Our Honeymoon

The history is rich in Charleston, SC, along with their local art. But most of all, the food is what made our honeymoon unforgettable (besides the company of each other). Chefs are like celebrities here and certain restaurants have a 1-2 month waiting list. I was lucky enough to reserve some really great spots for us and the following post is our journey through Charleston.

The outside of our room at Fulton Lane Inn

DINNER NOTES - MAGNOLIA

Our first restaurant in Charleston was Magnolia, a refined take on traditional southern cooking. Besides the appetizers, I wouldn't say the food was necessarily "southern" as advertised. Regardless, it was a great restaurant to start with and get some coastal basics checked off the list. The tuna was seared to perfection, as was the filet. The crab cakes were creamy with large chunks of crab.

2010 BRUNELLO DI MONTALCINO ANTINORI "PIAN DELLE VIGNE"

I'm so full I could die...babe, they left us cheese in the room!
-Tiff

We came back to the room after dinner and they had cheese, fruit, nuts, and champagne waiting for us.

Day 2

Our first day exploring involved art galleries, antique stores, cemetaries, hidden gardens, history lessons, the pier, bars, coffee shops, lots of pineapple statues (apparently it's a thing in Charleston) and amazing food.

She poses without posing. She's such a meta poser.

No store front, just a random sign on a brick wall.

I need coffee....
- Ray

Pineapple fountain, where wishes don't come true.

DINNER NOTES - Circa 1886

We decided to go all out at Circa 1886, enjoying a 5 course meal paired with wine. Through all our excitement, I missed images of all the wine, and 1 of the dishes. However, most of the meal is here.

AMUSE BOUCHE - small gift from the chef — **AMUSE BOUCHE** - *small* gift from the chef

BROCCOLI RICOTTA GNUDI  (Far Niente, Oakville '05)Grilled Asparagus, Shaved Chestnuts, “Fried Chicken” Essence, Pimiento Hollandaise, Risotto, Petite Basil — **BROCCOLI RICOTTA GNUDI** (*Far Niente, Oakville '05)*
Grilled Asparagus, Shaved Chestnuts, “Fried Chicken” Essence, Pimiento Hollandaise, Risotto, Petite Basil

UNKOWN (Fonterutoli Siepi, Sangiovese & Merlot '05)Egg, Crab Cake, Hollindaise, Paprika Sauce — **UNKOWN** *(Fonterutoli Siepi, Sangiovese & Merlot '05)*
*Egg, Crab Cake, Hollindaise, Paprika Sauce*

CHIMICHURRI BEEF  (Chateau de Beaucastel, Chateauneuf du Pape '11)Parsnip Potato Mousseline, Baby Carrots, Coffee Oil, Chantilly Demi Glace — **CHIMICHURRI BEEF** (*Chateau de Beaucastel, Chateauneuf du Pape '11)*
Parsnip Potato Mousseline, Baby Carrots, Coffee Oil, Chantilly Demi Glace

PEACH CRISP SOUFFLÉ (Fonseca Late Bottle Vintage, Ruby Port '07)Crispy Streusel, Brown Sugar Ice Cream, Vanilla-Peach Anglaise — **PEACH CRISP SOUFFLÉ** *(Fonseca Late Bottle Vintage, Ruby Port '07)*
Crispy Streusel, Brown Sugar Ice Cream, Vanilla-Peach Anglaise

PORTFonseca Late Bottle Vintage, Ruby Port '07 — **PORT**
Fonseca Late Bottle Vintage, Ruby Port '07

Day 3

Nothing better than starting your day with eggs benedict, Charleston style! This day is one of the most unforgettable for us. We were able to have 2 of the best meals ever (not including our tasty breakfast). The first being lunch at Husk, and the second, dinner at Hanks.

Gibbs Museum (It's a compression sock because I'm old)

Jacob Lawrence - Dude blew my mind. Check out his Hiroshima series.

Lunch Notes - Husk

Husk has managed to embody their soul into every aspect that you feel/touch/taste when you are dining with them. Their attention to detail is impeccable, making sure all your senses are never misguided. If you want ketchup, it's housemade Husk ketchup...and yes, there is a huge difference.

Upon arrival, we were greeted with a delicious apple cider, dry and crisp. Everything we had at Husk, was the best in its class. I have never had a better burger, country fried steak, cider, or pig ears.

GLAZED CRISPY PIG'S EAR LETTUCE WRAPSGlazed Pig's Ear, Cabbage, Carrot, Radish, Toasted Benne, Blue Cheese — GLAZED CRISPY PIG'S EAR LETTUCE WRAPS
Glazed Pig's Ear, Cabbage, Carrot, Radish, Toasted Benne, Blue Cheese

It's as if bacon & a pork skin had a baby, which are 2 of my favorite things!
-Tiff

COUNTRY FRIED STEAK - "Best country fried steak ever." - TiffKY Pepper Bacon, Embered Cabbage, New Potatoes, SC Mushrooms, Brassicas, Black Pepper Gravy — COUNTRY FRIED STEAK - *"Best country fried steak ever." - Tiff*
KY Pepper Bacon, Embered Cabbage, New Potatoes, SC Mushrooms, Brassicas, Black Pepper Gravy

HUSK BURGER - "I could slap you this burger is so damn good." - RayMeat - Ground Flank Steak, Chuck Roast, & Bacon — HUSK BURGER - *"I could slap you this burger is so damn good." - Ray*
Meat - Ground Flank Steak, Chuck Roast, & Bacon

Gallery with interactive elements - making rock mounds — Gallery with interactive elements - *making rock mounds*

Arthur Ravenel Jr. Bridge in the distance

DINNER NOTES - Hank's

From the grungy, hand painted restaurant front, to the rich and flavor pack food, Hank's did fantastic job exploding our senses.

