Aiken, South Carolina, Horse Country
Aiken has long been a vacation destination for the horsey set – back in the 1950s, weekly non-stop train service direct from New York served wintering horses, horse owners,...
North of Aiken, just off the road to Augusta, Graniteville is an old textile town with a variety of good, right-priced restaurants. The oldest, since 1951, is a tiny diner called Blue Top Grill, where the hand-pattied burgers are beautifully dressed and artfully bunned, and where turkey for sandwiches is actually carved from a roasted breast, not from a turkey loaf. Among the many vegetable choices, Blue Top has a most interesting fusion dish called collard kraut, a brilliant mix of tart and tangy — all the better when it’s topped with crumbled cornbread. Exemplary soul-food seafood in a humble setting has made Bush’s a locals’ favorite; but keep your eyes open if you are searching for it. The sign outside the plain little building is no bigger than a license plate. There is Tex-Mex food at El Camaron Feliz, where English is a second language; and there are two outposts of authentic Jamaican fare: Choices and Jamrock Caribana.
Aiken has long been a vacation destination for the horsey set – back in the 1950s, weekly non-stop train service direct from New York served wintering horses, horse owners,...
What Is Meat & Three? A term used through much of the South, “meat and three” quite simply refers to a menu template that lists two to five entrees and...
Grilled Cheese From pressed-flat, wafer-thin, white-bread-and-Velveeta cooked on a lunch-counter flattop to effulgent bouquets of imported cheese melted between halves of an artisan bun, the best grilled cheese sandwiches have...
The Best Hash Around Hash (on rice) is the star side-dish at barbecue parlors throughout South Carolina. A byproduct of whole-hog cookery, it is made mostly from viscera and can...