Charleston dishes make GQ’s Top 50 list
Charleston restaurants made yet another list. This time its GQ’s “The 50 Best Things to Eat and Drink Right Now” in the magazine’s August issue.
GQ food critic Alan Richman’s selections stretch from coast to coast. At No. 2 is the Butcher & Bee’s Chinese pork-belly sandwich, made entirely from scratch by chef Stuart Tracy. The roll, also housemade, holds pork belly, spicy sesame-dressed coleslaw, hoisin sauce, crushed peanuts, and cucumber slices.
Richman liked that the sandwich stayed crunchy and declared it “a miracle of flavor, texture and imagination.”
At No. 11 is Housemade Vinegar, and the magazine gives its kudos to chef Sean Brock of Husk and McCrady’s for his innovative vinegar base: Mountain Dew soda.
The vinegar was used for soaking cucumbers, then serving them with stone crab meat.
In GQ’s words, “The vinegar process devours the sweetness, so all you’re left with is a pure tartness.”