An exit-by-exit guide to eating along interstate 26 in south carolina food postandcourier.com gas x ultra strength during pregnancy

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The hybrid diner-pancake house layout of Bill Fran’s will be instantly familiar to anyone gas near me app who’s patronized a Perkins, Big Boy or IHOP. But it’s rare these days to encounter an independently owned restaurant that came of age when the format ruled the casual dining sphere electricity usage by appliance. Korean War vet Bill White, who also owned a skating rink and a mobile home park, in 1977 opened Bill Fran’s with his wife, Fran. They twice expanded the restaurant, but never strayed from their original commitment to cheerful service and good food. It’s evident b games virus in something as simple as a bologna sandwich on white bread, distinguished by expertly toasted bread; terrifically crisp iceberg lettuce and its server’s kindness, undiminished by a $6.03 guest check. Exit 82 (S.C. 773)

It’s conceivable that some golfers would rate the 50-year-old Mid Carolina Club’s proximity to the interstate as a drawback, since the whoosh of an 18-wheeler might not gas pump heaven be welcome when lining up a putt. But for travelers in search of an instant pastoral, it’s a stroke of luck that the golf course is just a healthy tee shot from the highway. Its restaurant keeps very limited hours, serving only lunch on Sundays and prime rib on the first Friday evening gas or electricity more expensive of the month, but the full-service snack bar’s grill is a reliable source of eggs in the morning and oversized quesadillas in the afternoon. There’s also a water station with an enormous vat c gastronomie of ice for folks who want to fill their bottles before driving. Exit 85 (S.C. 202)

The online reviewers who’ve dismissed Mei Thai’s curries and stir-fried noodles as just so-so electricity year invented can be excused for thinking they were in a Thai restaurant, given its name. But since early 2018, when former employee Lyn Jones took over, Mei Thai has emerged as the area’s foremost interpreter of Filipino cuisine. (At the same exit, Lanna Thai is covertly serving an estimable Vietnamese menu, including one of the better phos in the region.) There’s plenty of island pride mixed into gas symptoms the tart sinigang and vinegar-forward adobo, both marked on Mei Thai’s menu as “National Dishes of the Philippines,” but eaters craving dishes which haven’t been bowdlerized for American palates will gas in back trapped be even gladder to know there’s pig ear in the sisig and blood in the dinuguan. Exit 211B (Remount Road)

If you’re ordering food to go, there are few items less suitable for car travel than a giant plastic bagful of boiled shrimp static electricity human body causes and crawfish, splattered with butter and seasoning while still secure in their shells. A driver’s need to keep his or her hands relatively clean also rules out garlic crabs, the Lowcountry’s native version of seafood slippery with grade 9 electricity unit review flavor, although a few trusted purveyors aren’t too far from the highway. But there’s no pragmatic reason to sit out KT Trinh’s rich gumbo, darkened gas natural by a traditional roux and served over rice. When Trinh was a boy, his family emigrated from Vietnam to Louisiana, where he learned to cook: Prior to selling seafood in North Charleston, he ran restaurants in gumbo-savvy Lafayette, La. Use a spoon! Exit 213 (Montague Avenue)