“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
When I worked as a server, the most creative we got with the restaurant’s food on company time was dipping French fries in blue cheese. Mellow Mushroom’s crew is apparently a more culinarily-inspired bunch, since their ideas provided the fodder for a special menu running through the end of March.
Dishes based on the results of an employee poll and a call for employee recipes include a trio of cocktails; a Thai chicken sandwich with broccoli and mayonnaise; a cordon bleu calzone and a pizza topped with bacon, turkey, apples and honey mustard, in tribute to a club sandwich.
There is still an “Authentic Chinese Menu” at Riso Noodle House, but the dishes are now being prepared by a Vietnamese chef.
The West Ashley restaurant — which I had hailed for its second menu, featuring tripe noodle soup; soybean pork feet and steamed beef balls – last month hired a new chef after owner Patty Ho’s partner had to leave the kitchen permanently because of damage to his hand.
Ho described the injury as related to repetitive motion. “The pain was getting worse,” Ho says, adding that he had delayed surgery. Continue reading
While the menu at the forthcoming Michael’s on the Alley skews High Steakhouse Classical, meaty developments from the century’s first decade haven’t been lost on head chef Aaron Lemieux: When the restaurant opens next Wednesday, diners will be able to saturate their steaks with house-cured bacon butter, or pair them with truffle fries and lobster mac-and-cheese.
More interesting, though, are the nods to current trends: Michael’s — one of three new John Street restaurants from Holy City Hospitality – is offering a side dish of cauliflower gratin and a horseradish beetroot crust for folks who are serious about wanting their beef cooked pink.
Other menu options include oysters Rockefeller, shrimp cocktail, bone marrow, beef tartare, crab gratinee and a pair of salads prepared tableside. The steak selection features a ribeye, tenderloin, Kansas City strip and petite filet; prime rib is identified as “our signature entrée.” (Prices have not yet been determined.) Continue reading
Barsa executive chef Cole Poolaw today announced the hiring of a new sous at his tapas bar could herald the exploration of “more exotic ingredients,” but James Burge says patrons shouldn’t brace for baby eels and fried quail eggs just yet.
“There’s nothing too exotic on the menu,” says Burge, who launched a reformatted menu when he last month joined Barsa’s kitchen crew. “It’s still very familiar. We still have paella, we still have meats and cheeses.”
The menu does feature a few new plates, including a pan-roasted red snapper with salsa verde; a grilled hanger steak and migas served with a fried egg. Burge – who wasn’t aware of any established items being axed — says he anticipates tweaking the menu in response to the availability of local products. Continue reading
Ever in the holiday spirit, Patriots Point, which sent us a USS Yorktown cookie recipe for Veterans Day, shared the below menu from the aircraft carrier’s 1954 Thanksgiving dinner.
The menu is stamped with a few oldfangled touches, such as the hot mincemeat pie and after-dinner cigars. But it’s also testament to how little the standard holiday menu has changed in more than half a century: Turkey, dressing, cranberry sauce, two kinds of potatoes, pumpkin pie and Parker House rolls are immediately recognizable as a Thanksgiving meal. Continue reading
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
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.