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Charleston Restaurant News

Charleston Restaurant News

Poogan’s Porch Introduces Weekday Brunch during April

April 6, 2017

Brunch lovers rejoice! Charleston institution Poogan’s Porch will be offering their brunch menu for a full two weeks in April. It will be available Monday through Sunday, April 8-23.

Regular brunch hours will still apply for the weekends (Saturday and Sunday, 9AM to 2:30PM) while Monday through Friday, the brunch menu will be available from 10:30AM to 2:30PM during that two week period.


Charleston Restaurant News Restaurant Openings

Félix “Cocktails et Cuisine” Coming to King Street

April 3, 2017

Construction is underway for Félix, a new Parisian inspired cocktail bar serving small plates, coming to upper King Street this summer.

Longtime restaurateur Félix Landrum has a profound passion for hospitality:


“I believe dining and drinking are experiences that should be cherished and enjoyed,” he said. “My family and I look forward to the opportunity to be part of the Charleston community.”

Félix is working in collaboration with Nathan Thurston of Thurston Southern. For a peek at what’s to come at 550 King Street, visit www.felixchs.com.

Charleston Restaurant News

“Make it Exotico” Cocktail Competition Seeks Submissions

March 23, 2017

Think you’ve got what it takes to be the next great mixologist? Time to prove it! Entries are now being accepted for the USBG “Make It Exotico” Cocktail Competition. Mixologists from across the U.S. are invited to submit their best cocktail recipe using Exotico Blanco or Reposado Tequila as the base spirit for a chance to win a trip to Tales of the Cocktail 2017 in New Orleans and the Grand Prize, an all-expense paid trip to Jalisco, Mexico, to visit Exotico Tequila’s distillery, Destiladora González y González, and its agave fields.

Online applications are now being accepted for semifinal event consideration. Entrants can submit their Exotico Tequila cocktail recipes until April 7, 2017. Semifinalists will be contacted between April 10-21. Click to read full competition rules and regulations.


Important Dates

Semifinal Competitions

  • Nashville, TN: April 18
  • Philadelphia, PA: May 9
  • Denver, CO: May 16
  • Portland, OR: June 6
  • Seattle, WA: June 13
  • Charleston, SC: June 27

Final Round

  • Tales of the Cocktail in New Orleans, LA: July 19
Charleston Restaurant News

Softie Season is Here!

March 21, 2017

True Charlestonians look forward to Soft Shell Crab season the way 6 year olds look forward to Christmas morning: impatiently and with a childish fervor. So everyone can take a breath, because it’s here!

But I’ll pretty much eat anything with bacon on it.

While supplies last, you can find softie specials all around the Holy City at these fine establishments:

39 Rue de Jean

Soft Shell Crab BLT with jalapeños, creole remoulade, truffle fries, served on a Kaiser bun

Coast Bar and Grill


Soft Shell Crab Tacos with citrus slaw, pico de gallo and avocado lime crema

The Granary

Nashville Hot Softshell Crab

Michael’s on the Alley

  • Surf & Turf Soft Shell Crab with 4 oz. prime filet mignon, grilled soft shell crab, baked potato, roasted red pepper, asparagus tips, caramelized Carolina spring onions and wild mushrooms.
  • Marinated Grilled Soft Shell Crab with black garlic butter, house-made challah bread, sofrito Dijon, pickled carrot and pear slaw, verjus vinegar

Morgan Creek Grill

Soft Shell Crab Ramen with Asian wheat noodles cooked in a soy-based broth, tempura fried soft shell crab, a sunny-side up egg, matchstick watermelon radish, charred scallions, tobiko wasabi and garnished with microgreens

 

The Noisy Oyster

Fried Soft-Shell Crab Sandwiches: soft-shell crabs fried golden brown and served on a toasted, buttery roll with cole slaw, lettuce, tomato and onion for just $14.99 while supplies last

