The post Photo Gallery: Charleston, SC Snowmageddon / Snowpocalypse 2018 first appeared on Weekend Blitz.

First off, here’s the video we shot with my drone that I impulsively bought at the Apple Store in Greenville earlier today. It shows the Harleston Village around Beaufain, Smith, Rutledge, Coming etc…

All of the pictures were shot around 5-6pm on Saturday 10/8.

Lots of roads closed to The Peninsula

Blurry but the point remains: Family Dollar used ALL of the sand bags

A boarded up 39 Rue de Jean

Awnings, a common victim of Matthew

We found most streets to be a bit of an (expected) mess…

Still plenty of water in this driveway

This looks fun to clean up

Corner of Smith & Beaufain, lady is having trouble catching her dog

Wentworth, between Rutledge & Ashley

Dude man misjudged the depth and drove his car straight in

Kayak: the preferred method of transportation

Corner of Wentworth & Ashley

Looking down Gadsden from Beaufain. In the distance, looks like someone is missing a sofa.

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The post Tedeschi Trucks Band – February 25, 2015 – Charleston, SC Review and Setlist first appeared on Weekend Blitz.

Eager to jump on Restaurant Week early, we made reservations at Circa 1886—a restaurant we’ve always wanted to try.

Deriving its name from the construction of the Wentworth Mansion that it shares a property with, the restaurant is housed in a great historic building with lots of character.

The first thing I noticed is that Circa 1886 is much more formal than I imagined. Plenty of men were wearing blazers and ties, but you’d be fine in nice slacks and a button-down shirt. There are several dining areas and even a private dining room for larger parties.

We started out with a cocktail drink each. I tried the 1886 OLD FASHIONED, with Maker’s Mark, simple syrup, bitters, muddled cherry and orange. It was good, though it wasn’t strong. And sweeter than most old fashioned’s.

McCown’s LIQUID SUNSHINE was about like it sounds: gin and deliciousness. A fruity drink that only a girl could get by with ordering.

In my opinion, the telltale sign a Restaurant Week menu will be a quality one is that they only offer a 3-course prix-fixe menu for the duration of the promotion.  Husk and Circa 1886 are two I’ve visited that share this philosophy. No a la carte choices here. The restaurants that offer a small Restaurant Week selection in addition to the normal menu often given you the cheapest, least desirable options.

The 3-COURSE PRIX-FIXE MENU was $40 + an extra $25 for the wine pairings which I recommend. The first item that came out was a CAULIFLOWER SOUP with watercress oil. Right out of the gate, we were loving Circa 1886. Besides being a delicious, rich, creamy soup like she-crab, it was still surprising light. I wouldn’t ordinarily order a cauliflower soup, but I’m glad I tried this one. It was a bit reminiscent of a light potato soup (without the bacon).

For my first course, I had the CORN HOT/COLD, which arrived at the table with a warm Smoked Corn Custard topped with Red Pepper Caviar and Cilantro, all sitting on a bed of Chili Powder and Corn Dust (whatever that is). The server then poured the Chilled John’s Island Corn Soup around the custard. I found this to be a tasty combination, but a rather “haute cuisine” dish… Meaning it was needlessly complicated for a dish that wasn’t amazing. Not to mention, portion size was on the smaller end.

McCown’s starter, the TOMATO, was undoubtedly the better of the two. Technically called a “Tomato Sourdough Bread Pudding,” it was more of a layered tart/pastry stuffed with local Wadmalaw tomatoes and cheese and topped with pesto. It turned out to be very flaky and crispy on the outside (which is why I was thinking tart/pastry), but very dense and moist on the inside. Think: the best tomato pie you’ve ever laid your fork on. Along with the pastry, there was also a shooter of some sort: it tasted like vinegar mixed with tomatoes and spices (in a good way). It went with the pastry well and, if you like bloody mary’s, I’d bet you’d like this shooter. I would hope that just describing the ingredients made this dish sound as amazing as we found it to be, but let me say that I don’t think I’ve ever tasted a bad combination of flaky pastry bread, melted cheese and pesto before in my life—simply delicious.

For the main course (listed on the menu simply by the type of meat) McCown’s BEEF, arrived looking absolutely mouth-watering. The two pieces of meat were set atop a Parsnip Puree and topped with a Sauce Bordelaise, which tasted like some type of sweet carrot-cream sauce. Cooked to perfection, Chef Marc Collins knows what he’s doing. Surprisingly, the portion size was large and very filling.

