When architect Reggie Gibson first suggested a century-old portrait of an old salt with a black cat bundled in his flowing gray beard as naming inspiration for the gelato shop beneath The Obstinate Daughter, not everyone connected with the Sullivan’s Island project jumped on board.
“We kind of all argued,” recalls executive chef Jacques Larson. “We were like, ‘That’s disgusting. Would you want to eat gelato from that guy?’”
But Larson says the marketing possibilities and proposed design scheme swayed the naysayers.
“It doesn’t have to make sense, as long as we’re doing great coffee and gelato and showcasing (pastry chef) Caroline Sherman’s talents,” he says. “It’s fun and whimsical.” Continue reading