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.

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

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