Avila Venezuelan Cuisine
Arepas, arepas! Andale, andale! Amigos of this team’s authentic Venezuelan offerings flocked to its first incarnation as a food truck. Now parked in an unassuming black-and-white storefront on Calhoun Street, the kitchen dishes up eats (and prices) that are as unfussy as its squat building. Grilled with just the right amount of flavorful char, their popular arepa—a sweet corn-cake slider heartily stuffed with vinegar-mojo pulled pork, braised beef, or the like—is the equivalent of wrapping mouthwatering barbecue and all its fixings into a generous sandwich package. Take one to go, or pull up to the slim window counter with an order of “loaded” tostones (fried plantains) and the agua fresca of the day, gaze out towards Marion Square, and pretend you’ve been transported a las calles de Caracas. www.avilacharleston.com
goat.sheep.cow.north
In 2011, friends Patty Floersheimer and Trudi Wagner wedged themselves into the hearts and stomachs of local cheese heads with their quaint Church Street fromagerie. Last November, to the delight of their devoted fanbase, the cheese mongers opened a second shop that doubles as a restaurant in the burgeoning NoMo corridor. With its marble bar, exposed brick walls, and high-backed leather booths, goat.sheep.cow.north’s vibe is as refined as its boards, which experts assemble daily using savvy pairings of cheese, cured meats, nuts, and jams. Go with a friend for a glass (or two) of the Moulin De Gassac ‘Guilhem’ rosé and a snack (the small cheese/charcuterie allows two to happily nibble). Looking for a heftier plate? The signature grilled cheese with taleggio, fontina, caramelized onions, pickles, and mustard layered between two slices of marbled rye will utterly satisfy. www.goatsheepcow.com
