Warehouse Beefs Up Menu With Burger, Salads, Entrees

menu

When I reviewed Warehouse back in September, I wrote, “If there’s a flaw …it’s the difficulty of composing a coherent meal.” But the bar’s now licked that problem with a new menu, debuting tonight.

“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

High Wire Launch Party Benefits Greenway Supporters

Drinking and driving may not mix, but High Wire Distilling Co. has come up with a lovely way to make cocktails compatible with biking and walking: The Charleston distillery next week is hosting a spirits launch party to benefit Friends of the Lowcountry Lowline, a greenway advocacy group.

The event at Warehouse runs from 5:30 p.m.-8 p.m. next Wednesday, Nov. 20. Attendees will be treated to cocktails featuring High Wire’s gin, vodka and silver rum in return for a suggested $5 donation.

Warehouse Resignee Eva Keilty Not Sure Where She’s Headed Next

warehouseWith restaurants continuing to open in Charleston at a breakneck pace, it hopefully won’t be too long until former Warehouse chef Eva Keilty finds a job.

“I’m leaving without any future plans, so I’m looking for a project to get involved with,” Keilty says.

Keilty declined to comment on the circumstances surrounding her departure from the four-month old restaurant, which received tremendous acclaim for its food during her tenure. Keilty says she feels “blessed” by the media attention, which culminated this week with Warehouse earning a spot on Eater National’s list of “30 Hottest Cocktail Bars in America.” Keilty and three-time James Beard Foundation award finalist Naomi Pomeroy were the only chefs cited by name in the accompanying bar descriptions. Continue reading

Eva Keilty Leaving Warehouse; Sous Chef to Take Over

AR-130919839.jpg&q=80&MaxW=750&MaxH=350Eva Keilty, the Ted’s Butcherblock vet who made Warehouse an eating destination, is leaving the Spring Street bar next month.

Keilty will be replaced by sous chef Emily Haan, who has also held sous jobs at Carolina’s and Monza’s. According to spokesperson Angel Powell, the menu will not change when Haan takes over the kitchen in mid-November.

Powell didn’t have any information concerning Keilty’s future plans; Keilty did not immediately return messages seeking comment. Continue reading