The Obstinate Daughter is named for the American victory in the Battle of Sullivan’s Island in 1776, where a British cartoonist illustrated the defenders of Charleston as “Miss Carolina Sulivan, one of the obstinate daughters of America”. Their website describes the place as a ‘Lowcountry Food Fort.” They have a wood-fired pizza oven as well as a raw bar and relationships with local fishermen and farms. It’s a large place on the second floor of frame house with a patio facing the street and a very small parking lot downstairs. The eclectic menu has influences from Italian and Spanish cuisines and the interior is decorated with a nautical theme. There were 2 main rooms, one with a bar and counter and the other with an open kitchen and an assortment of table types. Music was in the background, lots of windows look to the outside and the staff was all super friendly and helpful. The food was excellent.
It’s worth noting that if you don’t want to take advantage of their alcohol the iced tea was nicely strong and actually had flavor. I point this out because it seems way too often iced tea tasted more like tinted water. It was also noteworthy as it was available unsweetened.
The raw bar offered 3 type of oysters the day we were there so we got 2 of each. The Low Country Cups and Sea Clouds were both from South Carolina and the White Caps were from Maine. They were nicely shucked and served with a champagne mignonette and a red cocktail sauce. Both complimented the oysters but I actually preferred the red today.
One of the Plates was called Farro with chicken and it contained Brussels sprouts, peanut, balsamic and black truffle along with the expected farro and chicken. It was outstanding. Some of the Brussels had been separated into leaves and fried while some intact halves were nicely browned. The chicken was torn into pieces and tasted like it had been roasted. The grains were cooked perfectly and mixed with pieces of green onion and peanuts. Everything was tossed with a bit of dressing and served at about room temperature. It was a fabulous mix of textures, temperatures and flavors. I intended to only eat half but kept going back for another bite – it was one of the best salads I’ve had in a long time.
The Moultrie pizza was made with pepperoni, Mepkin Abbey shiitake mushrooms, tomato, mozzarella and parmesan. The mozzarella had been added in slices rather than shreds, the mushrooms were chewy and thickly cut while the tasty pepperoni was in large thin rounds and finely all was topped with a generous dusting of parmesan. The edge cooked into a nice puffy one while the middle stayed thin. It all blended into a wonderful pizza with great flavor and aftertaste. I can see why their pizzas are quite popular.