Housed in a retired naval building on the Charleston Harbor since 2004, Fleet Landing has become iconic for its enviable waterfront views and fresh Lowcountry seafood. The restaurant is the joint labor of love for couple Wessie and Tradd Newton, who have stewarded the location from a dilapidated structure into a local institution. Now, over 20 years later, they’ve published a cookbook with 68 recipes that allow home cooks to bring the restaurant home.
While we were delighted to find their classic pimiento cheese (once served on top of their grilled steak) in the book, as well as the Fleet’s Mignonette sauce for oysters made with rice vinegar, a nod to South Carolina’s history as a rice producing state, there was one recipe we were most excited to try out: Huguenot Torte.
It’s not necessarily a dish you would associate with a seafood restaurant, but it is a Charleston stalwart…