Press

In the Press

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  1. The Daily Grind | The Local Palate / 04.14.17

    Fish executive chef David Schuttenberg shares his pro-tips and technique for sausage making at home with The Local Palate.

  2. Uncovering increasingly popular hakurei turnips in Charleston | The Post & Courier / 04.12.17

    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!

  3. Hyper-local Snailblazer cocktail celebrates Slow Food achievers | The Post & Courier / 04.12.17

    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!

  4. Take a look at Fish’s new menu | Charleston City Paper / 02.16.17

    Kinsey Gidick of Charleston City Paper shares executive chef David Schuttenberg's first Fish menu.

  5. Bartenders Get Serious About Cereal Cocktails | Food Republic / 08.18.16

    Fish Bar Manager Iouli Burroughs schools the big kids at the Fish bar with his signature brunch cocktail, The Cinnamon Toasted – headlining this cocktail trend article in the latest edition of Food Republic.

  6. Chefs’ Picks: Spicy Condiments | Food Network DISH Blog / 05.23.16

    Fish Sunday Brunch is heating up with this spotlight on our cabbage pancake & spicy emmental sauce on Food Network’s blog, the FN Dish!