Raising Cane’s Chicken Fingers, Mt. Pleasant, SC

Chicken Finger Heaven

Early on in my restaurant career I was a waitress or w/w, as they called us at TGI Friday’s.  It was very early in the history of casual themed fern bar restaurants and I believe that there were about 30 locations (there are close to 1,000 now).

The training that I received was very detailed.  Four of us were in training at the same time in a training class that included both classroom and follow shifts (where you follow another waiter/ess) for a total of 17 days and we were paid minimum wage.  At that time Friday’s boasted that they had a menu that included 189 items, and it was very difficult to learn the detail about each menu item.  There were quizzes we had to pass and at the end of the 17 days we were required to take a very long final exam and score at least 90% to get on the floor. I scored a 92 and it earned me the right to work day shifts for the first six months of my tenure there.  Can you say Sunday Brunch/the worst shift?

When I started to wait tables I appreciated all of the information that was drilled into me about the menu items, sauces, philosophy, etc., but then I thought, “Does it have to be this complicated?”  Today I finally got my answer.

I stopped into Raising Cane’s Chicken Fingers in Mt. Pleasant today for lunch. The restaurant has been open for about a year and there always seems to be somewhat of a crowd there whenever we’ve driven by.  I decided to see for myself what the draw was.

This place is the epitome of simple. Simple layout, simple design, simple menu, easy ordering system, fast service and friendly people.  Todd Graves, the “owner, fry cook and cashier”, should bottle this recipe and sell it… quickly. 

The story of Raising Cane’s is an interesting one. Todd received a very low grade in college on his business plan to open a restaurant that only sold chicken fingers.  The bank also kicked him to the curb on this venture.  So he decided to work hard and earn his own money to open his first location just outside of LSU.  The result was a successful restaurant that had to stay open until 3:30 a.m. to meet the needs of those who desired chicken fingers.

So my visit today was just as simple.  A nice young man at the counter asked me for my order and what sauce I wanted.  I ordered a Combo meal that included three chicken fingers, fries, Texas Toast and a fountain beverage.  When I asked what my sauce choices were he said, “You must be new here so I’ll make sure you get both the Cain’s sauce (a little spicy number) and the honey mustard.” I then went to the condiment station (which was spotlessly clean like the rest of the restaurant), and got my beverage, napkins, etc.

Combo Platter

A few minutes later they called my name and delivered my lunch.  For a whopping $6.62 there was actually too much to eat.  Three crisp, very hot chicken fingers, fries and a jumbo piece of grilled Texas toast adorned my plate. Both of the sauces were good, but I found the honey mustard sauce to be a tad too sweet.  I can say though, that I was in Chicken Finger Heaven.

Who would have thought that you can open a restaurant that serves just Chicken Fingers?  If you want a sandwich they offer that too, it’s a few chicken fingers on a bun with lettuce and tomato.  It can’t get much easier than that.

After 15 years Raising Cane’s (named after Todd’s dog), are now in 15 states and have over 100 locations.  When I found this out from their website I wondered what the professor that graded Todd so harshly was doing today…

We gave Raising Cane 5 out of a possible 5 plates.

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Eurasia, Mt. Pleasant, SC Redux

Dining As It Should Be

I love it when I’m pleasantly surprised by a dining experience.  As cliché as it may sound it does make me stop and say, “Wow, that was something!” Such was the case at Eurasia the other night.

Like most Americans this summer we found ourselves saying, “Can it get any hotter?” and deciding to grab a quick snack out instead of cooking. Even grilling out seemed like too much work.  Eurasia seemed quick and easy, so off we went.

We had been to Eurasia once before and it was just OK.  Not bad, not great, just OK.  But since that time I have heard many very positive comments about it and I can see why. 

When we arrived the restaurant was almost full and we were able to grab a few seats at the bar. Our service was quick and pleasant and although the night’s specials sounded very inviting we decided to split an appetizer and a sandwich.

