The City Magazine Since 1975

New & Notable: February 2018

February 2018
New & Notable: February 2018
PHOTOGRAPHER: 

Our taste-and-tell guide to some of the latest food-and-beverage openings in Charleston

Felix

If a trip to Paris isn’t in the cards this year, a night at Felix might be the next best thing. From its spot in the Hyatt Place development on Upper King, the petite cocktail bar and café glows from within, luring passersby with candlelight, clinking glasses, and rich aromas. Inside, vintage-looking mirrors stretch to the ceiling, drawing the eye to the leather booths along the wall—these are the seats to snag on date night. On a friends’ evening out, opt for the high community table. Start with a draft cocktail such as the L’Apéro, a mix of Pastis and limeade; then indulge in the beautifully presented small plates, like deviled eggs stuffed with lobster, salads accented with lavender brie, and caramelized onion-topped burgers (pictured above). End on a sweet note with apple cake doused in cayenne ice cream. C’est magnifique! https://felixchs.com/

Tu

Before coming to this sleek Meeting Street eatery, forget what you thought you knew about dining. At Tu, the second restaurant from the team behind Xiao Bao Biscuit, chef Josh Walker is a culinary Willy Wonka, blending tastes and textures into surprising yet delicious small plates. Take the pozole, for instance: typically, the Mexican hominy stew is served in a bowl, but here, it’s encased in a croquette-like shell that diners crack open with a spoon. Then there’s the crudo, dressed with a sweet-spicy guava and habañero mixture and topped with otherworldly “cheese ice,” which is frozen Manchego, grated as thinly as snow. For more cautious eaters, the lamb dish with earthy freekeh and pine nuts is savory and satisfying, and the rose ice, shaved into velvety ribbons, is heavenly. Bring a date, order several plates to share, and pair them with wine or a cocktail from bar manager Joey Ryan. https://www.tu-charleston.com/