23 February 2012

On The Road: Two Boroughs Larder

I recently went on a little culinary escapade to Charleston, SC. If you are reading this blog, you probably care something about food, and therefore know that Charleston has been a great food destination for some time. You may even know the names of several of the top restaurants. There are Sean's Brock's two places, McCrady's and Husk, Mike Lata's Fig, and Craig Deihl's Cypress, along with other notable local establishments Hominy Grill, Magnolias, 82 Queen, and the list could go on and on. I've been to some of these places and had excellent experiences, but on this latest trip, one new place really stood out: Two Boroughs Larder. Open less than a year, it is quickly establishing itself as a hot spot in Charleston. 

The concept is a little market pantry with a kick ass restaurant serving southern/local with often times an Asian twist. As you can see in the image above, I had the noodle bowl proper with all the add-ins (kimchi, sesame greens, pickled mushrooms, and extra pork).  The best part of this ramen bowl is the house made organic whole wheat flour noodles. They make their noodles fresh everyday and the time and care they put into it really shows. I will confess that the ramen bowl in the photo above was from my second trip to Two Boroughs Larder in as many days. On the first trip, I got a little taste of the noodle bowl, and I had to go back for more. I also tried the beef belly tartar, the fluke crudo, and the country fried sweetbreads - you can check out their menu here, though it changes frequently.

If you are a person that likes to find the little gems amongst the diamonds, check out Two Boroughs Larder


Unknown said...

Took my 1st trip to C, SC and went to FIG, excellent. Can't wait go again after I save up vacation time and $. Would love to try 2BL, looks so good. It is amazing to me how C, SC pop. 120k in C, and 300k metro area can support so many excellent restaurants (with appropriate price points).

Unknown said...

I think Nashville is getting there, but when you visit Charleston, you realize that we are still a ways off. Having Johnson and Wales College of Culinary Arts there really fostered the food scene. Also the longer growing seasons and the availability of fresh seafood don't hurt.