To update the space, they've reclaimed wood from around the South and worked with Chris Bates of Charleston Bay to craft everything, including the antique maple bar top made from wood found in an old cotton mill. The bar is large enough for 30 seats inside and opens on to a large outdoor patio, which is surrounded by an appropriate landscape of succulents and cacti.
The food will have a Southwestern bent with everything made in-house. SOL is sourcing locally as much as possible, getting mushrooms from Mepkin Abbey and lettuce from Moncks Corner and working on finding more fresh produce from the area.
The cornerstone of the menu will be proteins and veggies prepared in a wood-fired grill (they call her Lola). Expect to see a Southwestern twist on Southern dishes like shrimp and grits (think grit cake) along with items like “tuna lollipops.”
As for the tequila bar, they'll have 60 different selections, which you can chase with one of the 16 craft beers on tap.
The trio worked together for 20 years at the locally owned Wild Wing Café in Mt Pleasant and are committed to bringing a new option to the Mt. Pleasant neighborhood.
Oh, and they're hiring. If you're interested, visit solmtpleasant.com
for an application.
Over the last few months, David Clark, Andy Palmer, and Joe Sciortino have been transforming the old Crab House on Hwy. 17 into a wood-hewn tequila bar and restaurant named SOL, which should be open in the next week or so.