond Charles-
the South," says Suzy Xiu, a New
new Rodney Scott's BBQ (1011
ton Place is itself a culinary
Founded in 2006, the Charles-
York City-based Virtuoso travel
King Street), from the legendary
destination, with five bars and
ton Wine + Food festival, an
advisor and culinary traveler.
pitmaster. Enjoy a progressive
restaurants led by its signature
event the influential food writer
"There are a lot of sleek places
lunch at Workshop (1503 King
Charleston Grill. There, chef
John T. Edge called "a labora-
and modern design rather than
Street), an "exploratory food
Michelle Weaver caters to varied
tory for what Southern food
the old traditional restaurants
court" with stalls from Viet-
tastes with a four-part menu
is becoming," helped train the
you might expect."
namese food truck Pink Bellies
ranging from ocean trout with
(featured on our cover) and
caponata, blood orange, and
occurred at a leisurely but steady pace.
spotlight on a generation of
(RODNEY SCOTT AND SEAFOOD TOWER) PETER FRANK EDWARDS/REDUX
Farm-fresh produce and just-
chefs - including Sean Brock of
caught fish are never far from
Tex-Mex specialist Juan Luis. Xiu
olives to a Lowcountry "muddle"
McCrady's (2 Unity Alley) and
tables in a city of just 134,000
also suggests a nightcap while
of shrimp, crab, bass, and grits.
Mike Lata of The Ordinary (544
residents. Those local ingredients
watching classic black-and-white
Doubles from $299; Virtuoso
King Street) - who are taking
shine at the recently opened Sor-
movies projected on the wall at
travelers receive breakfast daily
Lowcountry staples such as blue
ghum & Salt (186 Coming Street)
The Belmont (511 King Street).
and a $100 dining credit.
Clockwise from top left: Digging in at Workshop, barbecue guru Rodney Scott, fresh fare from Sorghum &
Salt, and The Ordinary's seafood tower.
OCTOBER | NOVEMBER 2017