Tuesday, March 14, 2017

Buy a Revelry Brewing Co. Bridge Run T-shirt Wednesday and drink for free after the race

Will run for beer

Posted by Connelly Hardaway on Tue, Mar 14, 2017 at 10:06 AM

Revelry Brewing Co. is capitalizing on the hordes of runners who hit downtown Charleston every year during the Cooper River Bridge Run with a groovy new shirt. Heck, you don't even have to run the race to get in on this deal.

Here's how it works: head to Revelry tomorrow, Wed. March 15 starting at 4 p.m. to buy one of their very limited "Follow Me To Revelry" T-shirts, which run for $30. Then, on Sat. April 1, whether you "got over it" or not, you drink for free at Revelry. Note: Normal drinking rules apply — you can't get sloshed — but yep, other than that, you get to enjoy some free craft beers.

And if you aren't wearing the shirt, designed by Chris Kemp, fear not: Revelry's still hosting a Bridge Run after party all day April 1. The fun kicks off at 10 a.m. with live music from Deadwin from noon to 3 p.m. 

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Pie Chart: Meet the latest pizza joints to hit the scene

Pizza party for life

Posted by Mary Scott Hardaway on Tue, Mar 14, 2017 at 9:48 AM

Erin and Adam Haselkorn are opening their second pizza restaurant, Benny  Ravello's on King Street - PROVIDED
  • Provided
  • Erin and Adam Haselkorn are opening their second pizza restaurant, Benny Ravello's on King Street
In honor of Pie Day, we decided to round up a list of some new and soon-to-open pizza joints. Whether you’re a toppings fanatic, prefer your slice squared, or need a craft cocktail to wash down your thin crust, we’ve done the math so you can plan your next pizza night accordingly. Here’s our hot (and cheesy) take:

La Morra Pizzeria

The “mobile Neopolitan pizzeria roaming Charleston,” La Morra is run by New York transplants Zach Swemle and Marlee Blodgett. Not exactly a food truck, the mobile oven — which was modeled to true Neapolitan specs, reaches temps of 950 degrees, and is fueled by wood-fired Carolina oak — pops up at foodie events and area establishments most every week, regularly frequenting Elliotborough Mini Bar and the Sunday Brunch Farmers Market. Swemle naturally ferments all of his dough, and the pizzas (selections change weekly) almost always boast local, in-season toppings. A recent pie included City Roots farm oyster shrooms, fontina, panna, shallots, and parsley. La Morra will be setting up shop at Lewis Barbecue on March 23, FEAST Charleston March 24, Two Blokes Brewing March 25, Sunday Brunch Farmers Market March 26, and Stems & Skins on March 30. Be sure to follow the mobile oven on Facebook, Twitter, and Instagram to keep tabs on its next move.

Smith Street Pizza

225 Calhoun, once home to the beloved college stopover Norm’s, is now Smith Street Pizza. Owned by Dave Uecke and the D’Alessandro brothers Ben and Nick, the trio is serving affordable fare in a classic pizzeria setting, dishing out hoagies, wings, salads, and square pizza. The unorthodox pie shape stems from Uecke’s Midwestern upbringing. “Nobody was doing square pizza down here,” says Uecke in a recent CCP post, “but for me, this is the style I grew up with and saw it exploding in other markets.” CofC and MUSC students, hospital staffers, and Calhoun wanderers alike can pick up a slice with toppings for a neat $3.50. The hoagies, $8 for 8", are classic deli style sandwiches with standard choices like the Italian and Meatball, but the Normandy Farms rolls take the staple up a notch. Smith Street is open for lunch and dinner Mon.-Sat. and from 3-9 p.m. on Sundays.

450 Pizza Joint

Replacing Taco Mamacita on Middle Street on Sullivan's Island. Little is known about the style and substance of 450's pies, but with so many tacos and burgers available on the island, 'za is a welcome addition.

Zombie Bob's

Celebrating just a few days into life in its new home, Zombie Bob's is now open inside Frothy Beard Brewing. The former food truck is known for serving up giant slices of pie and vegan-friendly pizzas if you ask nicely.

Famulari’s Pizzeria and Brewpub

Slated to open the first week of April, Famulari's Pizzeria and Brewpub was founded in Summerville in 2008 by brothers Jason and Justin Famulari with longtime friends Josh and Brandon. The pizzeria now operates out of one West Ashley location and three Summerville locations. The joint serves Chicago-style and NY-style pizzas, calzones, strombolis, salads, pastas, and sandwiches. It is also home to the “Chicago Challenge.” The James Island location will be a “hybrid of sorts” according to Famulari’s managing partner Colin Wingfield. They’ll offer the same food menu as their other locations, but will also serve their own beers, in addition to other local brews and craft cocktails. The interior’s hostess stand and 25-person main bar will be made from wood collected post Hurricane Matthew, and work of local artists will be hung on the walls. Outside, Wingfield says to expect a handcrafted biergarten complete with a 40-person bar, Adirondack chairs, a pergola, and two high top tables. Wingfield says that he hopes the brewpub will “cater to all ages, and dispel the stigma that breweries are intended for adults only.”

Benny Ravello’s

Virginia-based pizza co. Benny’s is set to open its second Lowcountry location, Benny Ravello’s, at 516 King St. in April. Customers should expect the same product as Benny Palmetto’s in Mt. Pleasant, read: NY-style jumbo slices twice the size of your face, now conveniently located next to King Street bars. We predict some post-bar pizza binging on the 28” pies — bring your friends, or don’t. The restaurant will be open until midnight during the week and 2:30 a.m. Thurs-Sat.


