Griffin Market brings relaxed elegance and a taste of Italy’s Piedmont region to the lowcountry of South Carolina. Situated on Carteret Street in historic downtown Beaufort, the restaurant features the culinary and wine expertise of Laura and Riccardo Bonino. The couple moved the restaurant from its original location in the neighborhood of Georgetown, Washington D.C. in 2011. Laura is a veteran executive chef whose talent has been featured at numerous fine-dining restaurants across the country. Riccardo is an accomplished sommelier and is recognized for his unique gift for pairing wine with food. Griffin Market offers seasonal fare made with expert refinement for dinner.

BAGNA CAODA

Bagna Caoda has been a traditional dish in Piedmont for hundreds of years. The name means "warm sauce" and was originally a dish prepared by farmers, made from simple ingredients that stored well and whatever vegetables they had on hand at the time. Today, it's a beloved favorite, shared by family and friends to start a festive meal.

Serves four as an Antipasti Ingredients:

8 cloves garlic, peeled
1/2 cup anchovy filets in salt, cleaned under running water
4 ounces salted butter
1 cup olive oil
optional: 1 cup whole milk

Smash the garlic cloves with the flat side of a heavy knife, or chop finely. Place the garlic in a small, heavy bottomed sauce pan and add the remaining ingredients. Place over the lowest heat possible on your stove and cook until the anchovies have melted and the garlic is soft enough to crush with the back of a spoon. This should take about an hour. Stir and smash the garlic with a spoon until the sauce is smooth (or use a food processor, if you don't mind having to clean it), then transfer the sauce to a ceramic dish over a small flame. A fondue set would work perfectly. Surround with your chosen vegetables and enjoy!

While the Bagna Caoda cooks you can prepare crudite to dip in the warm sauce. Slices of red bell pepper, fennel, carrots and celery are all good choices. In Piedmont, cooked artichokes, roasted onions or cardoons would be added. A loaf of crusty Ciabatta bread helps your guests catch the drips from the vegetables and is equally delicious with the sauce.

If you would like to reduce the sharpness of the garlic, simmer the smashed cloves in the optional cup of milk for 15 minutes before you add the remaining ingredients.

If you cannot find anchovies in salt, buy good quality anchovies packed in oil and soak them in milk for 30 minutes before adding to the sauce.

Entertain your next private party at Griffin Market. We can accommodate up to 12 people in our Wine Room. For this kind of event, it is best to make reservations at least 2 weeks in advance. All private parties will require a single bill with a fixed menu, and we will work to ensure that you and your guest have the best possible experience. Call or email to find out more details about hosting your own party at Griffin Market.

Larry Bleiberg
USA Today
"Though it's a long way from Europe, this Lowcountry restaurant does a masterful job of focusing on the food and wine of Italy's Piedmont region."

Laura Bonino Interview
The Island Packet
"Like most truly great dishes, it depends on only a few simple ingredients. The great flavor comes from how those ingredients are handled."

WHHI-TV

Pat Conroy
Low Country Weekly
"Its food is glorious and it is, by a long shot, the best Italian food ever served in South Carolina."

Pamela Brownstein
The Island News
"I cannot say enough about this fabulous restaurant, but don’t take my word for it, it’s a favorite of Pat Conroy, who dines there often."

John Warley
johnwarley.com
"I could list our favorite meals , but it would require essentially publishing the menu, which changes daily."