Contributing BBQ Editor, Southern Living. Restaurant Critic, Post & Courier. Author, The Lost Southern Chefs & BBQ: The History of an American Institution
Charleston, S. Carolina
Joined April 2007
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My latest restaurant review for the @postandcourier is out: a visit to El Molino Supermarket, which features tacos on fresh corn tortillas (from their in-house tortilleria) plus some really splendid tortas, too.
postandcourier.com/food/rest…
Robert F. Moss retweeted
@mossr stopped by this week to talk about a few new topics to include a new podcast that he is hosting that features reviews of restaurant in SC. At the end of the segment, Robert turns the tables on me and has a game for me to try my hand at...great fun!! blubrry.com/bbqcentral/10538…
It's been at least a decade since a Charleston restaurant has generated as much opening buzz as Sorelle, the big new Italian showpiece from the MINA group. It took some doing, but I snagged a few reservations and gave it the once over for @postandcourier.
postandcourier.com/food/rest…
This time around I turned the tables on Greg and gave him a little quiz . . .
Laying them down as we speak! New @meathead, @mossr and @jesspryles already in the can for 11th and 18th shows. One more left... Or so.
I had a nice chat with @StevenRaichlen about BBQ sauce, just in time for the 4th. I am in the "keep it simple" camp, too.
nytimes.com/2023/06/27/dinin…
Next up for the @postandcourier: at 167 Sushi Bar in Charleston, veggies and small plates are as much in the foreground as raw fish, and they’re really impressive, too.
postandcourier.com/food/rest…
Robert F. Moss retweeted
Well done @mossr
Hash is a barbecue tradition practiced almost exclusively in the Palmetto State. Find out the secrets of this South Carolina sensation. cnn.it/3XbiEY5
Robert F. Moss retweeted
@mossr made his monthly appearance last night and we talked about the state of "The BBQ Hall of Fame" and what can be done to improve its visibility. We also talked about the decline in quality BBQ/Restaurant writers as a whole...and more! blubrry.com/bbqcentral/98041…
Up next for @postandcourier: I head over to La Bonne Franquette, the new French café from the owners of Christophe Artisan Chocolate. Spoiler alert: the desserts are really good.
postandcourier.com/food/rest…
The hat game is *strong*
It's great to have @BeachBumBerry back at The Hukilau, joined by fellow cocktail historian and author @DavidWondrich on this year's roster of distinguished guests. Don't miss them June 8-11 at the Beachcomber Resort. Full coverage at AtomicGrog.com #thehukilau #cocktails
Robert F. Moss retweeted
We love learning about food history and @mossr is as well versed a culinary historian as you’ll find. Check out our chat with Robert about the history of commercial dining in the south, spirits, BBQ, and more!
🍎: podcasts.apple.com/us/podcas…
Spotify: open.spotify.com/episode/0ra…
Gonna get to the bottom of the whole VA vs. GA Brunswick Stew debate . . .
We return to normal Tuesday programming tonight at 9pm Eastern! @meathead, @mossr, @IncCombustion and @SmokinJoesBBQ1 are all set to join me during the show!
Robert F. Moss retweeted
We return to normal Tuesday programming tonight at 9pm Eastern! @meathead, @mossr, @IncCombustion and @SmokinJoesBBQ1 are all set to join me during the show!
WE'RE DOING IT LIVE!!!
Programming Note: Don't forget to tune into the special LIVE show at 3pm Eastern TODAY to hear the 10 finalists for the BBQ Hall of Fame! Elizabeth from @AmericanRoyal and @mossr will join me for the reveal! youtube.com/rdrempe (video)
Robert F. Moss retweeted
Programming Note: Don't forget to tune into the special LIVE show at 3pm Eastern TODAY to hear the 10 finalists for the BBQ Hall of Fame! Elizabeth from @AmericanRoyal and @mossr will join me for the reveal! youtube.com/rdrempe (video)
The digital version of my @charlestonmag interview with Mike Lata is up. The acclaimed chef reflects on @figrestaurant's upcoming 20th Anniversary and Charleston’s evolving culinary scene.
charlestonmag.com/features/c…
Robert F. Moss retweeted
On the show tonight: Meathead, Robert Moss, Rusty Monson and a special thanks to the gents from The Baseball and BBQ podcast. See you at 9pm eastern or later in the week on the podcast! icont.ac/4Q3QN
Up next for @epicurious: I delve into the competing origin stories of a St. Louis classic and try to answer once and for all, "who invented toasted ravioli?"
epicurious.com/expert-advice…