Already one year old,Fiery Ron’s Home Team BBQ is without question the freshest and most memorable addition to Charleston’s surprisingly scant barbecue scene. This rough and tumble shack of a place, born of a space that was formerly a circa 1940’s gas station, was fabulously re-crafted by Chastain Construction.
It resembles a country shack walled with ruffled metal that seems to whisper the impossibly tasty, time-worn traditions of southern barbecue. With a young and varied crowd and a heavy propensity towards live blues and bluegrass performed by groups with colorful names like Creech Holler and Southern Bitch, Ron’s feels more city slicker than country bumpkin.
You won’t likely find this type of citified bad boy up in Pee Dee country, but the ribs and the barbecue are the real deal. They’re slow smoked in a state-of-the-art slow smoker that the staff seems to revere as the maternal heart and soul of the joint. She’s even got a name – Bertha.
Chef/owner Aaron Siegel courageously hung up his downtown toque at significantly fancier Blossom restaurant to make a pass at the barbecue pit and succeed he has! The lingering scent of smoke and pork weaves through your nostrils just as you’re getting ready to bite into the succulent ribs, deftly rubbed with an exotic blend of spices that deliver multiple after-shocks of smoke, heat and layered flavor long after they’re savored. Snappy, vinegar and mustard based house-made sauces and a slew of succulent side selections (do NOT miss the collards) round out the mammoth platters ($6.95-$21.95, each served with 2 sides). Lighter bites can be found in soups, wraps and salads.
Food is served cafeteria style through a service line that usually moves at a clip, but service can feel a bit disjointed and bumpy when busy, especially during the very popular weekday lunch hour. Your yummy piggy feast can be eaten in house or picked up “to go”.
Fiery Ron’s Home Team BBQ
1205 Ashley River Road
(843) 225-7427/(843) 225-2278
Mon.-Sat., 11 a.m.-2 a.m. (Food served until 9 p.m.)
Sun., 11:30 a.m.-2 a.m. (Food served until 9 p.m.)
Uno Mas (meaning “one more” in Spanish) is the latest tempting card in local entrepreneur Sal Parco’s mini-dynasty restaurant hand, which also successfully holds The Mustard Seed(s), Boulevard Diner, Village Bakery, Long Point Grill and Sette.
It’s a snappy take on Mexican fare and puts CIA grad and executive chef (formerly of The Boathouse and Mustard Seed) Jason Ulak’s personal penchant for all things Mexican and spicy to mostly palatable good use. Ulak spent some time working with Yucatan Peninsula native Dudley Neito at his Chicago restaurant ( Xel-Ha) to hone Yucatan-inspired cuisine before creating Uno Mas’ menu, which includes exotic, whimsical backdrops like verdant, slow- cooked banana leaves and assorted flavors of guacamole that are “hand crushed” to order.
The spacious restaurant is peppered with old-world Mexican detail in curvaceous wrought-iron and antiqued wooden double doors and is more colorful and festive than a pinata. It bursts with nearly every exaggerated hue of the rainbow, yet comes together with subdued, South- of-the- border panache. Diners have the opportunity to view the lively kitchen through large, glass windows. It was abuzz with a blur of activity on the packed-house evening I visited. The service staff was efficient and friendly, though still a bit green around the edges, particularly when it came to limited knowledge about certain dishes and occasional awkward timing.
Ulak presents an ambitious and fully-loaded menu, rife with tortas, “re-grooved” tacos from Chile Seared Tuna ($12) to Orange Marinated Pork ($7), and a multitude of house specialties. True excellence is apparent in smoky grilled meats and some sauces, particularly the hot/sweet house made salsa, which magically re-appeared as soon as our little white bowl became empty, the full-flavored Carne Asada “Tampiquena” ($16) and the Adobe Marinated Pork Tenderloin ($15) served with a fat triangle of grilled fresh pineapple. A playful sense of detail was apparent in all the presentations, but there were hints of needed improvement in some preparations, such as the thin, acidic tomatillo sauce served with the pork and the mole, which harbored an unappealing burnt chocolate aftertaste.
