Eat

Tuesday, February 20, 2018

McCrady's Tavern celebrates Daylight Savings with brunch for dinner

Keep on the sunny side

Posted by Mary Scott Hardaway on Tue, Feb 20, 2018 at 4:32 PM

ANDREW CEBULKA
  • Andrew Cebulka
It was Ron Swanson who so famously said, "there has never been a sadness that can't be cured by breakfast food." True that, Ron. To celebrate Daylight Savings Time and to honor all things sunny-side up while curing the wintertime blues, McCrady's Tavern will be hosting a Brunch for Dinner event Sun. March 11.

Order a la carte items from Chef Orland Pagan like preserved lemon souffle pancakes and sorghum syrup, baked eggs with Carolina gold rice boudin noir, and the tavern burger with bearnaise cheese crinkle cuts.

If longer, warmer days inspire you to roll out of bed long before dinner service, that's OK — the Tavern will be offering the same delightful sweet and savory menu during regular brunch hours, 11:30 a.m. to 2:30 p.m. Dinner begins at 5 p.m.
Event Details Brunch for Dinner
@ McCrady's Tavern
2 Unity Alley
Downtown
Charleston, SC
When: Sun., March 11, 11:30 a.m.-10 p.m.
Foodie Events

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Brews Next: What's Poppin'

Eat, drink, repeat

Posted by Mary Scott Hardaway on Tue, Feb 20, 2018 at 3:06 PM

TRADESMAN FACEBOOK
  • Tradesman Facebook
Y'all been outside lately? It's beer drinkin' weather...and trying new food weather...so, this week for our Brews Next and What's Poppin' roundups we've decided to combine the best of both worlds. May we introduce: where to drink, and eat, at breweries and brew pubs this week.

Tuesday
It's Tamale and Taco Tuesday with Desayuno food truck at Charles Towne Fermentory from 5 to 9:30 p.m.

Edmund's Oast Brewing Co. is starting to release their beers around town — first stop, Closed for Business at 6 p.m.

Who doesn't love a crisp 10% ABV beer? Head to Liberty Tap Room starting at 5 p.m. for their Bell's Hopslam release party — 10 oz. pours are $10.

Wednesday
Game of Thrones may not be returning until 2019, but that doesn't mean you can't get all Daenerys on some trivia at Ghost Monkey Brewing. Trivia starts at 6:30 p.m. and Sabor CubaRican Cuisine will be on hand with eats.

Edmund's Oast Brewing Co. continues their launch with a party at The Brew Cellar from 5 to 8 p.m. 

Every Wed. get your trivia fix from 7 to 9 p.m. at Low Tide Brewing on Johns Island — it's free to play and the top three winners receive prizes. First places gets a round of pints for the team, second place gets a round of 8 oz. pours for the team, and third place winners receive a round of 4 oz. pours for the team. Pep Rolls food truck will be onsite with eats.

If you don't want to leave North Chuck but need to get your trivia on, head to Snafu Brewing for brain teasers from 7 to 9 p.m.; Dave N Dubs slings hot dogs to fuel your noggin.

Thursday
If you didn't get enough Desayuno on Tuesday, fear not, they'll be stopping by Craft Conundrum for the first time at 5 p.m. Wash down your enchilada with "the best craft beer selection in West Ashley."

Don your best "festive winter wear" for the Edmund's Oast Exchange Apres Ski Fondue Night starting at 5:30 p.m. and taste beer and wine that pairs well with fondue. The cheese is provided by Counter Cheese Caves, a local cheese purveyor that focuses on small American creameries. The event requires only a $5 donation to EOX current charity partner, Operation Home, and you can purchase beer, wine, and cheese to recreate the fun at home. 

Friday
Big Boned BBQ is posting up at Commonhouse from 5 to 9 p.m.; might we suggest ordering some bourbon glazed pork belly. It is TGIF, after all.

2Nixons pops up at Charles Towne Fermentory with spicy crab cakes and crab ramen starting at 5:30 p.m.

Rocco's Italian Sausage takes over the kitchen at Pawleys Island Brewing Co. in North Charleston from 4 to 8 p.m.

Two Blokes Brewing promises beer, bacon, and live music to kick off your weekend. Head there between 3 and 10 p.m. for bacon-centric bites from Bac'n me Crazy and music from Americana/bluegrass/rock band Green Levels.

