This location in Mount Pleasant, South Carolina, has seen a few restaurants come and go. I think, however, The Rusty Rudder is here to stay for quite a while.
Owners Brian Johnston, Eric Paul and Executive Chef Mike Eckert not only have a great location with comforting decor and an amazing porch setting, but the food will astound you!
We dined in on a Saturday, which was all-you-can-eat oysters from 4 p.m. to 7 p.m. Manager Cameron Paul was ecstatic and pleasant while making sure both the inside and outside were handled well. Chef Mike was on the fire pit steaming oysters and they were coming off perfect. The back of the house never missed a beat as orders flowed from the kitchen in a timed rush - satisfying the customers not only in wait time, but taste as well.
Here's a little bit about the restaurant.
The Rusty Rudder Mount Pleasant serves chef crafted Lowcountry cuisine offering something for everyone including house smoked BBQ, award winning wings, pasta, local seafood, oysters, steak and more. Whether you’re looking for a delicious dinner, happy hour, live music, a friendly place to catch a game or just a great family friendly atmosphere The Rusty Rudder is your go-to spot in Mt. Pleasant.
That last statement couldn't be any more truer.
Let's talk about some dishes!
Look over to your left. That's the BBQ Shrimp. Comes as an appetizer. You can, however, ask for it as a dinner portion. Keep it our little secret, though. Sautéed shrimp over a sweet onion grits with house smoked pork belly and red bbq sauce. So good!
The Rudder Melt is an 8 oz. burger with Charleston ‘hot’ seasoning, pepper jack cheese, bacon and onion jam, on Texas Toast. Do not let the word "hot" scare you away. The sweetness of the bacon and onion jam counter what heat is there and it works so well together.
The Shrimp & Grits come as a hefty portion! Sautéed shrimp, alligator andouille, roasted red peppers, corn, tomatoes and green onions over pimento cheese grits topped with a chipotle cream sauce. The flavors of this dish really hit your taste buds - and put a smile on your face as you go for more!
The awesome Crab Dip comes with lump crab baked with a light parmesan cream sauce and served with a French baguette.
And you cannot go wrong with either a "BBQ Mac" or a "Seafood Mac" or a "Prime Rib Mac"! We say try all the macs!
The menus have a lot to offer! Right now, take a look at the photos and plan your culinary adventure at The Rusty Rudder today!
How can you tell when it's time to replace your wooden cutting board? Here are some tips.
Wooden cutting boards naturally resist bacteria growth better than plastic cutting boards, but laminated wood boards are not dishwasher-safe and are more difficult to clean thoroughly. Consequently, the guidelines for replacing wooden cutting boards are similar to those for plastic boards. Replace a wooden cutting board when it gets excessively grooved or warped. Most wooden boards consist of several laminated pieces of wood, and they should be replaced if the seams between the boards begin to separate; bacteria may accumulate in the seams, and a cracked board may be dangerously unstable.
So, do you think you're in the market for a new slice-and-dice board? If so, I have a great recommendation.
Hot Bloxx Cutting Boards! And they do more, too!
We chose to evacuate from area due to potential flooding. What we didn't expect was a new restaurant in Kingstree owned by a familiar face.
Holly Cusack has taken what she's learned in Georgetown and opened High Cotton Cafe, located on 117 North Academy Street in Kingstree, S.C.
It's a semi-rustic menu and a work in progress from what Cusack has told me. The tastes, however, are explosive.
The King Burger is a grilled Angus patty on a brioche bun with lettuce, tomato, cheese, bacon, avocado and fried egg. I got mine hard fried. It was fresh, flavorful and tasted great.
The Southern Tacos come with your choice of steak, chicken or shrimp. We had the shrimp. They're topped with their spicy southern slaw and a drizzle of house sauce, which makes the dish!
The vegetable soup is about as comforting as you can picture. The portion was excellent. Just the right blend of meat to veggies.
There's also Twisted Club - a traditional club served on a croissant.
But we think you'll love the Chicken Club Pasta Salad the most! Hearty rotini pasta is tossed with shredded chicken, bacon, tomatoes, cheese and avocado. It is then served over mixed greens with crackers. So good!
Enjoy the photos. We enjoyed the meals!
I recently did a story on Krazy K's BBQ Sauce and wanted to try them. I had received samples last month and found time to do just that. Let's see which sauce I preferred!
I had some pulled pork separated in three portions which a sauce on each. There's Original, "Kurly Tails" and "Red" and they are very distinct.