Adding to his mini empire, restaurateur Brooks Reitz is set to open Italian eatery Melfi’s winter 2017. Like Leon’s and Little Jack’s, Melfi’s will serve lunch and dinner seven days a week. Reitz tells Eater that Melfi’s pizza will be thin crust “inspired by both Roman style pizza but also the bar pizza of classic Midwestern joints.” They’ll also serve salads, “little fried things,” simple pastas, and some entrees for the non-pizza eaters. The lunchtime menu will offer sandwiches served on fresh focaccia, and a large bar will serve cocktails, “plenty of beer,” and wines “focused on great American producers.” Keep up to date on the opening by following Melfi’s Instagram page.


Spring 2017
Faculty Lounge owners Erik Hutson and Nayda Freire are bringing pizza to North Central with Renzo, an eatery that will, according to Freire, serve “wood-fired Neapolitan-influenced pizza and vegetable-centric sides alongside natural wines and low ABV cocktails.” According to Charleston Eater, the joint will be open six days a week from 11 a.m. to 11 p.m.

Slice Co.

Slice Co. will be one of the opening tenants of Workshop, a "Fancy food court" off King Street Ext. from the people who brought you Butcher and Bee. Opening spring 2017.

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Monday, March 13, 2017

PSA: It's really hard to take a glorious soft-shell crab photo

Softie core porn

Posted by Kinsey Gidick on Mon, Mar 13, 2017 at 5:09 PM

Before... (You don't want to see the after.) - JONATHAN BONCEK
  • Jonathan Boncek
  • Before... (You don't want to see the after.)
Local soft shell crab dish photos are beginning to look like the exhumed remains from some forgotten bog — Ötzi the Iceman made manifest in crab form. Perhaps it's the stormy weather and lack of natural light, but the sheer race to get photos of a restaurant's soft shell crab offerings up are getting no favors from gloomily lit restaurants today.

Charred to a leather hue, plated with what looks like seaweed, or, better still, couscous masquerading as roe — as if the crab gave the greatest sacrifice by releasing the next generation then extinguished its own life — the latest batch of photos are no bueno.

Here, let me say what we're all thinking, soft shells look like shit. No, no, don't argue with me. They do. I agree, they're delicious, but let's not pretend softies are the top of the food porn pyramid.

They're a freak food group, our local balut. A cruel trick we play on molting crustaceans each spring. We snag them at their most vulnerable time, when they've shrugged off their exoskeleton like a dirty winter coat, and then we have the audacity to fry them in oil or baste them until their bloated bodies drip brown with butter. Poor things look like Trump but without the tanning bed goggle lines.

And that's OK. We'll eat them anyhow. But pump the brakes on the pics, restaurants. We'll come to your restaurants for these seasonal delicacies ... even without the softie porn.

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The Brick's chef plans to cater to F and Bers at new space opening this month

Like a phoenix from the ashes

Posted by Kinsey Gidick on Mon, Mar 13, 2017 at 1:13 PM

Future site of The Brick - GOOGLE STREET VIEW
  • Google Street View
  • Future site of The Brick

It's been four years since The Brick burnt down on East Bay Street, but Chef Devin Spinelli says fans only have two more weeks to wait before the new Brick opens at 24 B Ann St.

"We’re still in the midst of construction," says Spinelli. "We're 90 percent there." After nearly a year of construction and some setbacks — last week the space was broken into — The Brick is poised to open before the end of the month.
With that in mind, what's on tap at The Brick 2.0? As far as Spinelli's menu is concerned, the Holy City Hospitality vet says he's brainstorming great bar food.

"We're going to bring some of the old menu items back as far as burgers and keep it simple and fun," he says. Spinelli wants his menu to bring in not only King Street bar hoppers but also F&Bers after hours. The Brick plans to stay open until 2 a.m. and with the passing of Gary Alameda, beloved downtown hot dog vendor of Gee's Infamous Dogs & More, Spinelli sees an opportunity to pay homage to the chef who served just a block away by delivering great late night food at The Brick.

"Losing G, that was a tragedy for this city. We’re gonna try to cater to restaurant workers. That's the biggest thing with our location and the environment, we’re a food and bev town. I want to stick with that and help the people who serve — bartenders, kitchen staff. We'll be a place where they can come after work get a bite a to eat."

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The Daily hosts One Part Plant author Jessica Murnane for two part cooking class series

The herbivore's delight

Posted by Mary Scott Hardaway on Mon, Mar 13, 2017 at 12:44 PM

Afraid of Brussels sprouts? Does the thought of roasted eggplant make you cringe? Still push peas to the edge of your plate (and onto the floor)? Jessica Murnane is here to help.

The author has written One Part Plant, a simple guide to eating at least one delicious plant-based meal a day. The book has received rave reviews from the likes of Laila Ali to Girls creator Lena Dunham who writes in the forward, "This book will change your life."

Serving as The Daily's "earth" counterpart to the turf-centric three class series led by chef Aaron Swersky, The One Part Plant class series takes place Wed., March 15 and Wed., March 22. The first class focuses on "food as medicine"; Murnane will share a personal story about how changing her diet and eating only "whole" food helped her avoid a major surgery. Attendees learn about the medicinal powers of food as well as how to prepare healthy to-go meals in their own kitchens.

The second class focuses on "eating more real food" and Murnane will guide attendees through cooking demos of some of her most popular dishes. The author shares her top 10 pantry basics, how to cook gluten and dairy free dishes (without hating them), and how to prepare plant-based desserts.

Both classes are from 6 to 8 p.m. at The Daily and include food and a welcome drink, plus tax and tip; cost is $60 per person or $75 for the class plus a signed copy of One Part Plant.

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