Wednesday, November 16, 2016

The Gin Joint becomes a pop-up bar starting next Friday

Santa's comin' to town

Posted by Connelly Hardaway on Wed, Nov 16, 2016 at 3:16 PM

  • Provided
The Gin Joint is no longer the Gin Joint starting next Friday, Nov. 25. Instead, the bar will become Miracle, an over the top holiday themed pop-up bar. We're talking Christmas lights, kitschy holiday decorations, and, of course, holiday-themed cocktails. If the concept sounds familiar, it's because Miracle bars have been popping up all over the country since 2014, when the pop-up first launched at Mace in New York City. Now located in over 30 locations across the country, Miracle pop-up bars spread good cheer with good booze.

Every Miracle bar will serve the same cocktail menu, crafted by Mace bartender Nico de Soto. Check out the cocktail list below. And if you're wondering about Gin Joint's pre-prohibition drink rules, worry no more. This list actually features vodka, too, which Gin Joint does not normally serve. The pop-up will be open during Gin Joint's regular business hours, Fri. Nov. 25 through Christmas Eve. 

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Tuesday, November 15, 2016

goat.sheep.cow.'s new location opens this Friday

Posted by Kinsey Gidick on Tue, Nov 15, 2016 at 2:58 PM

  • Jonathan Boncek
Thank you sweet, tiny, Babybel Cheesus, goat.sheep.cow's new location at 804 Meeting St. will unlock its doors this Friday.

The second location for cheesemongers Patty Floersheimer and Trudi Wagner, the latest location will be called goat.sheep.cow.north and will offer all of the cheeses we've come to love from their Church Street shop, plus a wine bar. And, based on many a slow drive-by look we've given the space, it appears it'll have outdoor seating as well.

goat.sheep.cow.north will be open Tues.-Sun. from 11 a.m. to 10 p.m.

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Granary bids Belle Hall adieu with final Sunday brunch

Later Long Point Road

Posted by Kinsey Gidick on Tue, Nov 15, 2016 at 1:10 PM

Brannon Florie now has three restaurants — The Granary, On Forty-One, and Pier 41 - JONATHAN BONCEK
  • Jonathan Boncek
  • Brannon Florie now has three restaurants — The Granary, On Forty-One, and Pier 41
Wed. Nov. 16 marks the beginning of the end of, well, the beginning for The Granary as the restaurant says goodbye to its Belle Hall shopping center digs. Brannon Florie's restaurant will move to a new building at 835 Coleman Boulevard, but before it does the chef and owner wants to thank guests of his original space with a handful of specials and one final brunch blowout.

This week guests can get half off all bottles of wine, $1 off domestic bottles and $2 off select craft beers, and $5 local and regional drafts.

On Sunday, from 10 a.m. to 2 p.m., The Granary will hold their last brunch with more food and drink specials in addition to a gift card drawing. Call (843) 216-3832 to reserve a table. The new location will open in January of 2017.

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Hugh Acheson and Root Baking Co. nix Club Monaco cafe project

Hugh today, gone tomorrow

Posted by Kinsey Gidick on Tue, Nov 15, 2016 at 11:16 AM

Hugh Acheson recently took part in the filming of Top Chef: Charleston - PROVIDED
  • Provided
  • Hugh Acheson recently took part in the filming of Top Chef: Charleston
Welp, so much for a marriage of ready to wear and bread, Chris and Nicole Wilkins of local Root Baking Co. and Chef Hugh Acheson are no longer opening a cafe in King Street's new Club Monaco clothing store. The project, announced in July, has been scrapped due to busy schedules.

Chris Wilkins launched The Florence's bread program - JONATHAN BONCEK
  • Jonathan Boncek
  • Chris Wilkins launched The Florence's bread program
"We had a notion of doing something very fun and interesting there and just for lack of time, we shelved the idea," says Acheson of the amicable split from the chain.

Chris met Acheson when the baker opened Athens, Ga.'s Independent Baking Co. Soon after, the celebrity chef, who owns four Georgia restaurants and frequently appears on Top Chef, recruited Wilkins to launch the bread program at Savannah's The Florence restaurant in 2014.

