Eat

Lots of places around town are increasing their hours to help keep the Spoletians fed and watered. Here's a rundown:

BREAKFAST
Butcher & Bee will be serving breakfast during the entire festival. They'll open at 9 a.m. during the 17 days of the Spoleto with a menu of breakfast sandwiches and Batdorf & Bronson coffee. And they'll stay open through until late night (3 a.m. on the weekends). Stop by on your way to the opening ceremonies on Friday and check it out.

LUNCH
Barsa will be open for lunch beginning May 29, serving a $10 fixed panini menu, which includes a beverage.

PICNIC
Ted's Butcherblock will pack you a picnic and let you take it with you. The "Picnic in a Bag" costs $30 and is packed with cups, napkins, plates, and utensils in addition to Manchego cheese, sliced Genoa salami, crostini, marcona almonds, fresh fruit, a bottle of wine, and a bottle of water.

HAPPY HOUR
Every night from 5-7 p.m. at the bar, The Grocery is doing a Five to Seven menu. They'll have five to seven menu items priced from $5-$7. Glasses of wine for $5. Specialty cocktails for $5-$7. And two draft beer pours for $7. The Grocery is open Tues.-Sat.

Wasabi, which is located close to the action at the Dock Street and Footlight theaters, is offering a happy hour deal during the festival: get an appetizer plate and two glasses of wine for $12 from 4-7 p.m. Or you could do a $25, four-course dinner that includes appetizer, hibachi, sushi, and dessert. They're also throwing a SPoleto kickoff party on Friday, May 25 from 5 p .m.-close with artists and DJs on hand.

DINNER
Peninsula Grill will be extending their hours during the festival. They'll be open 5-10 p.m. on Thursday and 5-11 p.m. on Friday and Saturday. Get in early and get out in time for your show.

Circa 1886 will be extending their hours from 5-10 p.m. beginning Fri. May 25 through Sun. June 10.

LATE NIGHT
After Piccolo Fringe at Theatre 99 on Meeting Street, the go-to spot for a late-night drink is Burns Alley, right behind La Hacienda on King St. The beer is cold and the vibe is casual.

And for those who could give a rat's ass about Spoleto (or are too broke to care), there's always the Griffon, which is running an ad that touts them being "Fun as Hell. Cheap as Shit." We'd agree with that.

If you or someone you love is a big fan of pig, well you've got some interesting ways to get your fill.

First, there's Craig Deihl, our own master charcuterian, who has closets full of hanging sausages and curing meats over at his restaurant Cypress.

He's been doing an Artisan Meat Share for a while now where you can purchase a bag of charcuterie and other housemade meats, but this year, instead of doing quarterly installments, he's fulfilling orders for special holidays, like Memorial Day (this weekend) and Father's Day.

The Memorial Day package comes with enough smoked pork shoulder, bratwursts, hot dogs, burgers, barbecue sauce, and sauerkraut to feed 10-12 people. The Father's Day package is stocked with charcuterie and cured meats and an in-house, dry-aged steak for two. Each package is $50 and can be ordered by calling (843) 937-4012, ext. 229.

Another meaty option comes courtesy of Jason Houser of Meathouse, the artisan butcher at the weekly farmers market.

He's offering pork shares of entire pigs (190-230 pounds) at $5 per pound. You can buy a 1/4 share for $250 and receive chops, boston butt, shoulder roast, belly, shank, and ground pork. Add $80 and you can get that belly made into bacon and the ground pork made into sausage. A half-share is $500.

For more information, visit their Facecbook page or call Houser at (843) 469-6000.

Tim Logan and Claire Masingill have teamed up to make Charleston’s first breakfast food truck. Logan graduated from the College of Charleston with a degree in business and Masingill from the University of Georgia in economics. They met two years ago working at McCrady’s and thought: what can we do to use our business knowledge and our passion for food?

“Breakfast is our favorite thing,” says Logan, “We eat out a lot around town, and we felt it was lacking.” Neither has a culinary degree but both were raised in the kitchen.

“We just love food, so we decided to do something we love,” says Logan.

• Tim Logan and Claire Masingill

Outta My Huevos will have an always-changing chalkboard menu. They plan to source local ingredients whenever possible. “It’s going to be what people like for breakfast, simple and straightforward,” says Logan. That means breakfast sandwiches and burritos, and at least one sweet item like a waffle.

Logan and Masingill havev put a lot of thought into their first venture. A food truck eliminates overhead like electricity and rent. “Eventually, the goal is to have a stationary restaurant,” says Logan.

But first, they’ve got to hit the road. They’ve had a few setbacks involving truck parts, and even having to change their name. The original name was Whisk, but when Whisk Bakery opened on Meeting Street it was back to square one. A McCrady’s kitchen employee opened the door into his co-worker who replied, “Hey! Get outta my huevos!” and it had been decided.

They plan to be rollin’ in early June. Keep an eye on Facebook and Twitter for an opening date.

Lockhart Steele, who co-founded the first Eater site in 2005, says they just couldn't ignore Charleston any longer.

"On a national level, people can’t read enough about the Charleston food scene," he says, so they decided to start what he's calling a micro-site. "We had to have somebody reporting about Charleston more regularly. The food scene there is that important to the national narrative right now."

To that end, they've hired a local editor, Angel Powell, and will be reporting on restaurant openings, chef shuffles, and the like.

Powell, a well-connected food writer who has written for Charleston Scene and the Local Palate and is married to jimihatt of Guerrilla Cuisine, says, "I"m really excited to be the editor for the launch of Eater," and promises to "report on news in Charleston and what’s happening."

Unlike, say, the New York or Chicago sites, which have many posts throughout the day, the Charleston site will have much less, in the ballpark of two to three items a day.

"Our model is to write 6 to 12 to 24 items a day," says Steele, "but the reality in smaller markets, Charleston being a prime example, is that to write six things a day would be ridiculous stretch. It's a lower volume Eater than we've ever done."

But that doesn't mean it won't have the same intensive focus on the food scene as its other sites. "It's not one of those projects that will get millions and millions of page views, but journalistically we're interested in doing it," says Steele.

And if you think you know exactly what Eater Charleston will be, well, don't be so sure. Steele says while they use a template for the sites, each market develops its own personality based on the scene and the editor.

"Unlke New York, Eater Chicago is a friendly and nice site written by a friendly Midwestern guy," he says. "We'll be figuring out over the next few months, what does Eater Charleston want to be?"

• Mike Lata & Adam Nemirow of FIG/Ordinary Oyster Hall

Tantalizing details for Mike Lata and Adam Nemirow's new place on Upper King Street were revealed today via their new website, designed by the talented savants over at Fuzzco.

The restaurant, which is currently under construction at 544 King St., will be called The Ordinary Oyster Hall, but you can bet it will be anything but ordinary.

The name actually refers to a set menu, according to an explainer on the website. The restaurant will be a classic oyster bar with "an extensive raw bar, fresh fish, and a variety of small and large plates - making it the ideal gathering place for groups small and large."

They promise big things: "The Ordinary will be a high energy, bustling seafood hall with a delicate, delicious menu, a smart beverage program that will celebrate craft producers, and a warm, sincere staff. We look forward to hosting you soon."

We look forward to this place opening in the fall.