Lowcountry Cuisine Spring 2018

lowcountry cuisine LC 21 www.LowcountryCuisineMag.com | www.CharlestonRecipes.com “S o what do you want for dinner tonight?” It’s the age-old question that has perplexed couples and dining parties for years. Small but bustling Daniel Island has a variety of great options to satisfy any palate or craving, and, even if the answer is the dreaded “I don’t care,” you’re sure to find a dinner winner with one of these restaurants. Laura Alberts Tasteful Options Though its slogan touts it as Daniel Island’s “best kept secret,” word got out long ago about this restaurant’s twist on Southern cuisine and its upscale yet comfortable atmosphere. As the oldest restaurant on Daniel Island, Laura Alberts serves up everything from brunch to lunch or dinner with a wide selection of wines and beers and has a nightly to-go menu that serves two or four people. With a welcoming arrangement of indoor or courtyard dining, customers keep coming back for drinks paired with favorite apps like Laura’s trio of crab dip, shrimp paste and jalapeno pimento cheese, entrees such as BBQ shrimp and grit cake, jumbo lump crab cakes and pepper crusted fillet, hot and cold sandwiches and stunning deserts. Wine pairing dinner events and even wine versus beer dinners are scheduled throughout the year. Daniel Island Grille No neighborhood is complete without a reliable, bustling neighborhood pub, and Daniel Island Grille has been upholding that role for the community for 10 years. With the tagline “Family, Friends & Fun!,” DIG is the place to go for all of those things – with 20 big-screen televisions, you can watch the big game and relax at the indoor patio bar or pond-side at the expansive outdoor patio bar or catch a live band on Fridays. It’s a place to take the family for lunch or dinner and to meet with friends for some cold drinks. DIG serves up everything from appetizers to wings, tacos, salads, burgers, hot dogs and sandwiches, including favorites like the Bing Bang Boom shrimp appetizer, steak salad and the patty melt. Vespa Pizzeria Don’t let the name fool you – this restaurant serves up a lot more than the typical pizza. With a dedication to using high-quality, fresh and often local ingredients, Vespa’s Neapolitan pizzas have a thin crust and are cooked in an Italian Mugnaini wood fired oven, coming out bubbling and with a slight but delicious char. They By Anne Toole Island Flavor ATaste of Daniel Island All photos courtesy of the restaurants.