Kaminsky's Dessert Cafe In Charleston--The Go-To Place For A Happy Ending

Sitting at the beautifully laid-out table setting, sipping on a High Tea concocted with a balanced blend of Rum, Earl Grey infused sweet vermouth, rhubarb bitters, strawberries, and basil, the perfectly integrated "S" floating in my just delivered butternut squash bisque with a pecan crumble was a fitting reminder of our outstanding dining choice for the evening. For beyond the glass windows of its front entrance, out on busy East Bay Street, the establishments recognizable yellow overhead sign and blue awning unmistakably affirms the rationale behind the "S". We were dining at the highly celebrated eclectic Charleston restaurant named Slightly North Of Broad or quite simply and more fondly referred to as S.N.O.B..

Slightly North Of Broad is just one of a plethora of world class restaurants located throughout the Charleston peninsula, Upper and Lower. However, on this beautiful Charleston night, in the historic French Quarter, it was the clear choice by way of requests from three of our party of five who had not previously had the pleasure of dining at the S.N.O.B., and it did not disappoint.

The company was delightful, my drink cheerful and my soup tasteful. It was the perfect introduction to my selected entre--Local Grouper with Charleston Gold rice, bok choy, shiitake mushrooms, white miso, and toasted benne, which after its consumption, culminated into the major reason for this article--dessert. Without a doubt, the offerings on S.N.O.B.’s dessert menu would have been rich and succulent, but with no disrespect to S.N.O.B., we had other plans.

Just a short stroll from S.N.O.B. down East Bay Street to the Old City Market and about halfway up its adjoining North Market Street, you will arrive at the doorsteps of a dessert café that is adored by locals and sought after by visitors. Its name is Kaminsky’s and it has been a dessert institution in Charleston since 1992.

It was a late visit and North Market Street was alive with patrons. There was a bit of a wait, which was expected. We passed the time conversing with fellow expectant customers huddled around the cafe's steps, until we got the call. As we entered through its door, to the right, there was a glass case housing a selection of its signature desserts and beyond a dessert bar where a large chalkboard hung overhead with a list of the days special offerings. To the left, scattered about were a hodge-podge of tables and chairs for seating, which added to the cafe's endearing quirky vibe. With an interior of brick and wood, Kaminsky’s Old Charleston charm was underscored by a ceiling-high painted wall emblazoned with its name. Its people friendly atmosphere was as rich as its dessert collection.

Kaminsky’s desserts are prepared fresh each day with selections changing daily. It offers dozens of cakes and pies by the slice, as well as milkshakes, floats, ice cream and cobblers, with everything available a la mode. In addition to its vast array of specialty coffees, it also offers a full beer, wine and liquor selection featuring eleven of Kaminsky's highly sought Dessert Martinis--all for $8.00. On our visit, I chose one of the menu's "Kam Crew" favorites, the White Chocolate Raspberry Truffle--smooth. Others in our party chose Key Lime Pie and Kahlua Expresso. To peruse the complete list, go to Dessert Martinis.

Kaminsky's was a satisfying conclusion to a spectacular evening in Downtown Charleston. For some of us, it was a first-time visit. It is a great place to have a conversation and share a few laughs while spooning over a vast array of delicious and seductive desserts and sipping on a collection of imaginative dessert martinis unique to this one-of-a-kind café.

Kaminsky's Dessert Cafe
78 N Market St, Charleston, SC
(843) 853-8270

Hours:

Monday - Wednesday: 1pm - 1am

Thursday : Noon - 1am
Friday - Saturday: Noon- 2am
Sunday: Noon - 1am

Exceptionally North Of Excellent-S.N.O.B.

It is often said, "Nothing is perfect." We say this in keeping ourselves well grounded and in maintaining a reasonable balance concerning our expectations of things and rightly so, because speaking from a human standpoint, perfection is an unattainable standard. But despite our misgiving to label anything perfect, we do use the word to describe exceptional experiences, from a human standpoint. Therefore, I have no trepidation in using perfection to describe my experience earlier this week in Charleston, which I will now explain in detail.