We couldn’t decide on whether we wanted the Chinese Vegetable Spring Rolls or the Asian Meatballs. A quick nod to the Spring Rolls from the bartender was all we needed to make our choice!  Even though the restaurant was very busy our drinks and appetizer were served very quickly.

Asian Meatballs

Steak & Cheese

Although the Spring Rolls were very tasty, they weren't very warm. When asked how they were, we told the bartender who quickly asked if we wanted something else. We declined. This started what was to become some of the best service and follow up that we've ever had at a restaurant here in Charleston. 

·        A gentleman who we assumed was the manager came by and inquired about our Spring Rolls.

·        He then came back and told us that he was sending us out a “little something” before our sandwich.

·        Poof!  Our came an order of Asian Meatballs that were simply awesome.

·        Then the manager stopped by to see how they were.

·        Then our Grilled Steak and Cheese Sandwich on Ciabatta was delivered and it was perfect.

·        Then the manager stopped by to see how it was.

·        As our plates were being cleared, “Ta Da” the manager was beside us introducing himself as the managing partner, giving us his business card and inviting us back again.

See how easy this is.  Thank you, Andy for a great meal and a great experience.

We gave Eurasia 5 out of a possible 5 plates for the overall experience.

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Opal Restaurant & Bar, Mount Pleasant, SC

New Kid On The Block

 In a blink of an eye it seems new restaurants are cropping up all over the area.  Opal Restaurant and Bar is one of the newcomers and it deserves its’ just due.

We went to Opal when they were open just three weeks and I must admit I was impressed.  Although I found the dining area to lack warmth and energy in its décor, the entryway is just spectacular.  If Chef Patrick Owens and the Opal Dining Group wanted a “wow” factor when you enter, they hit the mark without question.

We made reservations and I wondered if we actually needed to. After all, it was a new restaurant in Seaside Farms shopping center and not too widely publicized. Thankfully we had the reservations after all.  When we arrived there was already a 45 minute wait for tables and it was only 6:30 p.m.!

Bar @Opal

We were quickly seated and our server immediately approached the table.  He was intimately familiar with the menu and told us that he also worked at Langdon’s, which is this restaurant’s sister concept. A recent local article about Opal stated that the “menu changed daily”. I thought this was an aggressive approach to a new restaurant opening. It was the same plan that Sean Brock had with Husk and when we dined there during the first few weeks our entrees took over an hour to hit the table. I hoped that we would not experience the same thing at Opal.

As we looked over the menus it appeared I had a different menu that the other three folks at our table.  The server quickly explained that I had “last night’s menu” and replaced it with the correct one.  But get this…  The “changing menu” only had one item changed.  The fish entrée that was on the menu was switched from flounder to mahi mahi.  Hmmm… interesting.

We started with 3 appetizers.  It’s unusual for us to order dinner and appetizers, but things looked very interesting.  The Heirloom Tomato, Basil, Purple Onion and Valdeon received rave reviews. The tomatoes were incredibly fresh and tasted as if they were picked that afternoon.  The Salad of Local Herbs and Lettuces with Fresh Ricotta and Tomatoes was scooped up in a New York minute - again, a fan favorite. 

Heirloom Tomato, Basil, Purple Onion

Salad  with Fresh Ricotta 

Shrimp Bruschetta

My Spicy Local Shrimp Bruschetta with Chiles and Garlic could have been a meal in of itself. Two very large toasted slices of crispy crusted bread were topped with heavenly, perfectly cooked, spicy shrimp. Reluctantly I shared it. But when I go back to Opal this appetizer is definitely on my repeat list.

Our entrees were perfectly timed and served piping hot.  Two diners ordered the Sweet Bay Acres Crispy Chicken Breast with Arugula, Heirloom Tomatoes, Fennel, Prosciutto and Vincotto.  The gents thought this dish was superb and I had a hard time bartering for a taste.  The Seared Diver Scallops, Brunoise of Local Zucchini, Tomato, Corn, Israeli Couscous and Brown Butter was a big win.  Usually someone that eats half of her entrée and takes home the other half finished this - hands down!

