Thursday, September 29, 2016

Up 'N' Adam food cart capitalizes on Johns Island commuters

Trafficking in Biscuits

Posted by Kinsey Gidick on Thu, Sep 29, 2016 at 10:01 AM

Adam Tyndall's cart sits at the corner of Maybank and River Road in front of the CVS - GOOGLE MAPS
  • Google Maps
  • Adam Tyndall's cart sits at the corner of Maybank and River Road in front of the CVS
While Charleston County Council tests citizens' patience calling for further study of the proposed Legare Bridge bike lane and Charlestonians debate the horrors of Lowcountry traffic, one Johns Island entrepreneur is taking advantage of the commute.

Each weekday morning, at the corner of Maybank Highway and River Road on Johns Island, a small food cart sets up shop with a simple hand-written sign: $5 Biscuits — Sausage and Bacon.

Forgive the fuzzy image. Traffic was moving - KINSEY GIDICK
  • Kinsey Gidick
  • Forgive the fuzzy image. Traffic was moving
The cart is owned by Adam Tyndall, future owner of Up 'N' Adam food truck, and he's quite literally got the Johns Island breakfast market cornered. As cars inch through the intersection, Tyndall and his Chef Jay Heck walk the length of the road, offering biscuits to commuters.

"I was the former GM of The Loophole and saw an opportunity in the morning time with the massive of amount of traffic," Tyndall says. So he decided to take advantage of it. From 7 a.m. to 9 a.m. each weekday, you can find him stationed in front of CVS running hot baggies to passenger-side windows. And business is good.

"On average now I'm selling like 20-30 biscuits a day," he says. "Some people just wave us on, but a lot of people are just excited about the option."

Tyndall also runs The Loophole's (2817 Maybank Hwy.) breakfast, but in a few weeks he hopes to open his Up N' Adam breakfast food truck which will continue to park at the busy intersection.

"We'll have a menu with six or seven items. It's going to be super simple, cheap, good food. Breakfast should be good and fast," Tyndall says. It will be 80 percent farm-to-table. I've partnered with a lot of local farms and am beginning to use Burbage Meat for all of our pork." 

In addition to Tyndall's homemade biscuits, Up 'N' Adam's menu will feature huevos rancheros, shrimp and grits — like this week's Loophole version topped with bloody mary cream sauce — and a classic start breakfast with two eggs, and hash browns or grits. 

But until then, he's manning his stand. "We're about to get some trays so we can offer a whole combo with coffee, and hash browns, sort of like Bo-Tato rounds, all for $5." 

And as far as bothering traffic, no one seems to have an issue with Tyndall's curb service. 

"I've offered plenty of police officers biscuits and I haven't had a problem," says Tyndall. 

Charleston Beer Exchange announces moving sale

Beer me, man

Posted by Kinsey Gidick on Thu, Sep 29, 2016 at 9:00 AM

Edmund's Oast Exchange is being designed by Andrew Gould of New World Byzantine. - BOARD OF ARCHITECTURAL REVIEW
  • Board of Architectural Review
  • Edmund's Oast Exchange is being designed by Andrew Gould of New World Byzantine.

Beer nerds, alert. This is not a drill. Charleston Beer Exchange is having a moving sale beginning Wed. Oct. 5 and that means deep discounts on the Exchange Street store's entire stock.

The clearance is all part of CBX's move to NoMo. As we've reported, CBX will become Edmund's Oast Exchange and move into a 2,000 square foot, two-story space next to Edmund's Oast. There the staff will sell 1,000 different varieties of beer as well as offer a wine selection. The new retail space will be run by certified cicerone and City Paper contributor Brandon Plyler and former Glass Onion chef and certified sommelier Sarah O'Kelley.

Groundbreaking on the new site is expected soon with an opening slated for spring. 

Wednesday's sale begins at 4 p.m. with Westbrook Brewing Company and COAST Brewing Co. pouring samples. Once the inventory is sold out, CBX will close its doors for good.

To keep up with the move, visit when the website goes live in early October. 

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Tuesday, September 27, 2016

The Westendorff to get a Greek makeover

New year, new name

Posted by Kinsey Gidick on Tue, Sep 27, 2016 at 7:23 AM

The Westendorff will become Stella's Greek restaurant - JONATHNA BONCEK
  • Jonathna Boncek
  • The Westendorff will become Stella's Greek restaurant

Keftedes, moussaka, saganaki, look for The Westendorff's menu to sell all these items in the new year. Owner Steven Niketas says his one-year-old restaurant will reopen as Stella's, the second location of a well-known Richmond, Va. Greek restaurant. 

