Todd Garrigan Owner/chef sees bright future for Amen Street Fish and Raw Bar
When Todd Garrigan came to Charleston, he had cooking experience in Atlanta's Dick and Harry's Restaurant as well as Levy Restaurants in Washington, D.C.
Once in the Holy City, he bounced around for several years, working as a chef at Med Bistro and Southend Brewery.
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Todd Garrigan
In 2009, he opened Amen Street Fish and Raw Bar.
Garrigan says he loves working with fresh fish, both local and exotic, and strives to keep the menu interesting and familiar at the same time.
Q: What's your first food memory?
A: Cooking breakfast in my parent's kitchen. My dad used to flip pancakes really high and we thought that was so cool.
Q: What do you cook at home?
A: Soups and stews. When its warm out, we live on the grill.
Q: What mistakes do you see home cooks make?
A: Abiding strictly by recipes rather than learning and practicing the fundamentals of cooking. Following methods rather than recipes, you find opens up a lot more possibilities
Q: What's your favorite cookbook?
A: "Frank Stitt's Southern Table."
Q: What's your signature dish?
A: This week it's the Housemade Seafood Sausage. It comes with Tomato Fondue and Garlic Confit. Next week, I'm not sure yet.
Q: What made you decide to become a chef?
A: I cooked throughout college. When that ended, I just kept cooking. I guess I felt some early success and was pretty good at it, so I stayed there.
Q: Favorite kitchen gadget?
A: It's hard to beat a sharp knife, but I think the best money we spent was on the flat grill.
Q: What do you feel is your greatest accomplishment as a chef?
A: Opening Amen Street so seamlessly and jumping into the scene as well as we have. The entire staff has been great. I see a bright future for that place.
Q: Who is your favorite chef outside of Charleston?
A: Harold Marmulstein. He set me on this path and taught me how to treat food right. I still reference him almost daily.
Q: Who is your favorite Charleston chef?
A: Taylor Garrigan (Todd's brother) from Home Team BBQ. He is the most meticulous guy I've ever worked around. Not to mention he makes the best chili in town.
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