As for my main course, I tried the ANTELOPE, which was a much smaller portion than the beef. Our server recommended this dish and said that antelope is Chef Collins’ gig: although he changes his menu often, some dish with antelope is always there. As you can guess, this was my first time trying antelope and I was surprised that it is a very lean meat– not gamey at all. In fact, I found the flavor to be much milder than even the beef! The antelope was accompanied with green beans, sweet potatoes, and mushrooms.

For dessert, we tried the WHITE ESPRESSO CRÈME BRÛLÉE, a lot like the classic dish everyone’s tried, but with a small hint of coffee. Pretty good but also pretty standard — not too different at all. A very safe and delicious choice.

The real star of the dessert menu, though, was the STRAWBERRIES N’ CREAM SOUFFLÉ. The server brought it out to the table as soon as it was finished cooking – it was almost still baking. I can’t say enough good things about this dessert. It was light, fluffy and the best souffle I’ve ever tasted. Pieces of strawberries were mixed into the dish, delivering a very fresh-tasting strawberry taste- not the artificial fruit taste we’d all recognize immediately.

As for the wine pairings, the tawny port/creme brulee and prosecco/strawberry souffle were by far the best.

BOTTOM LINE: Circa 1886 has everything you should expect from a high-caliber, haute-cuisine restaurant–expertly planned and executed dishes coupled with very professional service. Its only downside is that it’s “off-the-beaten-path” location can at times make it feel a little quiet and the atmosphere a bit stuffy.

The post Circa 1886 – Restaurant Review – Charleston, South Carolina first appeared on Weekend Blitz.

See below for videos, the audio quality on the camera was pretty bad so most videos are using audio from chrisdavis’ source available for download here: http://bt.etree.org/details.php?id=575503. Thanks for the audio, chrisdavis!

Here’s an excerpt from the review of Friday night, October 3rd’s show from JamBase:

Last night Widespread Panic opened a fall tour that will find Duane Trucks on drums with their first of two shows at North Charleston Coliseum in Charleston, S.C. The band focused on older material throughout the night as they worked Trucks into the fold.

For Duane’s first set, Panic didn’t play any songs debuted after 1996. The second set started with a pair of ZZ Top covers (“Waitin’ For The Bus” and “Jesus Just Left Chicago”) and contained plenty of older material with the one exception being “Cotton Was King,” an original which was debuted in 2010. While there were a few moments where the band didn’t connect on certain segments, for the most part Trucks shined in his new role. Duane brings a new edge to Widespread Panic’s music and it will be very interesting to see how the rest of the tour plays out.

On Friday afternoon Duane took to Facebook to show his appreciation:

Widespread Panic – Saturday (Night 2)

Widespread Panic – “You Got Yours” w/ Duane Trucks on drums

Widespread Panic – “Shut Up and Drive” w/ Duane Trucks on drums

Widespread Panic – “C. Brown” w/ Duane Trucks on drums

Widespread Panic – “Pigeons” w/ Duane Trucks on drums

Widespread Panic – “Hatfield” w/ Duane Trucks on drums

Widespread Panic – “It Ain’t No Use” w/ Duane Trucks on drums

Widespread Panic – “I Walk On Guilded Splinters” w/ Duane Trucks on drums

The post Widespread Panic – October 4, 2014 – Charleston, SC Night 2 Review, Setlist and Videos first appeared on Weekend Blitz.

Oak is, allegedly, a Charleston staple. You won’t hear this from everyone, however.

Oak is part of the Indigo Road group of restaurants, along with the likes of O-Ku, the Macintosh, etc., and, with a track record like that (all of these restaurants, we’ve tried and loved), how could Oak be bad? In fact, Oak was the first restaurant in the Indigo Road, so surely it’s fantastic?

I made the reservation this time, and Oak is never easy to just glide into last minute. About a week out, we had to settle for a reservation close to 9pm. Jeffrey didn’t know where we were headed when we left home and, though I tried to get him not to, he insisted on wearing jeans. Because jeans are definitely not kosher at Hall’s Chophouse (a similar steakhouse), I was worried we might be underdressed. As it turned out, almost every man in the restaurant that night was wearing jeans — so, no worries.

