A Family Affair
When the moon hits your eye like a big pizza pie … that’s Scott Story. Chef Scott Story is set to open his “little pizza and pasta restaurant” Michaelangelo’s, in December. Story has been in the Charleston area for 10 years. He spent those 10 years balancing his time among Andolini’s (where he met his wife), Juanita Greenberg’s, and Brett’s, where he learned his culinary skills from Chef Brett McKee. Story describes Michaelangelo’s as “family-oriented, not fine dining.” Even the management is family-oriented, as Story works alongside his wife Jackie Story, a former pastry chef at Kaminsky’s. Her daily fresh desserts will be on display, and customers will also be able to order specialty cakes. The restaurant will be located at 1749 Sam Rittenberg Blvd., on the corner of Sam Ritt and Highway 61, a spot that has housed China Inn for the past 33 years. –Stephanie Leighs
Best of the Fest
Seafood supporters braved stormy weather to sample some signature Lowcountry dishes at the third annual South Carolina Sustainable Seafood Festival, held on Oct. 22. Partner chefs of the South Carolina Aquarium’s Sustainable Seafood Initiative created dishes in three categories and festivalgoers tasted up to four recipes from each category and voted for their favorites. Winners included Chef Bill Twaler of Old Firehouse Restaurant and his Hollywood shrimp over creamy grits, Executive Chef Charles Arena of the Boathouse on Breach Inlet for his swordfish with speckled butterbeans, proscuitto, tomatoes, and king crab butter, and Chef Mike Lata of FIG for his grilled mahimahi with shaved fennel and a citrus vinaigrette. –SL
“Can’t Rush the Pot”
West Ashley grew some soul last week with the opening of Ledy’s Soulfood and Seafood at 817 St. Andrews Blvd. (763-1541). Ledy Brown-Fuzz, head chef and namesake, cooks up three different specials every day but Sunday, including Southern dishes like smothered pork chops with grits, stuffed shrimp alfredo, and red rice with fish. Most entrees are priced around eight dollars, but don’t come in a hurry. “We’re tired of people eating fast food,” says Brown-Fuzz. “We want to give them something good.” Utilizing a wealth of family recipes, Ledy’s offers catering that includes made-from-scratch pies, pastries, and red velvet cake. The family-run establishment has a friendly, lunch-counter feel, and offers daily vegetarian options like okra soup and veggie plates, as well as Saturday breakfast. “My seafood salad is out of this world, and my omelets are slammin’,” laughs Brown-Fuzz. “When you get up from this table you’ll be full. A lot of people want to rush, but you just can’t rush the pot.” –Stratton Lawrence
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