Eat Local Challenge Restaurant Supporters
Mar 26, 2018
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 or food- or beverage-based business establishment and wish to be added, please e-mail Jordan.
Callie’s Hot Little Biscuit
15% off our BLT biscuit that has local John’s Island-grown arugula via GrowFood Carolina. Redeem this discount by mentioning that you are taking the Eat Local Challenge.
The Cocktail Club
The Pimm’s Cup featuring Striped Pig gin
All eggs, milk, and honey are always local. Veggies & herbs are almost ALWAYS from local producers.
We are highlighting our use of Bulls Bay Sea Salt which we source from Growfood Carolina. We use it on our Focaccia Flatbreads and on our “Best Friend Chocolate Chip” cookie. Our Focaccia is a house-made sourdough focaccia that we top with different veggies and cheese (also sourced locally!) and serve for lunch topped with Bulls Bay Sea Salt. Our “Best Friend” cookie is our favorite cookie (of course!) and is made with three different types of dark chocolate and topped with Bulls Bay Carolina Flake Sea Salt.
Sunchoke and Sweet Potato – Mixed local roasted sweet potatoes, roasted local sunchokes, Mepkin Abbey mushrooms, onion soubise, rooftop garden herbs, pickled bell peppers, chickpea pancake
Home Team BBQ
Special “Market Daiquiri” during the month of April using pickled strawberries from GrowFood Carolina. $10 at our Downtown location only.
Keegan-Filion farms pork served with preserved Hen of the Woods mushrooms, escarole, Kalamata olives and sourdough croutons
Jestine’s always finds her staples local, including pecans from Orangeburg, and locally-grown collards, cabbage, green onion, leeks, and mixed lettuces for their salads
King of Pops
Strawberry Pops with local strawberries
The vegetable plate in April will be served with Anson Mills grits, mushrooms and seasonal, local vegetables.
Mercantile & Mash
Huevos Rancheros Wrap with Storey Farms scrambled eggs, housemade chorizo, blacks beans and avocado.
Goat.Sheep.Cow Artisanal Cheese Plate with local honeycomb and housemade lavash crackers OR Roasted local chicken with Carolina Gold Rice, blistered peppers, braised Napa cabbage with pancetta, shaved parsnips, pan jus
The Obstinate Daughter
“Mepkin Abbey Mushrooms” (a signature dish that has been on the menu since day 1):
Oyster Mushroom from the Mepkin Abbey in Monck’s Corner, kale from Ambrose Farms on Johns Island, farm fresh egg from Fili West in Vance, bread crumb from bread from Pane de Vita in West Ashley, salt from Bull’s Bay.
O-Ku will be offering a local white fish crudo during the month of April.
The Orange Spot Coffeehouse
Strawberry Lemonade – featuring locally-grown strawberries sourced through Limehouse Produce.
Local oysters, shrimp, Amberjack pate
The Park Cafe
Market Vegetable Salad: A daily smaller salad that changes often depending on what local vegetables we have available that day. We will donate $1 for each Market Vegetable Salad sold in the month of April to LLF!
Funky Farmer: Local vegetables from Joseph Fields Farms, GrowFood Carolina, and Redbank Farms served on our roti paratha bread in green coconut curry with potato, carrots, broccoli, pea tendrils & spring onions.
Local Vegetable Salad: Gem lettuces with shaved carrots, edamame, strawberries, and Split Creek Farms feta.
Grab-n-go (or stay) Salads: The salads featured in our prepared-foods case will use all local ingredients throughout April.
Our featured sandwich for April highlights all local ingredients. It’s a Pork Sandwich featuring cider-braised pork from Legare Farms, plus local collards, succotash and beet bbq sauce on a locally-baked hoagie roll.
Eat Your Greens Salad: Spring mix, green cabbage, sliced tenderloin, McCall Farms butterbeans, thinly sliced fennel & jalapeno, topped with our famous chimichurri. Ambrose Farms strawberry citrus vinaigrette.