Al Di La

Posted on August 28, 2010 by Nate

25 Magnolia Road
Charleston, SC 29407
(843) 571-2321
www.aldilarestaurant.com

Where on earth do I begin? If I had to pick only one restaurant as my favorite in Charleston, I dare say Al Di La might just win the prize. It’s one of my “happy places” in town (along with Santi’s), where I find it very difficult to be in a bad mood once I walk through the doors. Even though it’s a hop and a skip away from downtown it’s beyond worth it.

Let’s see what Al Di La has going for it. Great atmosphere with a formal dining room and a separate wine bar, each with its own warm and unique atmosphere? Check. Friendly, happy, helpful service from the entire staff? Check. Food that will smack you sideways and blow your mind? Check check check.

We delved into drinks before getting to the food though. Al Di La makes their own house limoncello (an Italian lemon liqueur) and I had a few vodka-based limoncello martinis: sweet and summery with that tangy lemon kick.

Next up, I like to begin with a platter of salumi e formaggi, or artisanal meats and cheeses. I LOVE going to Al Di La and picking out new meats and cheeses to try; they’re all to die for. I will say that you aren’t allowed to enter this establishment without trying their Pecorino Toscano cheese topped with truffle honey. There are no words. The cheese is aged and tangy but then the truffle honey just does impossible things to the taste. Each person I’ve introduced this cheese to gives a similar reaction: absolute silence . . . and bulging eyes. It’s good. In fact, when getting a platter of three salumi e formaggi, I recommend two of the three items being this cheese. It will be fought over!

On this trip we paired the Pecorino Toscano with a wild boar prosciutto and a Soppressata spicy salami. The salami is a great crowd-pleaser and the wild boar is a bit gamier/exotic for those with more adventurous palates. The platter is served with fresh grapes, crostini and arugula. Nom!

Next up: the entrees. Al Di La touts itself as a “neighborhood trattoria serving simple, authentic Northern Italian cuisine.” Well, I must be quite the fan of simple, authentic Northern Italian cuisine. I have been to this place I don’t know how many times, and I still agonize over my choices for dinner when I go there.

The largest battle seems to be between meat entrees and pastas: such a hard decision! Al Di La famously makes their pastas fresh in-house, and boy does it show. I first fell in love with the pasta when I ordered a special they had last spring featuring thick “shoestring” pasta, pancetta, peas and fresh cheese in a creamy buttery (but still light!) sauce. SO good. It makes me quiver with disgust to mentally compare this stuff with the grocery-store pasta I make at home. Last night I got to re-experience my favorite pasta there since the chef (a friend) was in an accommodating mood. Heaven!

Fortunately, all of the other pastas there are fantastic as well. One I adore is the thick tagliatelli with duck confit, wild mushrooms and truffle oil — it’s richer and heavier, but boy is it a swooner!

As I mentioned earlier, it’s a tough call to decide between the pasta and the meat entrees, so my recommended solution? Go with a group and get a little of everything. Last night we also got the pork tenderloin, and like the Pecorino Toscano cheese, I’m not sure I can walk through those doors without ordering one of these. I feel that pork is a very tricky and temperamental meat to cook with: it’s so easily made rubbery or charred. I’m happy to report that the dish at Al Di La (which I’ve sampled ohhhh-so-many times) has been 100% perfect every. single. time. I don’t know what all they do to it, but their pork tenderloin cuts/chews exactly like a medium-rare filet mignon, and the flavors are shockingly WOW. Not that it needs any backup, but the pork comes with fresh seasonal local veggies: last night included whipped potatoes, crisp green beans, bursting cherry tomatoes and grilled squash.

So I’ve decided while writing this post that this place definitely is currently my favorite, bar none, in Charleston. Now I’m wondering if I’m going to have to go back tonight — I’m hungry for it all over again! I hope you go there soon, and I guarantee you’ll love it.

Posted in Drink, Food, Locale: West Ashley | Tagged , , | 2 Comments

The Early Bird Diner

Posted on August 22, 2010 by Nate

1644 Savannah Highway
Charleston, SC 29407
(843) 277-2353
www.earlybirddiner.com

Lord knows Charleston has plenty of brunch spots and diners that are to die for. I love several of them, and I don’t see that as a conflict of interest. Each one has a signature dish or two that can’t be matched elsewhere in the Lowcountry, and the Early Bird is no exception.

