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.
After 20 years operating Sushi Hiro on King Street, Chef Hideya Isibashi is retiring. REV will take full ownership of the business, creating Izakaya Ramen. Chefs Will Fincher and Mae Jordan are collaborating to create a noodle-and-grill centered menu for individual orders and group sharing. Izakaya Ramen will continue to serve yakatori tempura and rice dishes along with many Japanese appetizers, but the bulk of the menu will come from the multiple noodle dishes. The sake list will be limited; there will be a full liquor bar with late-night drink specials.
New additions to the space include 10 televisions and a 10-foot community table. Izakaya Ramen will host karaoke nights and sudoku competitions.
Izakaya Ramen will be open 11 to 2 a.m. seven days a week.
Halls Chophouse has completed construction on its new upstairs space and the room is available for dining or meetings. This is the first expansion of Halls Chophouse since it opened four years ago at 434 King St. in downtown Charleston. The space will seat 32 for dining and can be reconfigured for business meetings. The room has audio-visual equipment, a 60-inch color monitor for corporate or sales presentations and its own restroom facility.
Chef Anthony DiBernardo of Rita's Seaside Grille and Cast Iron Catering will cook a Guerrilla Cuisine Dinner Nov. 11 on Folly Beach. The dinner location is not revealed to ticket-holders until just before the event. Guests will dine on a multicourse meal with all proceeds and gratuity donated to the Wounded Warrior Project. The event is limited to 50 people. Tickets are $70 and available at http://gcciff.eventbrite.com.
Oak Steakhouse, 17 Broad St. in Charleston, is offering Thanksgiving dinner from 11 a.m. to 4 p.m. Nov. 22. Cost is $42 per person. Menu items include sweet onion bisque, Burden Creek goat cheese ricotta, roasted Carolina turkey breast and roasted Brussels sprouts, among other items. For dessert, pumpkin panna cotta cranberry compote with pumpkin seed brittle will be served.
High Thyme Cuisine and Cocktails on Sullivan’s Island is serving Lowcountry brunch from 10:30 a.m. to 2:30 p.m. Saturdays. High Thyme will offer the same menu as Sundays. Selections include beef tenderloin benedict topped with hollandaise; orange-cinnamon brioche French toast with powdered sugar and pecans; and seared tuna over mixed greens with asparagus, roasted red peppers and ginger peppercorn vinaigrette.
The Meeting Room Restaurant and Tapas Bar, opening Nov. 30, has named Ramon Taimanglo as executive chef and food and beverage director. He will oversee all aspects of the Holiday Inn Charleston Historic Downtown's catering offerings.
After attending Johnson and Wales in Charleston, Taimanglo started his professional career with Frank Lee at Slightly North of Broad in Charleston.
Taimanglo left the Lowcountry for Washington, D.C., to work with James Beard award-winning Chef Bob Kinkead at Colvin Run Tavern. He moved back South to work as executive chef at Roosters Wood Fired Kitchen in Charlotte. In 2009, Taimanglo became executive chef at High Cotton.
The Meeting Room Restaurant and Tapas Bar will serve breakfast and dinner daily. For more information, visit www.hihistoric.com.
Join the Old Village Post House at 6:30 p.m. Nov. 14 for the Row Eleven Co. Wine Dinner with wines from Row Eleven, Stratton Lummis and Civello brands paired with Executive Chef Frank Lee and Chef de Cuisine Forrest Parker’s menu. Click here to view full menu and pairings.
The dinner is $75, plus tax and gratuity. Reservations are required; call 843-388-8935.
Legare Farms Education Foundation will hold its annual Fall Harvest Dinner at 4 p.m. Sunday. Legare Farms’ meat and vegetables will be prepared by some of Charleston's finest chefs: Chef Fred Neuville of the Fat Hen, Chef Jay Kees of Angel Oak, Chef Frisco Thumbtzen of Muffulettas, Chef Robin Rhea of Slather Brand Foods, Chef Katie Keidel of Made from Scratch, Chef Ricky Hacker from EVO Pizza, Chef Jason Colon of 17 North Restaurant, Chef Jacques Larson of Wild Olive Restaurant, Chef Micah Garrison of Middleton Place Restaurant and Chef Aaron Lemieux from Rue De Jean. Dinner is served under a big tent on the farm. Beverages will be provided by Irvin House Vineyards, Holy City Brewery, Coastal Coffee Roasters and Charleston Tea Plantation. Music will be provided by Rick Rio and Sarah Berry. Tickets are $65; call 843-559-0788 to purchase tickets.
The second annual Pig Roast & Bourbon Sip, hosted by Poogan’s Porch, will be 3 to 6 p.m. Nov. 11 in the courtyard behind Poogan’s Porch. The event will feature live music, bourbon tastings, barbecue and an oyster shucking area. Proceeds will benefit the Lowcountry Food Bank. Wine will be provided by La Wine Agency, Virgil Kaine will offer bourbon pours and Palmetto Brewery will provide beer.
Tickets are $25 in advance and $30 at the door; includes all food and drink. Purchase tickets at www.lowcountryfoodbank.org.
Diners can get a pulled pork or chicken sandwich for $2.99 at Sticky Fingers on Halloween.
Sticky Fingers Restaurants is offering a $2.99 sandwich special on Halloween as well as on Black Friday, Nov. 23, and the day after Christmas. Customers may choose either a pulled pork or pulled chicken sandwich, served with coleslaw, for $2.99 with the purchase of a drink, dine-in only, with a StickEClub Coupon. The special is part of Sticky Finger’s 20th birthday celebration. Each Sticky Fingers Restaurant hosts a birthday party on the 20th day of each month, complete with balloons, giveaways, party entertainment and free birthday cake.
The Coastal Cupboard’s charity knife sharpening event is Nov. 2-4 at its Belle Hall Shopping Center. Guests can get their knives professionally sharpened for just a $1 donation per knife. All proceeds benefit the Charleston Basket Brigade, a nonprofit that aims to feed 20,000 tri-county residents at Thanksgiving. There will also be free gourmet food tastings, free knife skills lessons and a charity raffle.
 Get a pulled pork or chicken sandwich for $2.99 at Sticky Fingers restaurants on Halloween. (Photo/Provided) |
Sticky Fingers is offering a $2.99 sandwich special on Halloween as well as on Black Friday, Nov. 23, and the day after Christmas. Customers may choose either a pulled pork or pulled chicken sandwich, served with coleslaw for $2.99 with the purchase of a drink, dine-in only, with a StickEClub coupon. The special is part of Sticky Finger’s 20th birthday celebration. Each Sticky Fingers restaurant hosts a birthday party on the 20th day of each month, complete with balloons, giveaways, party entertainment and free birthday cake.
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