Eat Local Challenge Restaurant Supporters

Mar 15, 2019

The below list is compiled of LLF member restaurants who submitted menu items to be included in this special promotion. If you represent an active member restaurant and wish to be added, please e-mail Jordan.

5Church Charleston
Executive Chef Adam will be offering an appetizer to support local. Panzanella, local marinated heirloom tomatoes, Charleston Artisan Cheese-house Lowcountry burrata, cornbread croutons, blood orange, arugula, champagne reductions, popped sorghum

Basic Kitchen
Lowcountry Greens & Grains: garlic sautéed local greens (from our backyard and GrowFood Carolina), Anson Mills farro, quinoa, Job’s tears – Avail Lunch and Dinner for $14

Butcher & Bee
Anson Mills Brown Rice Bowl: soft boiled egg, seasonal veggies, almond butter

Callie’s Hot Little Biscuit
Shrimp and Grits in a Mini Biscuit Bowl

Coastal Coffee Roasters
Stop on by to indulge in a Coastal Breakfast BLT, a classic, or some amazing baked goods all made in house, sourced with local farmers’ berries whenever possible. Breads made fresh daily and the extra care of providing you – our LOCAL fans – the best, freshest meal around.

Dockery’s is offering a kale salad heavily stocked with local ingredients for the Eat Local Challenge! Local ingredients: Tuscan kale, Vertical Roots’ arugula, shaved carrots, tumeric. Imported ingredients: whipped ricotta, crispy prosciutto, lemon, EVOO.

Goat. Sheep. Cow. North
Tuna and Roasted Potato Salad: yellowfin tuna conserva and these local ingredients: roasted potatoes, green beans, shaved fennel, celery, 6 minute egg, mustard vinaigrette

Home Team BBQ
Strawberry Rhubarb Julep $11: Maker’s Mark Bourbon, Pickled Growfood Carolina Strawberry, Rhubarb Bitters, Mint;
Local Shrimp Toast $12.95: Lowcountry Shellfish Shrimp Pate, Cucumber, Spring Onion Puree, Grilled Bread
*assorted growfood produce will be combined to make a salad atop the toast, including radish, carrot, snap peas, fava beans, and frisee.

Husk Charleston
Everything we use must be from the South but for the Eat Local Challenge we will be highlighting ingredients from local Charleston Farms on our menu. 

Josephine Wine Bar
Curry roasted carrots (coconut pesto, fresno chilis, goat’s milk feta, pepitas);
Crispy baked polenta (spicy local shrimp, zucchini, chilis, cherry tomatoes);
Local Catch (Savoy cabbage, charred onion broth, shaved asparagus, shiitake vinaigrette)

McCrady’s Tavern
Local Greens Dish: Grilled Vegetables, Onion Pesto, Cornbread, Revelry Ale Vinaigrette
Local Products Used: Red Russian Kale (Ambrose Farms), Popped Sorghum (Anson Mills), Cornmeal (Geechie Boy Mill), Grilled Vegetables (Blackbird Farms)
Dressing: Revelry Ale

Minero Charleston
Our Chopped Salad features Vertical Roots gem lettuces

Poogan’s Porch (Good Catch Sustainable Seafood Partner)
Pan Roasted Local Flounder with Lump Crab Perloo, Field Peas, Carolina Gold Middlins Rice, Brown Butter

Roti Rolls
The Funky Farmer is made with locally sourced vegetables from multiple farms in the Charleston area, like Spade & Clover or Joseph Fields Farm. All of our eggs and beef are also sourced Locally from Chucktown Chicken! Put an egg on it!

Roxbury Mercantile
Fried Green Tomato Tacos: Our green tomatoes from Kurios Farms in Monks Corner, gently fried in Geechie Boy cornmeal, on Mitla corn tortillas from West Ashley, topped with house made slaw, green tomato pico, cajun mayo and a drizzle of local honey. Throw in a side of Edisto grown Sea Island Red Peas with King’s Market Farm spring onions and veggies and you’ve got a ton of locally grown vegetarian-friendly flavor on the plate!

Slightly North of Broad
Shrimp & Grits: Local shrimp, Geechie Boy grits, house sausage
Carolina Gold Brown Rice Bowl: features Carolina Gold rice, local egg, local field pea vinaigrette

The Establishment (Good Catch Sustainable Seafood Partner)
The Whole Fish on the menu is sourced with local fish such as black bass and vermillion snapper. These are two great local fish that we present by removing the head, tail and bones to create a delicious whole fish experience without the guest having to do the work themselves. Try that Whole Fish along with move than 10 other items on our daily menu that come from the Lowcountry!

The Grocery
The entire produce section of our menu comes from local farms. View who we regularly source from on our website.

The Harbinger Cafe & Bakery
Honey B. Goode bar: our latest gluten-free foray! It’s an oat bar made with local Red Clay hot honey, coconut and natural peanut butter.

The Juice Joint
Add a healthy dose of KALE to your juice or smoothie for free this month (April)! Quench your thirst with our Strawberry Fields Juice with local strawberries, apples, and pear, and enjoy an antioxidant-rich freebie add-in of local KALE!

The Park Cafe
Local Vegetarian Sandwich: Local Beet Ruban! Braised Cabbage, 1000 Island, Provolone on Local Rye Bread.


Featured photo of Five Loaves Cafe

Jordan Amaker
Director of Marketing & Communications
Director of Marketing & Communications