Alodia's Lexington is Now Open!
Come visit us at 101 W. Main Street, Lexington
Monday – Saturday: 11am – 3pm
Monday – Thursday 4pm – 10pm
Friday & Saturday 4pm – 11pm
Sunday 5pm – 9:30pm
(Sunday Brunch will start Feb. 18th)
Thanks so much for sharing your Restaurant Week dining experience Susan Ardis! (Love what you did with the Restaurant Week Gift Card that you won!) It's the last Saturday to take advantage of Restaurant Week specials. Ready, Set, Reservation! Click here to view restaurant week participants and deals: https://restaurantweeksouthcarolina.com/
Dinner at Tallulah, for me, is always a fine experience. Add in the extra bonus of a special three-course meal for $35 during Restaurant Week and I think you'll... find a most rewarding evening.
Full disclosure -- I was given a gift certificate for dinner. However, I passed it on to a group celebrating someone's birthday a few tables over and paid for my own meal.
Back to dinner. I arrived at Tallulah for a rather early dinner because (a) I didn't make a reservation and (b) I wanted to take advantage of happy hour prices on wine and a snack before the meal (I skipped lunch, quite by accident, so I was borderline hangry).
I started out with the deviled eggs on the bar menu and a glass of rose that was recommended by my waiter. The eggs (3 halves) were rich and creamy with a dusting sea salt. Truly delicious way to take the edge off my hunger.
For my first course, I chose the cornmeal fried oysters with Pernod sauce and City Roots micro cilantro. The oysters were fried to perfection: crispy coating and tender meat. The microgreens were a fresh addition. Other choices for the first course were kabocha squash soup with curry oil and toasted pumpkin seeds, or Freshly Grown Farms Caesar salad with Parmigiano Reggiano.
I do have to mention the freshly baked mini brioches prepared by Charley Scruggs. They were sooooo cute and delicious!
Anyway...second course: From a choice of black grouper with vadouvan curry, cauliflower, golden raisins, toasted almonds and crispy sage; Gentry Farms SC chicken "coq au vin" with Watsonia baby carrots, roasted onion and bacon lardon; or the C.A.B. strip steak with roasted potatoes and oyster mushrooms, I chose the chicken.
Let me just say that Tallulah does chicken right. The half chicken was deboned and prepared very well. The skin had just enough crispness along the edges, the chicken was tender and juice and the balance of seasoning was spot on.
As a matter of fact, every dish that I had was seasoned well. No need for added salt or pepper.
The portion -- half a decent sized bird -- was, I have to admit, a bit too much for me. I took about a third of it home.
A sane person may have stopped after two courses (and a snack), but no. Not me. Dessert was part of the deal and I tried to soldier on. Tallulah offered a choice of banana cream with cornmeal crumb, red miso caramel and mescal meringue or chocolate mousse with brown butter caramel and toasted cocoa nibs and a bourbon soaked cherry.
Sorry, for me chocolate wins every time.
I tried, people, to finish dessert at the table but it was so rich and there was so much of it (about the equivalent of a really big scoop of ice cream) that I took most of it home, too. The mousse was sinfully rich and chocolatey and the occasional cocoa nib added just a little bit of crunchy texture. I might have to pull a Nigella and grab what's left in the fridge for a late night snack.
Remember Salad Spinner Winner Beth Porter? She won a gift $50 gift card to Cellar On Greene. Beth sent us this picture and said of her experience, " Tuna nachos, great wine and awesome staff, will definitely be back! Thank you!"
Thank you Beth for sharing your Restaurant Week Experience with us! #RWSC Ready, Set, Reservation!
Did you catch Terra Executive Chef Mike Davis on WLTX News19 this morning? His menu includes a Grilled Angus Beef Hanger Steak, Potato/Sweet Potato Gratin, Broccolini, Wild Mushrooms, Butternut Squash, Bourbon Jus that looks out of this world. And let's just talk about the Le Kit Kat- Chocolate Sauce, Frangelico Anglaise!
We are rolling in to the last weekend of Restaurant Week! For a full list of Restaurant Week Menus by region, click the link: https://restaurantweeksouthcarolina.com/restaurant/terra/
A tasty morning is on tap at WLTX News19. Restaurant Week coverage continues with a look at Persona Wood Fired Pizzeria’s incredible creations and wood fired wings. Get your forecast in the morning- and then make a reservation for lunch and dinner! #RWSC Ready,Set,Reservation!
Great article on the Columbia, South Carolina Restaurant Scene in the Free Times! #RWSC continues through Sunday! Ready, Set, Reservation!
We’re warming up this wintry morning with some baklava from Grecian Gardens Restaurant! Thanks ABC Columbia’s Tyler Ryan for helping spread the word about Restaurant Week South Carolina! If you haven’t visited Grecian Gardens in West Columbia, stop by and say hello to Vivi Koutrakos Li. Wonderful food. A wonderful family.
#RWSC runs through the 21!
Ready, Set, Reservation!
We are talking Restaurant Week South Carolina on this Tasty Tuesday with Tyler Ryan on ABC Columbia! Rachelle and Fred Jamerson with Thee Matriarch Bed and Breakfast, Meeting & Special Events Venue in Orangeburg, South Carolina are spreading some Southern charm to get us started right on this chilly morning.
Guess what's back for restaurant week: Saki-Salmon.
Sushi-grade salmon, cooked medium rare, with sun-dried tomato tapenade on top, place on a small bed of angel hair pasta tossed in our own olive pesto sauce, and drizzled with balsamic glaze. Yeah, it's soooooo good.
You had us at "Great Meals- You Don't Have to Cook!" Thanks ABC Columbia for sharing our delicious story! #RWSC