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
Modern Vietnamese cuisine was deeply influenced by French colonization, and Xiao Bao Biscuit this weekend is making the connection explicit with a French bistro-style dinner.
The restaurant on Saturday will celebrate the release of Beaujolais Noveau by giving its kitchen staff a chance to flaunt their fine dining backgrounds; although the a la carte menu hasn’t yet been released , owner Joey Ryan says it will consist of traditional French dishes.
“Music to match,” he promises.
Xiao Bao Biscuit has settled on a date for the previously announced kitchen cameo by New York City chef Vinh Nguyen.
Nguyen, returning from a cooking stint in China, will take over the restaurant’s menu this Friday night. The restaurant will operate on its normal schedule, and Xiao Bao’s Joey Ryan says Nguyen’s Vietnamese-inflected dishes will be priced in line with the standard Xiao Bao menu.
“He is an amazing guy, and a big part of the inspiration for Josh choosing to cook for a living,” Ryan says of Nguyen. “We are happy to have him here and share his perspective with our guests.”
The restaurant opens at 5:30 p.m. for dinner.
Charleston isn’t always on the way to New York City, but if you’re coming from China, it’s close enough: Former Brooklyn chef Vinh Nguyen, who’s just completed a working stint in Shanghai, is planning to guest chef a Xiao Bao Biscuit dinner on his way home next month.
“He’s been doing a lot of travelling around Asia,” XBB owner Josh Walker says of the influences which might appear on Nguyen’s menu.
Shanghainese cuisine tends to make heavy use of soy, sugar and seafood. But the region’s best-known dish is xiao long bao, the soup dumplings which have inspired obsessions that would make the average ramen lover blush. Continue reading