Saturday
Tradesman brings back the uber popular pairing: Girl Scout cookies and beer. From noon to 6 p.m. try two different flights. The first includes Bricklayer Red Ale with Toffeetastic cookies, Shift change coffee stout with Do Si Do’s, Circuit breaker IPA with Savannah Smiles, and Milk stout with Samoa’s. The second includes Mechanic’s Blonde Ale with thin mint cookies, Welders agave wheat with Smore’s, Sparkys IPA with trefoils, and Wire Nut Brown with Tagalong’s.

Pair your libations with some light reading at Brews & Books at Two Blokes Brewing. Itinerant Literate pops up and Pep Rolls will be onsite with eats from 2 to 8 p.m. If you have a sweet tooth, be sure to grab some tasty baked treats from Trolly Dolly Treats starting at 5 p.m.

Can't decide which brewery to attend? Bohemian Bull's inaugural Charleston Craft Beer and BBQ Festival is sure to sate all your eating and drinking desires. Read more about it here.

Raise money for H.F. Help Inc., a non-profit animal rescue working to reduce euthanasia of adoptable animals in South Carolina, at Barks and Brews at Oak Road Brewery in Summerville starting at noon. There will be live music, plenty of pups, and eats from Sabor CubaRican Cuisine.

Sunday
Kudu hosts a major takeover Sunday from noon to 4 p.m. Pub Fare will be onsite slinging the meats ya love and Holy City Brewing will have nine beers on tap behind the bar. Sip on Holy City Pilsner, Chucktown Follicle Brown, Spongeworthy IPA, Washout Wheat, Ubbel Day, Bowen's Island Oyster Stout, Honeycomb Over DIPA, B.A. Julbocken, and a two-year keg aged barley wine.

From noon to 6 p.m. get big on the pig at the sixth annual Pig Roast and Bourbon Sip at Revelry. Poogan's Smokehouse provides the pork and Revelry pours cold brews; for those who want something a bit stronger, Diageo will be onsite with bourbon samples.

Play Name the Music at Ghost Monkey Brewery, a family-friendly high-energy trivia game with music from all decades. Al's Barker's hot dog food truck will be onsite from 2 to 6 p.m.

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Leon's employee threatened to "do a Virginia's" during altercation, police report says

"Any time we’ve encountered an issue ... we call the police."

Posted by Kinsey Gidick on Tue, Feb 20, 2018 at 2:49 PM

The incident happened at Leon's on Feb. 10 - JONATHAN BONCEK
  • Jonathan Boncek
  • The incident happened at Leon's on Feb. 10
An employee at Leon's Oyster Shop has been accused of threatening Virginia's copycat violence against the restaurant staff, according Charleston Police Department incident report.

The incident occurred on Sat. Feb. 10 at 9:50 a.m. when dishwasher Benjamin Anthony Doyle (51) allegedly showed up for work 45 minutes late and made threats after finding the kitchen full of dirty dishes.

According to the report, the sous chef said that during an altercation with staff, Doyle threatened, "I'll burn this bitch down." Another employee escorted Doyle out and the offender then stopped and began shouting, "I've got my gun on me now. They don't know who they're messing with. I'll do a Virginia's up in here."

Doyle may have been referring to the deadly shooting at the King Street restaurant last summer that resulted in Executive Chef Anthony Shane Whiddon's death. In another instance of a disgruntled employee altercation, on Aug. 14, 2017 Virginia's employee Thomas Demetrius Burns entered the restaurant during lunch service and shot and killed Whiddon. Burns died Dec. 14 at Palmetto Health Richland hospital from complications of the gunshot wound he received during the incident.

At Leon's, the report says that after he was escorted off the premises, the offender left north on King Street but was later stopped by a reporting officer at the intersection of America and South streets where he was positively identified and placed under arrest for Assault and Battery 3rd degree. CPD Public Information Officer Charles Francis says, "Even though the assault was not carried out the fact that he claimed to have a gun and threatened bodily harm made this the best charge."

Doyle is out on bond and has a court date set for March 13, 2018.

