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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B.Y.O.B.- Bring Your Own Boldness

The backyard gathering of neighbors and family is oft referred to 

as a bbq. The bbq is an American tradition with a broad range of influences from the many regions across the country. Most all invitations to a bbq come penned with B.Y.O.B. The first part of this acronym is known  as Bring-Your-Own, it is the last B that has many a meaning.  To some it's Beer and to others it's Bottle. This bbq season make the B - Bold. Don't do what most do. When most think of  barbecue they think bourbon or beer. There certainly is a great match to be found with both of these beverages, but wine opens up a broad range of bold choices with which to enhance your barbecue delights. Be bold and different this bbq season.  Make the bold choice and bring wine to your next bbq. 

                 Options for pairing wine and barbecue are as bountiful as the variety you will find in the rubs and sauce from one bbq to the next. Some are smokier than others, whilst others have a certain spicy kick or sweetness depending on what flavor characteristics abound from one person to another. Wine lends itself to being a wonderful match with barbecue as there are many varietals making it the bold addition to any backyard gathering. 

Here is a brief list of some great value wines ($20 and less) to breakout at your next bbq.

Robert Mondavi Fume Blanc 2014 – a 90pt Napa white that is crisp andbright with hints of green papaya and a tinge of citrus that will pair well withthe spicy ‘cue and the smokiest of meats.

Domaine Wachau Grüner Veltliner 2014 – an 89ptAustrian white with a fresh pome fruit forwardness and a crisp finish lendingitself a perfect foil for a spicy rub or tangy smoky fruit based sauce

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 makes this a perfectpairing for any smoky meats

Try a slight chill on these red wines for a hot summer day. You may not ever drink without chilling again.

Turley Zinfandel  Juvenile 2014- a 90pt Californian red laced with raspberry and licorice lushness a hintof chocolate and a balance of soft tannins that enhance a smoky meat and balancea heat forward spicy rub.  

Rafael Cambra Garnacha 2012- a 90pt from Valencia in Spaincomes this juicy acidic red with bright stone fruit and a hint of tangerine onthe finish pairs well with most of your bolder barbecue favorites as well ashold its own against a smoky sweeter rich sauce.


                       
                                                NOSH and SWIG GRAFFITI INSTAGRAM

WHY THIS?

    I often wonder am I the only person who finds myself after reading articles or reviews written by food/restaurantcritics pondering as to what qualifications do they have to base such opinions upon. When I Googled adefinition of “Food Critic” there seemed to be 3 standout qualifications…

·       a writer who specializes in the areas of food and drink

·      must have knowledge appropriate to the industry

·      be able to discuss food, presentation and service experience in an engaging and informative manner

      I read these over and over again and after much deep thought I was asking and answering my own questions…

Do I feel that these are the qualities I would want and expect?
  YES these seem like logical expectations. 
Do I feel that most food critics/writers exude these qualities? 
NO and WHY DON’T THEY? 

 Too many times there is no real experience shared of industry knowledge, service experience or even basic principles of culinary terms and understanding. To those who read these columns/blogs I feel there is an expectation of qualifications, because if we wanted uneducated, biased views full of rants and nonsense we would just read Yelp.  Yet we have a world filled with critics/bloggers, which as best I can see has way to many “writers” who have an unusual fascination with “self importance”. 

Now I may be coming across a bit jaded… I’m not.  I just think that we all deserve more knowledge and positivity in our life. And moreover a gentrification of thought with regard to Nosh (food) and Swig (a drink) Graffiti (expression within a public view). Hence why I have launched Nosh and Swig Graffiti. A voice utilizing years of inquiry, experience and appropriate knowledge of the industry with an outlet for writing, posting and informing on various social media outlets, not just rants looking to go out and slam someone or thing.

This blog will host a randomness of informative thoughts, events and reviews of people, places and things all relating to the enjoyment of food and drink.

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