I first tried the vinegar-based Original sauce, blended from apple cider vinegar with portioned sugars and spices. It was not as potent as other vinegar sauces I've had before. Pretty flavorful and compliments the meat rather than overpowering it.
Next was the "Kurly Tails" sauce. This is mustard-based with a balanced mixture of honey and molasses. You could taste immediately the sweetness. It's a sauce that I would use to introduce people to mustard bases who are worried about mustardy potency. It's there, but nothing like a mustard you'd use on a hamburger or hot dog. Some people think that when they see mustard. This sauce is spot on for the treatment of the meat and tongue!
Finally, the "Red" sauce. Tomato-based with a "sugar-tweek" and some "sweet-heat". Yeah, it's true. This is by far my top choice. I loved how it complimented the flavors of the pork, but didn't drown them out. You get that sweety heaty aftertaste, but not a burny one. It's addictive. I even put some on chicken pilau and it was so good!
All three are excellent in the flavor combinations. Try them and see if you end up with the same choice I made!
Had to stop in and see David Milligan. He posted a status on the Milligan's at Belle Isle Facebook page that caught my attention. Seems Chef Justin was going to go all Spanish that night!
And he sure did. The special was Shellfish Paella with chicken and sausage. And if you know anything about this dish, the wait is part of the appeal.
Blending the right flavors and ingredients is a true art, something Justin has been extensively trained in. The result proved he passed with flying colors when in culinary class.
He actually trained in Spain, folks.
I enjoyed every bit of it. The sampling above shows the fine attention to detail. Such a quaint portion, but it packed a powerful punch of zesty flavor!
While you #shopsmall today in #MyGeorgetown, make sure to include our great #restaurants! They work hard to serve you.
It's Labor Day Weekend 2017. Time to end Summer officially with one last hurrah! Enjoy the day off from work and school. Spend time with the family and be thankful for what our work produces in enjoying the fruits of our labor.
Let's also think about the restaurants in Georgetown County as they work hard to bring you a great dining experience.
Their dedication to pleasing customers and earning regulars, both local and tourist alike, should be commended.
Give a little extra tip to your waiter or waitress. Thank the table cleaner for being on point and not keeping you waiting to be seated too long. Thank the managers for running a tight ship. Thank the owners for living their dream in providing a great place to eat.
Restaurants are the backbone of our community. It's where we meet and have conversations on topics of the day. It's where we enjoy the good times and make the bad times disappear for a few hours.
Enjoy this Labor Day and be thank those who work to provide for you as well as themselves.
Wouldn't it be cool to see Rustic Table featured on Guy Fieri's hit show Diners, Drive-Ins, Dives? How about Caffe Piccolo? The River Room?
Georgetown, or #MyGeorgetown as known to social media hashers, has a vast array of choices for this super restaurant-spotlighting show.
For Guy, he has to hear from us! So, why not send him a message about your favorite Georgetown restaurant and let's make some noise in supporting our eateries!
Hmm... Wicked Tuna? Rollin Local? Prosser's BBQ? Milligan's at Belle Isle? Ball & Que? Atlantic House?
Whatever your fave is, drop Guy a line and let's get Triple D in Georgetown! Exposure on a national television show is what all our eateries in Georgetown deserve.
Click the button below and write away!
Hey, Eddy. Thank you for the brief but powerful restaurant venture known as Eddy Chacon's Restaurant, located where Land's End used to be.
You and your team provided a great dining atmosphere and awesome dishes.
Although you've decided to focus on Alfresco Georgetown Bistro, please know your second effort didn't go unnoticed.
Very much appreciated!
My first time at Landolfi's in Pawleys Island was really exciting.
Sat outside, but it's not really outside. Covered deck style, with brick outlay (adjustable screen enclosure to keep bugs out) and even a fireplace for those chilly nights.
The most exciting feature I enjoyed was the ringside seat to the entry/exit way for the back parking lot.
Talk about your mad rush. From 5 p.m. until, droves of vehicles were coming to the back lot to acquire a parking space for the evening. Very few people were leaving.
It really was like people were arriving late for school or work, however, they seemed to be super excited to be away from that and arriving here for their reward!
And the take-out business is booming. This place must be good if people bypass certain spots that provide easy take-out to fight for a parking spot just to pick up an order.
With that being said, let's get to the reason I visited... the food.
The hoagies and subs are fresh and flavorful. Portion size is on point.
The pizzas, oh my gosh, are so good. You'd think they would have originated the dish itself. Several unique pizza offerings are available and you can build your own.
Get here early. I mean it. The food is definitely worth its weight in gold.