What to eat, what to eat. Sometimes, you just want to know what the specials are before you ever leave the house. And that’s what we’re here for. This weekend you’ll see more soft-shell crab, which is almost at the end of its very short season, but you’ll also run across plenty of fresh fish and big slabs of meat too.
At Oak Steakhouse, choose surf or turf. Chef Brett McKee is serving pan-seared scallops with Meyer lemon risotto and lemon ginger beurre blanc. But he also has sliced tenderloin over a wild mushroom, black truffle, and foie gras gnocchi with a truffled veal demi glace. That’s a tough choice right there.
Out on Isle of Palms, Chef J.J. Kern at Hucks Lowcountry Table is serving the last of their pan-fried soft shell crabs with avocado lobster crepes, topped with saffron honey and real beet chips. Also on the specials board is grilled wahoo with carrot puree, blackberry Madera gastrique, and yellow teardrop tomato salad with poppy seed vinaigrette.
Over at Trattoria Lucca, Chef Ken Vedrinski has Agnolotti del Plin, which is stuffed pasta, served with spring peas, ricotta, and brown goat butter. He also has fresh sheepshead served with potatoes and citrus, asparagus, and Ceppo Antico extra virgin olive oil.
Chef Charles Arena at the Boathouse at Breach Inlet is serving local wreckfish with lemon-scented grits, asparagus, and roasted shire sauce. He also has a sautéed soft-shell crab, which comes with fingerling potatoes and sautéed spinach in malted vinegar. Boathouse would also like to point out that tonight marks the opening of their raw bar.
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