Brooks Reitz, Leon's owner responded to a request for comment by saying the restaurant employs a number of safety procedures that include, "background checks on all employees — this includes line and management level." In addition, Reitz added, "We employ a door staff/bouncers at the restaurants, and have since day one. They walk staff to their cars and stay on site until the restaurant is closed up, locked, armed, and the closing managers have been walked to their cars. We have a Director of Safety for the company that handles cameras, security systems, and who hires and trains the door staff in safety protocols. We have cameras and security systems in place company wide, as well as at our offices. And any time we’ve encountered an issue —whether that be a customer that has a stroke while dining, or a belligerent customer — we call the police."

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The story behind Silver Dollar's new Polish pop-up

Pass the pierogies

Posted by Kinsey Gidick on Tue, Feb 20, 2018 at 11:39 AM

You can now order Polish food at Silver Dollar three nights a week - FILE
  • File
  • You can now order Polish food at Silver Dollar three nights a week
Victor Krupa's been cooking Polish food for years. The Poland native moved to Chicago as a child, but his grandmother and mother passed along their country's heritage through food, teaching him how to pierogies, golbaki (stuffed cabbage), and bigos.

"I’ve been cooking all my life and always cooked dinners at home and cooked for my friends to make them Polish food and they always enjoyed it. It's a passion of mine," says Krupa. Now the casual cook is taking his Polish expertise to the professional level.

Perhaps you've seen his sign, Krystyna's Authentic Polish Food, strewn across Silver Dollar's window. Krupa has taken over the college bar's kitchen and is now serving his perogies and sauerkraut there three days a week.

Krupa knows that to the longtime Charlestonian, the partnership with Silver Dollar may seem a bit odd, but for his purposes — as he works to get his food truck built — it makes sense.

"There are existing tables and the bar area, so during my business hours the Silver Dollar is open as well," says Krupa who serves food there Friday, Sat., and Sun. You can get a drink at the bar and come up to window and order the food or order it to go," says Krupa. "I've partnered with Eatabit, a text to order service too."

Krystyna's — named after Krupa's deceased mother — is now in its third week serving at the bar. The restaurant operates on Friday beginning at 7 p.m., Sat. at 5 pm., and Sundays at 11 a.m. For more information, visit krystynas-authentic-polish-food-94.webself.net.
Location Details Silver Dollar
Silver Dollar
478 King St.
Downtown
Charleston, SC
(843) 722-7223
Bar, Music Venue and Sports Bar

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Monday, February 19, 2018

Upper Deck Tavern's owner on fostering artists, a changing city, and creating a "safe nest" of a bar

"When you come to the Upper Deck people are looking into you instead of only at you"

Posted by Kinsey Gidick on Mon, Feb 19, 2018 at 2:50 PM

@peoplepersona @holly.anne.stiles

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It's been four days since we broke the news that, due to a lost lease, Upper Deck is shuttering at the end of the month. In that time the floodgates of grief have flung open and years of patrons have taken to the internet to mourn and pay their respects. There have been a lot of "NOOOOOO!" posts as well as more than one "Why did you have to report this?"
And we get it. It's shitty news. Upper Deck Tavern was our own favorite misfit island too and we can't help but feel like the closure of the dive bar is a harbinger of Charleston's Anytown, USA doom.

That said, the doors haven't closed yet and all of the details behind the closure still aren't entirely clear.

Josif Tsveer, the owner of the building (and also the owner of Peter & Sons Shoe Repair), told us that he doesn't manage the building's tenants, rather Gilroy's owner Brian Wolter handles that. Wolter, whose pizza joint sits street level below UDT, has the master lease on the building and leased Upper Deck to owner Ken Newman. When reached by phone today, Wolter said he couldn't share more details on the end of UDT's lease right now, but added, "There is more to the story." Wolter did assure fans, however, that Gilroy's isn't going anywhere and that people shouldn't be concerned about a new high-end store going in to 353 King St.

"That's not the case," Wolter says.

What is the case? Well, in less than two weeks, UDT will be gone and with that in mind, Newman sat down with City Paper to reflect on his bar's legacy. One hour transcription later, we've distilled the conversation into 16 Newmanisms on everything from fostering community to serving PBR in baby bottles to mark UDT's 16 years.

On refusing to use the word bartender:
I never had any use for the word bartender. All of your friends behind the bar I call producers because they have carte blanche to take care of their nights, friends, customers, and the people who I give this title and responsibility are as good as it is I am. They make friends, give you a safe place, spend time listening to your lives and sharing theirs. In some cases grow older together. I don't say grow old, grow older together.

