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Re: “Support your neighborhood cafe, or you may lose it

Ultimately, when talking about successful restaurants, there are at least three key markers: good food, good service and fair prices. Rodney Scott BBQ is successful because it meets (at least) two of the three (and, arguably the two most important: fair prices and good food quality). I think that if a restaurant wants to be successful, they can make up the difference in income from charging less for better quality food by the higher volume of customers this inevitably produces. It's risk/reward math, and I think it's the sure bet that can survive the ebbs and flows of our community's economic vitality.

Posted by Matthew Doszkocs on June 24, 2017 at 7:33 PM

Re: “Chef Patrick Owens pairs a raw bar and pizza at his new Wood and Grain restaurant

The food was simply amazing and the ambiance would be a perfect place for a casual date night! Well done!

Posted by Erin Lorick Pesavento on June 24, 2017 at 6:26 PM

Re: “Charleston food and bev design trend spotting: Shipping containers

Way cool. Brings homage to the history of Charleston's ports as well. Luv, Luv!

Posted by Kaye Shaffer on June 24, 2017 at 4:14 PM

Re: “Gentry Bar & Room packs flavor, but lacks focus

The name alone speaks of confused identity. Bar & Room? What kind of room? What does one do in said Room? What does it mean?

2 of 2 people like this.
Posted by Riverside on June 24, 2017 at 1:52 PM
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