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Charleston Restaurant News

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.

Charleston Restaurant News Restaurant Openings

The Workshop

February 3, 2017

As a lover of food halls that I’ve toured around the country–namely Union Market in DC, West Side Market in Cleveland, and Krog Street Market in Atlanta–I’ve always wished that Charleston had one of its own. Luckily, one of my Charleston culinary heroes, Butcher & Bee Owner Michael Shemtov, along with Chef Jonathan Ory, heard my wishes via ESP and decided to make my dreams come true (or at least close enough) with their concept, Workshop.

Opening at 1503 King Street in Charleston, SC, at the Pacific Box & Crate site this March, this “fancy food court”—elevating the idea of a shared kitchen and dining space with multiple chef-driven restaurant concepts—is the first of its kind on the culinary scene in Charleston and offers a rotating roster of five food vendors with tenancies varying from 1 to 12 months. Butcher & Bee curates the space and tenants, presenting out-of-town chefs a short-term home in Charleston, culinary up-and-comers a brick-and-mortar option, and veteran chefs a venue in which to experiment with new concepts.

The initial lineup of tenants includes:

  • Tex and Mex” concept from Pitmaster John Lewis, featuring barbecue sandwiches and plates inspired by his popular Tex Mex Tuesday nights at the acclaimed Lewis Barbecue
  • Pink Bellies from Zagat 30 Under 30 Chef/Owner Thai Phi, building on the popularity of his Vietnamese food truck that currently roves the streets of Charleston
  • Slice Co., serving wood-fired pizza by the slice and pie from New York City transplant Todd Lucey, formerly of Best Pizza in Brooklyn
  • JD Loves Cheese, a grilled cheese, soup, and salad collaboration between Butcher & Bee Executive Pastry Chef Cynthia Wong and her husband, John David Harmon, a wine professional and self-professed caseophile
  • A progressive, vegetable-forward Korean concept by Ory—who will also operate the permanent brick-and-mortar location of Bad Wolf Coffee, offering his much-loved pastries with acclaimed roaster Four Barrel Coffee by day and light dinner fare, snacks, and wine by night.

“At Workshop, chefs, food truck operators, and restaurateurs have the opportunity to open a restaurant in a few days with a few thousand dollars,” Shemtov says. “We wanted to keep the space flexible, adaptable, and accommodating to both the local culinary community and our peers from other cities who would like to test out their ideas and concepts in Charleston for creative development or potential expansion, even if they’re long on passion but short on cash.”


With its rotating line-up of tenants in five food stalls and a fully equipped prep kitchen, Workshop offers interested chefs and restauranteurs an incubator space in which to try something new or trial a current popup or food truck in a physical space. From street food to delis, pizza to burgers, and beyond, Workshop invites in tenants with diverse offerings and meal periods. Butcher & Bee—which operates in Charleston and Nashville, as well as oversees sister concept The Daily in Charleston—manages the experience, investing in the success of each tenant’s business.


Inside Workshop, there is a separate stall for each tenant, as well as a shared 3,000-square-foot, fully equipped kitchen. The stalls range in size, 300-800 square feet, the largest of which has its own hood. Indoor and outdoor seating can accommodate upward of 300 people, along with ample space for parking. The dedicated, fully equipped prep kitchen also allows for a variety of events, pop-ups, and festivals at Workshop. With the explosion of growth on Charleston’s Upper Peninsula and key anchor tenants signed on for adjacent buildings, Workshop is poised to be a gastronomic hub in Charleston. Interested Workshop tenants can contact

Pacific Box & Crate

Charleston-based architecture studio The Middleton Group designed Pacific Box & Crate’s two new freestanding 20,000-square-foot buildings, one of which encompasses Workshop’s 10,000-square-foot space as well as the adjacent Bad Wolf Coffee, above which is the Reverb Yoga studio from Ashley Bell. Workshop is already in good company at Pacific Box & Crate: The other Middleton Group-designed building is home to cybersecurity agency PhishLabs, and an 80,000-square-foot warehouse renovated by local architecture firm LS3P includes real estate software developers BoomTown, Edmund’s Oast Brewing Company, and cloud-based communications platform CrowdReach. The Raven Cliff Company has overseen the buildout of Pacific Box & Crate, the initial phase of which encompasses 130,000 square feet across nearly 10 acres of land.

For more information on Workshop, contact, and the full website launches later this month.

Charleston Restaurant News Restaurant Openings

The Granary to Re-Open in Mount Pleasant

January 25, 2017

In February 2017, longtime partnersBrannon Florie and Steve Palmer will reopen Mount Pleasant restaurant, The Granary,at a new location on 835 Coleman Boulevard. Joining The Indigo Road Hospitality Group’s family of restaurants, The Granary will continue to deliver Lowcountry inspired American fare featuring seasonal ingredients in an expanded and casual new space. 

