Fleet Landing restaurant has a new cookbook that highlights its signature drinks and tasty dishes found at the classic Cooper River waterfront restaurant.
On Wednesday night, the restaurant highlighted its tangy shrimp and creamy grits, a luxurious seafood pasta and a fried green tomato topped with a tarragon crab salad. Desserts that caught the attention of diners included key lime pie and a Huguenot torte topped with ice cream.
“These dishes are the foundation of the culinary story of Fleet Landing,” said Fleet Landing Executive Chef Andy McLeod during a media preview.
In the accessible book, other recipe highlights include the Charleston Sunset – a vodka, coconut rum, peach schnapps, pineapple juice, orange juice and cranberry juice cocktail – as well as its caprese oysters and pecan pie.
In addition to recipes, the cookbook features photography and anecdotes by chefs who pay tribute to the two decades that the restaurant has been serving visitors and locals in Charleston.
“We are so excited to be able to share this cookbook with you all,” said Weesie Newton, co- owner of Fleet Landing,. “We have poured our hearts into this project for over a year now, and it wouldn’t have come together without our amazing team, vendors, and partners who have helped shape the restaurant these last 20 years. The cookbook is really a tribute to them — and to the wonderful guests we’ve had the honor of serving throughout the years.”
The restaurant opened in 2004 and is located in a 1940s retired naval building on the historic Charleston Harbor. The Fleet Landing Cookbook features 68 approachable recipes ranging from cocktails to starters, sides, soups, sandwiches, raw bar items, entrees, seasonal dishes and desserts.
The cookbook costs $38 and can be purchased at Fleet Landing and through its online shop. It is also available at Buxton Books and additional retail availability is expected in the coming months.
Fleet Landing is located at 186 Concord St. The restaurant is open for lunch daily from 11 a.m. to 3:30 p.m. and for dinner daily from 5 p.m. to 10 p.m. The More: fleetlanding.net
Editor Andy Brack contributed to this story.
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