The City Magazine Since 1975

Gotta Have It: Editor’s Picks

Gotta Have It: Editor’s Picks
December 2014

Darcy Shankland, editor-in-chief

Pappardelle Bolognese at Lana Restaurant
Typically, I try to avoid carbs. But when I go to Lana, all bets are off, as this hearty bowlful of happiness is positively irresistible—wide, al dente noodles cloaked in a rich ragu of beef, pork, and veal that chef–owner John Ondo simmers and stews over for nearly a day. 210 Rutledge Ave., (843) 720-8899,

Marion Sullivan, food editor

Lobster Roll at 167 Raw
Come Friday, I swing down East Bay to net a lush lobster roll from this buzzing little seafood shop where owners Jesse Sandole and Kyle Norton serve up a small “kitchen menu” of ocean-centric edibles. Huge chunks of choice Maine lobster are caressed by a feather-light aioli; piled into a buttered, griddled brioche bun; and finished with EVOO and a smattering of chives. 289 E. Bay St., (843) 579-4997,

Anna Evans, managing editor

Ricotta & Mascarpone Gnocchi at Al Di La
On a nice-weather evening, nothing’s better than a table on Al Di La’s patio and a plate of my favorite gnocchi in town: their ricotta and mascarpone version with shrimp, grape tomatoes, and basil. I order the large portion and take half home. 25 Magnolia Rd., West Ashley. (843) 571-2321,

Bridget Venatta, assistant editor

Mapo Dofou at Xiao Bao Biscuit
Nothing warms me up like this super-spicy, deeply flavorful broth made from bean paste, hot chili oil, Sichuan peppercorns, and freshly chopped ginger and garlic. Studded with silken cubes of tofu, crunchy scallions, and leafy dark greens, it’s the sort of lip-tingling dish that’s pure heaven for heat-seekers. 224 Rutledge Ave.,

Jeff Allen, writer & restaurant reviewer

Coddled egg at FIG
If you’re living your last day on Earth in Charleston, head to FIG and order the coddled egg. Mike Lata and Jason Stanhope serve up a Sea Island egg swathed in celeriac crème and brown butter. That would be close to heaven all by itself, so the addition of poached stone crab with green peas, morels, and grated Parmesan makes this dish rather otherworldly. 232 Meeting St., (843) 805-5900,