The Macintosh, which earlier this year partnered with the American Lamb Board for a month long celebration of the struggling industry’s products, is making sheep meat the centerpiece of its first patio roast.
Starting Apr. 15, the Upper King restaurant will monthly host a family-style “Tuesday Roast” supper with beverage pairings. According to a press release, future editions of the event may be headed up by guest chefs.
This month, though, chef de cuisine Jacob Huder is roasting a whole lamb, which will be accompanied by a crudo, grilled venison and spring vegetables. Freehouse Brewery is providing the beer.
Dinner’s priced at $65 a person, and service starts at 6:30 p.m. For reservations, call 789-4299.
When I reviewed Warehouse back in September, I wrote, “If there’s a flaw …it’s the difficulty of composing a coherent meal.” But the bar’s now licked that problem with a new menu, debuting tonight.
“We really wanted our guests to have more dining options,” co-owner James Groetzinger is quoted as saying in a release announcing the new items. “The addition of salads and larger plates means that people can enjoy an entire meal at Warehouse, appetizer through dessert.” Continue reading
Kiawah Island Golf Resort is now two events in to its year of monthly beverage dinners, which began at The Ocean Room in January and winds up at Jasmine Porch in December.
The new program showcases a multi-course paired dinner at a property restaurant on the third Thursday of each month. Cherrywood BBQ & Ale House is hosting the next event, a $65 bourbon supper featuring grilled salmon, pork tenderloin and pound cake. The Mar. 20 dinner starts at 6 p.m.
For reservations, call 266-4636.
After an extended soft opening, Zero George Street Hotel is opening its restaurant for dinner five nights a week.
Zero Café + Bar will serve small plates from 5 p.m.-11 p.m., Tuesdays through Saturdays. The menu – developed by Zero George’s corporate chef and overseen by Middleton Place Restaurant alum Lucas Rhoad – includes chicken tacos, shrimp panzanella, crispy chickpeas and spiced chocolate budino. Prices range from $5-$14.
For more information, call 817-7900 or visit zerogeorge.com.
Perhaps cognizant of potential guests’ worries about imbibing five courses worth of beer pairings before driving home from Middleton Place Restaurant, the venue is making sure its upcoming Braise & Brew dinner ends on a non-alcoholic note.
For dessert, attendees at the Jan. 26 event will be served caramel-apple doughnuts and glasses of Holy City’s Christmasly Spiced Scratch Root Beer.
Holy City’s head brewer, Chris Brown, collaborated with Middleton Place executive chef Brandon Buck to plan the menu for the fourth annual edition of the beer dinner. Other courses include a winter squash soup paired with a German winter lager; a ham hock ragout paired with a bacon-infused porter and brisket paired with stout. Continue reading
“It’s been slow,” a staffer at Dixie Supply Bakery & Café admitted when asked about the downtown nook’s new dinner service. She predicted traffic will pick up once more eaters realize the biscuit specialist has added evening hours.
Best known for its all-day breakfast and tomato pie, the restaurant in November started staying open from 5:30 p.m.-9:30 p.m. on Fridays and Saturdays. The dinner menu includes a few carryovers from the lunch menu, such as sausage gumbo and a burger, but the kitchen’s also concocted ritzier items that aren’t available when most folks are ordering eggs. Continue reading
In honor of the season, chef Benjamin “BJ” Dennis is staging a holiday version of his popular Gullah-Geechee pop-up dinner, capped off with a baked pumpkin souffle.
The Dec. 13 supper at the Tomato Shed Cafe on Johns Island will also include smoked turkey wings, braised greens, red rice, roasted vegetables and lettuce with buttermilk dressing. A $30 ticket includes tea, but beer and wine will be available for purchase. The event is free for children under 10.
Doors open at 7 p.m., and dinner’s served at 7:30 p.m. For reservations, call Stono Market at 559-9999.
One of the first restaurants to brave upper King Street is adjusting its schedule to reflect the changing character of the neighborhood.
With so many diners now flocking to the area, Fish is doing away with the lunch program it devised to draw customers who might be skittish about venturing north of Calhoun Street at night. According to Christie Gregovich of operator Patrick Properties Hospitality Group, lunch wasn’t part of the 13-year old restaurant’s original business plan.
“The thought was really to give folks a reason to come to this side of town,” Gregovich says of the popular $10 lunch deal. “Now with the development of the neighborhood and growth in foot traffic, we can really be truer to our business model and respond to what we see as a stronger call to offer dinner service on Sundays.” Continue reading
The spate of human birthdays in November makes scientific sense: Count back nine months, and you’ll land on Valentine’s Day.
But what explains the prevalence of local restaurant November birthdays? Is it a reflection of owners frantically trying to open their doors before the holiday season? Or a desperate effort to qualify for the year’s best new restaurant accolades? Whatever the reason, eaters are the beneficiaries: High Cotton turns 14 tomorrow, and the restaurant’s celebrating by pouring free sparkling wine. Each dinner guest will receive a complimentary glass of Dibon Cava Brut.
High Cotton opens at 5:30 p.m.
In a bid to improve its bottom line, which has been held down by the high costs of organic food, Mt. Pleasant’s Puree Café is launching a full-fledged dinner menu later this month.
“We’re not in danger of going out of business, but it’s got to get profitable at some point,” Jenan McClain says of the vegetarian restaurant she and her husband launched last year.
According to McClain, the restaurant’s commitment to using only organic ingredients hasn’t resonated with local eaters, who tend to group Puree with the spate of other new Mt. Pleasant restaurants emphasizing freshness, such as Southerly and Scratch Taco.
“A lot of people in the South don’t even know what a GMO is, so it’s been a real educational process,” McClain says. Continue reading