Charleston City Paper critic Robert Moss reviewed Southwest restaurant Red Drum back in 2011, and now he’s back to see how the long-standing staple has held up over time. Red Drum “wowed” Moss over eight years ago, but now he says he’s left “puzzled.”
Even though the wood-fired oven still puts out “impressive” burgers and steaks — Moss thinks that this method that made Red Drum special in 2011 is commonplace now. The entree prices are in the fine-dining range, but the food isn’t quite in the same category.
“In a sense, Charleston dining has finally caught up with Red Drum and perhaps even outpaced it,” he states before making a case to visit for the fried shrimp and ceviche at the bar.
Post and Courier critic Hanna Raskin visits Southern restaurant VIP Bistro and declares that “... the property seems poised to emerge as a leading breakfast destination.” She urges readers to save room for the “magnificent” grits. She also drops this very importance sentence: “From 7-8 p.m on Thursdays, before the all-you-can-eat blue crabs are served, wine is free.”
• Revisiting Red Drum, Where High Cuisine Meets Humble Bar [CP]
• VIP Bistro in Downtown Charleston Has Balm for Heartbreak Over Hominy Grill Loss [P&C]