According to an editor’s note, the 20 chosen bars are “a throwback to a time when whiskey and Champagne were sipped by elegant folks in sleek social rooms,” minus the pretension. Basico at Mixson Bath & Racquet Club won praise for its summery, un-stuffy ambiance and spicy grapefruit margarita.
Time was, the only things a drinker could hope to learn while perched on a barstool were the details of a fellow patron’s latest heartbreak and the bartender’s preferred method of mixing martinis. But educational opportunities have lately picked up at a handful of Charleston establishments where the TVs are tuned to documentaries.
At Kanpai, chef Sean Park likes to play Jiro Dreams of Sushi, the acclaimed film about an exacting 85-year old sushi master. But other venues are using their Netflix accounts – which save them the trouble of purchasing cable or satellite service — to stray further from their menu themes. Continue reading
For drinkers who don’t feel like ambling to what’s now the far end of trendy upper King to visit High Wire Distillery, the Cocktail Club on Oct. 23 is hosting a free launch party featuring the new operation’s vodka and rum.
In addition to spirit samples and a pair of High Wire cocktails, the event will feature meaty snacks such as bacon fat caramel popcorn and banana bread with whipped duck rillettes.
The 5:30 p.m.-8 p.m. party will run on a first-come, first-served basis. Find more information here.
Although not yet as popular as a drippy chocolate fountain, biscuit bars – featuring split buttermilk biscuits and fixings – are increasingly showing up at Southern weddings.
“With a variety of options and toppings, food bars are the best way to let your guests play with their food,” the bridal magazine The Knot earlier this year decreed in an online story titled “12 Surprising Food Bars You’ve Never Seen Before!” The post endorsed taco bars, doughnut bars, mashed potato bars, grilled cheese bars and biscuit bars, illustrated with a photo supplied by Charleston planner A Lowcountry Wedding.