Find out about the lastest openings and closings and other food and beverage news as compiled by contributor Helen Mitternight. If you’d like your food and beverage news to be included email firstname.lastname@example.org and put “Food News” in the subject line.
Openings and Closings
Great news for those who like their produce local and straight from the earth: The Charleston Farmers Market at Marion Square is back! Starting April 13 and continuing every Saturday through November, it’s time to get to know your farmers!
The owners of Bin 152 and Chez Nous have opened their latest offering: Malagon, 33 Spring St. Tapas and churros and Spanish wines bring Spain to Charleston.
The peninsula has a barbecue district, but James Island is getting its own joint with Martin’s Bar-B-Que Joint from pitmaster Pat Martin. Martin’s pledges no freezers or microwaves ever, making its scratch-made offerings fresh daily. Save room for the pecan and fudge pies!
If you don’t think of coffee when you think Indian food, the Coorg Indian Café is hoping to change your mind. The Mount Pleasant restaurant on Ben Sawyer Blvd. offers food, tea and, yes, coffee.
Pink Cactus is open on Spring Street and it’s offering Oaxacan fare, including lots of mole dishes and house made tortillas. Look for small bites, tacos and desserts. Service is walk-in only and the restaurant only seats 40, so plan accordingly.
Chef and Staff Moves
Uncork, the self-pour wine bar downtown, has brought in chef Natasha Cline as both chef and general manager. She’ll be expanding the menu to include more charcuterie and small desserts. She was most recently at Five Loaves Café.
Daniel Nightengale is in as food and beverage director at The Restoration Hotel, including The Watch rooftop.
Jason Daly is out as executive chef at the Warehouse on Spring Street and sous chef Colin Connelly has been promoted to take over. He brings a new focus on ramen.
Parcel 32’s General Manager Katie Hajjar has left. She joins Indigo Road’s Macintosh in the same position.
She’ll be in good company. While Macintosh is looking for a replacement for Chef Jacob Huder, who left to open a restaurant in Montana, Jeremiah Bacon is back helming the kitchen.
Simon Glenn takes over as executive chef for Forrest Parker at The Vendue’s Revival restaurant.
Tickets are still on sale for Pass the Peas, the family-style dining event held alongside the popular High Water Festival. Pass the Peas is at 11:30 a.m. April 13-14. Chefs featured Saturday include Jacques Larson of The Obstinate Daughter and Wild Olive, along with James Beard Award nominee Shuai Wang of Short Grain. Sunday’s event will feature Jill Mathias of Chez Nous and Evan Gaudreau of Renzo. Each ticket, priced at $150 plus fees, includes a coursed meal, alcohol and a commemorative gift, including a Pass The Peas tote bag; a portion of the proceeds benefits The Green Heart Project. Tickets can be purchased at www.highwaterfest.com.
The Ryan White Wellness Center is hosting its annual fundraiser, Dining Out for Life, on April 25. On this date, participating restaurants across the tri-county area will be donating a portion of their food and beverage sales to support care for adults living with HIV/AIDS in our community. Some of the restaurants participating in this year’s event include Cru Cafe, Dudley’s on Ann, Taco Boy, Tradd’s, Basic Kitchen and many more!
Commonhouse Aleworks is renaming its yearly Irish Red Ale to Red Fox Irish Ale in honor of the beloved Park Circle pub Madra Rua (Gaelic for red fox), which burned down earlier this year. Proceeds from sales of the ale go to the pub’s Go Fund Me account.
Menu and Venue Changes
Grey Ghost Bakery has four flavors (Lemon Sugar, Molasses Spice, Chocolate Espresso and Chocolate Chip) in all 162 Fresh Market stores.
Did you know that brunch needed to be reinvented? We didn’t either, but apparently, it’s a thing:
The Restoration Hotel’s The Watch is reinventing its brunch with local ingredients and a non-traditional Green Bloody.
If you’re not into Bloody Marys, Prohibition on upper King is whipping up brunch cocktails of the Deja Brew, Breakfast Milk Punch and Raspberry Peach Bellini. The cocktails come with a side of live bluegrass music.
Grimaldi’s Pizza is debuting its “fresh cut flavors” menu for spring, featuring limited-time ingredients watermelon, strawberry, arugula and coconut.
Kelly Franz of Magnolia’s won the Marc Collins Chef Award during the opening ceremony of the Charleston Wine & Food Festival.
Roti Rolls was included in the Food Network’s list of “America’s Best Food Trucks.”