When ordering my entrée of house made Tagliatelle with Pork Sausage, Broccolini and Marjoram our server told me that it was not a “large portion” (pasta prices ranged from $15 - $17), and he was right. My dish was the smallest of the entrees and unfortunately the most disappointing.  The pasta was a bit mushy, which I could tolerate, but the dish overall was bland and lacked flavor.

Tagliatelle with Pork Sausage

 Seared Diver Scallops

Sweet Bay Acres Crispy Chicken Breast 

I would say though that like Langdon’s this restaurant is a bit pricey.  We were interested in the Charcuterie & Cheese but one small sampling was $5.00 and it went up to $41.00 when the offer was increased to 12.  We saw this delivered to another table and based on the portion sizes it seemed overpriced.  I can’t speak to the flavor because it looked great, just expensive.

Despite my pasta snafu we still managed to leave the restaurant very full and plan to return. I was very impressed that despite only being opened three weeks the restaurant ran like a well-oiled machine.  

We gave Opal 4 out of a possible 5 plates.

Zagat Tags
#tidal #restaurant #American

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Cherrywood BBQ & Ale House, Kiawah Island Golf Resort, SC

Good 'Q down Kiawah Way

The Assistant Food and Beverage Director at Kiawah Island Golf Resort recently reached out to me and asked why I had not written about any restaurants in Kiawah.  Explaining that “it’s really not that far”, we decided to take the plunge.

I remember that when I first moved here my favorite shoe salesman Richard, at Bob Ellis Shoes told me that some of his clients that lived on Kiawah Island had condos in the city for the times they decided to have dinner in town. “It can’t be that far…” I thought, but it is a distance of about 50 minutes from Charleston.

Upon arriving it reminded me of when Dorothy’s house lands in OZ. Talk about the “air being fair” in this enclave.  Kiawah is a multi-gated community with many small streets of homes, most of which are waterfront. Quite simply put, it is just beautiful.

Dining Area Cherrywoods

Kiawah boasts numerous golf courses including the Ocean Course which is a new stop next year on the PGA tour. We headed to the Osprey Point Golf Course restaurant – Cherrywood BBQ & Ale House since it was recommended to me by the Asst. F&B Director.

We arrived there on a Saturday at about 1:15 p.m.  No worries about getting a table since there were only two parties in the entire restaurant.  The view was exquisite as it looked over the golf course and driving range.  I was surprised that there were so few patrons.  Our server explained that Saturday was the day that a lot of the rental homes turned and it was rarely busy.  In a community that can command $21, 750 a week (per their website), for a rental, perhaps folks are enjoying their rental homes and not eating their meals out.

When we entered the restaurant we were greeted very quickly.  Our server was knowledgeable, pleasant and quick to attend to our needs.  The restaurant itself though is stark, stark, stark, and in search of a theme. White walls are lined with a local artist’s photographs of classic cars. How this fits with BBQ is beyond me, but the place is less than inviting. The food though, is somewhat worth the trip. 

We started with the Bacon Wrapped Poppers.  These were billed as Jalapenos stuffed with cream cheese and smoked and glazed with BBQ Sauce.  I was a tad nervous that with so few patrons (although more arrived throughout our lunch) that our lunch would be slow and not all that good, but thankfully I was wrong.

Bacon Wrapped Poppers

Our poppers arrived quickly and they were hot and very tasty. The bacon that they were wrapped was a tad over done and tough, but they were really quite good.  Now on to our lunch…

Although they offered specialty salads and I was tempted to order one I went for BBQ instead.  I’m not a BBQ fan but why go to a BBQ restaurant and not order BBQ?  So we ordered the Barbecue Chow-Chow with Four Cheese Mac and the Beef Brisket with Onion Rings. Even typing this make me feel full…

Our lunch arrived in no time at all and quite frankly it was too hot to eat.  The Beef Brisket was as advertised, tender, sliced and piled high on a toasted bun with pickled red onions.  My Barbeque Chow- Chow was a delicate blend of slow smoked pulled chicken topped with green Chow-Chow and a fantasy on my plate.

