Photo by Jennifer Heisler, Silver Crescent Consulting
Sunday just isn’t the same in Charleston without brunch. I know. I’ve missed it on several occasions and was left feeling slighted for the rest of the week. After brunching at Halls Chophouse in downtown Charleston, there’s no doubt where you will find me on Sundays, listening to the sweet sounds of live Gospel music and sipping a mimosa.
Don’t be fooled by the notion of visiting…
Article and Photos By Jeff DennisThe 2010 Southeastern Wildlife Exposition will welcome flocks of wildlife enthusiasts into the heart of downtown Charleston for a Valentine’s weekend lovefest with nature. Local residents and regular attendees will know how to traverse the jungle of sporting paths that accompany SEWE each year, but 2010 offers several new exhibits and activities that may have patrons mapping a new route for their wildlife weekend. One…
Dry-Aged beef was the standard until about 25 years ago when wet-aging,began to take its place. Our dry-aged steaks and roasts are stored in our custom-designed dry-aged cooler where a complex process incorporates an intricate and delicate balance of time, temperature, air circulation, and humidity. Over time, as the beef ages openly exposed to the elements inside the cooler, the beef’s enzymes break down and tenderize the meat, giving it a unique flavor. The extra time and care we put into aging our beef ensures superlative flavor…
