“Boucheron (aka disc of heaven) is a briefly aged goat’s milk cheese from France’s Loire Valley with an accommodatingly mild flavor and interesting texture. It belongs to the family of “soft-ripened” or “bloomy-rind” cheeses, along with more well known Brie, Munster, Livarot, etc. Accordingly, Boucheron has that “Brie-like” rind and the paste (the interior of the cheese) near the rind is similar to Brie in appearance and flavor. Because a soft-ripened cheese ages from the outside towards the center, the middle of a disk of Boucheron is much firmer and drier than the edges and more closely resembles a fresh chèvre. Chef Nico Romo from Patrick Properties introduced it to us; we’ve never been the same.”

Not only earning mentions as connoisseurs of fine cheese, Fish is also making the news for our incredible happy hour and cocktail selections. Pick up a copy of the Post & Courier Preview to see an article on the top happy hour spots in town, with Fish at the top of the list! We’ve got $2.50 beers, $3.50 liquors plus wine and cocktail specials and $1 dim sum. All the happy hour you can handle for under $10.

If you’re into happy hour (and who isn’t?) then I highly recommend you try Evan’s new Oolong Express that has just been added to the cocktail list. It’s perfectly sweet and dangerously delicious. He is also working on a few combinations for the upcoming Wine + Food Festival cocktail competition as well as the Charleston Fashion Week Next Top Cocktail competition. Ask him for a taste of the Glamour Goose or the Distinguished Gentleman and then vote for his concoctions here. We know he’s the best mixologist in town, but he’ll need your votes to beat out the other 29 local bartenders participating. Good luck Evan!