Oak is located on Broad street in an older, narrow store front. I’m sure it used to be a home at some point in the past 200 + years. One perk is that they offer valet parking. You can usually find a nearby spot on the street, but it’s helpful because all garages are relatively far away. Although… why you wouldn’t want to get some exercise walking around downtown Charleston is beyond me.

We checked in with the hostess and were escorted to the second tier of seating, above the bar. There’s not really a bad spot in the restaurant thanks to the floor-to-ceiling, two-story glass windows. The second tier of seating is more like a balcony, not leaving you excluded from the atmosphere of the downstairs with the added plus of views of Broad Street.

Our server was very attentive, professional and courteous. Everything you’re looking for at a restaurant at this price point.

We started with the STEAK TAR TAR and it was likely the best I’ve ever had. Egg on top, aioli on the bottom and completed with shredded parmesan cheese. Salty, fresh and great. The oily crostini chips really bring out some flavor. The freshly ground beef was delicious.

Next up, the FOIE GRAS was positively decadent with bread, crab, nuts and foie gras. A little lean but very juicy and plump. Maybe not force fed!? Almost like a syrupy bread pudding, the bread was so rich.

We both tried the FILET and the steaks were, of course, delicious. Although side dishes and apps… and atmosphere… make a restaurant, the steak is clearly the selling point of a good steakhouse. I think I’d still opt for a Hall’s steak over an Oak steak.

Let’s stop here and talk about the TRUFFLE FRIES. They are the BEST of all time. They beats Halls. And Leaf. Rich and soaked in truffle, you’ll never appreciate another french fry quite as much. Even the fries at Rue de Jean that I dream about (they’re fried in duck fat and heavenly when coupled with Rue’s homemade dijon) don’t compare to these truffle fries.

We couldn’t decide on just one side, so… what with the froi gras, truffle fries and more, why not go with MAC AND CHEESE WITH BACON. But seriously. This side was so salty but also very good. Still didn’t compare to the truffle fries. Next time, I’d just get two orders of the fries.

BOTTOM LINE:  Oak is one of the fine steakhouses that usually defines a city. Our problem is that Charleston has two of these steakhouses. The good news is that they both have their place. For more intimate dinners (think small groups or a romantic night out), Oak is the clear winner. For larger groups and a more boisterous, lively atmosphere, Hall’s Chophouse is your place.

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We’re giving away a gift certificate for a free 1-night stay at the DoubleTree by Hilton Hotel & Suites Charleston – Historic District. …Because who doesn’t want to come to Charleston?! “Everybody Loves Charleston: Voted USA’s No. 1 City For Third Consecutive Year” by Condé Nast Traveler, so come on down and explore the “Holy City.”

The winner will be picked and notified by email one week from today– on Thursday, May 22. There are many ways to enter; see below. A few important restrictions on the free night:

• Gift certificate expires on July 12, 2014
• It is not redeemable on weekends
• “Subject to Hotel discounted room availability.”

Good luck!

a Rafflecopter giveaway

Featured image credit: harbourviewcharleston.com

The post Blog Giveaway: Free 1-Night Stay in Charleston, South Carolina first appeared on Weekend Blitz.

The Macintosh is one of Charleston’s highest-rated restaurants on Urbanspoon. Coming in with a 90% rating, you’d expect the food to be good.

The good news is: you’ll be right. It may very well get my vote for the best dinner in Charleston. At the very least, it’s secured a top-three rank. And, in 2012, it earned a nomination from Bon Appetit magazine as one of the 50 Best New Restaurants in America.

Located on Upper King, the big glass doors showcase the inside from the street, but, when we first walked in, we were surprised at the casual dress of most of the other diners. Lots of shorts, blue jeans, etc. for what we had assumed was a pretty fancy place. A good thing to note: you don’t want to be TOO dressed up.

We had a drink at the bar while we waited on our table (we made reservations, and they tend to book up fast). The bar is long and wide, taking up the first half of the restaurant. A great place to sit while waiting on a table, and the only place with street views.

And, trust me, you’ll be waiting. We waited for a while even at 8:45 p.m. on a Thursday. People love this place.

