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For those intimidated by that massive size, there’s the crostata alla Fiorentina, a prime dry-aged, bone-in New York steak that registers only 36 ounces. Don’t forget to share the famous focaccia di recco to start, a cheesy flatbread perfected by chef Nancy Silverton. In Redondo Beach, this elegant steakhouse does beef exceedingly well with a wood-fried sear on the outside while maintaining a juicy, tender core. Chef Walter Nunez assembles a crowd-pleasing menu of clams casino, gnocchi with lobster, and lamb shank doused in rosemary. The main draw is an eight-ounce filet, bone-in tomahawk, but the wagyu flight showcasing two-ounce portions from the US, Australia, and Japan is equally great.
14 Stellar Steakhouses in Los Angeles
With Riley already on board at Delaney Oyster House, Velazquez will continue helping out at the Neighborhood Dining Group’s newest restaurant, The James, until his last day Aug. 5. He plans to move to New York in mid-August with the hope of joining the Culinary Institute of America in the fall. The Puerto Rican chef has been leading the kitchen at Delaney Oyster House, 115 Calhoun St., since it opened in 2019.
Longtime Delaney Oyster House chef leaving Charleston to pursue culinary teaching role
Inside and out, it’s pure kitsch at Damon’s, where bartenders prepare potent mai tais with a proprietary recipe. Study the interior (while acknowledging tiki culture’s troubling past) and order the coconut fried shrimp, marbly coulotte steak topped with butter, or the Nebraska Angus ribeye with a side of creamed corn. Everyone asks the same question upon entering this Santa Monica establishment, “How long has this place been here? ” Since 1949, the Golden Bull has served stellar chops in an old-school dining room with serious Mad Men vibes, stiff drinks, and friendly service. Golden Bull is also one of the few places on the Westside that serves prime rib roast every night. Explore the culinary connections between West African and Lowcountry cooking at Bintü Atelier in downtown Charleston.

Delaney Oyster House
Honoring the Lowcountry’s significance as a coastal region and inspired by America’s traditional oyster houses, the restaurant features fresh, sustainable seafood in a casual-chic atmosphere. Located within a quintessential historic Charleston home, Delaney Oyster House showcases the bounty of coastal and inland waterways combined with the charm and hospitality of the Holy City. Delaney Oyster House is a seafood-focused restaurant and raw bar located in the heart of Charleston’s downtown peninsula.
Photos: Delaney Oyster House is now open Photos from The Post and Courier postandcourier.com - The Post and Courier
Photos: Delaney Oyster House is now open Photos from The Post and Courier postandcourier.com.
Posted: Wed, 02 Oct 2019 07:00:00 GMT [source]
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A perfect sear job on the scallops is sabotaged irredeemably by the saltiest of country ham sauces. This clearing at the edge of town once functioned as a firebreak between Anchorage and its neighboring forest. At other times, it acted as an airstrip, a golf course and even a makeshift housing development, when people lived here during the 1940s boom in apartments created out of old barracks. Today the Park Strip—just one block wide but 13 blocks long—is home to ball fields, a gym, ice rink and a giant steam locomotive. Beverly Grove’s Carlitos Gardel features Argentinian-grilled USDA prime steaks at exceptionally reasonable prices.
That means those who face north are looking right at Emanuel’s familiar arched windows for the entirety of their meals. The signature dessert is a play on hummingbird cake, with banana-pineapple ice cream packed into a crisp gaufrette cone, just thick enough to provide structural support, and coated with chopped pecans. At the last restaurant opened by Neighborhood Dining Group, customers were urged by their servers and a thousand social media posts to order the caviar. He is a Boston College graduate and former professional hockey player who joined The Post and Courier after leading the Charleston City Paper's food section.
Backed by heavy hitters like Dr. Dre and NBA legend Jerry West, this Sherman Oaks steakhouse opened in November 2023. Try the petit filets, dry-aged 42-ounce tomahawk steak, or choose from three different types of wagyu. Order the caprese-inspired martini shaken with Grey Goose, Campari, tomato simple syrup, and sherry vinegar, and garnished with fresh mozzarella, and enjoy the entire meal.
