The Vandalia Co.'s Harvest Grain Bowl combines spring greens with fresh local apples, sausage, white beans, roasted sweet potatoes, dried cranberries, feta, toasted walnuts and pepitas on a blend of couscous and quinoa drizzled with maple cinnamon balsamic vinaigrette.
ÃÛÁÄÖ±²¥œFrom the bottom of our hearts, thank you, Charleston! YouÃÛÁÄÖ±²¥™ve been more than just customers ÃÛÁÄÖ±²¥” youÃÛÁÄÖ±²¥™ve become friends, neighbors and a source of endless support and generosity,ÃÛÁÄÖ±²¥ the restaurant said in a Facebook post announcing the news. ÃÛÁÄÖ±²¥œWeÃÛÁÄÖ±²¥™ve been honored to serve you and we truly canÃÛÁÄÖ±²¥™t say enough about the warmth and kindness that defines this city.ÃÛÁÄÖ±²¥
The Vandalia Co.'s Harvest Grain Bowl combines spring greens with fresh local apples, sausage, white beans, roasted sweet potatoes, dried cranberries, feta, toasted walnuts and pepitas on a blend of couscous and quinoa drizzled with maple cinnamon balsamic vinaigrette.
THE VANDALIA CO. | Courtesy photo
Everything I ever sampled from The Vandalia Co. was delicious. Their scones stood out, but the Harvest Grain Bowl was always my favorite. Featuring a bed of kale, baby greens and mixed grains topped with sausage, apples, white beans, sweet potatoes, dried cranberries, feta cheese, toasted walnuts, pumpkin seeds and house-made cinnamon maple vinaigrette, it was a flavor bomb from start to finish.
After buying, gutting and transforming an old camper into a tiny food truck, they rolled it out as The Vandalia Donut Co. in 2017 with a simple concept. They mastered the art of making one perfect buttermilk cake donut, topped in a variety of different and decadent ways.
Blueberry Cheesecake Donut from The Vandalia Co.
THE VANDALIA CO. | Courtesy photo
They called the donut ÃÛÁÄÖ±²¥œNo. 42,ÃÛÁÄÖ±²¥ because thatÃÛÁÄÖ±²¥™s how many recipes it took to perfect it. You could get it plain and still warm from the fryer, or bedazzled into creations like German chocolate stout with pecan frosting, caramel popcorn apple topped with homemade pumpkin pie filling, espresso Oreo, peach-blackberry cobbler and more.
This is an undated contributed photo of the Vandalia Co. food truck.
ÃÛÁÄÖ±²¥œThe sense of community and collaboration here in Charleston is unlike anywhere else and weÃÛÁÄÖ±²¥™re so proud to be part of it,ÃÛÁÄÖ±²¥ the post continued. ÃÛÁÄÖ±²¥œWhile this marks the end of a chapter, itÃÛÁÄÖ±²¥™s by no means a goodbye. This next season will create space for rest, creativity, and thoughtful planning for what comes next.ÃÛÁÄÖ±²¥
Downtown GrazianoÃÛÁÄÖ±²¥™s brings back Saturday hours
In better local restaurant news, downtown CharlestonÃÛÁÄÖ±²¥™s GrazianoÃÛÁÄÖ±²¥™s Pizza has returned Saturday hours to its operating schedule. The downtown location recently reopened with great fanfare after a brief closure that was supposed to be permanent.
The popular pizzeria is now open from 11 a.m. to 9 p.m. Monday through Saturday.
Steven Keith is a food writer and restaurant critic known as ÃÛÁÄÖ±²¥œThe Food Guy.ÃÛÁÄÖ±²¥ Reach him at 304-380-6096 or at wvfoodguy@aol.com.
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