With confirmation and camera in hand, we made the short trek from the Vendue Range parking garage to East Bay Street. It was relatively quiet. I have seen it busier. Not a surprise, it was a Monday night. By now the Old Market crowd had dispersed and all the galleries and small shops were closed. Like us, fellow patrons were making their way to the various restaurants located in this part of the French Quarter, which all appeared busy, seeing Charleston's Restaurant Week was already underway. After having spent some browsing time shopping on Charleston's popular King Street earlier, we were cutting it close - reservation was set for 6:15.

Our destination was the eclectic restaurant Slightly North of Broad or better known by the acronym S.N.O.B., which was proudly displayed on various objects outside its double-door entrance. Once inside, we checked in at the hostess's desk, confirmed our reservations, and were shown to our seating arrangements - a small, intimate table for two by a window and a view of the kitchen. A significant component of this restaurant is a large, brick archway with a viewable kitchen just beyond. Even though I could see the kitchen staff busy at work from where I was seated, it was not distracting.

The restaurant's elegant, bright-red menu was placed before us. Our server introduced herself. Upon noticing my partner was wearing black, Natalie offered to exchange the white napkin on the table for a black napkin, so my partner wouldn't get any lint on her clothes. The thoughtful gesture did not go unnoticed by me. She allowed us a few moments to peruse the extensive wine list and cocktail offerings. When I saw Charleston Cocktail on the list, a drink containing Sweet Tea Vodka from Firefly Distillery, my mind was made up. Menu selections were next.

Since it was Restaurant Week, we had a choice of an appetizer, entree, and desert for $30. As I looked the selections over, a few terms were unfamiliar to me and required some explanation. I asked numerous questions of Natalie. Most of my queries centered around the appetizers, which featured Italian dishes - such as Beef Carpaccio and Heirloom Tomato Crostini, to name two. She patiently and knowledgeably fielded each question with a smile. As a result of her assistance, I comfortably chose the Crostini - house made focaccia, butter bean puree, and grana padano. My partner selected Charleston Crab Soup - blue crab meat, sherry, and chives.

Next, focus was on the entrees, particularly the Pan Seared Tilefish. "What is a tilefish?" I asked. She explained, "It is similar to grouper in taste except a bit sweeter." I accepted the explanation. The Pan Seared Tilefish would be served with Anson Mills polenta, braised artichokes, tomato broth, and olive tapenade. My partner chose the Grilled Sirloin with Joseph Fields Farm red potatoes, broccoli, port wine reduction, and herb compound butter. Anson Mills and Joseph Fields Farm are Lowcountry growers. As for the desserts, they contained no Italian terms, needing no further explanation. Wholly Cow Mud Pie Ice Cream is simple, straightforward English.

We sipped our drinks, munched on the delicious complimentary bread offerings, and engaged in idle small talk while we waited for our food. Our server thoughtfully delivered two slices of crostini for me to sample as a preview. Shortly thereafter, the appetizers arrived. My favorite part of the Heirloom Tomato Crostini was the butter bean puree. Its texture reminded me somewhat of guacamole. Once we finished off the appetizers, the main entrees arrived in a stacked arrangement. Covered with the braised artichokes and olive tapenade, the Pan Seared Tilefish was laid on top of the polenta and floated in the tomato broth. It was a pleasant partnership of flavors. The tomato broth sweetened the tilefish and supporting polenta. It was heavenly.

As I now sit before my laptop preparing this review, reflecting back on my visit, I sincerely can not think of a single glitch in the pitch. My S.N.O.B. experience was a flawless marriage of food and service. The presentation of the various dishes from appetizer to dessert was both visually appealing and timely.

Natalie, our server, was very personable and attentive, checking in often through the meals progression. She was helpful in assisting us with making informed decisions pertaining to our selections. As the meal transitioned from appetizer to entree to dessert, she was  conscientious concerning the smallest of details, from proper positioning of silverware to keeping the table cleared of emptied plates and spent utensils.

I give Natalie and S.N.O.B. the highest marks. They will be a tough act to follow and a standard I will be using in judging other Charleston restaurants on food and service. Slightly North of Broad is located at 192 E Bay Street.

After further research, I discovered tilefish is sometimes known as "the clown of the sea."