On the best moments as a bar owner:
The proudest moments I've had are when people celebrate anniversaries or I'm invited to the hospital to be the first one to hold the baby or when people recognize that that's a cause Ken will support.

On celebrating Obama's inauguration at UDT:
When people chose to be [at UDT] there for a change in our in our country's government, it wasn't just to a spirit or race or drink, it was because it was to cement more with each other and we hope that that group that we were with that night was going to seize a piece of peaceful history, a very peaceful history and hopeful history.

On the Charleston of yore:
My experience in Charleston is that when I arrived Charleston was going through a wilder time. There was the Treehouse, AC's, Big John's, Myskyn's, Capone's, Red Tomatoes, the ones I knew the best, we were wilder then, but we were trying to also figure out what kind of future we'd like to have.

On how Charleston has changed:
What I think has changed in Charleston is that Charleston has become more protestant, but the people that I'm in contact with have became more proletariat.

On watching his patrons grow up:

We had very few artists or people who could stand out in a crowd as artists. And we had enough people who were trying to be rock and roll musicians but not that many musicians and artists or singers and songwriters and so look at the creativity that's come with the galleries the culture of Charleston School of Art, the theater, the smaller theaters.

When I opened up my business, my first business [Horse & Cart Cafe], mothers and fathers used to just drop their kids off in my care like a babysitter downtown. Mt. Pleasant kids would get dropped off and the other kids in Charleston would hang out. It kind of cemented a young future for us from the people who wanted to get involved or express themselves and I showed them with a poetry night and a drum circle and an Irish jam and music on Thursday Friday and Saturday and karaoke that there was a punk rock Sundays, that there was a day for everybody and enough room for anybody's agenda to stop, look, and listen to the expressions.

Come as you are. R.I.P. #UDT

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On Charleston's development:
We're too interested in becoming gentrification symbolized by sidewalk for sidewalk cafes. We don't want to give up the cars to make that happen. We don't want to become pedestrian to become more life like.

On UDT's epic bathroom grafitti:
Twice I've gone in and put polyurethane over the women's bathroom doors and walls so it doesn't go away. It has more than three layers on the doors. Once it gets to a certain patina, it's not marked up anymore, it's decorated. It's filled with a kind of a life.

On UDT's grime:
It's amazing what you can live with.

On UDT being a safe nest:
A safe nest, that's exactly what it's supposed to be. we never ask anybody to drink. We ask them what they want. If they only want water for today, or the next month, that's OK too. What do you got to say that's interesting? Do you want to play a game with me? Do you want to be a little outrageous? Do you want to discuss politics? What's your favorite team? What do you think about today's news?

On the loss of UDT for its patrons:
They'll be happy when I open something else up downtown. I would like to, you know what the rents are now and how longer possible that impossible that is. I need to get lucky.

So you're not retiring?
I'm not retiring until I'm 80. That's Feb. 12, 2029.

On what to expect from the final days of UDT:
From now on everything is going to be final and big. We've had everything up there from kiddie pools to lesbian speed dating. We're ready to break ground with something else. Gotta be creative. one of my favorites was the MUSC Children's Center benefit. Andrew went out and got baby bottles and you could buy your baby bottle and fill it up with beer as many times as you want. Baby bottle had PBR labels. It was a good cause and we had fun.

On becoming visible at UDT:
I think we're invisible. In the worst cases you're invisible to the person you're passing on the street. Not the nod or the eye contact, not even an excuse me on the sidewalk to get around somebody. But Charleston has the fortune of being just the right size where we know so many people and there's a courtesy involved in that and its a real interesting, nice courtesy. We remain civil and the better thing is we can remain more of ourselves. And when you come to the Upper Deck — this is why it's a safe nest — people are looking into you instead of only at you. And showing themselves and letting you look into them instead of only at them. There's recognition.

On UDT's business plan:
When you go to the Upper Deck you feel, whew, I can leave my coat on the stool and whatever armor I have is not necessary here and whatever aura I have is not necessary here. Now who starts a business plan with that?

On continuing the UDT dream:
I don't think I've stopped dreaming. That's been key to what I've done. Sometimes I've fallen too deep asleep and neglected my businesses, family, and friends, but I'd like to continue to dream and be more of myself and let the businesses feel like that.

The Upper Deck will close its doors at the end of the month.

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