Ongoing point-of-sale system issues have forced The Palace Hotel to repeatedly delay its official grand opening, but the “underground boutique dive bar” last night hired an executive chef.
Blake Joyal, who’s currently the butcher at FIG, will work in tandem with restaurant consultant Eva Keilty before taking over the kitchen.
“He is amazing,” says Keilty, the Warehouse opening chef who designed The Palace Hotel’s starter menu of gourmet global hot dogs. “I’ve been looking for someone for a while.” Continue reading
With restaurants continuing to open in Charleston at a breakneck pace, it hopefully won’t be too long until former Warehouse chef Eva Keilty finds a job.
“I’m leaving without any future plans, so I’m looking for a project to get involved with,” Keilty says.
Keilty declined to comment on the circumstances surrounding her departure from the four-month old restaurant, which received tremendous acclaim for its food during her tenure. Keilty says she feels “blessed” by the media attention, which culminated this week with Warehouse earning a spot on Eater National’s list of “30 Hottest Cocktail Bars in America.” Keilty and three-time James Beard Foundation award finalist Naomi Pomeroy were the only chefs cited by name in the accompanying bar descriptions. Continue reading
Eva Keilty, the Ted’s Butcherblock vet who made Warehouse an eating destination, is leaving the Spring Street bar next month.
Keilty will be replaced by sous chef Emily Haan, who has also held sous jobs at Carolina’s and Monza’s. According to spokesperson Angel Powell, the menu will not change when Haan takes over the kitchen in mid-November.
Powell didn’t have any information concerning Keilty’s future plans; Keilty did not immediately return messages seeking comment. Continue reading