Okra
September 22, 2012
In yet another piece from the Charleston City Paper our Sous Chef explains how Okra is used in the Larder.
Our photos get some shine as well...
Just Desserts?
September 20, 2012
The Charleston City Paper got the scoop on our evolving Dessert Menu!
Eat This! Charleston
August 30, 2012
Josh shares his recipe for Cumin Scented Confit Lamb Belly and a bit of his background with Eat This!
Pursing Pinot Tasting Notes
August 15, 2012
Our friend Catherine of Pursuing Pinot popped by a second time to give us some blog love and share some notes on our Barrelfish Brodetto and Bavette Steak!
CP 2012: Best in Restaurant Shopping Selection
August 06, 2012
In this edition of the Larder blog, we thank the Charleston City Paper for lovingly comparing us to Cracker Barrel?!
CP 2012: Best Breakfast Sandwich Probably Ever
August 04, 2012
Someone at the Charleston City Paper loves our house made scrapple breakfast sammy, and we can't say that we blame them! For those of you not quite yet adventurous enough to try this Pennsylvania Dutch treat, give our Nueske's Bacon or the vegetarian Peperonata a chance to start your day off right.
TBL Celebrates 1 Year!
August 04, 2012
Charleston City Paper stopped by to try out some of our 1yr Anniversary Celebratory Happy Hour features. We can't believe it's been a year already!
The Local Palate Reviews the TBL Summer Solstice Wine Dinner
July 11, 2012
Kristina Held of the Local Palate writes of her experience at our recent Summer Solstice Wine Dinner. Keep an eye on our Events tab to join us on the next occasion and decide for yourself how our "small yet mighty team" takes up the challenge!
Noodle Bowl Appreciation + Recreation
July 11, 2012
One of our guests loved her trip to Charleston, and our Noodle Bowl so much that she decided to recreate it in her own home! We're happy to have inspired some culinary experimentation and hope you'll be back soon for more ideas!
Tuna Conserva
June 26, 2012
Conserva means "to preserve" and true Tuna Conserva is a far cry from the Chicken of the Sea. Fresh Tuna is poached in a bath of water or olive oil, and seasoned witha variety of aromatics. Once prepared, it is stored in tightly packed jars of olive oil.
At TBL, we serve this Conserva over blistered Shishito Peppers with Sofrito and Chili. The sweetness of the pepper, that lovely charred tang, and the spiciness of our Sofrito sauce create a dish that has remained on our ever-changing menu after so many months. Tuna Conserva is one of the dishes that you can look forward to at the Larder time and time again.