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July 2014

Quick Bite:
New & Notable
Photographs By: 
Callie Cranford

Our taste & tell guide to the latest F&B openings in Charleston


Leon’s Oyster Shop
Housed in a former auto shop way up north on King Street, this spot has seriously hip decor: artist Becca Barnet designed gold tap handles and seafood-emblazoned tiles; Justin Walling of Charleston Architectural Glass hand-silvered the graphic mirrors. The menu focuses on poultry, oysters (of course!), and fresh salads. Chef Ari Kolender—who, like co-owner Brooks Reitz, is an alum of The Ordinary—turns out moist fried-chicken sammies with creamy coleslaw. On a recent visit, we also dug the oysters Rockefeller, topped with deliciously herby pesto-like sauce­. www.leonsoystershop.com

Swig & Swine
Chef Anthony DiBernardo (formerly of Rita’s Seaside Grille) debuted this bastion for barbecue—think pulled pork, melt-in-your-mouth brisket, and more slow-cooked over a wood fire—in a renovated car wash next to Glass Onion in late May. Sold by heaping plate, piled on sandwiches, or by the pound to-go, the meats are cut to order, and—bonus—you can sauce it yourself with mustard, vinegar, Carolina sweet, and Alabama white. Don’t miss the sides (especially the hash and rice and Brunswick stew) or dessert (banana pudding and mini Derby pies). Find Swig & Swine on Facebook

Boxcar Betty’s
This no-frills eatery from former Magnolia’s staffers Ian MacBryde and Roth Scott is all about fried chicken sandwiches. Aside from variations on the classic dish, entrée options are limited to a chopped chicken salad; strips for kids; and a stuffed mushroom cap. But the sandwiches are delish, combining juicy meat with Browns Court Bakery buns. Don’t miss the Box Car—slathered in pimiento cheese, peach slaw, spicy mayo, and housemade pickles—and handcut fries. www.boxcarbetty.com

 



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