Chef Nate Whiting will serve as executive chef of 492, a new Upper King restaurant.
Another upscale restaurant will likely move into the Market Street dining room scheduled to be vacated at the end of April by Tristan, the realtor leasing the property says.
“We’ll be looking for an established local or regional operator,” Richard Morse of Palmetto Commercial Properties says. “We want to grab someone who’s well known in the area.”
The Relish Restaurant Groups, which operates Tristan, earlier this week announced the 12-year old restaurant’s impending closure. Chef Nate Whiting will continue to oversee Tristan Catering, and will help develop a new restaurant for the company. According to a press release , Whiting will “creat(e) a concept that is reflective of his own vision” at 492. Continue reading
Wine dinner announcements typically tout the wines scheduled for pouring, but for its “Smack Down” supper next Tuesday, Tristan is keeping the featured wines a secret.
Guests at the $95 dinner will blind taste two wines with each of the five courses, then vote on which wine they prefer. The menu includes charred spot prawns; veal breast lasagna and five-spice cannoli.
Representatives from Constellation Brands and RNDC will select the wines.
For reservations, call 534-2155.
While not a single South Carolina restaurant cracked the list of Forbes Travel Guide five-star winners, five area properties received four stars from the hospitality evaluator.
According to the list, released last week, Charleston Grill; Circa 1886; Peninsula Grill; Tristan and The Ocean Room at The Sanctuary – which earned five stars for its hotel and spa – provide “refined personal service” and “feature creative, complex foods and emphasize various culinary techniques and a focus on seasonality.”
Forbes updates its list twice a year.
Buttermilk is a recurring item on Tristan’s menus, but the downtown restaurant is now planning a four-course dinner at which the humble beverage will be incorporated into every high-end dish.
At the Sept. 26 event, inspired by Vermont dairywoman Diane St. Clair’s The Animal Farm Buttermilk Cookbook, buttermilk will brine the fried chicken; sauce the carbonara; soften the mashed potatoes accompanying a veal breast and flavor the cheesecake. Chef Nate Whiting describes the dinner as “an homage to buttermilk.”
St. Clair is quoted in a release as saying the menu’s also a tribute to buttermilk’s “amazing culinary versatility.”
Although St. Clair won’t be attending the dinner (she dined at Tristan while in town earlier this year to promote her book), you can score a ticket for $125. The price includes three wine pairings, since man apparently can’t live on buttermilk alone, and a copy of St. Clair’s book. To reserve, call 534-2155.