Barbeque Chow-Chow

Beef Brisket

Both of us said little during lunch it was just that good.  The varieties of BBQ sauce on the table were sampled and enjoyed.  I had to take ½ of my meal home for dinner later and I was looking forward to it.  

I struggled with giving this restaurant a five plate rating as the food was spectacular.  The restaurant ambiance though leaves little to be desired.  It’s as if someone said, “Let’s have a BBQ place in this room” and they did.  I found that unfortunate.  Although the food was great I just couldn’t see myself returning to the restaurant because it had so little atmosphere.  If you are ever down there though, I would recommend stopping by for some great service and some great ‘Q.

We gave Cherrywood BBQ 4 out of a possible 5 plates.

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Cherie’s Specialty Meats & Cajun Café, Hanahan, SC

Not Exactly A Ragin' Cajun

Trying to fit in a quick bite to eat before an Elvis Costello concert at the Performing Arts Center in N. Charleston we decided to look on Urbanspoon to see what restaurants were most talked about in that area.  We landed on Cherie’s Specialty Meats and Cajun Café since it’s close to the Arts Center.

Recently moving here from Boston we’re used to very large venues.  Attending an event at the Boston Garden or Gillette Stadium takes some planning and you have to leave very early to get to either.  So, I must admit that our dining experience prior to the concert was very early and there was only one other table in the restaurant/Cajun store.

Cherie’s is part restaurant and part purveyor of Cajun items – from spices to frozen entrees.  It’s located in a small strip center and seats about 20+ people. Our server mentioned that lunch is “always busy” and that they just recently started opening for dinner (through 8:00 p.m.).  We quickly glanced over the very small menu (which is also their lunch menu) and decided on our entrees.

We ordered the Jambalaya – Chicken Sausage and rice spiced “just right” and topped with diced green onions and Shrimp Etouffee – French for “smothered” in butter and onions in a creamy sauce served over rice.  We waited only a few minutes for both entrees to arrive.

Both entrees appeared hot and were served with lovely, fresh bread.  The bread was the highlight of the meal as both dishes were not what we expected.

I’m not certain whether it’s because Cherie’s has just started opening for dinner or that the entrees remain in a chafing or warming dish throughout the day, but that’s exactly what they tasted like.  The Jambalaya was terribly dry and lacked the “just right” spicing altogether.  Unfortunately the Shrimp Etouffee was also poor in quality.  The rice was a congealed mess and the Etoufee itself had a few tiny shrimp and what I believe were scallops in it, but was quite frankly, barely warm and in a word, awful.

As I paid the bill I told our server/cashier (who was very friendly), that the entrees were just OK and that they could have been hotter. She apologized and mentioned that they were being “held in a warming dish in the back” and all I could think of was that they were left over from lunch.  We wouldn’t recommend this place but the concert was incredible. 

We gave Cherie's 2 out of a possible 5 plates

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THE SOUTHERN LIVING TASTE OF CHARLESTON EXPANDS TO FOUR EVENTS

THE SOUTHERN LIVING TASTE OF CHARLESTON EXPANDS TO FOUR EVENTS

 Things are heating up as the Taste of Charleston expands to include Taste: Iron Chef, Taste of the Arts on Gallery Row and 2-Day Main Event at Boone Hall Plantation

Charleston, SC --- The 2011 Southern Living Taste of Charleston will take place October 7-9. This year the weekend long celebration, hosted by the Charleston Restaurant Association, will expand from three events to four including a two-day main event at Boone Hall Plantation in Mount Pleasant.  The events are designed to highlight different areas of the culinary industry in Charleston and utilize the gorgeous backdrop of our city.  

• Taste: Iron Chef Competition will be held from 6pm-9pm on Friday, October 7th, at the Culinary Institute of Charleston’s Palmer Campus in downtown Charleston and will showcase some of the best local chefs in a heated head-to-head battle in the Institute’s state-of-the-art amphitheater kitchen. The Taste: Iron Chef is sponsored by US Foodservice.