I tried the MEXI-TAL FIZZ ($10), which was really good and very spicy, with habenero chili juice, Campari, OJ, elderflower, prosecco & Espolon Tequila. It wasn’t sweet at all, and I was pretty sure Jeff was going to steal it from me — but the dark pink, grapefruit color from the Campari and the fact that it comes in a martini glass kept him from taking it as his own. Luckily.

MEXI-TAL FIZZ ($10)

He tried THE BUFFALO JELLY ($10) with Buffalo Trace Bourbon, orange marmalade, orange bitters, and vermouth cherries. I found it to be very bitter, similar to an old-fashioned, but not quite. Not the drink for me, but he liked it (just not as much as he liked mine).

THE BUFFALO JELLY ($10)

While at the bar, we noticed the “uniform” of all the waiters and bartenders. And by uniform, I mean matching Brooks Brothers shirts. Fratty. I’m just glad Jeff didn’t choose that shirt out of his own closet for that night.

Once seated, I have nothing but great things to say about our server. He was very friendly (but not too much), and knew an impressive amount about each dish. Really great service, which made our experience all-the-more fantastic.

Another note about atmosphere: I’d liken it to Husk, but a little less formal. In fact, it’s more of a younger, hipper Hall’s Chophouse, with customers who are a bit less stuffy and a little more fun. But still willing to dish out $30 per entree.

For our first appetizer, we tried the SALAD OF HOUSE CURED LONZINO ($12), a house-made cured pork loin with a great smoky flavor that’s pretty strong. The sweet peaches mellowed out the salty, cured pork loin. All-in-all, a very tasty dish made from the freshest of ingredients.

SALAD OF HOUSE CURED LONZINO ($12)

Next up, we tried the HOUSE MADE RICOTTA GNUDI ($12). Again, homemade, and similar to gnocchi, but instead of being made with potatoes, this stuff’s made with ricotta cheese. It’s steamed, so it’s very light, especially when compared to the much more dense gnocchi we’re all familiar with. Served over chorizo, English peas, cherry tomatoes and aged Sherry vinegar, it almost looked like Shepard’s Pie, but this stuff is much better than what you’re expecting. Just try it for yourself.

HOUSE MADE RICOTTA GNUDI ($12)

For our entrees, Jeff tried the GLAZED CONFIT PORK SHOULDER ($26), which was excessively rich, but the portion size was the perfect amount. It comes with a side of field peas, frisee and Sea Island red peas (which have a great, thick molasses-style bacon sorghum jus) and fennel marmalade, adding to the richness and great, dense flavor of the dish. It came out piping hot, and was very good.

GLAZED CONFIT PORK SHOULDER ($26)

The pork, though, couldn’t compare to the 7 oz. GRILLED DECKLE ($32). Our server explained what cut of meat this was: one of the two parts of a rib-eye steak, but it’s the part that’s typically overlooked because it has a pretty large strip of fat and some connective tissue. Sounds gross, but it turns out this cut has made a comeback recently, prized for it’s flavor. We agreed it is the best steak we’ve had in ages. It was served with a thick Romesco sauce and a side of roasted caper berries, warm fingerling potatoes and Ambrose Farms’ kale salad. It was so amazing I just couldn’t stop eating.

7 oz. GRILLED DECKLE ($32)

What is deckle anyway?

If there’s anything bad to say about The Macintosh, it’s the DESSERT. It’s by far not the best. What we tried was two way-too-thick slices of what tasted like a very dense wheat bread, with an icing in the middle topped with fruit. We ended up just eating the fruit. But, really, we may have just eaten a little too much of our entrees to enjoy dessert, regardless of how tasty it was or wasn’t.

BOTTOM LINE: The Macintosh really is a cut above the rest. Head Chef Jeremiah Bacon’s fine attention to detail on each component of every dish puts it in the category of the best in Charleston. It’s a more casual Hall’s Chophouse with cuisine more similar to Husk. And the best part? You can try The Macintosh without breaking the bank: we can confirm that the $10 burgers are really good.

The post The Macintosh Restaurant Review – Charleston, South Carolina first appeared on Weekend Blitz.

A rare sight!

No bronzin’ going on today — from Dockside Condos over looking Charleston Harbor and Ravenel Bridge

Charleston Maritime Center Dock

Marion Square

College of Charleston Cistern Yard

Dude man gettin’ his cross-country on…must be European

White Point Garden Gazebo

Chalmers Street (?)

Vendue Range

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