New Warehouse menu

When I reviewed Warehouse in September, I wrote, "If there's a flaw ... it's the difficulty of composing a coherent meal." But the bar's now licked that problem with a new menu that made its debut late last month.

"We really wanted our guests to have more dining options," co-owner James Groetzinger is quoted as saying in a release announcing the new items. "The addition of salads and larger plates means that people can enjoy an entire meal at Warehouse, appetizer through dessert."

The menu format is largely unchanged, and the majority of its dishes still skew snacky. Fried oysters have become a permanent fixture, alongside a selection of grilled sandwiches, wings and a charcuterie board. Now, though, there's fish and chips made with flounder and a local tomato salad.

And, setting the restaurant up for head-to-head competition with nearby Two Boroughs Larder, the new menu features a $13.50 burger topped with pork belly, and a "Southern ramen bowl" with pickled mushrooms and an egg.

The kitchen at Warehouse, 451/2 Spring St., is open 4-10 p.m. Monday-Wednesday. It stays open an hour later Thursday-Saturday, and serves Sunday brunch 11 a.m.-4 p.m. For more, call 202-0712.

Sunday supper delivered

There isn't any seating at Georgean's Caribbean Soul, but the new takeout restaurant is offering delivery of Sunday suppers directly to patrons' church parking lots.

Although the restaurant is officially closed Sundays, customers who place their orders by noon Fridays can arrange to have the five-person meal delivered between noon and 6 p.m. The $45 package includes a dozen pieces of chicken, mac and cheese, lima beans, yams and rice. A gallon of iced tea or lemonade costs an extra $5.

In addition to the Sunday delivery option, Georgean's plans to offer downtown delivery throughout the week, and the restaurant's installing tables outside the store.

Georgean's is named for chef Tim Jackson's mother, a native of Trinidad. Jackson previously worked for the Copeland's of New Orleans restaurant chain, and was most recently employed by Saffron.

Jackson's short menu features jerk chicken and fish, curried chicken and fish, and fried chicken and fish. Available sides include red rice, spicy slaw, mashed cauliflower and pigeon peas. "Of course, we have a double cheeseburger," Grant adds.

On Thursdays, Georgean's will suspend its Caribbean menu in favor of "a salute to the Southern style of cooking." According to Grant, that's the day to get a single portion of mac and cheese.

The restaurant is at 8-D Line St., the former address of Thai House Wings, which closed in October. (Eagle-eye points to reader Pinaki Santra for spotting the new restaurant sign first.)

Georgean's is open 11:30 a.m.-8 p.m. Monday-Thursday. On Fridays and Saturdays, it stays open until 11 p.m.

For more, call 974-4148.

St. Philip's Tea Room

Tea room season, which got underway in March with St. Andrews' opening, continues later this month at St. Philip's Church.

Host of one of the city's oldest tea rooms, St. Philip's will offer lunch service from 11:30 a.m.-2 p.m. during the week of April 28. The menu features okra soup, chicken salad, shrimp salad and desserts made by parishioners, including Huguenot torte and hummingbird cake. Guests are invited to dine in the courtyard or indoors in the Parish Hall.

For more info, or to place a take-out order, call 722-7291. St. Philip's is at 142 Church St.

Wei Mei opening soon

When Peter Fang owned New Dragon in Hollywood, the restaurant served the typical Chinese-American staples: The menu was crammed with sweet-and-sour this and that-fried rice. But Fang is determined to winnow down the standard dish list at his newest venture, Wei Mei Diner.

The Wei Mei menu is remarkably streamlined. The bulk of the entree section is devoted to 19 "classic" preparations, such as ginger broccoli, cashew nuts and Hunan, and five noodle bowls; customers can request them with chicken, beef, shrimp or tofu.

Wei Mei, in the former Yogurt City at Northwoods Marketplace on Rivers Avenue, won't specialize in exclusively Chinese cookery. "We are doing like all kinds of popular food from Asia," Fang says. "We just pick a popular item from each country."

So in addition to sesame chicken and "crazy fish," the menu lists pad thai, udon, curries, Malaysian pork, Korean grilled chicken, salads and smoothies.

Wei Mei, 7620 Rivers Ave., Suite 385, is scheduled to open April 20. For more details, go to weimeidiner.com.

Hop the trolley

Southern Season is off the path typically beaten by tourists, so the gourmet retailer is launching weekly trolley service to the store.

Starting this month, Southern Season is offering a $45 Wednesday package that includes transportation to and from the Charleston or Mount Pleasant Visitors Center, a demonstration of "regionally based recipes," lunch and shopping time.

The trolley leaves Charleston at 9:30 a.m. and returns at 12:30 p.m. It swings by the Mount Pleasant Visitors Center at 9:45 p.m.

For tickets, go to zerve.com or call 416-1240.