High Cuisine in the Lowcountry

Louis Osteen keeps fine dining honest in South Carolina
Owen Dugan
Issue: May 31, 2003

Louis Osteen has a sweet tooth. In New York with his wife, Marlene, to cook this menu, he wants a doughnut for breakfast. "Or something sugary," Marlene suggests. Sweetness is central to Osteen's cooking, but at lunch and dinner this leading proponent of the Lowcountry cuisine of coastal South Carolina often leavens the sugar with some earthiness or spice.

For the full article, check out the new issue of Wine Spectator, on newsstands May 31, 2003.

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