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September 2013

Quick Bite:
New & Notable
Photographs By: 
Jessica Doherty

Our taste & tell guide to the latest F&B openings in Charleston


Warehouse
Who knew a cocktail pitcher could be so delicious or go so far? That’s what we discovered while splitting a tasty gin and peach concoction at 45½ Spring Street’s new haunt, Warehouse. As it’s mixed into the thriving food scene of the Elliot/Cannonborough neighborhood, area chefs themselves now have a place to enjoy after hours. Co-owners James Groetzinger and Joey Rinaldi have fashioned a sleek spot with a large bar, pool table, shuffleboard, and foosball. But the real draw is the food, thanks to chef Eva Keilty, whose gourmet grilled cheese is already gathering a following. Facebook: Warehouse

Básico
Craving a taco that really thinks outside the bun? Then Básico’s the place with pork belly al pastor and pescado frito tacos, spicy aioli-coated street corn, charred octopus salad, and chicharron with chile and lime. The menu at Mixson Bath & Racquet Club’s on-site restaurant (membership to club not required to dine) blends classic Latin preparations with creative twists from co-chefs Italo Marino and Leila Schardt. The result is a selection of dishes we’re sure will give eaters a new excuse to head to North Charleston. www.basicombrc.com

SALT
Previously Station 22, this Sullivan’s Island spot appears to have only gained customers in its latest iteration—at least on a recent packed Wednesday night. Chef Laird Boles’ Block Island flounder fish and chips is a fitting dish for the seaside locale. But while the Harris Ranch bistro steak is cooked perfectly to order, its sides are a bit lackluster. That said, we’d return to try the raw bar. www.saltstation22.com
 




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