| DISH DINING GUIDE | The Nine Top |
|
From the outside, Cordavi,
whose name is an amalgam of partners Corey Elliott and David Szlam,
looks like your typical South Carolina eatery, with clapboard siding and a small wooden doorway.
On the first floor, there is a bar with a few tables;
a set of wooden stairs leads to a dining room configured not for the maximum number
of seats but for the correct number the kitchen can handle. The decor is simple,
with deep red walls and a single flower set on white linens adding a burst of color.
Far more risqué is the food. Dreamy foie gras sits atop thick, crisp brioche toast,
with a blackberry compote and tangy fruit sorbet. Lobster is poached gently in butter,
retaining its satiny texture and natural sweetness, then accompanied by a rich pork-belly ravioli.
For dessert, there is a Key-lime panna cotta with blood-orange jelly and graham-cracker crisps,
and warm banana crepes with chocolate ice cream and blueberry compote. I
n a town that still loves its meat and taters and fried fish, Cordavi is a maverick. And thats something Charlestonians should be proud of.
|
| Esquire Magazine |
|
From the outside, Cordavi, whose name is an amalgam of partners Corey Elliott and David Szlam, looks like your typical South Carolina eatery, with clapboard siding and a small wooden doorway. On the first floor, there is a bar with a few tables;a set of wooden stairs leads to a dining room configured not for the maximum number of seats but for the correct number the kitchen can handle. The decor is simple, with deep red walls and a single flower set on white linens adding a burst of color. Far more risqué is the food. Dreamy foie gras sits atop thick, crisp brioche toast, with a blackberry compote and tangy fruit sorbet. Lobster is poached gently in butter, retaining its satiny texture and natural sweetness, then accompanied by a rich pork-belly ravioli. For dessert, there is a Key-lime panna cotta with blood-orange jelly and graham-cracker crisps, and warm banana crepes with chocolate ice cream and blueberry compote. In a town that still loves its meat and taters and fried fish, Cordavi is a maverick.
|
|
|
|
|
BEST NINE PLACES
TO DINE IN CHARLESTON
Dish Magazine, 2006
THE TOP 3 PLACES TO
EAT RIGHT NOW
Dish Dining Guide
BEST NEW RESTAURANTS 2006
Esquire
|
|
|
