Eat

Wednesday, November 30, 2016

Details on the transfer of power from Joe Pasta to JohnKing Grill + Bar

So long, Joe

Posted by Kinsey Gidick on Wed, Nov 30, 2016 at 12:17 PM

All Joe Pasta signage has been removed at 428 King St. - KINSEY GIDICK
  • Kinsey Gidick
  • All Joe Pasta signage has been removed at 428 King St.
After holding court at the corner of King and John streets for 17 years, Joe Pasta has ended its reign and JohnKing Grill + Bar now takes the throne.

Eater first reported the ownership change on Tues. Nov. 29. Today we've learned that the new restaurant will be a "gourmet bar." That's according to manager David Platte.

Platte says that owners King Inc., who also operate Juanita Greenburg's and Andolini's, had been in discussions to take over Joe Pasta for the last year. Since acquiring 428 King St., they've completely remodeled the upstairs and plan to complete the downstairs in January. JohnKing officially opened for business this Monday.

"The food is burgers, wings, steak sandwiches, that kind of place," says Platte. JohnKing has brought in former Rue de Jean Chef Jacob Schor to run the kitchen. "He's doing things like bacon fat confit wings that we fry them to order," adds Platte.

But even with a more luxe take on bar food, JohnKing will have a sports bar feel. "Upstairs already has five big screen TVs. The downstairs will match that look. You won’t recognize it," says Platte. "We had an artist paint rock murals on the walls. It's a totally new, different thing."

JohnKing Bar + Grill is open daily for lunch and dinner, 11 a.m. to 2 a.m.


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XBB brings in Chef Jacques Larson again for Noodles without Borders 3.0

No rules pasta

Posted by Kinsey Gidick on Wed, Nov 30, 2016 at 10:52 AM

Agnolotti with red beet, pig heart, and midnight moon goat Gouda was served at another Noodles without Borders night - PROVIDED
  • Provided
  • Agnolotti with red beet, pig heart, and midnight moon goat Gouda was served at another Noodles without Borders night
Get the brain trust of Xiao Bao Biscuit Chef Josh Walker and Wild Olive and Obstinate Daughter Chef Jacques Larson together and good things are bound to develop.

Such has been the case for the past two Noodles without Borders dinners featuring the dynamic duo. Now the two chefs pair up again, melding their Asian and Italian noodle expertise, for another multi-culture dinner experience — Noodles without Borders 3.0. The chefs are collaborating  for their third take on the dinner on Mon. Dec. 5.

"It's Sardinia meets X'ian style chickpea and lamb ciciones," says Walker of the menu. In addition, mole with stuffed pasta and fresh cheese, squid ink spaghetti with nduja, black garlic sausage, spaetzle and more are all planned for Monday night.

Noodles without Borders 3.0 is a no reservations dinner on a first come, first served basis. Service begins at 5:30 p.m. and will run until all the dishes are sold out.

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Tuesday, November 29, 2016

It's Giving Tuesday and Tricounty Family Ministries' soup kitchen still needs your help

A hand up, not a handout

Posted by Kinsey Gidick on Tue, Nov 29, 2016 at 9:27 AM

It's Giving Tuesday and you know what that means, you're going to be slammed with emails, phone calls, and possibly in-person requests to give back to all kinds of charities today. But that's not going to stop us from making our own plea.

Tricounty Family Ministries — North Charleston's only soup kitchen — is now just $9,240 (thanks to an anonymous donation of $10,000 mailed to TFM) from its goal of raising $50,000 to install a new soup kitchen at its new location. The objective is to raise enough money to allow the nonprofit to install a new walk-in cooler, oven, hood, and electrical work to feed the more than 300,000 people they serve each year.

As Mary Howell, TFM's Chief Operating Officer, tells us, "Today is the kind of day that reminds us why we are here — we have seen several homeless, mentally ill clients that desperately need help. Our social worker, interns, and intake folks are meeting their needs. And amidst client services our well-loved box truck is broken down outside Belle Hall Elementary where we went to collect items donated from their Thanksgiving food drive."

In a city known for its abundance of incredible food, we can't ignore the thousands who continue to go hungry. If you can give, please donate here.

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Monday, November 28, 2016

Charleston Wine + Food hosts 'Top Chef: Charleston' BINGO on Thursday

#TopChefBINGO

Posted by Kinsey Gidick on Mon, Nov 28, 2016 at 3:12 PM

Let's meet the cheftestants - PROVIDED
  • Provided
  • Let's meet the cheftestants
They're calling it Top Chef BINGO and the deal is essentially this:
  • Watch Top Chef: Charleston on Thursday either at home or at Bay Street Biergarten
  • Log on to Twitter
  • Follow along and cover BINGO spaces by tweeting
  • Win prizes including Charleston Wine + Food festival tickets
That's the word from Charleston Wine + Food. In support of Bravo's Top Chef: Charleston debut on Thursday, the festival is hosting a live round of Twitter BINGO letting fans of the show or its stars — including Warehouse's Chef Emily Hahn and sometime resident Jamie Lynch, executive chef at 5Church Charlotte — get into the spirit of the cooking competition.

For game rules, visit Charleston Wine + Food’s website and join the Facebook event.

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No injuries reported after early morning fire at Swig & Swine

The Summerville Swig & Swine remains open

Posted by Kinsey Gidick on Mon, Nov 28, 2016 at 9:20 AM

Swig & Swine's meat platter - JONATHAN BONCEK
  • Jonathan Boncek
  • Swig & Swine's meat platter

Thanks to the Charleston Fire Department, no one was injured this morning in an early morning fire at West Ashley's Swig & Swine.

Jonathan Kish, Chief Executive Officer of Queen Street Hospitality Group which owns Swig & Swine reports that the fire broke out around 7 a.m. in the restaurant's front smoke room.

"Thankfully no one was injured," says Kish. "The wonderful folks at The Charleston Fire Department had the fire out shortly thereafter." Kish adds that Swig & Swine will be closed today but will reopen for business tomorrow. All catering orders will also be completed.

"We are spending today cleaning up and look forward to serving Charleston again tomorrow," says Kish.

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