Monday morning started off cloudy with threatening skies, so it wasn't the best day for the lunch we had planned, which was to enjoy the view of the water from Fleet Landing. However, Monday also happens to be Fried Pork Chop Day at Fleet Landing, which means we were going there regardless of whether we received 3 inches of rain or 3 feet.
Housed in a 1940s structure built by the U.S. Navy as a debarkation point for sailors, Fleet Landing's interior design is what the restaurant refers to as "maritime chic," and what others might call, "Where the hell are all the cute Navy officers I was expecting to see?"
Angel said he'd just have a few bites of whatever appetizer I chose, so I seized the opportunity to order one of the world's great artery-cloggers: spinach and artichoke dip. The northern version of this dip is made with, in order of appearance, spinach, artichokes, and a bit of cheese to bind it all together. In Charleston, however, this dip consists of an entire bowl of cheese and cream bound together with a single spinach leaf and a pea-sized piece of artichoke. In other words, it was divine.
But the real star of this lunch was the fried pork chops. I mean, knock me down and steal my teeth! Butter my butt and call me a biscuit! Lordy be, but these were some dang good pork chops!
Oh, and Angel had some food, too.
These interesting light fixtures are made from blocks of syrofoam. Our waiter said they were to help with the acoustics of the large space, but I think it's to muffle the sound of people yelling "HOLY #$%^!" when they finally get a taste of those pork chops.
After lunch the rain really picked up, so we instituted our rainy-day contingency plan, which was to walk up to the South Carolina Aquarium. But we'd only gone about two blocks before my shoes started squishing like a soaked sponge, so we called a cab and headed on up.
This is an albino alligator. I can't remember his name, but judging from his skin, I'm guessing it's not Marshmallow.
Call me paranoid, but the large seam running down the middle of this aquarium is less than reassuring.
By the time we were ready to leave the aquarium, it was a full-blown monsoon outside, complete with pouring rain and whipping wind.
Indeed, the weather was so horrible that by the time we got back to the hotel, I did what any reasonable person who'd been caught in a semi-tropical storm would do: I peeled off all my wet clothes, then took to my bed with a martini.
For dinner on our last night, we decided to save the best for last. Cypress, you ask, or S.N.O.B.? McCrady's, perhaps? Well . . . not exactly.
That's right: Where there's a 'Shroom, there's a Tracey.
In the grand tradition of wanting whatever I can't have, Mellow Mushroom ranks near the top of my list, given that the closest one to my house is in Washington, D.C. As so as soon as I discovered that there was a Shroom right in downtown Charleston, visions of pepperonis began dancing in my head.
Having decided that free-flowing arteries are completely overrated, Angel ordered the aptly-named Holy Shiitake pizza, which consists of grilled shiitake, button, and Portobello mushrooms and caramelized onions on an olive oil- and garlic-slathered crust. This fungilicious delight is then topped with mozzarella and Montamore cheese (a sort of parmesan-cheddar hybrid, the inventor of which should win the Nobel Peace Prize), drizzled with garlic aioli, and spritzed (yes, spritzed) with black truffle oil, then garnished with shaved parmesan. One slice is estimated to be 17,000 calories, or 2 additional belt notches.
Mellow Mushroom's pizza has a unique taste, probably because the crust is made using spring water instead of tap water, and the crust does not contain any refined white sugar. That sounds suspiciously like some sort of health food, which is why I wasn't foolish enough to actually finish mine. Well, at least not all of it.
Our last day began with Angel and I dragging ourselves to the gym in a futile attempt to undo the damage inflicted by a thousand mushrooms the night before. As Angel leisurely pedaled away on his exercise bike, I decided to spring on him the surprise I'd been harboring for weeks: I was taking him to Chick-fil-A for lunch. So I leaned over and, as casually as possible, said, "You know, you're gonna have to pedal alot faster than that if you want to go to Chick-fil-A for lunch today!" At which point, after the shock wore off, Angel pedaled so fast that the fake wheels fell off his exercise bike and the electronic speedometer went up in smoke.
Now, if you've never been to a Chick-fil-A before, you're probably wondering why all the fuss over a simple fast-food chicken sandwich. All I can tell you is that Chick-fil-A serves the most tender, juicy, almost sweet piece of all-white-meat fried chicken ever to be placed on a soft, pillowy, perfectly buttered bun. Each sandwich is served completely plain so as to not distract from its fowly fabulousness, save for 2 or 3 small bread-and-butter pickles tucked underneath the filet. Although I don't actually eat those, the remaining pickle juice adds just the right je ne sais quoi to the sandwich, resulting in pure poultry perfection.
Sadly, we were forced to enjoy our meal in full view of a bunch of students from the College of Charleston, all of whom can down twice the amount of Chick-fil-A that we can, because they have twice the metabolic speed. As if that weren't reason enough to hate them, they also get to spend their days wandering around what has to be one of the world's most gorgeous college campuses, burning off all that Chick-fil-A and Mellow Mushroom.
After lunch we took another walk down King Street to do a little shopping.
The patrons and owners of this adorable Italian place off King Street have taken a blood oath of secrecy, which is the only possible explanation for me not finding out about it and then proceeding to eat them out of house and home.
The pull of the mother ship. Strong, it is.
This adorable little store is the Savannah Bee Company.
All of the honeys sold here are produced for a different purpose, such as sweetening your tea, drizzling over cheese, or adding to a marinade for grilling, and are available to try at their tasting bar.
Although I didn't taste any discernible difference among them, I am a sucker for both cute stores and cool packaging and therefore purchased one of each.
We were strolling along when we noticed this interesting gate:
We followed the shady path to the cemetery at St. Michael's Episcopal Church, which is hauntingly beautiful during the day with its weathered headstones and overgrown foliage, but would surely scare the bejeezus out of you after dusk.
This has to be the saddest little headstone I've ever seen. You spend, 50, 70, maybe even 90 years on this planet, and all you end up with is a headstone the size of a potholder? What a ripoff.
As is liable to happen in the Holy City, we came across more churches than you could shake a stick at during our walk. To avoid mixing up their names and exposing myself for the heathen that I am, let's just call them all St. Elmo's in honor of the best movie of 1985.
Inside one of the churches, Angel knelt in one of the pews and said a short prayer of thanks for our lovely trip to Charleston, while I took some pictures and concentrated on not bursting into flames.
Soon it was time to return to the hotel and prepare for departure, so we decided to take the scenic route back. Not that there's any other kind of route in Charleston.
Along the way we spotted these two adorable wine bars, which immediately made me curse the fact that I'd wasted time walking around and taking pictures when I could have been doing something worthwhile, like drinking.
Although we didn't have any more wine, we did stop by the Southend Brewery & Smokehouse so Angel could sample their beer, which is brewed on the premises.
Unfortunately none of them could live up to the Palmetto Espresso Porter he'd had at Hominy Grill earlier in our trip. The way Angel was stalking that beer all over town, you'd think it was a hard-to-find chicken sandwich or something.
Do you know what lots of beer plus Charleston sidewalks equals?
