There's nothing quite as comforting as a big, hot slice of pizza oozing with cheese.

Graziano's is one of my favorite pizza shops locally, so I made a trip to Dunbar to try the last of their locations (first in downtown Charleston, then one in South Charleston).

I called in an order for a cheese pizza with mushrooms and a Sicilian salad.

Yum! The Sicilian salad had green beans, onions, potatoes, tomatoes, cucumbers & kalamata olives marinated in olive oil and wine vinegar.

And it came with this tasty little roll. What's your favorite pizza place in town?

Have you tried this new pizza yet?

The seasonal Street Corn Pie is ,ade with corn, tajin and fresh jalapeños, finished with parmesan, lime, cilantro, scallions and chipotle crema. It's now available at all Pies & Pints locations!

Gotta try it!

Rock City is a super creative bakery in Charleston that recently moved locations further down on Capitol Street.

I thought that warranted another visit.

This location is HUGE, with various levels, making it perfect for performances and events.

And the cooler is stocked with all kinds of amazing sweets.

I am continually amazed at the variety every day.

And they're items you won't be able to find anywhere else. 

From unique flavored cupcakes and cake pops to chocolate-covered fruit and strawberry shortcake bars.

I got a little bit of everything - including a fruity pebbles rice krispy treat, cake balls and more!


What's your favorite thing to get?

You've probably heard of Emeril Lagasse. The over-the-top chef and TV personality cooked in New Orleans and opened a handful of restaurants here.

I went to Emeril's New Orleans to get my BAM on.

I was seated at the bar area, which overlooks the kitchen. It's actually pretty cool. So cool, in fact, that the guy sitting next to me looked over at me and said "how amazing is this?" and I was like, "yeah, this is pretty amazing."

Watching the chefs churn out dishes is like an elaborate dance - each choreographed to the station he is manning.

Emeril’s Restaurant is chef/restaurateur Emeril Lagasse’s famed flagship restaurant housed in a renovated pharmacy warehouse in New Orleans’ Warehouse District. Since opening in 1990, Emeril’s has been a definitive force in contemporary New Orleans cuisine and has earned rave reviews and accolades for nearly 25 years, including Esquire magazine’s “Restaurant of the Year” and Wine Spectator’s “Grand Award” for 14 consecutive years. At the helm is chef de cuisine Douglas Braselman, who works closely with Chef Emeril to push culinary boundaries and deliver bold and diverse flavors for a one-of-a-kind dining experience with unparalleled service and a festive unpretentious setting.

First, of course, bread! So much good bread - focaccia, cornbread, mmm.

After looking over the menu,  I went with the appetizer: "Smoked Exotic Mushrooms" with
housemade Tasso Ham, Angel Hair Pasta, and Pecorino."

It was small, but packed a ton of flavor.

And, I did dessert: Emeril's Banana Cream Pie - Graham Cracker Crust, Caramel Sauce, Chocolate Shavings. Just wow. So good.

Have you been to a celebrity chef restaurant?

This bright blue building is home to Commander's Palace, one of the most famous restaurants in New Orleans.

Commander's Palace, nestled in the middle of the tree-lined Garden District, has been a New Orleans landmark since 1893. Known for the award-winning quality of its food and its convivial atmosphere, the history of this famous restaurant offers a glimpse into New Orleans' storied past and has been the go-to destination for Haute Creole cuisine and whimsical Louisiana charm. The winner of seven James Beard Foundation Awards, Commander's Palace has evolved into a culinary legend. 

When Ella, Dottie, Dick and John Brennan took over personal supervision of the restaurant in 1974, they began to give the splendid old landmark a new look both inside and out including painting the outside the iconic "Commander's Blue." 

Now under the watchful eye of co-proprietors Ti Adelaide Martin and Lally Brennan, the Brennan family's dedication to perfection has never wavered. A steady parade of renowned chefs - Emeril Lagasse, Paul Prudhomme, Jamie Shannon, and now Tory McPhail - have made Commander's Palace the world-class restaurant what it is today and its leading-edge Haute Creole cuisine reflects the best of the city.

The menu features high-end takes on traditional creole and cajun food.

To get started, I was served this little shrimp palate cleanser.

And, then, of course, we are going with bread.

I could really get used to this at every restaurant. Crusty, soft inside and smooth whipped butter. Mm-mm-mmmm.

And then, I was served this cheesy/garlickly bread that was perfect for dipping in the soups I ordered.

I went for the "Soups 1-1-1" so I could try the famous "Commander's Turtle Soup,: which is rich veal stock simmered slowly for 72 hours with minced snapping turtle, holy trinity & pressed hen's eggs. It's finished tableside with aged sherry. But I also got to try two more: the soup du jour and gumbo.

The turtle soup was heavy on the sherry, so I tasted that more than anything. But, it wasn't bad. The gumbo was not unlike the previous ones I've had. And the soup of the day was creamy and delish.

I also ordered the "Creole Bread Pudding Soufflé “The Queen of Creole Desserts”" which I put in before the soup because it takes quite some time to prepare. But it was so worth it. It was light and jut melted with the cream sauce. It was like eating a delicious pillow.

I bet that's the first time you've read that. Anyway. How do y'all feel about turtle soup?