Mount Pleasant Magazine Nov/Dec 2019

LC 53 www.LCCmag.com | www.LCcuisineMag.com | www.LowcountryCuisineMag.com lowcountry cuisine A nne Shuler Toole, managing editor of Lowcountry Cuisine and Mount Pleasant Magazine , and Bethany Thurm, production manager for the same publications, were thrilled to meet Leon Price, from The Vision Center at Seaside Farms. They also didn’t complain about tasting all the delicious food the chef kept bringing them at Kid Cashew. This good-vibes, great-food restaurant recently celebrated its one-year anniversary. Ben Melo, general manager and managing partner, describes the restaurant as “a place for laughter, fun and good times.” He said, “Come as you please — dressed up, casual — we’ve got something for everyone.” And he’s telling the truth. Kid Cashew’s menu is large and diverse, offering a vegan menu, gluten-free options, local seafood, off-the-grill favorites (think USDA prime rib-eye), wings, mac and cheese, homemade spreads, salads and their famous Lamb and Big Mac Daddy Burgers. Oh my, if you can’t find something you like at Kid Cashew, you might as well never go out to eat again. Our three models were wearing stylish clothes and accessories from UpTown Cheapskate. Good Vibes Great Food Kid Cashew PHOTOGRAPHY BY THOMAS RUNION Kid Cashew is open for lunch, dinner and happy hour every weekday, as well as weekend brunch. Cast-iron Mac & 5 Cheeses.