COLUMBIA, SC (WACH) -- At Tallulah's, you'll find an ingredient-driven menu that highlights the best of South Carolina food enhanced by French culinary technique.
Chef Russell Jones says he likes to use local ingredients whenever possible and the menu changes every season. Inside, the modern decor is crisp, yet inviting. It's the kind of place where you can celebrate a special occasion or just belly up to the bar for a beer and some snacks.
Britt Conway hung out at the 2400 Devine St. spot for this week's Food Friday brought to you by US Food's CHEF'STORE. Chef Russell showed Britt how to make a delicious Crab Cake Sandwich, Crispy Chicken Skins, Scallop Crudo, and Whole Crispy Fish.
Soft Shell Crab Sandwich with Remoulade and Slaw 3:24
Szechuan Style Crispy Chicken Skins 6:29
Whole Crispy Fish with Garlic, "Pow-Pow" Sauce and Kolrabi Slaw 9:58
Raw Sea Scallops with Citrus Vinaigrette and Fennel Pollen 13:08