I mean, we've had brunch before, but never quite like this.
As of this weekend, Charleston restaurants will be allowed to serve alcohol before 1 p.m. on Sundays - and a host of local restaurants are pulling out the stops to celebrate with a variety of food and drink specials.
Be sure to read feature writer Carlee Lammers' full report and visit the Charleston Convention & Visitors Bureau's "Let's Do Brunch!" Facebook page for even more mouthwatering details. You won't believe the lineups these folks are preparing.
And then check back here over the coming weeks as I tackle the "tough" task of reviewing the city's blossoming new brunch menus. And, at long last, libations.
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After recently mentioning the scarcity of traditional hot dog stands in the Kanawha Valley, expatriate Stephen Barker (who now calls Houston home) begged to differ.
"Reading your column you mentioned that there were no longer any places in Charleston that served good old West Virginia hot dogs," he said. "Try the hot dogs at The Grill located on Washington Street on the West Side. They also serve a mean hot bologna sandwich. I have to stop there every time I come back home to visit."
Actually, I didn't say there were no good hot dogs in Charleston, but rather was commenting on the lack of the roadside hot dog stands, which I found more prevalent in other cities and towns during my recent "Tastiest Town" travels.
The Grill's are good, and there are other decent dogs around town.
While lamenting our lack of hot dog "stands," I did forget about Skeenie's on Sissonville Drive. With apologies to my friend Jim, who turned me onto the place a while back, they do dogs up right.
A co-worker also mentioned I might want to check out Super Weenie, the hot dog stand that's usually parked at the Lee Street Triangle during weekday lunch hours.
"Jason Myer runs it and is pretty serious about what he does," reports Rafe Godfrey. "From what I've heard, his hot dogs are some of the very best around. So far, nothing but 5-star reviews on Facebook. Since you've written so much recently about hot dogs, I thought you might want to check it out."
Thanks Rafe!
While I never intended this hot dog thing to take on a life of its own, here we are. So I'll definitely check it out.
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More from The Food Guy mailbox:
"This is a subject you may have addressed before, but I missed it," writes Nancy Breed. "Soon after I moved to the Charleston area in 1969, I loved a pizza place called Angela's or Angelo's. I think there were four in the area, but we went to the one in Dunbar on 16th Street, just over the railroad tracks. I believe they put the cheese on the bottom of the fillings. It was super! Is there a restaurant that makes a similar pizza?"
I haven't heard about that type of pizza or a place by that name - it would've definitely been before my time here in town. Anyone have any insight for Nancy?
And speaking of pizza, reader Margaret Jarvis of Nitro called to say she'd love to get her hands on the recipe for the Hurdy Gurdy pizza that used to be served at Chef Dan's, down on the corner of Lee Street and Leon Sullivan Way, next to the Clay Center.
I don't think I ever had that particular item there, but Chef Dan's is another one of those old, popular Charleston restaurants I miss having around town. Does anyone remember what was on that pizza?
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In honor of National Oyster Day this Friday, Tidewater Grill at Charleston Town Center is offering select oysters for only $1 each (in the bar and lounge area) while supplies last. For more information or reservations, call 888-456-3463.
And in honor of National Watermelon Day today, here are some fun facts on the "unofficial fruit of summer" - one that's so refreshing thanks to its makeup of more than 91 percent water.
n More than 1,200 varieties of watermelon are grown worldwide.
n Every part of a watermelon is edible, even the seeds and rinds. (I'm a fan of the white layer between the pink and the green, but not the rind itself.)
n Watermelon is both a fruit and a vegetable - in the same class as cucumbers, pumpkin and squash.
Looking for some unique ways to enjoy a fresh watermelon?
Blend fresh seeded and chopped watermelon with pomegranate sparkling water, ice, lime juice and a touch of sugar for a cool summer slush; with black cherry sparkling water and fresh ginger for a tangy mocktail; or with fresh lemon juice, mint and lemon-lime soda for a high-test beverage.
That last one might even be a nice addition to Sunday brunch.
Steven Keith writes a weekly food column for the Charleston Gazette-Mail and an occasional food blog at blogs.wvgazettemail.com/foodguy. He can be reached at 304-380-6096 or by email at wvfoodguy@aol.com. You can also follow him on Facebook as "WV Food Guy" and on Twitter, Instagram and Pinterest as "WVFoodGuy."