Get Loose With The Moose

Sometimes you just want to go grab drinks, chat it up and nosh on killer grub. You look for a spot that’s hip not hipster, dive not dump and classic not predictable. The Tattooed Moose is one tattoo stop you'll never regret. Whether it’s a midday lunch, evening gathering or a late night stop this place hits the mark better than most, fit for a wide array of clientele.

The Tattooed Moose has a comfortable and casual feel whether your inside the graffiti covered walls or at the picnic type tables that fill the streetside porch. Everything about it screams for laidback get togethers with friends anytime of the day.

My last visit saw a shift change at the bar, which at times can be rather burdensome for bar revelers, but not here, they have assembled a staff that delivers service with great ease keeping you wanting for nothing as you nosh and swig. With a selection of over 70 beers that pays particular attention to local and craft all are sure to find whatever the palate craves. And of course being in a place called the Tattooed Moose how could you not order a Canadian classic like Moosehead Lager. I was feeling very nostalgic drinking a cold green bottle that was reminiscent of a #tbt.

The menu has a variety of tempting delights though it is hard to pass on Mike’s Famous Duck Club (a Nosh and Swig Grafitti #GotSta). This handful of a sammich layers duck confit, applewood smoked bacon and hickory smoked cheddar with a garlic aioli, lettuce, tomato and red onion on Hawaiian sweet bread. The now famous culinary triumph is nothing shy of food ecstasy.

Another don’t miss menu item is the Lucky #1 Sub which seems to be their rift on a Vietnamese banh mi with a dab of Korean flair. The perfectly seared and carmelized pork belly pairs nicely the crispy freshness of the cucumbers and the tangy housemade kimchi ,with the sweet red chili sauce and wasabi mayo bringing the sub alive with a blend of vibrant flavors. And don’t forget to get a basket of house cut fries fried in duck fat with duck gravy for dippin’. #Yummmmm The only letdown felt is when you see the final few fries lingering in the basket and you still have plenty of the duck gravy, which is calling out for a spoon.

Easy to see why this place has become a Charleston favorite.  The inventiveness behind the unique and creative menu makes it a must stop for all, anytime you find yourself near or just craving some fabulous bites to fill your belly.  It is hard to remain anony-moose with beer this cold and food this good.

 1137 Morrison Drive, Charleston, S.C.

Open 7 days a week  1130am - 2am

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One Martini, Two Martini, Three Martini...FLOOR

               

Why is it that when you make that choice for a martini that it seems to bite back? What most forget is that a martini is made with a double shot. So when you think back to the night before and say I only had 3...well you can do the math.
             
Where the martini was created is as muddled as some the day after a night of drinking. There are some who claim its origins to mid 1800s and that the name comes from the Martini & Rossi vermouth, others to days of the late 1880s in San Francisco during the gold rush period in California and then others who claim the Knickerbocker Hotel created/perfected the drink in New York circa 1912. Whichever story is true, it has become a staple in the cocktail industry for more than a century.
             
The martini is a multifarious cocktail with its beginnings as simply gin and vermouth.

The heyday of the martini came in the 50s, with vodka being added in as an either or and the popularization of the businessman's martini lunch that carried on well into the 80s. The burst of variations with the martini was created in the late 90s ever evolving adding much to the mix with flavored vodka, juice and syrups.

With the latest in recent trending of craft cocktails we've seen the desire of classic cocktails running side by side with this renaissance of a golden cocktail era. This has led to the martini being able to stave off extinction and remain part of the ever changing cocktail standard.
               Whether your tastebuds call for a classic stirred, a perfect vodka with a twist or a dirty extra dry with stuffed olives, there will always be a bartender to cater to your each and every whim... even if you're craving a wasabi cucumber martini.

                    So next time out for cocktail hour, swig a martini or two or three... just don't get bit, 'cause even tini bites have big effects.

  

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A Rose, is a Rose, is a Rose… NOT

              Rose wine has become such a rapidly growing market, which has shown a light upon the diversity of varietals that are used in the making of rose wine. Through the generations there have been many ups and downs regarding style and popularity of rose. Carignan, Cinsault, Grenache, Mourvèdre, Pinot Noir, Sangiovese and Syrah are the most commonly used varietals in making rose, which is a genre, just as red or white not having restraints to a region, rose is merely a style. It is not a mix of red and white wine. Rose has a versatility that makes it a great porch sipper as well as a wonderful wine to pair and enhance many foods- cheese, charcuterie, smoked fish, shellfish, barbecue and grilled meats/veggies. The acidity you find in many rose wines is what lends itself to be a friendly pairing for varying different types of cuisine.

                    There has been a wide rise of rose drinking across the demographic of drinkers. The recent past was a time when there was seemingly a stigma put upon those who drank rose. Anyone who drank rose was thought to be simple of palate without an appreciation and knowledge of good wine. Thanks to the boom of the sweet pink drink (white zinfandel) that took hold in the 80’s. Thanks!!! Sutter Home for the kool-aid wine that began the wine cooler craze.  We have moved on from such thoughts and there is No Shame In Your Game For Drinking Pink. Of course there still is  #*!@@% pink wine out there, but there is plenty of #*!@@% red and white too. 

If you think there is anything wrong with drinking pink wine then you need to get back inside before your ^## is kicked on the playground. CHILD PLEASE !!!

"BROSE ” is hear to stay.

             Stay away from the big box or gallon jug and everything should be just fine. Rose wine is not a vintage project. Just Say No before you drink or think to cellar rose wine. When it comes to wine I hate to use the words sweet or dry, but with rose it is apropos. There are sweet and dry rose's and you want the DRY. 

As for picking a bottle don’t worry about price tag. In general rose is a very affordable purchase. If you’ve never had rose I suggest going with something from the provence region of France and then just start throwing darts and tasting from the many choices you will find. Grab some cheese, fruit and a few bottles- invite your squad over for some gab, nosh and swig. 

Here are a few of my favorite bottles for summer day drinking.

SokolBlosser 2015 Estate Cuvée Rosé of Pinot Noir – this 91 point from Dundee Hills,Oregon has bright strawberry and melon notes with a bold acidity- pairs with fresh fruit, ceviche, seared tuna         

A to Z Rose 2015 - this 89 point wine from Oregon has strawberry and floral notes that exudes the blooms of spring and summer- pairs with grilled seafood, mediteranean foods         

Aix Rosé  2016  – this French rose is a 90 point wine with a forest fruit nose and a tinge of spice and balanced herbaceousness – pairs with pungent cheeses, smoked fish or grilled tuna         

E.Guigal Cotes du Rhone Rose 2015  – this 90 point French blend of grenache, cinsault and syrah has a tones of white cherry and red currant thatis balanced well with nice acidity and clean crisp finish - pairs with shellfish, barbecue and grilled meats      

Yalumba Sangiovese Rosé 2015 an 89pt Australian rose with a bright pop of summer melonfruit with just the right hint of spice on the finish -pairs with barbecue, smoked meats

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