These two mild sauce offenses were readily excused with just one bite of a bubbling bath of brazen, ooey- gooey goodness of Mexican cheeses in the the Queso Fundido ($6). A platter of sinful decadence, it was laced with peppery-sweet strands of roasted poblano peppers and sweet, caramelized onions and served with a packet of oven-warm tortillas for scooping. This alone will bring me back, time and time again. Then, too, there is the inherent knowledge that whatever restaurant card Parco plays, it will be backed with his proven knack for carving restaurant niches in untapped markets and staffing them with energetic, talented food pros, like Ulak and Co. “One More” will almost certainly prove to be a long-term winner.
880 Allbritton Boulevard, Mount Pleasant
Lunch, Mon.-Sat., 11 a.m.- 2:30 p.m.
Dinner, Mon.-Sat., 5 – 10 p.m.
Nobody wants to eat bad food for which they’re paying good money. That’s especially true when they’ve already gone to the trouble and expense of traveling to an unfamiliar destination. Despite the plethora of information available online, in books and in the media, it’s still tricky culling through the choices, ranging from ordinary to out-of-this world restaurant experiences, whether you crave a memorable hoagie or an elegant, delicious dinner. That’s because everyone (especially those that are failing to attract a regular local customer base) wants your business, and they’ll jump through all kinds of hoops (some more honestly than others) to get it. This is true pretty much everywhere, but in a tourist-driven economy such as Charleston’s, which greets nearly half a million tourists every year, it’s a striking reality.
Here are a few things to look out for and some advice on where to look:
1) Be Wary of Excessive, Seemingly Everywhere Advertising
I’m all for advertising and truly respect its crucial role in educating and informing consumers and marketing goods and services. I sold it successfully for years largely because I believe in its viability as a source of information and revenue. But, unlike editorial from reliable sources, it has an inherent bias. Nobody is going to come right out and tell you their product is bad. Thus, most advertising states or implies that their product and service is good and/or something you need or want, and hopefully give you credible reasons why this is so.
But, in the case of a restaurant, excessive, persistent and multi-media advertising really gives me reason to pause and think. Unless a restaurant is new or has something newsworthy to communicate (such as a new chef, menu or location) why do they need to clobber you over the head with repeated advertisements about why they’re so good or #1 by some unquoted or dubious source?
No matter where I am, I’m leery of restaurants that advertise heavily in multiple venues, particularly my personal mother of red flags – billboards on highways leading from the airport into downtown. Afterall, in this case, it’s unlikely that most restaurants would spend money on a roadway sign to remind locals that drive by it every morning how good they are so the would-be diner develops a sudden craving to eat dinner there that night. They wouldn’t need to if they were all that popular with local diners. Instead, they’re likely trying to catch fresh tourist bait for their next clientele meal.
Most restaurants (with the exception of national chains) can’t afford a hefty brand or image budget that requires a constant and persistent stream of advertising in order to create a desired brand image like Nike (for example) can. In my experience, restaurants that relentlessly pummel with advertising are searching for tourists dollars because they don’t have much local business. That can only mean one thing. You do the math.
Generally speaking, while paid advertising has a very real place at appropriate times and through multiple venues, the best advertising in the restaurant business is word-of- mouth. Good restaurants get the repeat business, again and again, whether its from locals or tourists. Bad ones do not.
2) Do Your Homework in Advance and Ask Lots of Questions Upon Arrival
We live in an information-laden society and there are credible sources and some less credible sources. Make it a point to find the former. Read restaurant reviews written by unbiased professionals with bona fide credentials. Question friends with like-minded culinary tastes that have visited the city you are visiting about what restaurants they liked and why – be specific. Buy a travel guide book or find and research one online. Just make sure that its revenue is at least partially subscription and editorial-driven, not exlusively advertising-driven. The latter can potentially invite an ugly little war between church and state that could leave you holding an emotionally and financially expensive bad meal bag.
