he built a successful operation, pays attention to the quality of the ingredients, supports and trains his staff on what he expects, and is now expanding so his staff can realize their dreams too... if u could create a single model on how it should be done... this is it
This is what I miss about living in the Charleston area. I am continuously disappointed by restaurants elsewhere. I never had a bad meal in Charleston.
Frequent Charleston a lot. Hit this spot weekend of my wedding - what a way to start the wknd. Loads of high quality food scene in the city in such a concentrated area, so to stand out - it's quite impressive. Need to revisit this spot!
Best seafood I've had was on Boracay, Philippines, You walked around the fish market, choose whatever you wanted, then you went to the food stalls and they'd cook what you brought with whatever fresh produce they had that day, Amazing stuff.
This is just a fancy expensive Michelin-fied Fish Camp. Just go to a normal Fish Camp spot, they're usually adjacent to a wholesale fish market. The food is incredible and affordable.
the best FOOD i have ever eaten in my entire life was fresh caught Mahi Mahi, walked into a Mexican Restaurant in Puerto Vallarta and gave them the fish that we caught that day and they cooked it a handful of ways. Fry, Grilled, Baked. I was amazed how fresh fished tasted.
10:18 "we're gonna be serving this with a little ginger scallion sauce, which stays out of the way of the natural flavor of the flounder" *Proceeds to completely smother the entire fillet with a thick sauce of scallions and ginger, which are known to be extremely potent flavors*
Scallion and ginger are strong flavors, but they're aromatics. Top notes. They ride on top of the fish rather than competing with it. You get to taste all of the components. Just like how the vinegar and wasabi in a piece of sushi are strong flavors, but they elevate the taste of the fish rather than covering it up.
@@mediocreaaliasa501 That is a fair argument but I still have to agree with george who quoted " a little ginger scallion sauce" and it was indeed smothered.
