Eat

• The Wine Awesomeness Crew (l-r) Brad Ball, Dale Slear, Luke Correale, and Logan Lee

The sexy boys over at Wine Awesomeness shot us an update on their wine club/social marketing venture, which we wrote about back in December.

Apparently, things are going quite well. Brad Ball, the sommelier among the four founders, tells us their wine club subscriptions have topped 1,000, with most subscribers being based in New York. They are in the process of moving their fulfillment operation from a small office above the Gin Joint on East Bay Street to a warehouse in Albany, NY.

Most recently, they collaborated with fashion photographer Ben Watts (bro of Naomi) to create WattsUp Rosé, which was unveiled earlier this week at a hot party on the rooftop of the James Hotel.

Looks like they've got a summer packed with parties happening from Montauk to Miami.

If you want to try some of that new rosé, head to their website where you can get a trio for $54.

And remember, real men drink pink:

Real Men Drink Rosé : Wine Awesomeness from Wine Awesomeness on Vimeo.

Dell'z Deli has expanded its funky, healthy vibe to the Westside neighborhood with a new spot — called Dell'z Uptown — at 511 Rutledge Ave. Proprietor Maudell Grayson also owns and operates Dell'z Deli on Cannon Street and Dell'z Vibez, a juice bar on King Street.

Dell'z Uptown is basically a hybrid of the two, with many of the vegan and vegetarian-friendly favorites found at the deli along with a selection of fresh, healthy smoothies found at Vibez. Uptown has a daily smoothie special called the “Tweet of the Day” based on available produce.

In addition to a bigger menu, Dell'z Uptown also boasts a much bigger space. If you've been into the Deli, you know what we're talking about. You practically have to suck in every time someone makes a go for the menu. Don't get us wrong, we love Dell'z Deli, but the space constraints are challenging for both the loyal customers and the hard-working staff.

The walls of the new establishment are covered in a sprawling jungle-themed mural conceived by local artist Crosby Jack Sackett. Potted plants hang along the windows, and there are plenty of handpainted tables with chairs upholstered in recycled coffee sacks. The used coffee sack scheme carries over to the back wall where they've been turned into a cool-looking collage.

• The My Thai Bowl

Dell'z opened a few weeks ago, and we finally stopped by for lunch the other day and grabbed a “My Thai Bowl.” While we love the clever name, we also dug the pile of fresh zucchini, squash, vegan sausage, rice, cabbage, spinach, and pasta that was in it. The staff also sent us on our way with a vegan Hawaiian pizza that had just enough kick to get the editorial staff past its 2 p.m. slump.

The best part of the new Dell'z, though, is that they've got the same funky vibe. As soon as you walk in the door, you feel like part of the family.

They're still tweaking the menu and working out the kinks with plans to do a big grand opening around the beginning of July.

• Jonathan Boncek file photo
• Things are about to get busier at Frothy Beard Brewing

With a stroke of a pen yesterday, Gov. Nikki Haley signed the eagerly anticipated "Pint bill" to expand tastings at South Carolina breweries. Now places like COAST and Westbrook can serve up to 48 ounces of beer to a customer while on-premises over a 24-hour period. The old law allowed only 16 ounces to be served in 4-oz. samples.

The bill was closely watched by Palmetto State hop-heads during this year's legislative session, which ended this week. An original proposal aimed to raise the limit to 64 ounces, intending to make South Carolina breweries more competitive with states like North Carolina which have more generous tasting laws in place. Legislative negotiations whittled down the 64 ounce proposal to 48 ounces, where it eventually won enough support.

COAST Brewing co-owner and S.C. Brewers Association President Jaime Tenny was one of the boosters of the original 16-ounce tasting law. But she told the City Paper in April that those 4-ounce samples weren't enough for visitors — and it wasn't enough business for COAST. Tenny said at that time that she hoped the new law, which she called "a huge victory" in an interview with the P&C, would make the brewery "more of a community center and a place to meet and a place to talk about beer."

Now that the bill is the law of the land, some smaller breweries are being forced to re-examine how best to handle the new rules. Steve McCauley of Frothy Beard Brewing in North Charleston says they're big fans of the bill. But as a small brewery, the law presents challenges for a group of three guys who just like to brew up great beer.

"We will have to focus on other aspects" of how the brewery operates, McCauley says, "it's almost like running a bar." And even though Frothy Beard is ready to pour its Peppermint Porter in its existing tasting room, the new law could lead to expanding the hours from their two or three hour tastings and could mean bigger crowds. Tenny agreed, "it changes everything about the way we operate," she told the AP.

Challenges aside, when asked about the governor's support for the bill, spokesperson Rob Godfrey told the media simply, "Cheers!"

The new law took effect immediately upon Haley's signature. COAST is already serving pints at its twice-weekly tastings, and McCauley says Frothy Beard plans to begin serving pints at tastings beginning next week. You can also grab a case of beer to go under the new law.

Looking for some interesting fare to help you recover from the near-devastation of Tropical Storm Andrea?

We recommend heading to the Wich Doctor out on Folly. Krista Hines tells us her ever-creative chef husband has added some favorite specials to the regular menu. First, there's the sticky black pepper beef brisket with pickled green bananas on Chinese steamed buns.

Then there's the chicken and waffle sandwich. Two eggo waffles are stuffed with fried chicken, granny smith apple slaw, and smoked maple mustard. Yowza.

They've also got a pizza special that sounds all kinds of crazy cool. Dried shad made into an Italian-style bottarga (cured fish roe) and dusted onto a pizza with a garlic oil base with capers, almonds, chile, mint, and a squeeze of lemon. What?

I don't have a picture of that special, but Here's another recent pizza special that will give you an idea of what their pizzas are like (ie. really fucking good). This one has speck, asparagus, garlic oil, chile, parsley, parmesan, and charred lemon.

Seriously. If you have not been to the Wich Doctor, you owe it to yourself to make a trek out to family friendly Folly and try this place out. A hidden gem worth your love and devotion.

The book also delves into ingredients that are produced by New York farmers located not too far from the outskirts of the city.

For now, however, the chefs will leave their beloved New York and take part in a Southern throwdown at Boone Hall Plantation’s Cotton Dock in Mt. Pleasant on Thurs. June 13. The duo will be hosted by Chef Sean Brock who has invited Rodney Scott to come down from Scott's BBQ in Hemingway and cook up a whole hog. Brock will also serve some Lowcountry boil to give these guys a true taste of Charleston.

Tickets for the event are still on sale at a cost of $95, this includes drinks, tax, tip, and a copy of their cookbook. To purchase tickets email rvsp@polishedpigmedia.com.