Food & Drink

April 2, 2013 4:52 PM

Part science, part art, part improv: Lowcountry chefs talk about what goes into creating a menu

Chef Russell Keane bought the Upper Crust restaurant in Bluffton last spring. He ran it under the old name for several months, all while refurbishing until it slowly evolved into the downhome, farmer-chic image he had in his mind. It was a whirlwind of long days cooking and late nights constructing. Then, as they were about to deem it NEO, something funny struck his staff. There was no menu.

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