3. Ask Locals
If you see someone walking a dog and/or a map-free person that seems to know where they’re going, these are potent clues that such folk are probably from around town. Ask them where they like to eat and why. Again, be very specific. Tell them what you’re looking for in food (ethnicity, etc), ambience (romantic, mellow, hip, or whatever), service (impromptu, sleepy, frank, professional, sleek, etc.) and price range (go with specifics like $10-$12 entrees, for example, not just “reasonable” OR “the sky is the limit”) , and ask where you can find it. Listen for sincerity in tone and content to be sure they’re telling you the truth and not just promoting their best bud’s joint.
Pick your your sources carefully. If you typically dress to the nines, have a particular palate and an obsession with all things neat and clean, asking a belly-scratching slob where he likes to eat lunch probably won’t yield productive results. Also, be wary of tourist guides working locales heavily trafficked by tourists. Most have the best intentions in mind, but like people in general, not all do.
3) Follow Your Nose and Your Eyes
Restaurants cooking bad food smells bad. There is one near a sports facility that I visit nearly daily that consistently emits a sickening aroma of stale grease. This is an indication that something is rotten in the state of Denmark, no matter what state you’re in. Same goes for a restaurant that doesn’t smell or look hygenic. If they’re cutting corners and staff on keeping things tidy and clean, then goodness knows what’s happening (or not happening) in the kitchen. If you look into a restaurant and it is full or nearly full (depending on the hour) of happy, smiling people eating food that looks good, that’s a good sign. Never, ever be afraid to walk out of a restaurant that displeases you before you’ve even ordered.
4) Dare to Stray Off the Beaten Path
In many cities, suburbs and areas away from the heart of downtown are home to some of the best dining gems. They’ll almost always be less expensive than downtown eateries and may be equally as good, if not better. Same goes here – ask, ask, ask – following the tips provided above, of course.
Johns Island residents now have something else to be truly happy about. Super talent chef Fred Neuville recently flew “Rue’s” coop to land here and set up his own establishment, deliciously named Fat Hen.
Because I have childhood-related fascination with chickens (under the right circumstances, I even do a pretty good imitation of one laying an egg) and because I love the name of the place and Neuville’s food, I broke tradition and tossed my usual must-be-at-least three-months-old mandate in order to review a new establishment. So, let’s consider this more of a report than a review, since Fat Hen’s only been flying just under two weeks.
The news is good. Very good. Fat Hen is operating seamlessly. I’ve never seen a restaurant running so well on all fronts so early in the game.The service has professional pluck a’ plenty (Neuville recruited some of Rue’s best) and the food, which Neuville describes as “Lowcountry French”, has a personality of its own. The menu and the decor recall Rue but in a manner that’s infinitely more country warm and cozy than the cooled, Parisian brasserie sophistication chez Rue. It occupies the space that was Johns Island Cafe, conveniently situated a meager 10-15 minutes from the more populous environs of Seabrook, Kiawah, James Island and downtown.
The new look is smart and sturdy, peppered with chick-themed bibelots, a few stray painted chicken tracks here and there and oodles of comfortable tables and a spacious bar area. The intention here, according to the chef, is to impart the rounded, feminine and maternal comfort of a big, fat hen looking after her chicks. It’s totally accomplished with the homespun fare, the down-home look and the nurturing nature of the effervescent staff. This Fat Hen is one good Mom, the kind that makes the saddest, loneliest and hungriest chick cheer up in a hurry.
The food is good enough to make you strut like a well-fed rooster, but the humble prices (entrees, $9.95 – $20.95) won’t leave you crowing in pain. The delicate blush of Lowcountry brine trickled into every bite of silky oysters, beefed up with chunks of earthy ham and toothsome pearls of wild mushrooms – all perched above a pool of a rich and creamy sauce. The sauce was prepared with eggs purchased from nearby local farmer Celeste Albers, situated just miles away. The chilled corn bisque (special) practically squeaked with freshness of candy sweet corn purchased at the Montessori School just down the road. The commitment to buying local is real here, not just talked about, which is just as it should be on an island that yields the bounty of local produce.
