Chew on This: Local Restaurant News

Deidre Schipani – Wednesday, February 20, 2013

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Heaven Hill
Barrels are filled at the Bernheim Distillery. Bernheim Original Small Batch Wheat Whiskey will be served at the Old Village Post House bourbon and whiskey dinner tonight.
  • Evan Williams Single Barrel Bourbon will be served at the Old Village Post House bourbon and whiskey dinner tonight.
    ( Heaven Hill )
    Evan Williams Single Barrel Bourbon will be served at the Old Village Post House bourbon and whiskey dinner tonight.

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Barrel of fun

The Old Village Post House, 101 Pitt St., will celebrate single barrel bourbons and whiskeys at 6:30 p.m. Thursday.

Liquors will include Maverick Southern Kitchen Private Label Bourbon, Bernheim Original Small Batch Wheat Whiskey, Evan Williams Single Barrel Bourbon, Larceny Very Special Small Batch and Rittenhouse Straight Rye 100 Proof. The booze is provided by Heaven Hill Distilleries.

Chef de cuisine Forrest Parker has created a five-course menu to be paired with the beverages. The menu can be viewed online at www.mavericksouthernkitchens.com.

The dinner is $55 plus tax and gratuity. Reservations are required and can be made by calling 388-8935.

Dishcrawl

Dishcrawl has expanded into Mount Pleasant. This restaurant tour for foodies functions much like a pub tour, but the samples are food.

Tickets prices for each event range from $39-$45. All food is included in the ticket price. You can view the events online at dishcrawl.com/charleston.

Have knife, will carve

Ted’s Butcherblock is offering an exclusive new quarterly event to educate people about the art and science of butchering.

Once each quarter, owner Ted Dombrowski and chef Brian Parkhurst will spend an evening demonstrating the skills used every day behind the butcher counter.

The first Butcher Demo Dinner takes place 7-9 p.m. Thursday, when they will demonstrate the process of breaking down a whole lamb and discuss the best way to prepare the resulting cuts and sections. The evening will conclude with a casual lamb shank dinner, and attendees each will leave with lamb to cook at home.

Ted’s Butcher Demo Dinners are limited to 10 people. The $125 cost includes the dinner, drinks and a selection of lamb cuts to take home.

Reservations may be made by calling 577-0094. A credit card number is required for reservations.

Kudos for McCrady’s

McCrady’s Restaurant, 2 Unity Alley, has been inducted into Nation’s Restaurant News’ 2012 Fine Dining Hall of Fame. Go to mccradysrestaurant.com.

New top toque

Charleston Harbor Resort & Marina’s newest addition, Blue Marlin Fish House, has announced that chef Charles Arena will take the lead as executive chef of the waterfront restaurant.

Arena started cooking at 14, working in restaurants where he made connections that led him to become a student at the Culinary Institute of America. Once Arena finished school, he studied under Jean-Jacques Rachou at the famous La Cote Basque before coming to Charleston to work on a Tom Colicchio restaurant project, the Tides at the Beach Club.

For the past seven years, Arena has made his home at The Boathouse at Breach Inlet, where he has become known for high-quality food, a strong sense of community and a desire to please each guest so they come back again and again.

Blue Marlin Fish House is at 20 Patriots Point Blvd. in Mount Pleasant. Go to www.bluemarlinfishhouse.net.

New hours

The Royal American, 970 Morrison Drive, is open at 4 p.m. on weekdays and noon on weekends. Look for an extended weekend menu with items like “The Mess,” a patty melt, Mimosa pitchers and bloody marys.

Student restaurants

The Culinary Institute of Charleston’s student-operated dining rooms are open for the spring semester.

At 181 Palmer on CIC’s downtown campus, chef Scott Stefanelli’s contemporary cuisine class offers a prix-fixe spring luncheon menu for $15.

The Relish Restaurant Group Dining Room, located on CIC’s North Charleston campus, offers lunch and dinner service for $12.

Reservations are required, as limited classroom days make these restaurants a highly desired culinary experience. Go to http://bit.ly/3tRwPI, OpenTable.com or call 820-5087.

Open for lunch

The student-run restaurant at the International Culinary School at the Art Institute of Charleston called 24 North Market is open for lunch.

Students in their final quarters in the culinary programs handle both kitchen duties and front of house hospitality under the watchful eye of the chef faculty, and the public gets to sample the delicious results.

The menu changes every two weeks to reflect seasonal and local cuisine trends.

All gratuities collected go toward the Culinary Student Scholarship Fund.

Reservations are encouraged, but walk-ins and takeaway orders are welcome. For reservations, call 727-3500 or email 24northmarket@aii.edu between 8 a.m. and 4 p.m. Monday-Friday.

Brunch on the menu

Angel Oak Restaurant at 3669 Savannah Highway is serving Sunday brunch 10 a.m.-3 p.m. Call 556-7525 to reserve.

Expanding

Dell’z Deli will open a second location at 511 Rutledge Ave. at the end of March. Owner Dell Grayson will stick to her vegetarian and vegan menu, and patrons may enjoy 1,500-square-feet of healthy eating space.

The popular West Ashley Asian restaurant Osaka has opened a second location. The modern Asian restaurant is open at 2611 Ashley Phosphate Road serving lunch and dinner. Check them out at www.charlestonosaka.com.

Now open

Tasty Image has opened in the Belle Hall Shopping Center at 644 Long Point Road in Mount Pleasant. Founder Derri Cerbone created a process using edible inks to imprint chocolates with images, logos and messages. Personalized chocolate gifts are their specialty. They also offer Fun-Do, a take on fondue. This new shop is locally owned by Arpan and Neha Kotecha. Call 654-9194.

Pug’s BBQ, pit-cooked, hickory-smoked pulled pork and chicken, is available at 1113-C Market Center Blvd. in Mount Pleasant. They are near Lowe’s. Call 216-3399 or go to pugsbbq.com.

Pane e Vino is open in the former Sette location on Coleman Boulevard in Mount Pleasant.

Closed

Suede Supper Club, 816 Johnnie Dodds Blvd. in Mount Pleasant, has gone dark.

Lucy’s, the former Red Sky Grill, has closed. Spice, an Asian fusion restaurant, will open in that location very soon at 1001 Landfall Way on Seabrook Island.

17 North has closed, but a new concept soon will be launched at the location on this well-traveled stretch of Highway 17.

‘Cesca Ristorante & Trattoria at 5 Faber St. is closed.

In the works

The former Gringos Fresh Southwest at 3050 Morgans Point Road in Mount Pleasant in the Oakland Market will become a La Hacienda. Remodeling is under way, and an opening date has not yet been set.

First it was a Wendy’s, then a Hickory Hawg barbecue spot, then Slices. Signs now indicate a Japanese restaurant is going in at 6150 Rivers Ave. in North Charleston.

Name change

Osteria La Bottiglia has become Massi’s Wine Bar and Osteria. Massimiliano Sarrocchi has changed the name of this cozy spot at 420 King St.

Torch passed

Alberto Reyes of Los Arcos Mexican restaurants has purchased Torch from Mike Vitale. The bar at 545 King St. will continue to operate under the same name.