It’s critic Hanna Raskin versus the Post & Courier commenters in her latest review of farm-to-table eatery Sorghum & Salt. Unlike last month’s glowing City Paper article, Raskin isn’t calling the plates “jaw-droppingly good” any time soon. While a server describes the food “weird,” Raskin doesn’t think it adds up:
... almost every dish [chef Tres Jackson] puts out is photobombed by one ingredient that doesn’t belong, and that’s not just tradition talking. All too often, captivating components listed on the menu don’t add up to anything you’d hurry to eat again.
She does find some good in the pastas however.
Taste carefully, though, and you can tell that the pasta’s fantastic. In the end, the only thing really weird about Sorghum & Salt is its determination to cover up the good stuff.
This review strikes a nerve with the commenters however, as they jump in to sing praises of the restaurant, calling the critique “... mean-spirited and snarky.”
City Paper sends reporter Sam Spence to check out the new Riley Park Club at the RiverDogs baseball stadium. With plush accommodations, food from Indigo Road (O-Ku, Oak, Macintosh, Mercantile, and Indaco), and air conditioning, the fancy box seats elevate the experience. Spence does notes the drab domestic beer options (Bud and Bud Light) that come with the $105 ticket and longs for ballpark nachos in lieu of the stir fry and burgers in the Club. In the end, Spence recommends breaking out of the box to grab a pint and sing "Take Me Out to the Ball Game."
• Too Many Flavors Spoil the Pot at Downtown Charleston's Sorghum & Salt [P&C]
• ‘Jaw-Droppingly Good’ at Sorghum & Salt; Banana Pudding at Rodney Scott’s BBQ [ECHS]
• Riley Park Club Gives a New Perspective on Our Favorite Pastime [CP]