Vincent Chicco’s

Tempura Soft Shell Crab Spaghetti with charred artichokes, blood oranges, local cayenne pepper purée, arugula and Meyer lemon

Virginia’s on King

  • Soft Shell Crab Omelet with asparagus, hollandaise, chives and espelette
  • Soft Shell Crab Po’ Boy with spicy remoulade, lettuce, tomato and pickles
Charleston Restaurant News

Limehouse Produce Announces 2017 Citrus Celebration Winners

March 9, 2017

Limehouse Produce is proud to announce the 2017 winners of their annual citrus celebration:

Best Drink


Prohibition: The Capricorn 

Bartender Jim McCourt

  • 4 segments Page Mandarin
  • 1.5 oz Black Bush Irish whiskey
  • Fresh ginger
  • .75 oz fresh lemon juice
  • .75 oz honey syrup
  • Connemara peated Irish whiskey
  • Candied ginger garnish

Best Dish

Congress, Scallop Aguachile 

Mark Ciaburri, executive chef

  • Scallop Aguachile
  • page mandarin, lime, serrano broth
  • page mandarin supremes
  • avocado
  • cucumber
  • watermelon radishes
  • cilantro oil

The drink will be featured in an upcoming issue of The Local Palate and the dish on the back cover of Charleston City Paper Dirt!

Charleston Restaurant News

Morgan Creek Grill Announces Executive Chef Matthew Lagace

March 8, 2017

Morgan Creek Grill, a waterfront retreat on Isle of Palms, is pleased to announce that Matthew Lagace has been hired as Executive Chef. A Rhode Island native with more than a dozen years of kitchen leadership, Lagace has introduced a new menu highlighted by inventive seafood preparations and seasonal local produce.

“Since arriving, Executive Chef Lagace has brought new inspiration not just to the kitchen but to the entire grill,” shares Morgan Creek Grill General Manager Kayleigh Lauffer. “With a vibrant mix of casual and fine dining options in Charleston’s ultimate waterfront setting, we look forward to welcoming new and returning guests this spring.”


Originally from Lincoln, Rhode Island, Chef Lagace earned his stripes at The Cambridge School of Culinary Arts in Massachusetts. After working up the ranks to Executive Sous Chef at The Oceanaire Seafood Room in Boston, Chef Lagace brought his passion for sustainable seafood and produce to Charleston in 2016.

Main Dining Room menu staples include:

  • Crab & Orzo Stuffed Local Flounder with grilled jumbo asparagus, beurre blanc
  • Spanish Farro Bowl with roasted corn, pico de gallo, dried blueberries, hearts of palm and guacamole
  • Oysters Rockefeller with Eastern Virginia selects, collard greens, bacon,   panko and beurre blanc
  • Bacon Mustard Brussels Sprouts with bacon fat and parmesan cheese
  • Shrimp Scampi with chorizo, garlic butter and cavatappi

Giant shimpers!

Upper Deck Bar & Grill menu highlights include:

  • Ahi Tuna Poke Bowl with ponzu, wakame, sesame and wontons
  • New England Style Maine Lobster Roll with bacon, scallion, house dressing
  • Black Grouper Fish Tacos with kale, cabbage slaw, pico de gallo, ancho creama
  • Buffalo Fried Cauliflower with blue cheese crumbles

Buffalo shrimp!

Morgan Creek Grill’s menu specials change on a daily basis and revolve around seasonal produce. The restaurant is located on 80 41stAvenue Isle of Palms, S.C. 29451.

Charleston Restaurant News Restaurant Openings

Chubby Fish to Open in Charleston This Spring

February 27, 2017

Already pegged as one of the most anticipated restaurant openings of 2017, partners Geoff Shyatt and James London are pleased to officially announce the opening of Chubby Fish, coming to Charleston in May 2017. Set to open at 252 Coming Street, on the corner of Bogard, the 1,300-square foot restaurant will highlight daily catches from local fisherman, expertly prepared in a casual setting.

