Lowcountry Cuisine Spring/Summer 2019

lowcountry cuisine LC 11 www.LowcountryCuisineMag.com | www.CharlestonRecipes.com T here are those who enjoy numerous choices when dining in lieu of or prior to committing to just one main entrée. Small plates – or tapas – can make for big appetites and have been trending in the restaurant industry for almost two decades. Not to be confused with individual appetizers, small-plate dining is à la carte and often shared. The Spanish word “tapa” translates to “cover” or “coaster.” Keeping the dishes covered ensures that they stay fresh and healthy for each diner to enjoy. The practice originated in Spain to keep red wine safe from flies and other pests. However, the king of Spain forbade alcohol to be served in any tavern if it wasn’t accompanied by a small amount of food. Therefore, small items such as olives or tortillas were served on a coaster, usually at no charge. This practice has evolved present-day to become an enjoyable way to sample many menu offerings so that each diner can savor new foods along with familiar favorites. Sneak a taste of four of the Lowcountry’s small plates/ tapas restaurants: BARSA TAPAS LOUNGE & BAR 630 King St. • Charleston 843-577-5393 Open seven days a week, including Sunday brunch, this popular spot also offers vegetarian, gluten-free and vegan dishes to tempt any palate. “Spanish tapas with a Southern drawl” is an appropriate moniker. Offerings include local shrimp and fish, pork ribs, salads, sandwiches and much more. A real treat for diners is the Valencian Paella, a traditional Spanish rice dish with seafood. The up-to-45-minute wait for a dish traditionally eaten right from the pan with wooden utensils is well worth it. A large outdoor space and live music also enhance any visit to Barsa. Make reservations at www.barsacharleston.com . SORGHUM & SALT 186 Coming St. • Charleston 843-872-6393 Open Tuesday through Sunday at 5 p.m., this familiar locale, once home to Two Boroughs Larder, has been transformed into an intimate dining experience seating about 40, including a chef ’s counter featuring a tasting menu. Chef/Owner Tres Jackson hails from Alabama but actually grew up in South Carolina. He opened the restaurant on Valentine’s Day 2017, along with sous chef Christian Hunter, Dining Room Manager Rachel Starling and a knowledgeable and loyal staff. The menu includes “small(ish)” plates from fresh fish to pasta to quail and interesting and tasty preparation of zucchini, kale, broccoli, fennel, cabbage and other vegetables your mother BY EILEEN CASEY Tapas Dining in the Lowcountry Small Plates and Big Appetites Photo courtesy of Barsa Tapas Lounge & Bar.