"We're very close friends," says Acheson. "We see eye to eye on the world of food. We were just texting about the new Tribe Called Quest album. You find some people in life who you think are the bee's knees. I couldn’t be more impressed with Chris."

And thanks to their friendship, Acheson says eventually the two will embark on a Charleston project. "We’re working on a bunch of consulting stuff, and warmly, but slowly but surely we'll do something in Charleston."

For now, according to the Post & Courier, Club Monaco plans to proceed with a cafe from a different vendor. P&C reports that it will open in 2017.

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Monday, November 14, 2016

Chilean Chef Rodolfo Guzman wowed Grand Gelinaz Shuffle diners

"Crudo of the Mother"

Posted by Robert Donovan on Mon, Nov 14, 2016 at 11:15 AM

  • Robert Donovan
Last Thursday, for the second straight year, McCrady’s hosted the Grand Gelinaz Shuffle, a world-wide event where chefs from some of the world’s best restaurants swap locations for a night.

Chef Rodolfo Guzman - ROBERT DONOVAN
  • Robert Donovan
  • Chef Rodolfo Guzman
Last year, McCrady's attendees were graced with Chef Paul Cunningham from Denmark’s Henne Kirkeby Kro. Cunningham converted McCrady’s into a completely different feel blasting a playlist of classic rock metal and punk, had the servers in T-shirts, and generally lightened up the usually formal feel of the place. The food did not disappoint with Cunningham taking inspiration from Brock’s cookbook Heritage, creating his take on Southern fare. It was a highlight of year for many including this writer.

And just like before, with last week's dinner, the names of the visiting chefs were not made public until the time of the meal. While Sean Brock was serving dinner in Moscow, we were waiting to discover our guest chef at the new McCrady's.

After a glass (or three) of champagne, diners were lead from McCrady’s Tavern into McCrady’s, handed a pisco sour (should have been a hint), and escorted to their assigned seats. With a little showmanship, the lights were darkened and Rodolfo Guzman from Boragó in Santiago, Chile entered. The lights came up and he cracked a few jokes setting the tone for the night. While the incredibly detailed and professional service at the new McCrady’s doesn’t have a casual feel, the frenetic pace and humorous descriptions from Guzman lightened up the room.

Food throughout the night consisted of foraged ingredients like wild fennel, sea beans, “sand plants,” and seaweed. Highlights were “Tarte-Tatin of Stone Crab and Flowers” —incredibly tender pieces of stone crab with dried marigold flowers and a whey broth, and the “Creamy of sea beans and some coast plants." The shockingly green dish included sea beans cooked like risotto and flavored with wild fennel. Like every course it shined with fresh clean flavor.

The showiest course of the night was the “Lamb Cooked Like in Patagonia But In La Inverse and Crudo of the Mother.” The name alone was a mouthful. After a display of the whole animal, Guzman gave a brief description of the cooking technique which involved leaning the lamb over an open fire, breaking down the animal, and searing it over a yakitori grill. The lamb was served next to a crudo of fall squash and what I can only guess from the description was vinegar, titled “mother.” The dish had a nice contrast of fatty smoky lamb, tart vinegar, and sweetness from the crudo.

The final dish was a porcini mushroom ice cream served on a branch with flowers. It may sound odd, but I’ll just say this, umami ice cream works.

Gelinaz Dinner, Nov. 9, 2016
Gelinaz Dinner, Nov. 9, 2016 Gelinaz Dinner, Nov. 9, 2016 Gelinaz Dinner, Nov. 9, 2016 Gelinaz Dinner, Nov. 9, 2016 Gelinaz Dinner, Nov. 9, 2016 Gelinaz Dinner, Nov. 9, 2016 Gelinaz Dinner, Nov. 9, 2016 Gelinaz Dinner, Nov. 9, 2016

Gelinaz Dinner, Nov. 9, 2016

By Robert Donovan

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