Extra Virgin Oven. That's the name of one of the best pizzerias in the Charleston, South Carolina, area.


The wood-fired pizzeria and craft bakery is known for some unique pizzas, like pancetta and cauliflower. Chorizo and tomatoes. Salami and mushrooms.


But the one that gets rave reviews is the Pistachio Pesto - pistachio pesto, Split Creek Farm fromage blanc, ground pistachio, creme fraiche, mozzarella, parmigiano-reggiano.


It's definitely a unique flavor - but tasty.

After having plans displaced, Kaitee and I decided on an impromptu trip to Local 188 (perk: They have parking behind the building!).

Local 188 specializes in Spanish cuisine and local ingredients - as well as an extensive beverage list.


"Staying true to Maine’s seasonal offerings, Executive Chef Jay Villani, Chef de Cuisine Travis Kern and Sous Chef Henry Remenapp construct a menu that is both innovative and familiar. Ingredients are sourced from local farmers, foragers, and fishermen. Many components of the menu, such as breads, charcuterie, pickled vegetables, and desserts, are prepared in-house. Local 188 has its roots in Spain but draws influence from all over the Mediterranean to create a unique blend of old and new."

I went with a Thyme Traveler drink, which has thyme and blackberry bourbon, lime, ginger liqueur, simple syrup, and bitters.

And, it was fabulous.

Then, we had some bread to start our meal - always a favorite of mine.

And, then, I ordered Potato Gnocchi with compound butter, ricotta, swiss chard, spiced sunflower seeds. Wow. This is one of my favorite dishes I've had in a very, very long time.

The love the bite of the gnocchi, the umami flavor, everything.

And we also got a cheeseboard that just looked beautiful!

Charleston, South Carolina, has so many good restaurants, it's hard to fit all the must-tries into one visit.


But I kept on my eating tour, and the next stop was Edmund's Oast.



"Edmund’s Oast is a restaurant like no other, because it’s so much more – a unique combination of brewery, seasonally-focused kitchen, and encyclopedic bar program. Scott Shor had the vision to bring these often-singular pursuits under one roof without sacrificing an inch of quality among them. The restaurant offers an elevated but approachable menu, providing guests a warm and exciting dining experience. Executive Chef Bob Cook’s distinctively dynamic menu includes bar snacks, house made charcuterie, small plates, heartier entrees, and classic desserts with a contemporary spin. The food is authentic without pretention, delivering an extraordinary dining experience inspired by the beverages featured on the menu."



First, I ordered a sip of "Peanut Butter & Jelly" beer, which is peanut butter, grape jelly, milk sugar, sandwich in a glass. And you really can taste it.


I also went for the "well rested," which is a blended sour ale with oak, white wine and light earthy funk flavors. Both were delicious.


For a meal, I went for a farro and shrimp, scallop and fresh herb dish. It was light and refreshing for a very warm day.

The Honey Paw is regarded as one of the best restaurants in Maine. The Asian-inspired restaurant has been profiled in The New York Times, Bon Appetit and more.



"Having just awoken from a long winter hibernation a bear scoops a pawful of sweet honeycomb from a wild beehive. Despite the thick cloud of bees swarming about its head, the bear languidly feasts on the delicious honey, as content as can be. At The Honey Paw we aim to deliver the same experience for our guests, minus the bees. Instead of honeycomb we look to steaming broths, savory wontons, and wok-fried noodles to hit that same sweet spot."



The menu features handmade noodles and a unique East-meets-West menu with a Maine twist.


My first bite was some kimchi, as I waited for my first dish to arrive. Kimchi isn't my favorite of things, but I do like it paired with other flavors. I still nibbled to enjoy the flavors.


Then, the lobster wontons came out. LOBSTER WONTONS: seafood curry, cauliflower, mushroom, basil. These were served in a broth and had some really beautiful color and texture variation. I love the play on flavors here, too.


Then for my main dish, I ordered PORK & CRAB MEE GORENG: wok fried mien noodle, jonah crab, chili crab sambal. This packed some heat. And, there were fewer noodles than I would've loved, but still a fun and tasty dish.

Hank's Seafood Restaurant has been named some of the best seafood in the Charleston area. That alone was enough for me to make a visit.


So I went fairly early in the evening to catch a quick happy hour.


Their featured appetizer was grilled oysters with red win mignonette gastrique and crispy andouille. YUM.