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‘Jaw-Droppingly Good’ at Sorghum & Salt; Banana Pudding at Rodney Scott’s BBQ

What the critics are saying this week

Kenneth Andrews
Erin Perkins is the editor of Eater Carolinas.

“I've thought about Sorghum & Salt maybe a little too much. Ok, a lot too much,” writes Charleston City Paper critic Vanessa Wolf. Farm-to-table restaurant Sorghum & Salt won Wolf over with its “cyborg/superhuman” servers which delighted her with knowledge and cheerfulness. And the food was good too. Since the menu changes often, Wolf does go into a lot of detail on the dishes, but she does go on about the beet cremeux: “Light, airy, and jaw-droppingly good, this has occupied more of my thoughts than I care to admit.”

Post and Courier critic Hanna Raskin takes a new approach to her review of smokey eatery Rodney Scott’s BBQ with a podcast version of her usual written article. She chats with Scott, praises the ribeye sandwich and the “flaky filet” of catfish, and plays some tunes that customers may hear in the restaurant. She recommends guests don’t skip on the banana pudding course.

Sorghum & Salt Is Building a Dedicated Fanbase One Scoop of "Olive Dirt" At a Time [CP]
Rodney Scott's BBQ in Downtown Charleston Lets the Good Times, Good Food Roll [P&C]
Take a Spin Around Rodney Scott’s BBQ Before the Opening [ECHS]