As every chef knows, Americans like sodium and sugar. So it’s hardly surprising that food producers have figured out that remaking salty snacks as sweet desserts is a winning proposition: Last fall, Taco Bell released chocolate taco shells (newly available in BI-LO’s Mexican aisle, if you’re curious.)
And now, Fish’s Nico Romo is selling chocolate charcuterie. Publicist Jamie Estes says the Lyon native was inspired by “watching Anthony Bourdain’s recent episode on his hometown.”
The $12 dessert plate includes dark chocolate pate, chocolate almond salami and pineapple ginger rillettes, complemented by almond crisps and strawberry-basil jam. For more information, call 722-3474, or visit fishrestaurantcharleston.com.