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.

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

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

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)

Minero Charleston
Our Chopped Salad features Vertical Roots gem lettuces

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!

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


Featured photo of Five Loaves Cafe

Marketing Intern