This restaurant may be all about chickens, but its duck soars. The exquisite BBQ Roasted Duck appetizer (shards of roasted duck are lovingly tossed with a deep purple pomegranate sauce and served over pepper-spiked grits) is absolutely not to be missed. The same can be said of the Seared Duck Confit and its salty slivers of duck cooked long and low in duck fat, seared and served with butter beans that give new meaning to the word heavenly.
Already packing a full-house, Fat Hen is well beyond scratching and pecking her way to resounding restaurant success. She’s quickly nestled adeptly over its nest.
3140 Maybank Highway, Johns Island
Chefs around town are shifting their toques faster than the Charleston tides.
While some – like Ryan Herrman (formerly at Fish and is now executive chef at The Boathouse on East Bay), Nico Romo (a Frenchman who totes a hefty resume from impressive digs like The Ritz Carlton in Atlanta and is now executive chef at Fish) and Jeremiah Bacon (a Charleston native with experience at famed kitchens like Le Bernardin and Per Se and now executive chef at Carolina’s) – are setting up shop in long-standing restaurants, others have ventured out from under the safety of corporate umbrellas to start their own businesses.
The latter category includes Fred Neuville with a brand new restaurant baby named Fat Hen after a seven year-long stint at 39 Rue de Jean and later the Holy City Hospitality group and Jason Ulak’s split from The Boathouse on East Bay to help start up Uno Mas, a Mexican restaurant in Mount Pleasant.
It’s all enough to make your head spin and is, in some cases, borderline incestuous. Why so much movement in these lazy, hazy dog days of summer? Fred Neuville decided to make the move when the time was right and after having numerous discussions about it with his wife. “It was the right opportunity at the right time. I’ve built two restaurant groups for other people, and I felt that I was ready to do it for myself. Besides, I was dying to get over here (Johns Island) because there is so much opportunity,” says Neuville, of the restaurant’s location – just 9.5 miles from downtown. The restaurant serves “French Lowcountry” dishes like Duck Confit with Butter Beans and Garlic Spinach and makes multiple nods to Charleston’s French Hugeunot culinary traditions in the menu Neuville created from scratch.
Since both restaurants are so new (Fat Hen is just 11 days old as of today and Uno Mas is just a few months old), I’ll let them settle down before I check them out, but the new chefs at the established restaurants have already staked some impressive culinary strongholds. Most notably is Bacon’s trimming the fat from Carolina’s once (in places) cluttered and muddled dishes. Where there were once too many ingredients, now there are just enough. Carolina’s recent fresh-produce initiative, supplied by owner Richard Stoney’s family’s plantation gardens, was poppin’-fresh-apparent in everything I sampled. Old school Carolina’s fans will be happy to know that Bacon’s left the Shrimp and Crabmeat wontons and Perdita’s Fruits de Mer untouched. Carolina’s has never been finer, indeed.
Meanwhile, over at The Boathouse on East Bay (also owned by Stoney), Ryan Herrman is on a similar path after taking over the helm here two months ago. His goal is to be “for real” local produce/fish and “for real” sustainable seafood and to continue to make subtle changes in the menu. Not surprisingly, with Romo’s French roots, the new, streamlined menu at Fish features a good amount of classic technique and Asian twists on multiple dishes such as Shrimp Grits with a Miso Broth and Kona Kapachi with Parsnip Puree, Kumquat and Mustard Miso Sauce.
442 King Street, downtown
880 Allbrighton Boulevard, Mt. Pleasant
3140 Maybank Highway, Johns Island
The Boathouse on East Bay
549 East Bay Street, downtown
10 Exchange Street, downtown