Charleston Charm

I took a quick trip to Charleston, South Carolina a few weeks ago—so quick, in fact, that I was very limited in what I could do. So it was two days of food and drinks and then some solitude in my very favorite place.

I usually spend some time shopping on King Street. I also love to take my running shoes and head to The Battery via the waterfront path by Rainbow Row. I walk through the French Quarter and go to the Market to buy souvenirs from the Historic Charleston Foundation store (silver rice seed bead bracelets, anyone?). I didn’t have time for that on this trip.

But even a short trip is enough to remind me how much I love this city. Charleston is beautiful this time of year (I couldn’t help but notice that they don’t trim their crepe myrtles downtown). It’s also fun and delicious and full of great energy. And folks in Charleston have Southern hospitality down pat. Of course.

No wonder it’s one of the top tourist destinations in the entire country.

Some of the highlights of my short trip included:

Raw oysters and royal reds at The Ordinary (544 King Street). This fancy oyster hall is in a beautiful historic building that used to house a bank. The restaurant belongs to James Beard Award-winning chef Mike Lata (Best Chef Southeast 2009) and business partner Adam Nemirow, the same team behind FIG (another personal favorite place). My daughter Allison knew I was going to The Ordinary that evening, and she called ahead and ordered an assortment of South Carolina raw oysters that included Roddy Rocks and Single Ladies and Sea Clouds and long, thin Capers Blades. I skipped the cocktail sauce in favor of the ginger mignonette. A glass of cold Les Gras Moutons Muscadet was perfect, too.  I loved my dish of charcoal-grilled royal red shrimp over polenta with shrimp nage.

The next day, I took a scenic two-mile walk through old neighborhoods to eat lunch at Nana’s Seafood & Soul with its classic Gullah-Geechie dishes and fresh seafood. Someone told me that the rapper 2 Chainz had eaten there the week before. That turned out not to be true, but Waka Flocka Flame had been in a few months earlier for the shrimp and lobster boats and fried crab legs. I enjoyed the crab mac and cheese and spicy garlic shrimp very much.

A late-night drink and snack at Babas on Cannon (11 Cannon Street) was the perfect way to end our day. This cozy, all-day, old-world café serves coffee and house-made pastries in the morning and sandwiches and salads in the afternoon. During the evenings, you’ll find apértivo service with carefully chosen wines, creative cocktails and delicious snacks (try the brioche grilled cheese with a giant cheese crisp on top). This cafe has a Birmingham connection, too:  It belongs to Frank Stitt’s daughter, Marie, and her husband, Edward Crouse.

Breakfast the next day was French press coffee and a fresh, warm flaky almond croissant from Christophe Artisan Chocolatier and Patissier.

I took my breakfast to one of my very favorite places—the garden cemetery at The Unitarian Church in Charleston (4 Archdale Street).  Founded in 1787, this is one of the oldest Unitarian Churches in the United States and the oldest one in the South.  There is a monument outside to honor the slaves who actually built this church—making even the very bricks that form the walls.

The cemetery is a beautifully wild place with plants—some 200 years old—growing from the plots. It’s incredibly peaceful. You can get to it off King Street; there’s a gate sort of hidden down near and across the street from the Billy Reid store.  Go down an alley and find yourself in another world. If the church is open, you’ll want to go in. The people there are so welcoming, and they love to share details of their beautiful church with visitors.

Finally, before we head home, we always go back to Christophe for a ham and Brie sandwich for the road. These are exactly like what you’ll find at little bakeries and corner stores all over France. And chocolates. We always get an assortment of Christophe’s extraordinary chocolates. No trip to Charleston is complete without these.

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