"The South is not a monolith. There are pockets of weirdness, awesomeness, and then there’s Charleston—where for some time now important things have been happening with food, a lot of them having to do with [Sean Brock]."
Rodney Scott's BBQ - Charleston
Barbecue restaurant · Charleston
Bourdain ate: slow-cooked barbecue with sliced white bread and coleslaw Lunch dates: restaurant owner Rodney Scott and Sean Brock
PARTS UNKNOWN
Charleston
7 Places
"The South is not a monolith. There are pockets of weirdness, awesomeness, and then there’s Charleston—where for some time now important things have been happening with food, a lot of them having to do with [Sean Brock]."
Rodney Scott's BBQ - Charleston
Barbecue restaurant
Bourdain ate: slow-cooked barbecue with sliced white bread and coleslaw Lunch dates: restaurant owner Rodney Scott and Sean Brock
FIG
American restaurant
Bourdain ate: soft-shell crab with pasta and shaved bottarga, heirloom rice and peas with suckling pig and chicken confit over Carolina Gold rice Dinner date: Glen Roberts, owner of heirloom grain company Anson Mills
James Island
Dinner at Ashley Green’s house Bourdain ate: local blue crab with shrimp butter, soft-shell crab and conch with peanut stew, Carolina Gold rice, and sautéed squash and zucchini Dinner dates: Gullah chef BJ Dennis, Ashley Green, and Sean Brock
Waffle House
Breakfast restaurant
Chef Sean Brock introduced Tony to the wonders of the Waffle House, the only place for late night eats in the area. They had pecan waffles, patty melt cheeseburger, green salad with Thousand Island dressing, thin-cut pork chops, T-bone steak, hash browns
Husk
Southern restaurant (US)
Bourdain ate: Ossabaw Island country ham with bread-and-butter pickles, old-fashioned oyster pie, shrimp and grits, pit beans with Carolina Gold rice, grilled whiting, suckling pig, and creamed corn with cornbread Lunch dates: Sean Brock and actor Bill Murray
The Griffon
American restaurant
Bourdain drank: beer, Jägermeister, Brock’s 1991 Stitzel-Weller bourbon Drinks date: Sean Brock, executive chef at Husk
Gaulart & Maliclet Fast and French Inc.
Restaurant
Tony ate with Fig owner and executive chef Mike Lata, Rebellion Farm owner Jeff Allen, and Sean Brock. They had barbecued turkey, pickled pigs’ feet and collard greens, barbecue coleslaw, potato salad with ramps, baked red peas, mac and cheese.
