The Macintosh Introduces Tuesday Roast Series

The Macintosh, which earlier this year partnered with the American Lamb Board for a month long celebration of the struggling industry’s products, is making sheep meat the centerpiece of its first patio roast.

Starting Apr. 15, the Upper King restaurant will monthly host a family-style “Tuesday Roast” supper with beverage pairings. According to a press release, future editions of the event may be headed up by guest chefs.

This month, though, chef de cuisine Jacob Huder is roasting a whole lamb, which will be accompanied by a crudo, grilled venison and spring vegetables. Freehouse Brewery is providing the beer.

Dinner’s priced at $65 a person, and service starts at 6:30 p.m. For reservations, call 789-4299.

Posted in Uncategorized

Indigo Restaurant Group Gets Sheepish in January

rengberLamb barbecue is mildly popular in northern Japan, but it’s not slated to make a January appearance at O-Ku, the only Indigo Restaurant Group property sitting out a month-long lamb bonanza.

In partnership with the American Lamb Board, Oak Steakhouse, The Macintosh, The Cocktail Club and Indaco are putting sheep-based dishes on their menus, and providing tie-in recipe cards to interested patrons.

“Charleston is known for pork and seafood but we wanted to help these restaurants go on the lamb,” a press release quotes the American Lamb Board’s executive director as saying. Continue reading

Posted in Uncategorized

Charleston Gains First Ethiopian Restaurant — And It’s Good

injeraNitsuh Woldemariam wasn’t especially fond of plain ayib, the crumbly fresh cheese that’s a staple of Ethiopian cookery, so she started mixing it with threads of spicy collards. It’s an inspired addendum — the bitterness of the greens lashes the sourness of the granular white cheese — and speaks volumes about Woldermariam’s sharp kitchen instincts.

For many Charlestonians, just having an Ethiopian restaurant in town would count as a victory. Yet Woldermariam’s Ethiopian Taste Food & Coffee (which I discovered by eavesdropping on a tweet from @CharlestonFood) isn’t a mere quota-filler: The restaurant, which opened last week, is serving up accomplished dishes likely to please longtime fans of the genre and convert eaters new to the cuisine. Continue reading

Posted in Uncategorized