Led by executive chef Brannon Florie, the culinary team will serve familiar Southern dishes such as shrimp and grits, fried chicken and pork belly, in addition to distinctively innovative plates like bone marrow and duck pot pie. Popular favorites from the original menu such as the Brussels sprouts and tempura shrimp will also be offered at the new location. A strong supporter of the South Carolina farming community, Florie’s menu will reflect the seasonal bounty of the region with featured ingredients that are sourced from local farms and purveyors such as Sea Island red peas and Jimmy Red Corn grits. The menu will also include extensive happy hour specials, a daily changing small plate, entrée specials and a dedicated kids menu. New to the concept is a raw bar which features local items like Bulls Bay oysters and clams, as well as carefully sourced regional selections from the west and northeast coasts.

“After years of working with chef Brannon, we are looking forward to playing a bigger role in the reopening of The Granary,” said The Indigo Road managing partner Steve Palmer. “The new space will provide a convenient location for our guests to visit and also has allowed us to build a 50 seat bar area, full raw bar and outdoor patio.”

To complement the culinary program, newly appointed beverage manager Roderick Weaver will craft the cocktail, wine and beer menus for the 50-seat bar. Formerly the opening bar manager at Lewis Barbecue, the city’s latest craze, and the director of cocktails and spirits at Sean Brock’s esteemed Husk, Weaver brings more than 20 years of experience to his new role at The Granary. The contemporary restaurant mirrors the inviting design previously at Belle Hall with casual, stylish interior with dark wood tables, exposed industrial elements and antique farm stools.

“Although the place looks a little different, we’re maintaining the integrity of the restaurant by keeping fan-favorites like happy hour offers, the date night menu and lobster roll Mondays,” said Florie. “We’ve worked with Steve and his team to boost the programming and menu with hopes of being a go-to spot for Mt. Pleasant residents and beyond.”

The Granary, located at 835 Coleman Boulevard, will be open Sunday through Thursday from 4 to 10 p.m., Friday and Saturday from 4 to 11 p.m. and for Sunday brunch from10 a.m. to 2 p.m. For updates, visit The Granary online and on Twitter, Facebook andInstagram. In anticipation for the reopening, The Granary is actively hiring. If interested, please apply here.

Charleston Restaurant News

Bull Street Gourmet Cuts Prices & Adds Lunch Items

January 16, 2017

Bull Street Gourmet & Market, a specialty deli and catering company, has revamped its menu for 2017. Prices for sandwiches and wraps range from $6.95 to $9.95 and will now be served with a choice of house made sea salt chips (fried in house daily) or broccoli slaw, also a new addition. The shop/restaurant located at 120 King Street has been serving sandwiches, salads and catering since 2006.

Signature sandwiches including The Mozz and the Bull Street Chicken Salad remain on the menu. Executive Chef Christopher Evans has created the following new menu items:


  • Mediterranean Wrap: Hummus, Greens, Tomato, Red Pepper, Feta, Olives, Whole Wheat Wrap $7.95
  • Turkey Club Wrap: Bibb Lettuce, Tomato, Avocado, Applewood Smoked Bacon, Bourbon Dijonaise, Spinach Wrap $9.95
  • Smoked Salmon BLT Wrap: Smoked Salmon, Bacon, Arugula, Tomato, Pickled Red Onion, Lemon Caper Aioli, Whole Wheat Wrap $9.95


  • Italian Sausage Grinder: Italian Sausage, Grilled Peppers & Onions, Provolone, Spicy Brown Mustard, Amoroso Hoagie $7.95
  • The Italian Hoagie: Smoked Ham, Salami, Pepperoni, Provolone Cheese, Bibb Lettuce, Tomato, Red Onions, Red Wine Vinaigrette, Amoroso Hoagie,*Hot Cherry Peppers upon request.  $9.95
  • Grilled Ham & Brie: Smoked Ham, Danish Brie Cheese, Apricot Honey Mustard, Sourdough $8.95
  • Roast Beef: Shaved Roast Beef, Swiss Cheese, Horseradish & Boursin Cheese Spread, Baby Arugula, Pickled Red Onions, Sliced Tomatoes $9.95
  • Egg Salad Sandwich: Homemade Egg Salad, Bibb Lettuce, Vine-Ripened Tomatoes, Croissant $6.95


  • Mixed Green: Tomato, Cucumber, Shaved Red Onion, Carrots, Radish, Choice of Dressing $6.95
  • Bull Street Chicken Salad: Mixed greens, tomato, cucumber, lemon vinaigrette $7.95
  • Italian Salad: Greens, Roasted Tomato, Roasted Red Peppers, Red Onion, Olive Blend, Applewood Smoked Salami, Fresh Mozzarella, Pepperoncini, Red Wine Vinaigrette $9.95

“The people of Charleston have been begging for lunch options under $10 and we’re here to deliver that,” said Christopher Evans.

Heather Evans, has joined her husband has taken the helm as general manager. She comes to Bull Street Gourmet with years of restaurant experience.

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