Neighborhood Dining Group and Sean Brock, who next week will learn whether the James Beard Foundation considers him the nation’s best chef, are opening a Mexican restaurant alongside McCrady’s.
The restaurant is scheduled to open in late summer.
According to a release, “it will have a fun atmosphere, affordable menu and casual service.” No further details were available.
No wonder Brock has been practicing his micheladas, which made a spirited splash at Cook It Raw last fall.
Wintry Buffalo, N.Y. understandably waits until August to mount its annual hot wing bash, but for eaters everywhere else, January is peak wing season. Between tonight’s BCS National Championship game and the Super Bowl on Feb. 2, Americans will eat millions of pounds of chicken wings. According to the National Chicken Council, if laid end-to-end, the number of wings consumed on Super Bowl Sunday would circle the Earth twice.
Charleston has plenty of dedicated wing joints to serve hungry football fans, including Buffalo Wild Wings, Wild Wings Café, Hubee D’s Wings, D.D. Pecker’s Wing Shack, Wingstop and Boo-Yah Wings. But it’s not just specialists who are enamored of the flavorful, affordable dark meat: Wings have a way of popping up everywhere. There are ritzy wings at Husk and The Grocery; saucy wings at Gullah Cuisine and charcoal-cooked wings at Pollo Loko.
I’ve lately started ordering unexpected wings in hopes of finding a preparation to rival the classic pub recipe of butter and hot sauce. Thus far, nothing’s beat Home Team’s slow-smoked, white-sauced version of the bar snack, but I’m still looking. Here, a few offbeat wings worth noting: Continue reading