The 8th annual Foodie Fest is coming up this weekend, and we already invested in elastic-band pants. This year 20 local restaurants are participating in Foodie Fest and It’s safe to say they’ve put their best food forward.


The restaurants have created set menus and pricing for two-four course meals ranging from $15 to $45. The course options have been carefully curated and intentionally crafted for Foodie Fest, so you have plenty of great dishes to choose from.


To make deciding what to order easiest, we asked the manager, chefs and owners which meal they would select at their own restaurant’s with the complete menus below.


Liberty Taproom Operating Manager Mark Connolly

First Course: Ham and brie dip: Slow-roasted ham chunks, creamy brie and champagne dip served with toasted crostini bread

Second Course: Cocoa and cayenne crusted mahi mahi: Grilled, wild-caught mahi mahi filet encrusted in a blend of coffee, cayenne pepper and cocoa powder and served with polenta cake, squash and zucchini, drizzled with a chili citrus vinaigrette

Third Course: Coconut rum cake


Oakblue Executive Chef Chris McGowan

First Course: House salad: Fresh greens with tomatoes, cucumbers and pickled onions.

Second Course: Korean barbecue plate with rice and house-made kimchi, served with sautéed Brussel sprouts, greens, fries or tots.


Larkin’s VP of Operations Bruce Wise

Starter: Caesar salad

Entrée: South Carolina certified striped bass: Three cheese polenta, broccolini, sweet chili lemon sauce

Dessert: Key lime pie


Rick Erwin’s Eastside Chef Bryan Lindsay

First Course: Yellow tomato gazpacho: Pickled shrimp, mint, pink peppercorn

Entrée: Sautéed flounder: Summer squash, green beans, peas, Carolina gold rice, almond brown butter,

Dessert: Lemon panna cotta: Fresh blueberry compote, candied almonds


Ruth’s Chris General Manager Megan Cromwell

Starters: Louisiana seafood gumbo: Flavored with onions, celery, garlic, bell pepper, okra, shrimp, crabmeat and andouille sausage

Entrée: Salmon fillet: Broiled and served with lemon, butter and parsley

Dessert: Mini bread pudding with whisky sauce

Passerelle Assistant Manager Rachel Maurer

First Course: Mussels a la Brooksie: Pei mussels, garlic, white wine, crispy artichokes, scallion butter

Second Course: Portobello Wellington: Tomato veloute, creamy spinach, fingerlings


Halls Assistant General Manager Pam Salvey

First Course: Caesar salad

Second Course: 8oz Filet Mignon: Tenderloin with bordaise sauce

Third Course: Chef’s nightly dessert feature

Accompaniments: Oscar Style ($22 additional charge): With jumbo crab, asparagus, and Hollandaise


The Peddler Steakhouse Owner Deborah Schneider

First Course: Soup or salad bar

Second Course: Grilled 12 oz (hand cut at your table): Aged certified Angus Beef ribeye

Third Course: House made Key lime pie


Bonefish grill Manager Ben Nauman

First Course: Bang-Bang Shrimp

Second Course: Imperial longfin tilapia: Stuffed with shrimp, scallops, crabmeat, and cheeses topped with lemon caper sauce

Third Course: Jen’s Jamaican coconut Pie

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