My F&W
quick save (...)

Josh Keeler

Chef Josh Keeler
Photo © Karson Photography

Restaurant: Two Boroughs Larder (Read a review)

Location: Charleston, SC

Why He's Amazing: Because his laid-back yet delicious approach to whole-animal cooking has made his restaurant an instant success.

Culinary School: The New England Culinary Institute (Essex Junction, VT)

Background: El Vez, Parc (Philadelphia); Monza (Charleston)

Quintessential Dish: Lamb sweetbreads (lamb belly with celery root, smoked dates and dukkah)

Hometown: Clarks Summit, Pennsylvania; one of his best-loved menu items is a nod to his roots: pork scrapple with egg and cheddar on a hard roll. (Insider tip: It's only served until 3 p.m.)

What's for Sale at The Larder: At the market inside his stylish restaurant and craft beer bar, diners can buy everything from kitchen tools to Ibérico ham to local milk and eggs.

On How Charleston Is Taking to Bone Marrow and Organ Meats: "We had a 10-year-old kid ordering pig's head! People are really liking it."

1 recipe by Chef Josh Keeler
You might also like
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.