Comparing shrimp pizza from Crust and The 'Wich Doctor.
Comparing stuffed peppers from Just Stuff It Catering and Salthouse Catering.
Comparing hanger steak from Fat Hen and Edmund's Oast.
Comparing heritage bread-and-spread dishes from Old Village Post House and Root Baking Co.
Comparing five-buck burgers from Green Goat Restaurant and HoM Burger Boutique.
Comparing Taylor Pork Rolls from North Central Delicatessen and CURE.
Comparing whoopie pies from Brown's Court Bakery and Chick's Fry House.
Comparing soft-shell crab from Zero Cafe + Bar and Annie's Bistro Francais.
Comparing red snapper rolls from O-Ku and Shi Ki.
Comparing stuffed French toast from Three Little Birds Cafe and the Southerly.
Comparing fried okra from Bohemian Bull and Coast.
Comparing chicken liver pate from 492 and FIG.
Comparing quail from Middleton Place Restaurant and The Glass Onion.
Comparing stuffed jalepenos from Smoky Oak Taproom and SOL Southwest Kitchen & Tequila Bar.
Comparing mapo tofu from Golden Garden and Red Orchids.
Comparing seafood linguine from Poogan's Porch and Sermet's Courtyard.
Comparing egg-and-cheese burritos from The Royal American and Apartment A.
Comparing chicken and waffles from Early Bird Diner and The Rarebit
Comparing lasagna from Al Di La and Monza
Comparing bean bowls from Jack of Cups and Basico
Comparing roasted beets from Warehouse and The Obstinate Daughter. (This feature was first published on Aug. 5, 2015)
Comparing green curry from Basil Thai Restaurant and CO.
Comparing steak frites from Brasserie Gigi and Cafe Fork
Comparing duck breast from Cru Cafe and High Cotton
Comparing avocado toast from Huriyali Gardens and The Atlantic Room
Comparing octopus dishes from Wild Olive and Indaco
Comparing turkey sandwiches from Hello Deli and Bull Street Gourmet
Comparing bruschetta from Stars Restaurant and Vincent Chico's
Comparing shrimp tacos from Red Drum Gastropub and Voodoo Tiki Bar & Lounge
Comparing fried pickles from Boxcar Betty's and The Mason Jar by Fatboys
Comparing steak tartare dishes from Bistro Toulouse and Peninsula Grill.
Comparing tomato pie dishes from Dixie Supply Bakery & Cafe and WildFlour Pastry.
Comparing veggie burgers from Sesame Burgers and Beer and Butcher & Bee
Comparing oxtail dishes from Addielee's and Roy's West Indian Kitchen
Comparing huevos rancheros from Lost Dog and Fuel
Same difference: Two takes on pork chops from The Granary and The Macintosh
Comparing gnocchi from Lana and Bacco
Comparing stuffed flounder from Shem Creek Bar and Grill and Old Village Post House
Comparing crepes from Breizh Pan' Crepes and Tokyo Crepes
Comparing corn bread from Martha Lou's Kitchen and Edmund's Oast.
Comparing roasted beets from Warehouse and The Obstinate Daughter.
Comparing bacon mac-and-cheese from Cainhoy Cookin’ Depot and Korki’s Kafe Mobile Food Truck
Comparing tomato salads from The Fat Hen and Leon's Oyster Shop.
Opal, Patrick Owens, Poached eggs, $12
Steak tartare, $16
Suelto, Shay MacDonald, The Touch of Bok Bok, $10
Circa 1886, Marc Collins, Snapper, $29
Jack’s Cosmic Dogs, Jack Hurley, Blue galactic dog, $3.75
High Thyme Cuisine, Chef Taylor Still, Pea cakes, $9
Livelihood Cafe, John Sigler, Salmon and grits, $12 (includes one side)
Burke High School Culinary Arts students, Roast chicken with mashed potatoes and asparagus, not for sale
Thai Elephants, Tam Perrine, Sticky rice mango rolls, $7.50
Fish Restaurant, Nico Romo, Seafood pizzetta, $12
Pearlz Oyster Bar, Victoria Neikirk, Steamed seafood hot pot, $18
Poe’s Tavern, Larry Coste, Sleeper burger, $11.75
Workmen’s Cafe, Angie Bellinger, Fried pork chop dinner, $7.50
Culinary Institute of Charleston student chefs Paul San Luis and Stephanie Zawacki Snapper
Cannon Green, Amalia Scatena, Flounder tostada, $16
Platia Food Truck, Tony Angelakis, Lamb Gyro, $10.50
SNOB, Chef Russ Moore, Red snapper, $28
On Forty One, Chef Brannon Florie, Pork chop, $22
Park Cafe, Chef John Amato, Tilefish, $21
Chef Annie Pettry (cooking at the Cross-Culture BBQ Thursday night -March 4, 2015)
Diver scallops, $13
Nirlep Indian Restaurant, Chef Dilawar Banga, Chicken tandoori, $12.99
Culinary Village, March 6-8, Charleston Wine + Food Festival, $85 ($70 on Sunday)
Acme Lowcountry Kitchen, Chef Frank Kline, Shrimp trilogy, $24.99
Smoke Food Truck Chef Roland Feldman, Cuban sandwich and German potato salad, $11
Middleton Place Restaurant Chef Brandon Buck, Pork shank, $26
Peninsula Grill Chef Graham Dailey, Sea scallops, $41
Charleston Bakery and Deli Owner Randy Jarvis, Sampler plate, $4.95-$10.50 per item
Prohibition chef Stephen Thompson, Prohibition, Rabbit roulade, $15
Chef Jonathan Banta, The Atlantic Room Swordfish, $39
Chef Younesse Alami
Maya del Sol (the next scheduled biweekly pop-up is on Dec. 29)
Couscous royale, $26
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