The wait for peanut- butter-and-jelly French toast is over: Sweet & Savory Café opened this week on Spring Street.
As previously reported here, the bakery and all-day breakfast joint is a collaboration between Jessica Wilkie, late of The Kiawah Island Golf Resort‘s pastry department, and her fiancé, chef Logan Scott. Scott’s apparently responsible for the bacon waffle sandwich and fried shrimp po-boy. The complete menu is here.
Sweet & Savory, 100A Spring St., is open daily from 7 a.m.- 3 p.m. Lunch service starts at 11 a.m. For more information, call 727-2549.
If questions submitted through the “Ask the Critic” field on the food section’s website are any indication, quick breakfasts are hard to find downtown – which could help explain why Ted’s Butcherblock is adding morning hours.
The meat and sandwich shop recently started serving bacon, sausages, fruits and Greek yogurt out of its truck from 7 a.m.-10:30 a.m., Tuesday-Saturday. The truck is parked behind the store at 334 East Bay St.
Ted’s breakfast menu also includes egg sandwiches; corned beef hash; steak-and-eggs and an egg-and-vegetable bowl.
To learn more, visit tedsbutcherblock.com, or call 577-0094.
Another bakery is setting up shop on Spring Street, this one helmed by a pair of recent Art Institute of Charleston grads.
Sweet & Savory Café at 100A Spring Street is a joint project of baker Jessica Wilkie and her fiancé, chef Logan Scott. Wilkie’s worked at The Kiawah Island Golf Resort since finishing school in 2012, while Scott’s “worked in different restaurants…learning to accommodate the local neighbors here in Charleston,” according to the café’s website.
“We’re trying to bring in a good Southern breakfast,” Wilkie says. Continue reading
Sunrise Bistro’s downtown Charleston location may be significantly smaller than its Johns Island digs, but the menu is far from puny.
The café, which opened this week, offers 19 breakfast entrees (not counting bagels and egg sandwiches); 15 sandwiches; 10 salads; three quesadillas and a half-dozen different desserts. There’s also an espresso program.
Open every day but Sunday from 7 a.m.-2:30 p.m., Sunrise Bistro Express is the second restaurant to try making a go of it at 116 Spring St since The Black Bean Company moved out last year. Continue reading
A four-year old Johns Island restaurant is picking up where Austin’s Food & Drink left off, returning breakfast and lunch to the pint-sized nook at 116 Spring St.
“I don’t think she had the concept of what people wanted,” Sunrise Bistro co-owner Jessica Welenteichick says of the café which this fall failed after a few short months. Welenteichick and her partners acquired the 14-seat restaurant in a turnkey deal, with plans to open Sunrise Bistro Express by early 2014.
“That lady, she was like an interior decorator wanting to go into restaurants,” Welenteichick continues. “We’ve built ourselves a reputation.” Continue reading
Surfers Healing, a foundation which promotes treating autistic children by putting them on the front end of a surfboard, is hosting a fundraising breakfast this weekend in Folly Beach.
At The Grill and Island Bar’s “Feed Yourself, Nourish a Soul”, which runs from 9 a.m.-12 noon on Saturday, $10 will buy a breakfast plate. Non-alcoholic drinks are included, but the bar’s also offering $2 mimosas and a $4 bloody Mary bar.
For more information, call 633-0143.
For locavores who’d rather spend their Saturday morning enjoying dishes made with homegrown fruits, vegetables, eggs and pork than fussing with raw ingredients at the farmers market, Angel Oak this weekend is hosting a breakfast featuring Legare Farms products.
Breakfasters have their pick of crème brulee French toast with muscadines; eggs with pimento cheese grits and sausage and a country fried steak with sawmill gravy, collards, eggs and biscuits. All three plates cost $12, not including gratuity. For children under 10, a $6 Little Farmer’s plate is available. Breakfast includes a choice of juice, coffee or iced tea; for a $10 supplement, guests can drink all the mimosas they want.
Reserve a spot at Saturday’s 8:30 a.m. or 10 a.m. seating via Eventbrite, or call 556-7525.
If you haven’t had breakfast yet, there’s bread and a toaster at Elliottborough Mini Bar.
The young corner saloon added morning hours about a month ago, so I swung by yesterday on my way to work. I may have staked out the shop a mite too soon: There’s no tea yet, just quality pour-over coffee, but the bleary-eyed staffer said tea’s a planned addition.
On the food side, there’s a basket of $1 eggs and a toast bar with fixings. The $1.50 toast is a self-service set-up: Customers choose a slice of plain-Jane white, wheat or gluten-free bread, then garnish with butter, cream cheese, strawberry jam or peanut butter. Or with all of the above: Elliottborough isn’t a highly regimented kind of place.
It’s also not yet a very busy place: The staffer attributed his fatigue to the slow traffic that comes with locating in a newish neighborhood. Go keep him awake, folks: Elliottborough’s open from 7 a.m.-11 a.m.
Three downtown restaurants are adding Sunday brunch to their schedules, bringing more biscuits and Bloodys to an already busy morning.
Of the newcomers, The Vendue Inn was first out of the gate with its “brunch basket” program, which premiered this past weekend. As the name implies, Vendue’s Rooftop Bar brunch is a picnicky affair, in which guests can purchase a bottle of bubbly and a basket of snacks for $40. The baskets are sized for two, and designed around a culinary theme, such as The Pacific, Paris or Tuscany: Menu items include cured salmon, Boursin cheese and dried figs. Baskets are available from 11 a.m.-4 p.m.
On Sept. 1, Republic Garden & Lounge will join the brunch crowd with its “light, healthy approach,” writes spokesperson Grace Newland. Executive chef Benjamin Harris’ definition of “light” isn’t exactly egg whites and grapefruit segments, though: The menu features honey biscuits with salt butter; housemade pork belly rillettes; duck prosciutto and crème fraîche scrambled eggs. But there’s coconut water in the ReHydrator cocktail, made with cucumber vodka, St. Germain and lemon. Other quaffable options include frozen Mimosas with various floaters and a smoothie of Bols Yogurt liqueur, orange juice and gin. Brunch is served from 10:30 a.m.-2 p.m.
Finally, Warehouse is readying to roll out its brunch service on the same Sunday. Although the menu hasn’t yet been released, it’s likely the eggs and cheeses on the bar menu will be reconfigured in morning-appropriate ways. But the specials aren’t exclusively for early risers: Brunch starts at 11 a.m. and runs through 11 p.m., so night owls can have hash with their highballs.