So much seafooding.

A post shared by Jay Fletcher (@jpegfletcher) on

Shyatt and London, lifelong friends and South Carolina natives, have a collective 30 years in the restaurant industry, having worked in New York, San Francisco, Atlanta, and Nashville. Their shared experience lends an air of promise to their first collaborative venture. Having identified a need for a reasonably-priced seafood restaurant with a chef-driven menu in Charleston, Shyatt and London believe that Chubby Fish will be the perfect compromise between fine-dining and a classic neighborhood joint. The restaurant’s counter-service model and open-kitchen plan allows guests to enjoy inventive, sustainable seafood dishes in an approachable atmosphere.

Chubby Fish (Facebook)


A preview menu is divided into Raw Bar selections, Small Plates, Entrees, and Whole Fish, complemented by a selection of seasonal side dishes. Early standouts include Chicken Fried Yellowtail Collars, Seasonal Pickles and Comeback Sauce; Hacked Softshell Crab Rice Bowl with Benton’s Bacon, XO Sauce, and A Slow Poached Egg; and Smoked Scallop Crudo with White Soy, Serrano, and Grapefruit. The menu will be rotating continuously, always highlighting the freshest ingredients available. An intelligently-curated bar program will include regional craft beers along with a few big names and an ever-evolving, boutique wine list.

Conceived in collaboration with Atlanta-based interior designer Elizabeth Ingram (Beetlecat, State of Grace, King + Duke, The Optimist), Chubby Fish’s 48-seat dining room will boast a bright, airy atmosphere with subtle nautical touches throughout. The space will have community-style seating, window banquettes, and an 8-seat chef counter. Future plans include a 16-seat patio for communal al fresco dining due in 2018.

A Clemson graduate, Managing Partner Shyatt has worked on some of the Southeast’s most up and coming dining landscapes. Most recently, Shyatt worked at Atlanta’s critically-acclaimed BoccaLupo named as one of Atlanta’s best restaurants by such publications as Southern Living, Garden & Gun, and The New York Times. Chef/Partner London, a graduate of both the College of Charleston and The French Culinary Institute, was the Executive Chef at the Michelin Guide recommended NIKO Restaurant, The Hotel on Rivington and San Francisco’s landmark Elite Café.

Charleston Restaurant News

Cypress Launches “Monday American Classics” Upstairs

February 20, 2017

Starting February 27, Mondays on Cypress’ 2nd floor mean dining on American Classics, where guests select from an array of traditional American dishes recreated by James Beard Award nominated Chef Craig Deihl. Upstairs at Cypress, encompassing the cozy bar as well, has always been a destination in Charleston for a casual yet amazing dinner, and now each Monday showcases time-honored recipes.  Paying homage to some of the nation’s most celebrated dishes, diners find a rotating selection of entrées and appetizers available at both the bar and dining room space on the second floor.

Every Monday evening, guests are presented two appetizers and two entrées from Cypress’ American Classics repertoire, including Roast Prime Rib, Chicken Pot Pie, Chicken & Dumplings, Shrimp Cocktail, Clams Casino, “Steak Night,” Fried Chicken, and more. Specials are available from 5:00 p.m. to 7:00 p.m. on a first come, first serve basis with limited quantities. Diners may even find guest appearances by local and regional chefs sharing their own classic recipes.

Menus will be shared in advance via Instagram, Twitter, and Facebook.
Reservations are not available.


Charleston Restaurant News Restaurant Openings

The Granary Officially Re-Opens on Coleman Blvd

February 18, 2017

ICYMI, The Granary’s new Coleman Blvd location (835 Coleman Boulevard) officially reopened yesterday! The Granary delivers Lowcountry-inspired American fare featuring seasonal ingredients in an expanded and casual new space. The contemporary restaurant mirrors the inviting design previously staged at Belle Hall with a stylish interior featuring dark wood tables, high ceilings, industrial chandeliers and antique farm stools. New to the concept is an extensive raw bar, a 50-seat bar area and an al fresco dining space out front.

