August Skirt Table News

Compiled by Helen Mitternight

 

If you would like your food and beverage news to be considered for our Skirt Table News roundup, email submissions@skirt.com with Skirt Table in the subject line. 

OPENINGS AND CLOSINGS
North Carolina is sending over the donuts…Duck Donuts is open in West Ashley in the Westwood Plaza on Sam Rittenberg. You can build your own donuts.

Fractured Prune, the doughnut shop with the funny name from the mid-Atlantic, moves South with a shop in Mount Pleasant this month.

Get your biscuit fix at the newly-opened Maple Street Biscuit Company on James Island (1739 Maybank Highway).

Boxcar Betty’s, where you CAN get things other than the pimento cheese chicken sandwich, but why, has opened a new outpost on Rivers Avenue in North Charleston.

You’ll have to go to West Ashley for your fix of Triangle Char and Bar; the Mount Pleasant site is no more.

The Getaway, the King Street eatery helmed by Top Chef Emily Hahn, has abruptly closed. It had been open since December.

The Vendue has opened Revival on the corner of East Bay and Vendue Range. Look for South Carolina heirloom rices on the menu.

Chubby Fish, serving, well, fish, has opened at 252 Coming Street. They offer local seafood without the fine dining prices.

Parisian-style wine bar Josephine has opened at 64 Spring Street downtown. Expect wine and wine-friendly food.

Welcome back to Paolo Dalla Zorza, who re-opened his tourist-friendly John Street gelato shop to include snazzy décor, Italian foodstuffs, and small bites. He’s also added an “And Gourmet” to the “Paolo’s Gelato” name. Not to be missed at the “new” Paolo’s? Bellinis made with South Carolina peaches.

Looking for pizza dough on Doughty Street? Nimbo Pizza has opened at Doughty and Rutledge, with hand-tossed artisan pizzas from Richy Kline of the late lamented DeSano Pizza Bakery. 161 Rutledge Ave., open 11 a.m.-9 p.m. daily.

Lee Lee’s Hot Kitchen, the late lamented Asian hot spot, has given way to Semilla at 218 President Street. The former food truck features Mexican street food.

Joining the coffee rush is the newly-opened Community Perk Coffee House at Belmond Charleston Place. The Charleston take on a Parisian bistro, will offer light fare, including avocado toast. While you sip your java, enjoy the 75-foot mural by local artist Karl B. Smith. Entitled, “While I Breathe, I Hope,” the mural depicts nearly 60 different Lowcountry icons and landmarks.

Edmund’s Oast has opened a private dining space called The Library for up to 40 people. The Library, connected to Edmund’s Oast Exchange, is meant for special occasions and ticketed classes. (Morrison Drive)

Get your taco fix at Edisto Beach with E&O Taco, 21 Fairway Drive, Monday-Saturday, 11 a.m.-3 p.m.

Need a bit of breakfast? Sunrise Bistro has opened its Mount Pleasant outpost.

Poke Tea House has opened a Mount Pleasant location on Coleman Boulevard to join its Charleston location.

Mex 1 Coastal Cantina is opening in Mount Pleasant. The laid-back margarita and Baja-inspired food joint opens at 1109 Park West Boulevard.

King Street Bait & Tackle is open now at 353 King St. The theme is nautical and, even if King Street isn’t flooded, you can ride the imaginary waves with canned beer and liquors.

EVENTS
Maybe you should finally get a wine education. Edmund’s Oast Exchange and Certified Sommelier Sarah O’Kelley will offer another round in the series of Saturday Somm Schools starting Sept. 8. The classes are perfect for those who are contemplating taking an entry-level wine certification or for anyone looking to enhance their wine aptitude. Offered weekly from 11:00 a.m. to 12:30, the twelve-week series cost $20 per class. Classes are stand alone, but many participants sign up for the entire series. Tickets are available on the website for Edmund’s Oast Exchange.

CHEF MOVES
Without Sean Brock, who will we be? Charleston is getting used to life post-Sean after the internationally-known chef announced that he’s leaving McCrady’s, Minero and McCrady’s Tavern to spend more time in Nashville. He’s still affiliated with Husk, though, so we might see his tattooed biceps around town on occasion.

Another shocker move, chef de cuisine Carlton “Vandy” Vanderwarker has left The Ordinary. He joined the company over at sister restaurant FIG 10 years ago.

And Madison Lea Tessener announced on Facebook that she was let go in the middle of service at Miller’s All Day. She says she’s likely to go back to her Plan A, which was to move to Raleigh.

CHEERS!
Bloody good show! Charleston Mix has won the gold in the New York International Spirits Competition. They were names Bloody Mary Mix of the Year.

MENU CHANGES
Happy hour just got a little happier with the launch of a happy hour menu at The Grocery. Happy hour will be Sunday to Thursday 5 p.m. – 7 p.m. and, for September, any hour Sunday to Thursday is considered happy hour to celebrate the launch. You can get bites for $5 and under and, for $6, you can imbibe with the Dirty Green Tomato, the Seaside Spritz, or the Mint Shrub Julep.

The Establishment, 28 Broad Street, is offering brunch. Menu items include fresh cheese with honey, oak crumble and peach; potato Rosti with duck confit and sweet onion; and poached eggs with hoe cake, Cracklin and hollandaise.

No need to hang around the sidewalk outside of Zero Restaurant + Bar hoping for a whiff of the elusive Royal with Cheese burger – Chef Vinson Petrillo has decided to make it a permanent menu item. The burger features Wagyu beef with a “Kraft single fondue” and shaved truffles, all served in foil. The burger will be available nightly in limited quantity for $18 and the truffles will change seasonally. That limited quantity means you shouldn’t hang out on the sidewalk anyway – get in there!

NICO now serves lunch on Fridays, in addition to the Saturday and Sunday lunches it already served.

CHEERS!
Raise a glass to Charleston bars Proof, Eleve and The Living Room! All were recognized with a 2018 Spirited Award by the Tales of the Cocktail Foundation.

If you would like your food and beverage news to be considered for our Skirt Table News roundup, email submissions@skirt.com with Skirt Table in the subject line.