The Hi-Lo Food Show features acclaimed chef Erik Anderson (a Food & Wine Best New Chef, founding chef of Nashville’s The Catbird Seat, and chef-owner of the forthcoming Brut in Minneapolis) along with me, the editor-in-chief of this website and a semi-professional eater. Here’s the simple concept: We visit a city and eat at two restaurants, one very expensive and one very cheap, but each highly recommended by professionals and our local friends. We’ll speak to the high-end chefs about their cuisine and vision, and we’ll talk to each other about the food. (That’ll be mostly me asking Erik questions.) For this first series, we visited three cities. Last week was Chicago’s high-end wonderland El Ideas and Jim’s Original, a Polish sausage stand that has operating almost continuously for 76 years. This week we’re in Charleston, South Carolina visiting Sean Brock, whose Husk restaurant was the talk of the town when it opened in 2010. We spent some time with Brock—who you might also recognize from the PBS series Mind Of A Chef—at his higher-end restaurant, McCrady’s, where he and his team take traditional Southern ingredients and twist them into something new and breathtaking. Tomorrow we’ll visit a Charleston eatery without the tablecloths but with just as much flavor.
We visit a long-running, Julia Child-approved Vietnamese spot in San Francisco
There’s art and poetry on the plates at San Francisco’s Atelier Crenn
Simple Southern food doesn't get better than Nana's Seafood & Soul
We visit a Charleston restaurant that once served George Washington
This Chicago stand invented the Polish sausage as we know it
We visit a Chicago restaurant that transforms French fries and shakes into fine dining