The Story of our Crispy Flounder

Crispy Flounder has attained its legendary status as the house specialty at Garibaldi of Columbia as well as all the restaurants of Dining Group South. First introduced at Garibaldi of Charleston in the early 1980s by Chef Dan Kim, the original Crispy Flounder was inspired by the whole fish presentation found in Thai cuisine. Crispy Flounder was Chef Kim's own unique creation based on his love and knowledge of local seafood and his flair with tastes and textures. Savannah Magazine describes Crispy Flounder as "scored on both sides then glazed with a sweet and mildly tangy apricot shallot sauce. Its perfect diamonds of white flesh are easily forked from the bones and provide several dozen bites...The company's restaurants have introduced it in a variety of markets. Its popularity is marked by imitators who attempt their own versions..."