Can we just talk about biscuits and gravy for a second? I LOVE biscuits and gravy. But I’m a bit picky… I typically don’t like the kind with hamburger gravy because I hate running into the occasional piece of gristle. And then of course there is my much-documented biscuit snobbery. So I love the idea of biscuits and gravy but I’m always hesitant to order them at a new place in fear of low-quality hamburger meat and/or biscuits that don’t live up to my lofty expectations.

Luckily I’ve finally found the ideal plate at the Early Bird. I am talking about the most perfect, crunchy-on-the-outside but soft-and-fluffy-on-the-inside biscuits you could possibly dream of, with that heavenly tang of buttermilk in each bite. And topped (or maybe drowned?) by the most delicious pepper cream sauce (meat-free!) I could ever ask for. I am salivating right now just at the memory…

But that’s not the only draw at the Early Bird. They’re also famous for their unique fried chicken, which utilizes a pecan breading instead of the traditional batter. Most patrons go for the chicken n’ waffles platter: trust me, it’s quite the pairing. On this particular visit I opted for a dinner version of the fried chicken, trading my waffles, syrup and honey mustard for Southern sides and mushroom sage gravy. Everything served at the Early Bird is jumbo-sized, especially when you consider the reasonable prices. Very down-home-hearty eatin’.

Also of note: if you’re a fan of shrimp and grits you MUST try the version here. It’s quite different/delicious, with the shrimp panko-fried and topped with a sweet and spicy jelly. Wowsers what a combination… I’m not sure I would have thought of pairing shrimp and grits this way, but it’s a total homerun.

Allrighty, I have to go eat something stat.

Posted in Food, Locale: West Ashley | Tagged , , , , | 1 Comment

WildFlour Pastry

Posted on August 8, 2010 by Nate

73 Spring Street  Charleston, SC  29403
843.327.2621
http://www.wildflourpastrycharleston.com

Imagine my delight when a friend told me the other day a little more about those delicious banana nutella turnovers at Hope & Union. Turns out they were being baked just a couple of blocks away in a homegrown little bakery called WildFloud Pastry. I think I’m in love.

This is a great place to go for so many reasons. It’s a cute eatery on Spring between Cannon and Coming, and boy oh boy is the eatin’ good! Any given day there are a couple of savory scones, muffins, turnovers, cookies and individual tarts and pies. Everything I’ve sampled so far is excellent. The ham and cheddar scone actually has a good bit of ham and cheddar stuffed inside it, for example. As I write this I’m finishing up my pesto, sun dried tomato and mozzarella scone which also is thrilling to the taste buds. I feel that the dough makes or breaks a bakery, and all the pastries here have the most delightful, buttery, flaky dough: just perfect.

Now let me tell you about Sundays at WildFlour. Sundays are the only day they make their prized cream cheese cinnamon rolls and caramelized pecan sticky buns. SWOON! I’ve said before that I’m a biscuit snob, but I should really expand that statement to say I’m a pastry snob in general. Growing up we never touched pie crusts that weren’t made by hand, and I’ve got a good taste for high-quality homemade pastry. The Sunday buns and rolls will blow your mind. So moist and buttery and sticky and generally wow! The pecans taste so fresh and perfectly caramelized; the cream cheese is fresh and smooth. You eat one of these pastries and you will instantly know it was made in a small batch, that morning, by someone who really knew what they were doing. I got two of each this morning, and now I fear that won’t be enough for me today! :)

Posted in Food, Locale: Downtown Charleston | Tagged , , , , | Leave a comment

Wasabi Daniel Island

Posted on August 5, 2010 by Nate

194 Suite E Seven Farms Drive
Charleston, SC 29492
843.388.8828
http://www.wasabi-di.com

Ahhh the beauty of this little island town. Call it Stepford, call it a manufactured paradise, whatever, but there are plenty of culinary reasons to trot out to Daniel Island. I work here (most days :) ) so I often fall prey to the lure of the food.

While I can’t wait to share all of the many options DI has to offer, I will begin with Wasabi.