At the helm of the menu is executive chef Brannon Florie, a passionate proponent of local farmers, fisherman, brewers and distillers, who takes pride in celebrating the community. Florie works closely with chef de cuisine Chris Wehking, an honorable companion who uses his extensive science and experiment-oriented background to test his hand at new curing and pickling techniques, leading The Granary’s impressive charcuterie program.


Florie and Wehking have created a menu that boasts a selection of starters, vegetables and entrees featuring familiar and approachable Southern components. Entrée highlights include the braised short rib pot roast, duck Cassoulet, and Shem Creek shrimp and grits, as well as a fried shrimp Po boy and smoked barbecue spiced pork chop. Lighter options include vegetable selections of kale with sweet potatoes, Brussels sprouts, and a roasted vegetable curry cauliflower flatbread. A kids menu is also available.

The bar program, led by beverage manager Roderick Weaver, includes an abundant selection of wine, beer, cocktails and whiskeys. Guests are invited to take a front row seat at the bar for happy hour every Monday through Friday, from 4 to 6 p.m. and enjoy $2 off draft beers, $5 house wines and mules, and $6 select small plates. Overseeing the front of house, general manager Lindsay Lenehan manages day to day operations and ensures quality service throughout the guests’ time at the restaurant.

“Chef Brannon has been a long-time partner of mine and I’m excited for him to be able to show off his capabilities in a great new space,” says Steve Palmer, managing partner of The Indigo Road. “We’re confident in the team we’ve put together and look forward to sharing our restaurant with you.”

The Granary now serves dinner Sunday through Thursday from 4 to 10 p.m., and Friday and Saturday from 4 to 11 p.m. On Sundays, guests can indulge in half-priced bottles of wine, followed by a Lobster Roll special every Monday. Sunday brunch is served from 10 a.m. to 2 p.m. and will begin in March. For more information, visit The Granary online and on Twitter, Facebook and Instagram.

Charleston Restaurant News

Jayce McConnell of Edmund’s Oast Travels on a Five City Southern Road Tour to Promote Restaurant’s 3rd Anniversary & Upcoming Expansion

February 15, 2017

Head bartender Jayce McConnell of Edmund’s Oast will hit the road for a five city “Bitter and Then Some” Southern Road Tour to celebrate the third anniversary of the restaurant. He will also be touting the upcoming expansion of the soon-to-open brewery—Edmund’s Oast Brewing Co.—and the relocation, new name and focus of the retail wine and beer store—Edmund’s Oast Exchange. Patrons that attend the pop-ups on the tour can register-to-win dinner for two at Edmund’s Oast and a tour at the brewery to redeem next time they visit Charleston. One lucky person will be selected to win the prize.

Jayce will also be partnering with BevCon™, an industry-only beverage conference held in Charleston August 20-22, to promote plans for 2017’s event. Jayce serves on the national advisory board and was a founding member instrumental in creating the event. At each stop, beverage professionals can come and learn more about the event and register for a chance to win a free trip to Charleston to attend BevCon.

At each location, Jayce will be serving a special menu featuring some of his favorite cocktails from Edmund’s Oast. Stops include:

  • Friday, February 17 from 7:00-11:00 p.m. at The Crunkleton in Chapel Hill, NC
  • Saturday, February 18 from 5:00-8:00 p.m. at Nightbell in Asheville, NC
  • Sunday, February 19 from 6:00-10:00 p.m. at Bastion in Nashville, TN
  • Monday, February 20 from 4:00-10:00 p.m. at Saint Leo in Oxford, MS
  • Tuesday, February 21 from 5:00-8:00 p.m. at Porcellino’s Craft Butcher in Memphis, TN

Most events are open to the public and guests can order off a special menu offered. For the finale, Porcellino’s will be featuring small bites paired with cocktails for $75 per person.

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