The sun has set on the Lowcountry’s most celebrated egg operation, with a land use dispute forcing Celeste and George Albers to focus exclusively on dairy and beef production.
The Albers’ Sea Island eggs were a coveted commodity, and the centerpiece of many of Charleston’s cherished high-end restaurant dishes, including FIG‘s legendary coddled egg.
“Cracking one open reveals a yolk as golden as a sunset,” The Glass Onion‘s owners enthused in a 2010 blog post. “They literally make our béarnaise, deviled eggs and desserts. During the heat of summer when the hens simply refuse to lay enough, we enter a time of mourning.” Continue reading
BLU is the latest Charleston area restaurant to add Saturday brunch to its schedule.
The brunch menu – available on both Saturday and Sunday mornings from 11 a.m.-2 p.m. – includes pastrami and hash; blueberry and mascarpone French toast; lump crab benedict and smoked salmon salad. Prices range from $8-$14 for entrees. Drink wise, there are mimosa specials and a bloody Mary bar.
For more information, call 588-6658. BLU is located at 1 Center Street in Folly Beach.
Charleston’s love for brunch is so passionate that another downtown restaurant is adding Saturday hours to its Benedict schedule.
Starting Jan. 11, High Cotton will serve its standard brunch menu on Saturdays from 10 a.m.-2 p.m. Available items include lowcountry huevos rancheros; grilled salmon salad and Southern breakfast cassoulet.
“We feel offering brunch on Saturdays will only enhance the experience at High Cotton,” general manager Jill Maynard is quoted as saying in a release.
High Cotton is the only Maverick Southern Kitchens restaurant serving brunch on Saturdays, but the meal is a fixture at nearby restaurants including Virginia’s on King, Eli’s Table and Poogan’s Porch.
For locavores who’d rather spend their Saturday morning enjoying dishes made with homegrown fruits, vegetables, eggs and pork than fussing with raw ingredients at the farmers market, Angel Oak this weekend is hosting a breakfast featuring Legare Farms products.
Breakfasters have their pick of crème brulee French toast with muscadines; eggs with pimento cheese grits and sausage and a country fried steak with sawmill gravy, collards, eggs and biscuits. All three plates cost $12, not including gratuity. For children under 10, a $6 Little Farmer’s plate is available. Breakfast includes a choice of juice, coffee or iced tea; for a $10 supplement, guests can drink all the mimosas they want.
Reserve a spot at Saturday’s 8:30 a.m. or 10 a.m. seating via Eventbrite, or call 556-7525.