I moved a lot as a kid. 17 times. But three formative years (high school) were spent in Charleston, SC. The restaurant scene there is pretty strong although, like anywhere else, ask the chefs where to find a great meal and they give you the same look my Basenji does when I ask her what day it is.

However….I had a very good meal, actually two, this week. I went there to give my Mom some attention and had to catch up on the restaurant scene. Jessie (my 7 year old niece) and I went to FIG (Food Is Good) on Monday night. Very good. Simple, seasoned (good salt), and well prepared. Did I mention simple? I’ll go back any time.

Last night I ate at Ken Vedrinksi’s new place, Trattoria Lucca. Tiny, cute, and also very good. Simple, well seasoned, and well prepared. Did I mention simple?

I’m happy to note that both meals were very much in the style of my food. And since I’m a bit older than either Michael Lata at FIG and Ken, I can say that I’ve been there longer. Let’s hope the industry stays on this path. It tastes so good.


2 Responses to “Charleston’s Restaurant Scene”

  1. Bob writes:

    So…is Sugar Toad still open? If so, why so many blogs about travel here and there, cooking in D.C., life in Virgina, restaurants in Charleston, etc., etc., etc.

    From what I hear, you have a habit of recruiting the best young chefs around, overhiring, and then laying-off most of them after a few weeks.

    Karma exists. As Billy Tubbs used to say, “What goes around, comes around”. Your practices as an employer will come back to bite you in the proverbial ass.

    By the way, I know that you’ll never let this stay up on your blogsite, but I want you to know that there are people who know your true personality and are looking forward to seeing you fail….


    Billy Bob Buttkiss

    June 11, 2009 at 2:44 pm
  2. Jimmy writes:

    Hey Billy,

    Thanks for your comments. To address them, first, traveling to do charity events is a way of getting the name out. You’re right that it takes me away from SugarToad but in the end helps build business. Sort of a necessary evil.

    Second, I only hired three chefs, none young, and they’re still here. Sorry, don’t know where you get your info. I too believe in karma and trust me, I care very much about the business and helping young cooks grow.

    So sorry you’re hoping for a restaurant to fail. Remember, karma.



    June 11, 2009 at 6:22 pm