OPENINGS AND CLOSINGS
Maison means home in French and the bistro at 708 King Street is home to French classics like steak tartare, mussels and whole flounder. The restaurant is co-owned by Vandy Vanderwarker, formerly of The Ordinary.
Don’t take your food seriously? Then you’ll be up for Food Fight, opening this summer at 807 Folly Road with chef Dusty Chorvat offering globally inspired dishes using local bounty. Chorvat is the former chef at Crust.
Ice cream, cookie sandwiches and offerings for vegans and the gluten-free are all coming to OffTrack Ice Cream, starting construction at 6 Beaufain Street. They’re hoping to be open for Memorial Day weekend.
James Island is getting some new ‘cue. Martin’s Bar-B-Que, established by nationally-known pitmaster Pat Martin, is coming mid-April to 1622 Highland Avenue.
Charleston got a four-for-one when the Hotel Bennett opened next to Marion Square. Also opening is Gabrielle with Executive Chef Michael Sichel, Coastal Carolina cuisine, and an outdoor terrace that opens directly onto the square; Camellias, a bar that features champagnes and caviar plus desserts; Fiat Lux, a rooftop cabana; and La Patisserie Charleston, featuring sandwiches and pastries.
St. Dalila’s offers Cuban sandwiches, Sazeracs and White Russians. 132 Spring Street.
If you’ve been to Classic Coffee in Avondale recently, you may have noticed: they have a new name, Highfalutin Coffee Roasters. The new owners said they might as well own the fact that they like their coffee rare and boutique.
Johns Islanders Kristin and Kayla Bennett are going to be opening The Woodruff, a date night spot cocktail bar with charcuterie and sandwiches at 1803 Crowne Commons Way. Stay tuned for the opening date, expected this summer.
Monza on King Street is open again after gobbling up neighboring Closed for Business and making it live up to its name. The pizza and pasta joint has refurbished and expanded the dining room.
MENU AND VENUE CHANGES
Cannon Green’s restaurant has been reborn as Wild Common, named after a D.H. Lawrence poem. Chef Orlando Pagan, formerly of McCrady’s Tavern, offers both a tasting and an a la carte menu with dishes like cappelletti with pastrami spice and pickled garlic flowers.
If you were feeling like Mondays needed more brisket, good news. Lewis Barbecue, 464 Nassau Street, is now open seven days a week, and that includes Mondays, when it used to be closed.
Or, if cheese and charcuterie is more your thing, Goat.Sheep.Cow. on Church Street is now open on Mondays.
Bay Street Biergarten recently launched a “Pick 2” lunch menu making tasty lunch options on the peninsula easier than ever that gives diners a bit more flexibility in what size they want their lunch – either the $8 option or the $10 option.
The Warehouse is going to be focusing a bit more on ramen. New executive chef Colin Connelly says it’s going to be a ramen bar and gastropub vibe.
Butcher & Bee has hired pastry chef Alison Cates from Chicago, who says she’ll be bringing spices and savory ingredients to her pastries at the restaurant and at The Daily.
Uncork, the self-pour wine bar on King Street, has brought in Natasha Cline as chef and general manager. She’s going to be expanding the small plates menu.
Tradd’s on East Bay Street has a new executive chef, Brandon Buck. He had been Chef de Cuisine and now replaces Drew Hedlund, who has moved over to the role of Director of Culinary Operations for Rockit Hospitality, which owns the restaurant as well as Fleet’s Landing.
Lowcountry Local First’s Good Farming Initiative Chef’s Potluck is coming on April 28 at Middleton Place. Some of the city’s finest chefs create food using local products and music, farm and stable tours and an interactive photo booth offer entertainment. All proceeds help nurture efforts to nurture future farmers. Ticket prices go up at the end of the month, so get your early bird tickets now.
Magnolias Executive Chef Kelly Franz has won the Marc Collins Chef Award for being an outstanding chef in the community, and Andrea Limehouse of Limehouse Produce won the Laura Hewitt Culinary Legend Award for her support of the Charleston Wine & Food Festival as well as the city overall.
Chef Marc Collins, co-owner of Circa 1886 Restaurant and Kitchen 208, has been chosen as one of the state’s Chef Ambassadors. The honor means he spends the year helping promote the state and its products in addition to helming his restaurants.
Kelly Chu, who makes Cirsea Gelato, in addition to owning Betty’s Diner and Red Orchids Bistro, has the #16-best gelato in the world, according to the Italian organization that decides these things.