Drink Menu
Velazquez was also the opening executive chef at Minero on Johns Island before Cheyenne Bond took over earlier this year. Save for the caviar, the remainder of the menu is split into “cold” and “not cold” sections, a format pioneered locally by Mike Lata at The Ordinary. Whether the proximity is overly unsettling is a decision each individual diner has to make; there is no correct answer when raw emotions are involved. But in the context of this assessment, the location has to be considered separately from executive chef Shamil Velazquez’s cooking, which is often exceptional. Guests who bypass the stripped-down style of Delaney’s casual interior dining rooms, lightly furnished with unvarnished wooden tables and curtains in natural hues, are seated outside in wicker easy chairs.
Food Menu
Also on the not-to-miss list is a caviar puff which perfectly encapsulates Delaney’s sophisticated grasp of deliciousness and willfully casual mood. The puff is a potato shell crammed with sour cream, then topped with chives and a thimbleful of caviar. It’s essentially a potato skin for the upper crust, except that it’s so small you could down it in one bite. Velazquez no doubt spent plenty of time with sorghum and country ham while working at Husk Greenville, but it’s more interesting to see what he does with ingredients common in Puerto Rico, where he grew up. Even something as overexposed as Caesar salad is made fresh by Velazquez’s fluency in citrus and garlic. His standout dish is a vinegar-bright escabeche, with tender octopus tentacles curling over and around sliced green olives and sizable fragments of fried pork skin, stained pitch black by squid ink.
Located in a historic Charleston Single home in downtown Charleston, Delaney Oyster House pays homage to South Carolina’s coastal and inland waterways with a creative menu featuring fresh, sustainable seafood. From the inviting bar to the dining rooms and covered piazzas, guests are treated to a unique Charlestonian dining experience. The seasonal menu highlights local ingredients and Lowcountry traditions, offering vibrant flavors that capture the essence of the region. On the second floor of the towering Intercontinental Hotel in Downtown LA is chef Shin Thompson’s meat emporium serving high-end yakiniku and omakase for Japanese beef aficionados. Starting in 1933, the Georgian Room served stars over decades including Judy Garland and Dick Van Dyke.
Delaney Oyster House is a raw bar and seafood-focused restaurant in the heart of Charleston's downtown peninsula. Honoring the Lowcountry's significance as a coastal region and inspired by America's traditional oyster houses, the restaurant features fresh, sustainable seafood in a casual-chic atmosphere. Located within a quintessential historic Charleston home with spectacular piazzas for dining. Delaney Oyster House showcases the bounty of coastal and inland waterways combined with the charm and hospitality of the Holy City. Delaney Oyster House is a raw bar and seafood-focused restaurant by The Neighborhood Dining Group in the heart of Charleston’s downtown peninsula.

The McCrady’s Tavern caviar service consisted of a painstakingly assembled sundae of egg yolk, crème fraiche and paddlefish roe, capped with a pasture of microscopic chives and presented with a mother-of-pearl demitasse spoon. The object of the scooping was a saucer’s worth of eerily identical homemade tater tots, a salty reminder that even fun was something the kitchen had thought about for a good long while. The DOH beverage program features innovative and refreshing cocktails, craft beers, and a wine list inspired by marine influenced terroir from around the world. From the owners of Berkeley's, The Archer will open in downtown Charleston this summer.
Burbank’s 77-year-old Smoke House is a time capsule with red leather booths, white tablecloths, a carpet that’s likely decades old, neon signs, and so much casual charm. The slow-roasted prime rib is the house specialty and is served au jus for a reasonable $42. In fact, the Smoke House’s menu is one of the best deals in town, especially the tri-tip sandwich for $22. Cooking is perhaps not quite the word for it, since a significant portion of the menu is served raw or nearly so. Delaney offers a rotating selection of oysters, which can be faulted only for highlighting the flaws in other half-shells around town. At Delaney, the oysters are refreshingly cold, without a speck of shell to pollute their cleanly shucked meat.
Opt for the parrillada plate, as it comes with skirt steak, short ribs, sausages, and sweetbreads for a sampling of everything grilled and glorious. Call them blini if you must but I have a hard time believing these magnificent cakes would make a Tsarist nostalgic. They taste instead like Boy Scout merit badge material, with all of the lift and buttermilk tang that a breakfast cook envisions when buying a griddle. Their cornmeal aroma is equally beguiling, instantly bringing fireside warmth to a restaurant that shuns brown liquor and room-temperature red wine on the grounds that it serves seafood and vegetables almost exclusively. It was cleared and used as a firebreak until 1922 when it was conveyed to the city that the park.
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