The latest issue of Dish, guest edited by Chef Mike Lata (seen up top), is all about local seafood, from the stuff caught by Mark Marhefka to oysters by Backman’s Seafood to shrimp from the Magwoods to the fried crabs at Charlie Brown.
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This week, we review the new Basil location in Mt. Pleasant.
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At Fish, you might want to stick to the sea options instead of the ones from the land, though the dim sum is always good.
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