Next to the day's special dishes, the chalkboard at Alluette's Café proudly proclaims a few phrases that may shock loyalists to the fried-chicken school of soul food: "Vegans Welcome," "This is a no Pork Cafe," "Organic & Natural Products," and "Fresh Local Seafood." Alluette Jones-Smalls has been cooking up what she calls "holistic soul food" in various ventures since 1993, but after she overcame the cancer that nearly claimed her life, she embraced the concept of fresh ingredients, free of toxic chemicals, with more vigor than ever.
Now, she's come back to her Charleston roots at Aluette's Café. She cooks everything up to order, which takes a little longer—but Travel + Leisure magazine makes it clear that it's worth the wait, calling the food "vegetable-centric, truly luscious, Southern food." O, The Oprah Magazine's Celia Barbour praised the shrimp as "quite possibly the tastiest … I've ever eaten, dusted with spicy flour and fried so lightly that each sweet crustacean bore a crisp, fragile shell." Alluette doesn't add sugar to any of her dishes or drinks—including her signature Aunt Mary's iced tea, which is sweetened with fruit juice.
Guests can admire the local artwork on Alluette's brightly painted walls as they wait for local shrimp over organic, seasonal greens or hormone-free grilled chicken with brown rice and lima beans. Alluette frequently invites live musicians, poets, and other artists to perform in the shop, and out on the patio, herbs and flowers uproot themselves to waltz for diners.
With a stay at Market Pavilion Hotel, you'll be centrally located in Charleston, steps from Port of Charleston Cruise Terminal and minutes from Charleston Legends and Lore Ghost Theater. This 4.5-star hotel is within close proximity of Charleston Waterfront Park and The Powder Magazine.
Make yourself at home in one of the 70 air-conditioned rooms featuring CD players and flat-screen televisions. Your bed comes with triple sheeting and Frette Italian sheets. Wired and wireless Internet access is complimentary, and high-definition televisions with digital programming provide entertainment. Private bathrooms with separate bathtubs and showers feature makeup/shaving mirrors and designer toiletries.
Rec, Spa, Premium Amenities
Enjoy recreational amenities such as an outdoor pool and a 24-hour fitness facility. This hotel also features complimentary wireless Internet access, concierge services, and babysitting/childcare (surcharge).
Grab a bite to eat at the hotel's restaurant, which features a bar, or stay in and take advantage of room service (during limited hours). Relax with a refreshing drink from a poolside bar or one of the 2 bars/lounges.
Business, Other Amenities
Featured amenities include complimentary high-speed (wired) Internet access, a 24-hour business center, and limo/town car service. Planning an event in Charleston? This hotel has 3000 square feet (279 square meters) of space consisting of a ballroom, banquet facilities, and a meeting/conference room. Secure parking is available onsite.
Although his only experience in the food industry was assembling sub sandwiches, Joe Fischbein dreamed of owning his own restaurant. To prepare himself, Joe literally worked his way up from dishwasher to prep cook, meeting future partner and professional chef Casey Glowacki along the way. Though their paths diverged, Joe's dream came true in 2004 when Casey asked him to help run his new eatery: Five Loaves Cafe. Since Casey first established the café, it's evolved faster than a tadpole's opinion of legwarmers. Salads and sandwiches dominate the menu, highlighting cold cuts carved from house-roasted meats and dressings made in-house in small batches. Dinner entrees showcase grass-fed, hormone-free beef from Meyers Farm, free-range chicken from Tanglewood Farms, and vegetarian and gluten-free dishes, as well as fresh-cut local pastas from Rio Bertolini's.
Originally opened as the Top Hat Drive-In in 1953, Sonic has grown into a burger-franchise mecca that today operates out of 3,500 locations across the country, making it the nation’s largest chain of drive-in restaurants. Sonic specializes in made-to-order American classics—including burgers, hot dogs, milk shakes, and marshmallow Ford Thunderbolts—which customers order and receive without ever having to leave their cars. Unique menu items include toaster sandwiches stacked on thick slices of texas toast, as well as the brand’s signature tots and fresh limeades.
Sonic’s numerous awards include a 2011 Zagat survey ranking it among the top five fast-food restaurants in three categories: Best Value Menu, Best Milk Shake, and Best Drive-Thru. The benevolent eatery also has donated more than $2 million to public schools throughout the country through their program Limeades for Learning, which helps to fund educational projects and retirement plans for classroom guinea pigs.
An open flame: humanity's first means of cooking, and the one preferred by Chef Glenn Christiansen. At Heart Woodfire Kitchen he eschews processed foods and microwaves—alongside any traces of pretension in his dining atmosphere—opting instead for a farm-to-table, back-to-the-earth approach that relies on local and seasonal ingredients. And given Charleston's year-round gorgeousness and springtime broccoli showers, it's farm-fresh ingredients aren't too hard to find.
Diners watch Glenn and his team bring these ingredients to the flame in an open kitchen. Rich aromas from rotisserie chickens, hand-made burgers, and flatbreads waft into the dining space and outdoor patio from an open-flame wood grill and authentic Italian Valoriani oven. These impart a distinct crispness to Heart Woodfire's signature speidie skewers and lend a delectable smokey flavor to the wood-fired vegetable stew and other vegetarian dishes.
Queen Anne's Revenge borrows its name from the flagship of the infamous pirate Blackbeard. The boat was brought to the sea floor in 1718, taking with it a wealth of tools, treasures, and weaponry. Authentic artifacts like those on Blackbeard's boat can be found throughout the restaurant today, along with coastal recipes designed by executive chef Brent Quiggle. Chef Quiggle's dishes take shape with ingredients such as fresh-caught fish and aged prime rib. For dishes such as the Lowcountry seafood purloo?a recipe dating to circa 1700?he combines fennel broth and vegetables with local fish, shrimp, and mussels. His beer-braised ribs are coated in a homemade barbecue sauce, and his grilled beef tips arrive drenched in brandy sauce, like most people set up on blind dates.