Fancy cafeteria Workshop offers many, many options to customers, and Charleston City Paper critic Vanessa Wolf samples them all to tell readers what to order when they visit. The good: Pink Bellies is Wolf’s favorite with crispy tofu bowls and pulled pork banh mi. Slice Co. also gets a bit of love for its Brooklyn-style pizza. The bad: Juan Luis, the Tex-Mex concept from pitmaster John Lewis, offers funky margaritas, dry brisket (gasp) tacos, “a boatload of shredded iceberg” on said tacos, and guacamole that tastes like potato salad (what?).
The Post and Courier critic Hanna Raskin dines at Italian newcomer Juliet and bestows it with three stars for the food. Despite being the only customer in the restaurant at times, Raskin enjoys the bread, bagna cauda, cobia crudo, pizza, and wine pairings.
• Workshop Offers an Around-the-World Array of Options [CP]
• Italian Restaurant Juliet Opens With Crudos, Cioppino, Pizza [ECHS]
• There's a Lot of Food to Love at Juliet, But What Happens When It's Discovered? [P&C]