Sassy Southern Cooking with a French Twist

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Sunday, Savory Sunday (and Sweet, Too!)

Indaco Adds Sunday Brunch to Tasty “Dixie-talian” Menu

The burgeoning bunch of downtown Charleston restaurants serving brunch, especially on smokin’ hot Upper King Street, just got one restaurant bigger, and in my opinion, that much better. Indaco, popular for its sexy, sophisticated bar and dinner scene, added brunch to its menu line-up and kicked off last Sunday with a whopping 120 covers on the very first day.

The menu, co-created by Executive Chef Michael Perez and newly promoted Chef de Cuisine Andy McLeod, stays true to the restaurant’s self-described Dixie-talian roots, or as McLeod aptly describes it, “a broad use of local ingredients with an Italian spin.” Not surprisingly, the menu weaves a series of pizzas (both sweet and savory) from their celebrated wood-burning oven, egg sandwiches, pasta, and classic Italian “primi” courses such as an exquisite sounding Bombolini made with a Meyer lemon marmalata and lemon crema, smoked pork rilettes, and a prosciutto plate with Honey Crisp apples, honey and Parmesan cheese.

Here are some of my favorites:

Light and luscious, "Milk and Honey" showcases Indaco's impossibly creamy and smooth housemade whipped ricotta and crunchy granola with sweet, garden-fresh fruit. A bit of honey sweetens the deal to Sunday morning perfection.

Light and luscious, “Milk and Honey” showcases Indaco’s impossibly creamy and smooth housemade whipped ricotta and crunchy granola with sweet, garden-fresh fruit. A bit of honey sweetens the deal to Sunday morning perfection.

Nutella lovers will revel in the warm stuff drizzled over caramelized bananas and toasted nuts on Indaco's impeccable pizza crust.

Nutella lovers will revel in the warm stuff drizzled over caramelized bananas and toasted nuts on Indaco’s impeccable pizza crust.

Save room for the pasta, whatever you do. The Mezzaluna is a riff on shrimp and grits, with the tenderest housemade noodles prepared with corn/pasta flour, grouper sausage, and Shem Creek harvested shrimp swimming in a ham stock broth. Exquisite!

Save room for the pasta!The Mezzaluna is a riff on shrimp and grits, with the tenderest housemade noodles prepared with corn/pasta flour, grouper sausage, and Shem Creek harvested shrimp swimming in a ham stock broth. Exquisite!

While sophisticated, the space is also children-friendly, particularly the large, outdoor patio. Management anticipates adding live music to the entertainment mix in the coming weeks, once the brunch crowd has settled in. Bottomless Bellinis prepared with peach, a splash of pomegranate and Prosecco or a Mark it 8, Dude adult beverage featuring a blend of vodka, Borghetti, a cereal infused cream (last week it was cinnamon crunch!) and a pinch of cinnamon, will certainly suit Charleston’s vast apres church, libation-imbibing crowd.

Reservations recommended.

Indaco

526 King Street, downtown Charleston, 29403

843-727-1228

indacocharleston.com

Sunday brunch hours – 11 a.m. – 3 p.m.

 

 

 

 

 

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Good Food and Pets Welcome for Al Fresco Dining at Kitchen 208

You’ll enjoy this relatively new restaurant on Lower King Street (near Fulton Lane) in Charleston. Big, hearty, delicious breakfast, lunch and weekend brunch offerings, the restaurant also offers a warm welcome to furry friends on their spacious outside patio.

Kitchen 208's extra tasty Cobblestone sandwich is served all day.

Kitchen 208’s extra tasty Cobblestone sandwich is served all day.

 

Bon appetit!

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Park Cafe Delivers Big Flavor and Urban Sophistication

I decided to spend Labor Day morning exploring this pleasant restaurant’s breakfast options. The results were more than delicious, especially the Danish pastries which were served hot out of the oven with fresh blueberry jam. For more about the restaurant, click on the link below which will take you to my new blog at The Permanent Tourist Charleston.

Park Cafe's Danish delights.

Park Cafe’s Danish delights.

 

http://charleston.thepermanenttourist.com/big-apple-meets-chucktown/

Bon appetit!

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Fresh Potato, Onion and Sausage Hash

My most recent post at The Permanent Tourist-Charleston features two of spring’s most beloved ingredients – fresh potatoes and onions. Here’s a link to the post and the recipe.

http://charleston.thepermanenttourist.com/simply-saturday-3/

Feel free to visit and subscribe to charleston.thepermanenttourist.com

In the meantime, Happy Father’s Day!

 

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Happy Father’s Day!

In yesterday’s The Permanent Tourist Charleston blog, I shared memories of my magnificent father, and thoughts on cooking for Dad on his big day. The post includes a delicious recipe, and an opportunity to win a copy of The French Cook: Sauces (Gibbs Smith).

Wishing everyone a wonderful weekend!

http://charleston.thepermanenttourist.com/you-know-well-have-a-good-time-then/

The French Cook: Sauces (Gibbes Smith, March 1, 2013) by Holly Herrick

The French Cook: Sauces (Gibbes Smith, March 1, 2013) by Holly Herrick

 

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