Charleston Living Magazine Nov-Dec 2021

(left) Coastal blues and greens in the dining room are
indicative of the seafood-forward menu; (right)
Executive chef Kevin Getzewich; (below) The lobster
agnolotti sits atop a shellfish sauce alongside pearl
onions, chives and bottarga, a wonderfully salty seafood
delicacy; the casual yet elevated outdoor dining area is
perfect for the neighborhood.
rived via Carlene Keegan, our charming and
knowledgeable server. The pickled shrimp was
bright and perfectly cooked, with a sprinkling
of microgreens and golden papaya, carrot, cucumber,
radish, fennel and tangy nuoc cham
delivering a lovely contrast in textures.
Among the local and regional purveyors the
kitchen showcases are Abundant Seafood, Crosby’s
Seafood, Clammer Dave, Tarvin Seafood,
Lowcountry Shellfish, Lowcountry Oyster, Barrier
Island Oyster and CudaCo Seafood House.
The grilled octopus—a bestseller—was
fork-tender with a hint of oak wood smoke.
The chef uses a simple technique, simmering
the octopus in a water bath scented with
star anise, tamari and mirin before it hits the
hearth.
The lobster agnolotti, another bestselling
dish, featured lobster-laden housemade
pasta in a sauce enriched with roasted lobster
and shrimp shell stock, savory bottarga and a
whiskey deglaze.
The richly-flavored pub steak was another
winner at the table. The kitchen uses the
hangar and flat iron cuts of only hormonefree,
humanely treated Certified Angus Beef.
“We do as much as we can to offset the
environmental impact of beef,” said Getzewich,
adding that Jeremiah Bacon is a CAB
Brand Ambassador.
Seasoned simply with salt and pepper
and grilled over an open flame, the steak was
melt-in-your-mouth tender and came plated
with a bernaise aioli and perfectly crisp frites.
We couldn’t resist sampling a side dish of
wood-fired carrots featuring ras el hanut and
a yogurt sauce—it was outstanding. Ras el
hanut is a Morrocan spice blend comprised of
at least a dozen freshly ground spices. Its spicy
and sweet profile brought the lightly charred
baby carrots to life.
Our server insisted we also try one of her
favorites, the Brussels sprouts. Another tasty
side, the charred sprouts were a contrast in
textures and flavors: tangy with pickled shallot
and a chili lime glaze; and savory pancetta
adding a toothsome bite.
Growing up in the Polish kitchens of
his grandmother and mom, Getzewich said
that eating novelties like pickled herring and
smokey kielbasa as a kid influenced his
cooking style.
For dessert, we boxed up a mini-cheese
cake housemade-for-one by sister-restaurant
Mercantile and Mash. Executive pastry chef
Alex Kowaleski says her kitchen produces
the desserts for all Indigo Road’s Charleston
region properties.
“I try to keep the desserts simple—elevated
but humble,” says Kowaleski. “My aim is to
make people happy.”
She explains that the use of egg, fat,
heavy cream and lemon produce a lighter
cheesecake than the cream cheese-based New
York style. Topped with a compote of sweet,
seasonal berries, the dish was a refreshing finish
to our seafood-rich dinner. •
The Kingstide
32 River Landing Dr., Daniel Island
843-216-3832
www.thekingstide.com
November/December 2021 | 97