The "Seafood A La Wando" was jam packed full of everything I love about seafood. The saffron cream sauce made you want to stick your face in the bowl and start slurping it up. Each bite continued to get better as different flavors and textures melded together.

The "Roast Grouper" rested on a risotto that was creamed with goat cheese. Accompanying that, was a tomato balsamic butter that brought the perfect tang to both the grouper and risotto.

SEAFOOD A LA WANDO - RaySauteed Shrimp, Scallops and Fish with Sherry, Crabmeat, Button Mushrooms, Scallions in a Shellfish Saffron Cream Sauce, Served with a Fried Grit Cake — SEAFOOD A LA WANDO - *Ray*
Sauteed Shrimp, Scallops and Fish with Sherry, Crabmeat, Button Mushrooms, Scallions in a Shellfish Saffron Cream Sauce, Served with a Fried Grit Cake

I want to climb into this bowl and live in this saffron sauce!
- Ray

ROAST GROUPER - TiffanySpinach, Mushroom and Goat Cheese Risotto with Tomato Balsamic Brown Butter — ROAST GROUPER - *Tiffany*
Spinach, Mushroom and Goat Cheese Risotto with Tomato Balsamic Brown Butter

This will not be the last time old friend.

Our night ended in a quaint little wine bar that only had 4 tables. Here we found a little gem hanging on the wall. Howard Finster is one of Tiffany's favorite artist and I've grown to really love/appreciate his work as well, so it was exciting to r… — Our night ended in a quaint little wine bar that only had 4 tables. Here we found a little gem hanging on the wall. Howard Finster is one of Tiffany's favorite artist and I've grown to really love/appreciate his work as well, so it was exciting to randomly see an original piece somewhere.

Anything that involves stewed tomatoes and okra gets this girl excited.

TOURIST ATTRACTION PIT STOPAngel Oak is 400 years old and covers over 17,000 sq feet — TOURIST ATTRACTION PIT STOP
Angel Oak is 400 years old and covers over 17,000 sq feet

Vibrant moss that covered the massive branches.

RANDOM BEACH RESTAURANTCrab Cakes, Chips, and Collards — RANDOM BEACH RESTAURANT
Crab Cakes, Chips, and Collards

DINNER NOTES - FIG

FIG was one of the most inviting restaurants we've ever dined in. The staff was not only extremely educated about the food, but were more than excited to explain every dish in detail. The food itself pushed the boundaries of quality and flavor. Every dish was its own piece of artwork, making us step back and appreciate every aspect that encompassed it.

The eggplant had a deep flavor profile, giving off the perfect hint of smokiness. The cottage cheese puree worked perfectly to cleanse the palette, making every bite of the eggplant more enjoyable.

Full of bright colors, the "Slow Baked Black Bass" was light and direct with its flavors. The fish was slow baked on a very low temperature, leaving you with flaky fish that melted in your mouth.

The "Fish Stew Provencal" was everything I love, thrown into one pot, and set in front of my face. A rich accumulation of tasty sea critters that quickly made it to the depths of my stomach.

COTTAGE CHEESE, BURNT EGGPLANT, & TOAST — COTTAGE CHEESE, BURNT EGGPLANT, & TOAST

SLOW BAKED BLACK BASS - Tiffsauce soubise, beet, asparagus, cured olive — SLOW BAKED BLACK BASS - *Tiff*
sauce soubise, beet, asparagus, cured olive

FISH STEW PROVENÇAL - Rayshrimp, squid, mussel, carolina gold rice — FISH STEW PROVENÇAL - *Ray*
shrimp, squid, mussel, carolina gold rice

SAUTÉED GREENS  |  YUKON GOLD POTATO PURÉE — SAUTÉED GREENS | YUKON GOLD POTATO PURÉE

BUTTERSCOTCH POT de CRÈMEamaretti, soft whipped cream — BUTTERSCOTCH POT de CRÈME
amaretti, soft whipped cream

"Gimme that little cookie!" - Tiff
"Nope" - Ray

Back to the wine bar before ending the night

Day 5

We were sad to leave, but happy to have shared such a special time with each other. We took this last day to leisurly stroll around Charleston before leaving that night.

Lunch spot - Caviar & BananasDUCK CONFITDuck Confit, Pickled Red Onions, Fig Preserves, Black Pepper Mayo, SourdoughCUBANSlow-Roasted Pork, Black Forest Ham, Baby Swiss, Housemade Bread & Butter Pickles, Roasted Poblano Dijon Mustard, Ciabat… — Lunch spot - *Caviar & Bananas*
DUCK CONFIT
Duck Confit, Pickled Red Onions, Fig Preserves, Black Pepper Mayo, Sourdough
CUBAN
Slow-Roasted Pork, Black Forest Ham, Baby Swiss, Housemade Bread & Butter Pickles, Roasted Poblano Dijon Mustard, Ciabatta

Lunch spot #2 - Callie's Hot Little BiscuitCINNAMON|  CHEDDAR, BACON, & CHIVE — Lunch spot #2 - *Callie's Hot Little Biscuit*
CINNAMON| CHEDDAR, BACON, & CHIVE

*A little more to the left...no your other left*

PEACH MULES - The Rooftop Bar at VendueInfused peach vodka, ginger beer, lime — PEACH MULES - *The Rooftop Bar at Vendue*
Infused peach vodka, ginger beer, lime

DINNER NOTES - Butcher & bee

Our last restaurant in Charleston, Butcher & Bee, which was a fresh twist on mediterranean food. Surprisingly, the smaller dishes well outdid the meat platters. The stuffed olives and whipped feta were the most exciting dishes for us. Both serving a modern take on ancient ingredients, while making sure to not over process the dishes.