Egan & Sons
appears to have is preparing to pour ed its last pint: The downtown restaurant is up for sale.
City Paper first broke the news of the seven-month old restaurant’s sudden closing, quoting general manager Kirsten Leahey as saying, “We’re going to shut down for a few weeks and make some changes. But we’re not going anywhere.”
According to a posting by National Restaurant Properties, the 2900-square foot restaurant and bar at 5 Cumberland St. is now available for $1.69 million. The space is described as “well-maintained and appointed with high quality finishes.” Continue reading
Kitchen 208 is celebrating its birthday with quinoa, as one does these days.
The lower King Street restaurant is turning one on June 6, and is marking the occasion with $6 entrees. From 7 a.m.-11 a.m., the featured entrée is a bacon and egg sandwich. And from 11 a.m.-3 p.m., six bucks buys a quinoa salad with vegetables and feta cheese. The sandwich usually sells for $7, while the salad costs $8. According to a press release, Kitchen 208 isn’t downsizing portions on deal day.
Both the breakfast and lunch specials will be served with a mini-cupcake. Continue reading
Charleston doesn’t want for fried chicken. But Brooks Reitz thinks it’s time to start thinking more broadly about the genre: Just as whole hog sauced with vinegar doesn’t represent the totality of barbecue, chicken with craggy, slip-off skin shouldn’t be considered the only fried chicken.
“There are different styles,” says the co-owner of Leon’s Oyster Shop, set to open this weekend.
Fried chicken is one of two menu pillars at Leon’s (as the name suggests, the other is oysters, available chargrilled and raw. Shucking will be supervised by Mike Rogers, who manned the legendary bar at New Orleans’ late Uglesich’s: Stories from the New York Times and USA Today celebrating his past achievements are already framed and hung behind the stand-up oyster station.) Reitz maintains the chicken is locally unique.
“I’d say the style it bears the most resemblance to is Nashville fried chicken, but without the hot,” Reitz says. “It’s brined and breaded. And I think the magic occurs in the time it sits. The skin almost becomes one with the chicken.” Continue reading
Have you been to McCrady’s lately? If not, now’s a pretty good time to revisit the restaurant, which earlier this month introduced a new menu format.
I last sat at McCrady’s bar in the fall, and the culinary portion of my experience was kind of a mess. The fried snacks available to pair with our cocktails tasted like afterthoughts: Compared to the food we’d had along with an earlier round at The Gin Joint, the fritters were lacking in flavor and panache.
Now, though, McCrady’s has done away with its dedicated bar menu, as I discovered when I recently dropped by for a drink. The restaurant’s struck a la carte entrees from its menu, too. The prix-fixe program, which has always been the source of the kitchen’s best work, is now the only option for McCrady’s guests. Continue reading
To celebrate the opening of The Vendue’s new restaurant, chef Jon Cropf is tomorrow night offering an expanded selection of amuse-bouches to The Drawing Room guests.
Although the hotel hasn’t yet posted Cropf’s menu online, its website describes it as “a tapas-style menu designed to push the boundaries of what guests expect of southern-based restaurants.”
The Drawing Room, 19 Vendue Range, is open daily for breakfast and dinner. For more information, call 577-7970 or visit thevendue.com/restaurants/the-drawing-room/.
Geoff Rhyne, who’s served as The Ordinary’s chef de cuisine since the seafood hall’s opening, is leaving the restaurant to become sous chef of Leon’s Oyster Shop.
The eagerly-awaited restaurant from tonic man (and former FIG general manager) Brooks Reitz and Tim Mink is scheduled to open later this month. Although the pair hasn’t yet released a menu, Reitz has previously hinted raw oysters, fried chicken and fried fish would form the core of the offerings.
“I worked closely with Geoff opening The Ordinary, and was consistently wowed with his creativity, leadership and team building abilities,” Reitz says. “When the opportunity to work together again arose, I considered myself very lucky, and was honored to have him be a part of our team.”
Ari Kolender, another alum of The Ordinary, will serve as head chef. Kolender was chef de cuisine at Los Angeles’ Red Medicine before returning to his hometown of Charleston. Continue reading
Chef Michael Karkut
If renovations proceed according to schedule, Graze will celebrate its fourth birthday this September by opening a second location in Summerville.
The popular Mt. Pleasant restaurant is occupying the space which previously housed Moose’s Famous BBQ. The new Graze will seat 120 people, or 50 more people than the Mt. Pleasant dining room can accommodate.
Chef Michael Karkut says the Summerville menu will be “about 95 percent” the same as the Mt. Pleasant menu, although he anticipates adding a few different dishes or drinks “to differentiate it.” The restaurant will have a full bar. Continue reading
To accommodate hungry Spoleto-goers, Circa 1886 is again extending its festival hours.
During the festival, the restaurant at 149 Wentworth Street will open at 5 p.m. and close at 10 p.m., adding an hour to its standard service schedule. Circa 1886 will also open on Sunday, May 26.
For reservations, call 853-7828 or visit circa1886.com.
Edmund’s Oast has gone big from the start, with high-aiming beer, cocktail and food programs, but the 6,000-square foot restaurant is about to get bigger still.
Expansion plans call for the addition of an outdoor bar; covered dining and restrooms along Morrison Drive. “The Bower” is intended to supplement the existing al fresco dining area; Currently, patrons seated in the exposed courtyard are limited to ordering snacks.
According to publicist Angel Postell, the expansion will also create more room for private events.
“The Bower” is scheduled for completion this fall.
People who pause to think about the name of Xiao Bao Biscuit, which last month continued its march to national prominence with a New York Times write-up, often ask what kind of biscuits the Spring Street restaurant serves.
Typically, the answer is none. But the response changes on Fridays, when bang bang biscuits hit the menu.
The chicken biscuits are a riff on shaobing, a Northern Chinese layered flatbread that’s often covered with sesame seeds. The Xiao Bao crew added yeast as “a nod to our name and the South and growing up eating biscuits,” owner Josh Walker e-mails. “(Yes it’s technically fusion. )” Continue reading