I have eaten at Hall's a few times. Most were business related and we did not really worry about the cost. I have eaten a lot of steaks in my time, and these were OK. Not the magnificent works of art the friends of Halls has described, but OK steaks. For the price, and and the amount of time needed to go through the "experience" I will eat some place else when it comes to my money. I am often asked where a good steak house is in Charleston. Oak is great and worth the money, but you can find other good restaurants in Chas. that are about half the cost.
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The lobbyists have been in charge of the SC government for a very long time. The big liquor distributors got pissed when they were taken out of the direct chain when mini bottles were replaced. Up until then, they received a cut on every single drink legally served in the state. They still have not gotten over that. What I am saying is when I go in to a place like the Tattooed Moose, and see that a pint of Yuengling is $3.00, and a pint of a local craft is $6.00, I wonder if the craft is twice as good. Maybe, maybe not. Same for where I eat. Good steaks at Oak vs. good steaks at a nice place West of the Ashley vary in price incredibly for the same meat. I'm not a cheap skate, but when your tab for a few rounds of craft vs. domestic varies by $20.00 or so, one begins to think about their entertainment budget. I"d just like some consideration taken by whoever sells this stuff for the working guy out here.
So, if I go to one of the breweries around here, I can buy a few pints? Are the limited as to how much they can charge? I heard they have to be competitive with neighboring bars and restaurants. Well, the price of a pint of small craft breweries varies about $3.00/pint depending on whether or not you are downtown Chas., on King St, or in N. Chas on Dorchester Rd. where a local brewery is located. Vast differences in prices.
I talked to an employee at a local Sunoco, and he said each station now has a "beer supervisor" who's main job is to keep the growler stations full and fresh. He gets a few more bucks to be trained and in charge, and takes the responsibilities away from other managers. This will make for consistency in quality and, as you said, sanitizing of growler bottles which can grow some unique cultures when left out in the sun. In any case, buy local and support locals whenever possible. But, vendors, make it affordable, please.
Any bar owner who tries to have his bouncers do anything but cursory monitoring of the sidewalk is asking for a law suit. Sorry, but we need cops with authority to make obnoxious drunks (redundant ) move on. Simply publish pictures of those who do make a scene, and post it outside the bar on the "do not return" list.
If they are able to sell stuff directly from the distillery, then I hope they pass on the savings of having to go through a middle man to the customer. Our local beer breweries have not done that yet. So why go to the brewery, and then pay the same as at a grocery store? Locals who bother to travel to a local maker should receive some sort of reward. I just hope those distilleries on King have better success rate than all the micro breweries we had downtown many years ago. Not many have survived.
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