other mainstay of Aiken's dining scene.
Named for its founder, Malia Koelker, the
restaurant is now in its 30th year, and
prides itself on innovative dishes with in-
gredients that are locally sourced when
possible. Chef Matthew Shackleton is also
a partner in the business, bringing a pas-
sion and fascination with food that began
when he was a child in England.
"I have fond memories of cooking with
both my mother and grandmother," re-
called Shackleton. "I always loved to eat
and it was a natural progression to go
from our kitchen to culinary school."
Since Aiken is located only a few hours
from the coast, the seafood (especially
shrimp) could hardly be fresher. The Atlan-
tic waters provide fishermen with three va-
rieties of shrimp (pink, brown, and white)
which all taste equally delicious. Shackle-
ton creates a superb roasted shrimp ap-
petizer – with acorn squash, goat cheese,
toasted pumpkin seeds, and a citrus sage
oil. The dinner menu offers mainstays such
as the braised beef short rib, or perhaps a
shrimp etouffee. The menu changes dai-
ly, but one thing that doesn't change is the
homemade raspberry pie on the dessert
menu. The recipe was handed down from
Malia's mother and it is beyond delicious.
Some of the delicious
fare on offer at Malia's