Yes, there are Wasabis elsewhere in Charleston; yes, they are owned by the same folks; no, they are not the same. For Wasabi Daniel Island, the Wasabi restaurant group went with a decidedly more upscale concept, and other than the name, there’s not a lot in common between this one and its brethren. For superficial starters, the atmosphere is not clubby-hip but LA-chic instead. The head chef was trained in Japan and the crew at WDI make everything from scratch (including soy sauce and wasabi). Finally, the most glaring difference: the menu is totally different from the other restaurants. This menu is focused on authenticity, high quality ingredients and artful combinations.

Let’s start from the beginning. For starters (no pun intended), nothing on the menu is an afterthought. Even the house salad, with crispy wonton chips and soy dressing, is quite the treat.

But let’s cut to the chase. You came here for the sushi, right? So did I. Everything I’ve sampled at Wasabi DI has been killer, but in my opinion you really should try my two favorite rolls. They’re a great combo because one is rich and on the heavy side, while the other is more refreshing. Both are incredibly indulgent.

First we have the Buddha’s Belly roll. If the name hasn’t already sold you, listen up: spicy tuna, snow crab, salmon, yellowtail and white fish meeting up with avocado, cucumber and cream cheese. But wait! It’s also tempura-style (fried, for you non-sushi-speakers) and served with a to-die-for sauce that makes soy unnecessary. This is a great roll for those who are new to sushi or still a bit uncomfortable with it. If you like food, you’re going to love this roll.

And finally, last but so far from least, the best sushi I think I’ve ever had the pleasure of eating: the Tuna a la Tostada “roll.” I think I love it because it’s so different from everything else. It’s a crispy rice cake (think really-amazing-Japanese-take-on-hashbrowns) topped with a generous cut of spicy tuna and a dollop of wasabi aioli. NOM NOM NOM. This dish is all about juxtaposition: the warm crunch of the rice cake and the chilly, soft taste of the tuna. Not a bit of “fishy taste” either, for those who are concerned.

If you’re a fan of sushi, shame on you if you haven’t been already. If you’re timidly contemplating giving sushi a shot, I recommend this being your first spot. Enjoy!

Posted in Food, Locale: Daniel Island | Tagged , | 1 Comment

The Cookie Studio

Posted on August 1, 2010 by Nate

747-C East College Ave
Decatur, Ga. 30030
404-373-8527
http://www.thecookiestudio.net

Best damn cookies in the world. Addictive baked treats. Must have.

Unfortunately for Charleston readers, this gift to the kitchen is located in Decatur, Georgia, a few miles outside my old hometown of Atlanta. Luckily for us outsiders, cookies may be ordered from the website above. And they should. You should. Whatever.

I go waaaay back with the Cookie Studio. They were a client of mine back in the day when I was living in the ATL, plus I worked just blocks away from them so I tended to make frequent visits (read: daily). I don’t know what makes these cookies the best cookies I’ve ever eaten, but they’re just perfect: rich and buttery, VERY homemade-tasting (you can watch them making the cookies!), crispy-crunchy in the right places and soft-chewy in the right places.

I remember visiting during one time when Barbara, the owner, was working to perfect the oatmeal raisin cookie. Honestly, I had never been a huge fan of oatmeal raisins before finding the Cookie Studio. I remember I tried all of her iterations over several days; it was so much fun to see how many personalities the cookie could take on. One day I tried her latest version and my eyes nearly popped out of their sockets. Two seconds later that cookie was gone! Barbara was laughing so hard and said that this version was going to be the keeper and they were going to name it “Nate’s Oatmeal Raisin.” (You can see the plaque if you go there in person.) This cookie deserves an expletive in its description. Unbelievably out-of-this-world good. Six months later it won “Best Cookie in Atlanta” by Atlanta Magazine. Told ya.

My friends Lauren and Matt brought a box of cookies with them during a recent visit, and let me tell you, they did not last long. So enjoy the pictures, get to the website and see for yourself today!

(Yes, this last bad boy is an up-close shot of the buttery-heaven-crunch-must-have edge of a Nate’s Oatmeal Raisin. :) )

Posted in Food | 2 Comments