Stop Where the Parking Lot's Full
It took 20 years and about that number of pounds, but Sandlapper magazine writers Aida Rogers and Tim Driggers have put it all together for
the eating public: Stop
Where the Parking Lot's
Full, a restaurant guide for all of South Carolina, is now in print.
For the past 10 years,
Sandlapper magazine has run a regular feature on locally- owned and tastetempting dining spots throughout the state. Now the two reporters who did the trencherman work have collected the stories into a comprehensive guide to good eating, no matter where in the state you may be.
" Sandlapper's intent was always to encourage readers to explore South Carolina," says Rogers. "We think this book can guide people to interesting places to visit and eat. Our goal was to bring readers a flavor for the community, its history, and its people. This is a culinary South Carolina road trip."
Aida Rogers began the series in 1989 and came up with the title, Stop Where the Parking
Lot's Ful l , as a logical approach to finding the best in local cuisine. She covered about 215 restaurants until 2005, when current columnist Tim Driggers took over. Now, 159 of the restaurants they visited are still in business and described in the book. Ten Columbia restaurants are covered.
"Columbia has a special energy because it's the state capital and a college town," according to Rogers. "So it's no surprise the restaurants we covered reflect Columbia's townand- gown culture, as well as its growing ethnic diversity. Readers can learn about Columbia's Indian, Chinese, Italian, Greek, and Mediterranean restaurants, as well as more American- style places."
The book is divided into 10 geographic sections, and includes photos of restaurateurs, special dishes, and area landmarks by Lexington photographer Becky Hyatt Rickenbaker, who also designed the book. This publication honors the magazine's 40th anniversary celebration, and all proceeds go to Sandlapper Society, Inc. a non- profit, 501 ©(3) organization. To quote the authors, "No glove compartment should be without it."










