Sashimi tuna over home fries with avocado, pickled baby lotus root and micro bok choy, over spicy mayo and hoisin.
Surf or Turf Flatbread
Harissa, greek yogurt, roasted garlic, onion, shaved local Italian speck curtesy of Chef Albrich, micro greens, scallion, and your choice of curried shrimp and scallops or chicken and beef.
Sweet Potato Roll
Deep fried sweet potato sticks, scallion and tempura baby corn over hoisin sauce.
Sipping sake across the Holy City
Monday night is Sake Night at Octobachi. Inches away from me, two coeds are making out, occasionally bumping up against me as I slurp a peach/pear/apricot sake smoothie. It's delicious. Sugary, of course, but after an array of sake concoctions over a long afternoon of sake touring, it's a welcome respite, even with the sex-crazed, sake-infused college kids going at it over my shoulder....See More...
Eat This Tonight: steamed buns..
Octobachi in the Cannonborough neighborhood recently revamped their menu. Chef de Cuisine Adam Jones is running steamed bun sliders special, brought back by popular demand....See More...
Eat This Tonight: the flavors of the Far East
Our food critic Robert Moss tackled Octobachi this week, so we thought it might be a good place to start for a bowl of Vietnamese pho. "The pho is something people are looking for that they can't usually find in this area," says Chef Adam Jones....See More...
There's an octopus in the neighborhood, and it's making sushi
Back in May, when writing about the pho from the H&L Market in North Charleston, I predicted that the traditional Vietnamese noodle dish once virtually unknown to South Carolinians would soon be no more exotic to local tastebuds than tacos or pizza....See More...