Balao: Rooftop Views & All the Seafood – Featuring Cookin’ With Booze

By Featured Charleston Food Blogger Cookin’ With Booze

Charlestonians are suckers for two things: seafood and rooftops. Balao is catering to these needs by serving their dynamic menu on a beautiful rooftop deck. Dynamic is almost an understatement, because they change their menu daily to ensure ultimate freshness. It’s so exciting that you could go back to Balao 3 days in a row and have a different experience every time. Now that the weather is warming up, Balao is going to be the new hotspot to enjoy fresh seafood paired with refreshing cocktails.

Must-try dishes

Ceviche

I’ve had many versions of ceviche in Charleston, and I have to say that Balao’s is one of my favorites. The fish was tender, the lime juice added a brightness, and the jalapeño was sliced so thin that it added the perfect amount of spice to each bite. It was served with chips that were seasoned with spices besides salt (why don’t more people do that?) and they were a crunchy vehicle to transport as much ceviche into my mouth as possible.

Ahi Tuna Nachos

As you can tell from the photo, these nachos are a show stopper. The earthy and spicy blackened tuna coated in the creamy poblano queso is a bite you won’t soon forget. Italians would not approve of this seafood and cheese mix, but I think if they tasted this dish with a blindfold on, they would be okay with it. Apart from the flavor of the nachos being amazing, there was a great distribution of toppings on each chip. The toppings to chip ratio is important because we all have that one friend who steals all the loaded chips.

Shrimp & Squid Ink Grits

I can already see people skipping over the Shrimp & Grits on the menu because “they’ve had it before,” but DON’T. This shrimp & grits has squid ink grits (to enhance the seafoodiness), duck & tasso ham gravy, sweet Yum Yum peppers (mini bell peppers), and ramps. The grits were creamy, the gravy was smoky and rich, and I wanted to shovel this whole dish into ma pie hole. Try it out, even if you’re a shrimp and grits non-believer.

Cocktails fit for rooftop-sippin’

The Summer Rose

I’m sure all of us have tried and failed to soak a watermelon in alcohol and make it taste good, but Balao figured it out for us. The Summer Rose features pureed, rosé-soaked watermelon, tequila, elderflower, mint, and topped with sparkling rosé. It sounds like it would be really sweet, but the tequila tamped down the sweetness of the watermelon for a refreshing result.

The Irie

Drinking The Irie makes you want to be on a beach in the Caribbean, but Folly will have to do for now. The ingredients practically hit you over the head with their tropicality. There’s spiced rum, coconut water, grilled pineapple, and Falernum. The grilled pineapple garnish is soaked in rum and our server said it was “basically a shot.” They might be making shots a little too delicious over at Balao…

If you’re looking for a switch up from your routine seafood restaurants, check out Balao. The Ahi Tuna nachos alone will convince you to keep coming back.

To learn more about great Charleston dining experiences, follow Cookin’ With Booze