"We’ll be partnering with our dear friends Johnny and Katrina Giavos, restaurant pioneers in the Richmond area," writes Niketas in an email. Stella's has been operating in Richmond for 50 years. 

“We’re thrilled to bring this concept to the area and answer what I believe is a great need for more dining diversity in the city,” says  Niketas. “I’m also honored to have my mother, Elane Yatrelis Niketas, helping guide us in this new direction.”

Niketas, the former owner of Mosaic Cafe in Mt. Pleasant (and current owner of Mosaic Catering), spent the last few years renovating the 125-year-old building at 114 St. Philip St. The former hardware store survived Hurricane Hugo, but had sat in disrepair for years. For his efforts, Niketas was honored with the Historic Charleston Foundation's Robert N.S. and Patti Foos Whitelaw Founders Award in recognition of work in rehabilitation and adaptive reuse.

But it wasn't all awards in the kitchen. While City Paper gave the restaurant a good review under opening Chef Ted Jackson, he left three months later. Chef Blake Joyal took over next, but he was out after eight months. Without someone to lead the upscale diner forward, Niketas says he's looking forward to starting a new chapter. 

After closing on Sun. Oct. 16, The Westendorff will undergo yet another renovation and reopen as Stella's in early 2017 serving dinner and Sunday brunch. 

In the meantime, the building's second floor event space, The Warren Room, will continue to operate throughout the transition with Mosaic Catering + Events handling all banquet operations.

“We hope our patrons will continue to dine with us until then,” Niketas says.

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Monday, September 26, 2016

Drink an Exit Strategy at YoBo Cantina Fresca's debate party tonight

Each time Trump says "yuge," drink

Posted by Kinsey Gidick on Mon, Sep 26, 2016 at 10:20 AM

  • Provided
Statistician Nate Silver tweeted this morning that presidential nominees Hillary Clinton and Donald Trump are in a dead heat. If that makes you want to drink as much as it does us, you might want to head to YoBo Cantinta Fresca's debate party tonight.

Appropriately named Drink 2 Debate, YoBo's going all out for debate that will take place at Hofstra University this evening. To get viewers in the mood, both YoBo locations at South Windermere and in Park Circle are offering three beer + shot combos, all for $7 each. And in keeping with the theme, the drinks are designed to suit your party affiliation.

There's the 'Merica, a PBR with a shot of Jack Daniels; the Border Patrol which includes a Tecate followed by a shot of Espolon Silver; and finally the Exit Strategy, Labatt Blue with a Canadian Club chaser. The same deals will run for each debate this season including at the VP debate on Oct. 4, the second presidential debate on Oct. 9, and the final presidential debate on Oct. 19. 

The festivities begin at 7 p.m. and the debate will be aired live beginning at 9 p.m.

Saturday, September 24, 2016

Chef Damon Wise parts with Scarecrow and Co. restaurants

Wise move

Posted by Kinsey Gidick on Sat, Sep 24, 2016 at 11:26 AM

Chef Damon Wise opened Wise Buck and Feathertop this summer - JONATHAN BONCEK
  • Jonathan Boncek
  • Chef Damon Wise opened Wise Buck and Feathertop this summer

Four months after opening Wise Buck restaurant, the first in his 23 Ann St. Scarecrow & Co. restaurant trifecta with business partner Jonathan Buckley, Chef Damon Wise says he's out.

On Friday, Sept. 23, the Post & Courier reported that Buckley had confirmed Wise's departure adding that Ray England will now take over as executive chef.

As you can imagine other changes are in the works. According to P&C, Buckley was pushing for a tiki bar to takeover the smoked meats theme at Wise Buck but has pumped the brakes on that idea thanks to input from friends.

Instead, Feathertop (which City Paper reviewed last month) will evolve into a more casual restaurant, while Wise Buck will offer take-out from Scarecrow which is slated to open on Oct. 8.

So what of Wise? The chef — whose reputation as chef de cuisine of Andrew Carmellini's NYC French brasserie Lafayette and executive chef position at Tom Colicchio's Craft preceded him — now finds himself without a job. 

City Paper reached Wise for comment and he shared the following:

"I am very appreciate of the Charleston community for their support and deeply proud of my team, the food we put out, and the hard work of everyone at Feathertop and Wise Buck Smoked Meats. I wish Jonathan the best with the project moving forward."

Wise says he'll stay in Charleston but has no definitive plans to announce right now. 

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