• Taste of the Arts on Gallery Row will be held from 6pm-8pm on Saturday, October 8th, at a dozen art galleries on Broad Street in downtown Charleston. The art walk is sponsored by The Art Institute of Charleston and combines Lowcountry art with the culinary arts. While guests stroll through the galleries they will enjoy samplings of wine and appetizers from a variety of Charleston’s favorite restaurants.

• Southern Living Taste of Charleston (Main Event) will be held 10:30am-5:00pm on Saturday, October 8^th and Sunday, October 9^th.  This celebration of Lowcountry cuisine will feature approximately 50 of Charleston’s top restaurants serving sample size portions of their signature dishes. Southern Living will also be on site with editor appearances, editorial-inspired vignettes, demonstrations, and more. The main event is sponsored by Limehouse Produce, Sysco Food Services, Lee Distributors, Biltmore Wines, US Foodservice and The Art Institute of Charleston.

The Charleston Restaurant Association expects to release more information about event logistics such as parking and shuttle service in the coming weeks. Tickets and more information for all events are available online at www.CharlestonRestaurantAssociation.com.

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Tattooed Moose, Charleston, SC

Moose Magic!

Thanks to a suggestion from a reader on Yelp! I found my newest gem, the Tattooed Moose. I’ve never been to the Moose but people I know swear by it. Away from the hustle and bustle of downtown Charleston the Tattooed Moose is a restaurant you don’t want to miss.

When you walk in, you can’t help but notice the huge stuffed moose head mounted on the wall. The bartender explained that the moose was actually killed and stuffed by a family and when finished, they realized that it wouldn’t fit in the house so they sold it on ebay. Thankfully it’s found a good home.

The restaurant is small, and with outdoor tables has seating for about 50+ people. We sat at the bar and smiled at the “moose memorabilia” that was not to be outdone by the “stuffed squirrels”. This lodge-like- feel-of-a-place offers a small, but interesting menu.

The five “snacks” include items such as Roasted Garlic & Blue Cheese Fries and a Basket O’ Corn Dogs. They offer two salads; The Santa Fe, which can be ordered with a scoop of Smoked Chicken Salad on it, or the small side salad. The Specialty Sandwiches are served with the House Made Garlicky Dill and Spicy Sweet Green Tomato Pickles that were incredible. You can get a side of Duck Fat Fries ($1.75) or BBQ Baked Beans or Cilantro-Lime Slaw for $1.00.

The sandwiches were unique in their own right. Mike’s Famous “Duck Club” led the list. Where have you ever seen a club sandwich with Duck Confit or a Smoked Chicken Salad BLT? Many, if not all of the items were inviting and it was difficult to decide.

After an abysmal attempt at a Reuben by the King Street Grille the other day I ordered the Reuben to see if my Reuben ‘jones’ could be satisfied. Prior to this, I thought that Graze’s (Mt. Pleasant) version of a Reuben was quite possibly one of the best I had ever eaten. But move over Graze, there is a new Moose in town. The Reuben had melt in your mouth corned beef and was topped with cheddar cheese (my request), sauerkraut and 1,000 island dressing. It was served on perfectly toasted rye bread and was piping hot.

The Reuben

My husband ordered the Lucky #1 sandwich. The sandwich had BBQ pork belly, a thinly sliced pickle, tomato, cheese, crispy fried onions, cilantro and wasabi aioli all served on a toasted hoagie roll. We also added a side of Cilantro-Lime Slaw at the last minute. My husband felt lucky ordering the Lucky #1 a concoction of flavors that he couldn’t stop eating. The cilantro-lime slaw lacked flavor but we barely had room for it anyway.

Lucky #1

The Tattooed Moose is a true gem and should definitely be on your list of places to try!

We gave the Tattooed Moose 5 out of a possible 5 plates.  Can't wait to go back.

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