Each Monday starting this week, chef Michelle Weaver and pastry chef Emily Cookson will be creating a three-course vegetarian menu at Charleston Grill.
The menu will change weekly and be priced at $40. Sommelier Rick Rubel will be offering wine pairings to match each week’s menu.
This will be Year Two of the dinner series.
If your New Year’s resolutions included a commitment to eat healthier, you can jump-start your agenda at Charleston Grill, 224 King St.
Reservations are suggested. Call 577-4522 or go to www.charlestongrill.com.
The next installment of Charleston Restaurant Week is set for Jan. 10-20.
Executed by the Greater Charleston Restaurant Association, this is one of the most highly anticipated culinary events in the Charleston area.
It is an opportunity to enjoy the world-renowned cuisine of the Lowcountry as participating restaurants offer prix-fixe menus consisting of three items for one price: $20, $30 or $40.
Check out the websitewww.charlestonrestaurantassociation.com, for participating restaurants and for links to menus.
Reservations are recommended because of the popularity of the event.
On a mission
The Charitable Society of Charleston’s annual oyster roast will take place 7-11 p.m. Feb. 2 at the Charleston Visitor Center Bus Shed, 375 Meeting St.
This year the event will benefit Louie’s Kids, which aims to treat childhood obesity, one child at a time.
Tickets are $25 in advance, $35 at the door and can be purchased online at cscroast.eventbrite.com.
For more about The Charitable Society of Charleston, go to charitablesocietyofcharleston.org.
For more on Louie’s Kids, go to louieskids.org.
GM for Crab Shacks
The Charleston Crab Shacks have named Marc Nelms as general manager of the West Ashley Crab Shack as well as director of group and off-site sales.
Nelms, a Charleston native, studied at the College of Charleston and the Culinary Institute of Chicago.
He interned at The Drake Hotel in Chicago under executive chef Leo Waldmier and has been in managerial positions for the Smith & Wollensky Restaurant Group in Chicago and Miami Beach since 1992.
The Charleston Crab Shacks have three locations. Go to www.crabshacks.com.
Chef Teca Thompson will host Brazilianuts Food Service and Events at 6:30 p.m. Jan. 14 at the Gathering Spot, 1124 Sam Rittenberg Blvd.
The event will feature a tasting menu and a selection of Brazilian cocktails.
Tickets are $60, and a percentage of the proceeds benefits Trident United Way.
Advance tickets are required.
Go to brazilianuts.com for details.
Five Loaves, owned and operated by Casey Glo-wacki, is renovating the spot that was Jon’s Cocktail Lounge, and before that The Village Tavern, in Mount Pleasant.
The new and improved Five Loaves at 1055 Johnnie Dodds Blvd. will feature a full bar, draft beer program and craft cocktails.
A February opening is planned.
The current location remains open during the renovations. 849-1043.
Now there are two
Freshberry Frozen Yogurt and Small Cakes has opened a second location at 766 S. Shelmore Blvd. in Mount Pleasant.
On the menu: self-serve yogurt and topping stations and Smallcakes Cupcakery cupcakes.
Expect 15 signature, small-batch, freshly baked cupcakes daily.
Call 388-3632 or go to freshberry.net.
For a new way to eat meat on a stick, head over to the Cowboy Brazilian Steakhouse, 2411 Mall Drive in Charleston.
Bring your gauchos and your appetite to this spirited way to dine.
On the churrascaria menu: 16 meats, plus salad bar and Brazilian cocktails.
They are open daily for dinner at 5 p.m. Mondays-Fridays; 4 p.m. Saturdays-Sundays. Sunday lunch also is available noon-3 p.m.
Call 744-9000 for more.
Craftsmen Kitchen & Tap House at 12 Cumberland St. The booths are in, the signage up and the chandeliers are installed.
Go to www.craftsmentaphouse.comfor more.
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