Proof on Sundays

Proof will now open at 2 p.m. Sundays. On the menu: $4 bloody marys, a happy hour that runs from 4-8 p.m. and the introduction of the fall menu that includes house-made sloppy joes. Proof is at 437 King St. Call 793-1422 or check out

Brunch expansion

High Thyme Cuisine and Cocktails has announced it will offer Sunday brunch on Saturdays, serving the same menu from 10:30 a.m.-2:30 p.m. High Thyme is at 2213 Middle St. on Sullivan’s Island. Call 883-3536 or go to

Book dinner

The Macintosh, named best new restaurant by Bon Appetit and Esquire magazines, will host Charlotte Druckman, the author of “Skirt Steak,” at a family-style dinner at 6:30 p.m. Nov. 11.

Proceeds from the dinner will benefit the Charleston chapter of Les Dames d’Escoffier, a global nonprofit that educates and mentors women in the culinary arts.

Desserts from Indigo Road pastry chef Kinsey Sattane and select pairings from wine director Vonda Freeman will complement a $65 family-style dinner, exclusive of tax and gratuity, by James Beard semifinalist and The Macintosh executive chef Jeremiah Bacon.

Call 789-4299 or go to

Beer vs. wine

Charleston Grill in Charleston Place will host a dinner that will pit wine versus beer in a course-by-course showdown at 6:30 p.m. Wednesday.

Sommelier Rick Rubel of Charleston Grill and Scott Shor of the Charleston Beer Exchange will go head-to-head as they choose a wine and beer, respectively, to pair with each course of executive chef Michelle Weaver’s special menu.

The evening will include a tasting reception and hors d’oeuvres in the Palmetto Courtyard, followed by an exclusive three-course dinner with wine and beer pairings in the Vintner’s Room at Charleston Grill.

The reception and dinner are priced at $90. Reservations can be made by calling 577-4522 or e-mailing

Saluting veterans

Chef Anthony DiBernardo of Rita’s Seaside Grille and Cast Iron Catering will be cooking a Guerrilla Cuisine dinner Nov. 11 on Folly Beach.

As is the norm with Guerrilla Cuisine, the actual location is not revealed to ticket-holders until just before the event. Guests will dine on a multicourse meal, and DiBernardo and his staff will donate all proceeds and gratuity to the Wounded Warrior Project.

The event will be open to only 50 people; tickets are $70. To purchase tickets, go to

For more information about Rita’s Seaside Grill, go to

Fete de Beaujolais

Wine connoisseurs and enthusiasts, pay attention.

Ten select Beaujolais crus from the renowned wine-producing region of France will be tasted at the Fete de Beaujolais Nouveau at 7 p.m. Nov. 16 in the upstairs dining room of Fish Restaurant.

Throughout the evening, guests will enjoy sips of high-end wines that showcase the range of complexity among the 10 crus, including premium vintages aged in oak barrels for up to 10 years following the harvest. Sommeliers will offer rich historical context to the annual harvest while uncovering the distinct character of these world-renowned wines.

General manager and certified specialist of wine Jodie Battles will oversee the evening, and master chef Nico Romo will prepare a tasting menu to complement the wines. The cost is $70, inclusive of wine and a four-course dinner. Seating is limited to 30 guests.

For details or to reserve a spot, call 722-3474 or go to

On the edge

Join The Coastal Cupboard’s charity knife sharpening event at its Belle Hall Shopping Center location Friday-Sunday.

Guests can get knives professionally sharpened for a $1 donation per knife, and all proceeds benefit the Charleston Basket Brigade, a local nonprofit that aims to feed 20,000 Charleston tri-county residents in need this year at Thanksgiving.

Guests may enjoy free gourmet food tastings, get free knife-skills lessons and enter a charity raffle to win culinary prizes.

Using their noodles

The folks at REV Foods temporarily closed Izakaya Hiro at 298 King St. and reopened it this week as Izakaya Ramen.

Expect a noodle- and grill-centric menu under the command of chefs Will Fincher and Mae Jordan. The restaurant will be open seven days a week until 2 a.m. Call 723-3628 for more information.