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Raskin Reaches for Wings and Sausage at Swig & Swine

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Erin Perkins is the editor of Eater Carolinas, covering the food and restaurant scene across North and South Carolina.

Post and Courier critic Hanna Raskin starts this week's review with, "I'm going to say this up front: I really like Swig & Swine," to assuage any readers who are ready to argue. Barbecue is serious business in the South, and with great debates on who is best, it's wise to make one's declarations up front.

Raskin goes on to chronicle her likes and dislikes at the West Ashley newcomer Swig & Swine. Sides are serious business at the restaurant, and the critic implores, "Make sure to order the baked beans-and-brisket." The chicken wings are "roly-poly and roundly charred" and the sausage is the "punchiest meat."

She isn't as impressed by the beef, as she cleverly remarks, "Very few pits can get every meat right, and Swig & Swine has found its waterloo in the form of brisket," and thinks it's "unconscionably dry." Understandable, as South Carolina is better known for pulled pork than any other meats. This declaration is worth noting because co-owner/chef Anthony DiBernardo hops in the comments to suggest the writer stop by again to resample the brisket (and also jokes he "had to google like 6 words" to read the review).


All in all, Swig & Swine gets the Raskin stamp of approval.
· West Ashley barbecue joint Swig & Swine takes on whole barnyard, meatless side dishes [P&C]
· Swig & Swine Coming Along Just Fine [-ECHS-]