The people behind longtime Beaufort favorite, Emily’s Restaurant and Bar, bring back seafood with a view to the Lady’s Island Marina.

PROLOGUE

True story. Back in the days before iPads, smart phones, social networking or the basic concept of a second Star Wars trilogy, I spent most of a summer working at an iconic seafood restaurant on the Grand Strand. Mostly I broke dishes, but in spite of all the crashing and yelling, I fell in love with the restaurant business and remain so to this day. This is entirely due to the fact that I learned in those few noisy months that I should never actually work in the restaurant business.

What are small plates? They are unpretentious bites of robust and intense flavors, more substantial than a cocktail snack, but not as hearty as an entree. They are ideal for diners who are curious about flavor, adventurous about taste, and who want to vary their dining experience as mush as possible in one sitting. Small plates are a relaxed style of entertaining and dining. There is no stress in trying to get all the courses on the table at the same time because they are served as prepared.

Contrary to popular belief, Australia is not a country populated with kangaroos, sheep, crocodiles, and a few humans. It is a country filled with talented, hard-working, friendly, and industrious people. Fortunately for us wine lovers, these qualities carry over to the wine industry. Karen MacNeil is quick to point out in her book The Wine Bible that high tech is the name of the game in today’s wine production methods in Australia. Yet, in spite of the sophistication in production, the wine remains like the people themselves – outgoing and unpretentious.