Recently in the Press
Fish executive chef David Schuttenberg shares his pro-tips and technique for sausage making at home with The Local Palate.
We know our turnips have star power, but do you know what sets the hakurei apart? Hanna Raskin of the The Post & Courier delves into this sweet, crisp vegetable that's found a place in our heart - and on our scallops plate!
Take a look at Fish Restaurant's newest addition to the cocktail menu - the Snailblazer. Not only is the Snailblazer headlining this spring's cocktail menu, it's also the signature sip of the second-annual Slow Food Charleston Snail Awards to be held on April 13 at The American Theater!