On Tuesdays, On the Menu provides the latest news from the Charleston area’s extensive culinary community, including new restaurants, new menu items and upcoming events, as well as details about local chefs. Submissions should be sent to dailyjournal@scbiznews.com.

World Oriental Kitchen, Charleston’s first green-certified fast-casual restaurant, will hold its grand opening at 4:40 p.m. Thursday at its location at 349 King St. Charleston Mayor Joe Riley will be in attendance at the opening to speak about the sustainable dining movement.

The restaurant, known by the acronym W.O.K., offers local, all-natural, organic food at an affordable price. The restaurant has been constructed with sustainable features, including solar panels, an on-site composting center, countertops made from recycled detergent bottles, energy-efficient appliances and seat cushions made from soybeans. Diners play a role, as well, by composting food scraps and recycling containers. W.O.K. gets its organic produce from Joseph Fields Farms on Johns Island.

President and CEO Nick Bergelt said, “We are at the dawn of a new era in our nation’s history, the next generation of business where companies will be held to a higher standard of accountability by an increase in consumer awareness and rising concern for the operational responsibility of corporate America.”

In addition to remarks by Bergelt and Riley, Bergelt will lead a tour of the new restaurant, and W.O.K. architect Wes Lyles will answer questions. Afterward, a sustainable and organic wine tasting and an organic, fruit-infused sake tasting will be held.

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Starting Saturday, Charleston Crepe Co. will feature weekly blackboard specials created by chefs across the Charleston peninsula.

“Some of our best customers are local chefs, so we’ve asked for their inspired creations,” said owner Rachel Byrne. “It’s a great way to spotlight the amazing creativity in our culinary community and the chefs’ connection to the local farmers market.”

Participating chefs include Craig Deihl of Cypress, Mike Lata of Fig, Frank McMahon of Hank’s, Brett McKee of Oak Steakhouse, Ryan Kacenjar of The Francis Marion Hotel, and cookbook author and TV personality Nathalie Dupree.

Upcoming featured crepes:

• Cypress’ artisan smoked ham, Swiss cheese and eggs: Craig Deihl of Cypress.
• Ham, fontina cheese, basil pesto and farm-fresh eggs from Celeste Albers: Mike Lata of Fig.
• Andouille sausage, shrimp, corn, tomato and garlic: Frank McMahon of Hank’s.
• Beef Wellington crepe with beef tenderloin, wild mushroom duxelle and foie gras: Brett McKee of Oak Steakhouse.
• Caramelized winesap apples from Owl’s Nest Plantation with spiced rum and candied pecans: Ryan Kacenjar of The Francis Marion Hotel.
• Lemon crepe cake: Nathalie Dupree.

The Charleston Crepe Co. crepe stand can be found at the downtown Charleston Farmers Market from 8 a.m. to 2 p.m. Saturdays through Dec. 19 and on Sundays during December. To see which chef’s blackboard special is featured each week, visit the Charleston Crepe Co.’s Facebook page.

To get more information on Charleston Crepe Co., call 843-573-3458.

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In celebration of Halloween, Fish restaurant is offering a special Predator & Prey dinner Oct. 30-31.

Executive chef Nico Romo and chef de cuisine Charron Henry have created the three-course menu based on the natural cycle of marine vegetation. Each course will be created as a duo, highlighting a predator and its prey — crab and shrimp, or triggerfish and squid, for example. The dinner is $35.

In addition, Fish will be hosting Brad & Janet’s Wedding Reception — the official Charleston Ballet Theatre Rocky Horror after-parties that weekend, as well. The staff will be in costume, and the restaurant will be decorated for the parties and the dinner.

Fish is located at 442 King St.