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The restaurant is in Charleston, South Carolina, and can seat close to 128 diners. [1] Drive-through and delivery are also available. [2] [3] It specializes in pulled pork barbecue slow-smoked with hardwood charcoal and served with a spicy vinegar sauce. [1] [4] Scott uses MSG, which he calls a "flavor maker", in his spice rub. [5]
And don't forget to check the offers page on the restaurant's website, which has rotating deals like a $4 breakfast biscuit and hash browns meal, $9 Impossible Whopper meal, and a $5 double ...
[2] Established in April 2003 by Mike Lata and partner Adam Nemirow, the restaurant is situated in downtown Charleston. [3] Fig is known for its Southern classics, featuring seasonal ingredients served in a bistro setting. [4] In 2018, the restaurant won the James Beard Award for Outstanding Wine and Other Beverages Program. Two of its chefs ...
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The most popular dish on the menu, and perhaps in all of Charleston, is the infamous "Charleston Nasty Biscuit." [7] Originally intended to be a temporary menu special, Chef Stehling hesitated to serve it because the dish centers around fried chicken, a Southern staple so cliché that he felt it was a recipe for comparison and criticism. [7]
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Bowen's Island Restaurant is a restaurant serving lowcountry cuisine in Charleston, South Carolina. In 2006 it was named one of America's Classics by the James Beard Foundation. [1] The restaurant was opened in 1946 by Mae Bowen. [2] As of 2016 it was run by her grandson, Robert Barber. [1]