Nick Arbuckle, the 30-year old owner of the newly-opened FED in Mt. Pleasant, has moved away from the Charleston area just once. And now that he’s back, he’s vowing not to leave again.
After spending eight years at Langdon’s, Arbuckle helped open Latitude 32 outside of Atlanta. The short-lived restaurant featured global food from the 32nd parallel (don’t bother consulting an atlas: it stretches from Georgia to Sichuan to Iran), which may help explain why Arbuckle chose a more basic concept for his first independent venture.
“American eclectic is the best way to describe it,” he says. “It’s not fine dining, but a step above average.” Continue reading
The Snowmaggedon of 2010 set in motion a series of restaurant moves which culminated with Annie’s Bistro opening in Mt. Pleasant – in the midst of last month’s ice storm.
Mark Manly and Carole Robert in 2007 opened their French café in Middleburg, Va., but were forced to relocate three years later when a few feet of snowfall weakened the restaurant’s roof. After three years in Bethseda, Md., “we were at that point where rents were about to go into the realm of not possible,” Manly says. Last fall, he and wife paid a scouting visit to the area where his grandparents retired in the 1970s.
“(Carole) said ‘I can live anywhere’,” Manly says of the decision to re-open Annie’s Bistro in Towne Centre. Continue reading
Victor Social Club, the new watering hole next door to the new Michael’s.
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
Many of the restaurants promised for December 2013 still haven’t materialized, including Tapio (tied up with lease issues); Chez Nous (“We are close. We just don’t want to open before we have properly trained our staff and worked out some kinks,” owner Patrick Panella writes) and Lee Lee’s Hot Kitchen (not returning my messages.)
But perhaps hoping to prove that restaurants are sometimes worth the wait, The Farmbar provisional is on the cusp of celebrating its grand opening. The project, described on The Farmbar’s website as “seven years in the making,” was originally supposed to take shape by last January.
Although the culinary salon is holding off on permanent construction, meal service begins at 1600 Meeting Street on Jan. 24. The field-parked Spartan trailer (that’s a brand name, but since there’s no phone, it’s especially fitting) will offer its compact menu of sandwiches, salads and baked goods from 8 a.m.-8 p.m. on Tuesdays and Fridays, with lunchbox pickup available on weekdays from 12 noon-2 p.m. The venue will also host occasional pop-up dinners on Sundays and Mondays. Continue reading
And, speaking of Indigo Road, the restaurant group recently released additional details about its Atlanta area Oak Steakhouse location, set to open in Alpharetta next year.
According to a release, the menu will mirror the menu currently available at the Charleston location, described as “a mix of classic steakhouse features, as well as a farm-to-table locally driven selection of seafood and vegetarian dishes.” (That’s maybe a slight stretch: I recently ate at Oak, and noticed the only dish on the entrée page suitable for non-carnivores was an undescribed $18 item poetically called “vegetarian plate.” But what would a vegetarian be doing in a steakhouse anyhow?)
Jeremiah Bacon, executive chef of the Oak Steakhouse here, will help hire the new restaurant’s chef. Continue reading
CO is opening a sushi-centric restaurant in Myrtle Beach, but owner Greg Bauer currently has no plans to add raw fish to the Charleston location’s menu.
“Unfortunately, CO on King Street will not offer sushi,” publicist Jonah Jeter says. “However Greg isn’t ruling out the idea of opening a CO Sushi in the Charleston area.”
The Myrtle Beach restaurant, CO Sushi, is scheduled to open in early 2014, two years after CO debuted downtown. CO’s current executive chef — Tarquino Vintimilla, a veteran of Vegas sushi bars — will transfer to CO Sushi to serve as its executive chef. 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
Sherry has lately enjoyed a very minor resurgence in big city bars – the New York Times a few months ago noted “a renewed interest” – but the craze hasn’t yet overtaken Charleston. On a recent visit to Barsa, a bartender told me the Spanish-themed restaurant didn’t have the single sherry on its by-the-glass list.
In a 2012 New York Times column, wine critic Eric Asimov conceded that sherry is “often consigned in the public imagination to the stuffy, dusty sitting room, or to the after-dinner drinks selection.” But that perception hasn’t slowed the growth of sherry bars in London, where drinkers have taken up the continental tradition of sipping sherry with Marcona almonds and Spanish ham.
Brooks Reitz, former manager of The Ordinary, thinks sherry is equally suited to a culture seeped in boiled peanuts and barbecue. He’s devising a “decent selection” of sherries for St. Alban, the European-style café he’s hoping to open at 710 King Street before year’s end. Continue reading
Touting its pretzels and convivial atmosphere, Bay Street Biergarten opened today, giving drinkers four days to celebrate one of the year’s beeriest months in Bavarian style.
(Munich’s Oktoberfest wrapped up weeks ago, but football and Halloween help keep stateside beer consumption healthy — so to speak — during October.)
Although the bar at 549 E. Bay Street took menu and decor inspiration from traditional beer halls, Bay Street Biergarten has modernized the concept with on-table, self-service taps. Beers now on rotation include ales from Palmetto, Westbrook and Holy City. Continue reading
Michael Shemtov, owner of Butcher & Bee and the downtown and Avondale Mellow Mushrooms, recently sent over the above picture of the newest addition to his local pizza empire.
Although Shemtov didn’t provide a caption to accompany the photo of the Summervile Mellow Mushroom, it appears to have been shot during a staff training session. That makes sense, since the restaurant at 1306 N. Main St. is scheduled to open sometime next week.
According to Shemtov, the new restaurant seats 150 people, and features a “big patio”, 24 beers on taps and murals by local artist Douglas Panzone. For opening updates, visit the restaurant’s Facebook page.