On the Menu for Feb. 18, 2014

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.

Restaurateur Karalee Nielsen Fallert and operating partner Xan McLaughlin have teamed up to open The Park Cafe. This is Fallert’s latest restaurant concept, following Taco Boy, Monza, Closed For Business, The Royal American and Lee Lee’s Hot Kitchen. Fallert’s idea is to deliver an amenity to the community that has not previously existed. This is the common theme in all her work, including the founding of The Green Heart Project, a local farm-to-school initiative.

Located at 730 Rutledge Ave. in Charleston, next to Hampton Park, The Park Cafe will serve contemporary, continental fare for breakfast, brunch, lunch and dinner. Chef John Amato, recently of Fig and the proprietor of the Foodie Truck, brings his culinary expertise to the Wagener Terrace neighborhood kitchen.

The Park Cafe will offer breakfast, lunch, and dinner seven days a week with brunch on Sundays. Food and wine specials will be served daily. Hours are 7 a.m. to 10 p.m. The coffee bar opens at 7 a.m., and Sunday brunch starts at 9 a.m.


The Zero George Street Hotel in downtown Charleston will kick off its Guest Chef Cooking Series the week of the Charleston Wine & Food Festival in March. Visiting chefs, who are in town for festival-related events, include chef Chris Hall of Local Three in Atlanta and chef Justin Devillier of La Petite Grocery in New Orleans. The Hall, Devillier and Zero George chef Randy Williams will host cooking classes.

Hall’s class will follow Georgia Mountain Trout across four cultures, including Italian, Asian, French and traditional Southern. His class will be at 11 a.m., March 5. Williams’ class will showcase his signature modern Lowcountry cuisine and is scheduled for 7 p.m., March 5. Devillier’s class has a Big Easy in the Lowcountry theme and will take place at 11 a.m., March 6.

All classes will be hosted inside the kitchen carriage house at Zero George Street Hotel and are open to the public. Cost is $125 per person, which includes all food and paired wines. Classes are limited to eight participants; for reservations, call 843-817-7900.


Michael Honig of Honig Vineyard and Winery is visiting Charleston on Feb. 26 as part of a special dinner with chef Jeremiah Bacon at Oak Steakhouse. Honig, a proponent of sustainable farming, has been running the family-owned winery for the last 30 years. The winery produces sauvignon blanc and cabernet sauvignon wines.

There will be a welcome reception at 6:30 p.m., with dinner at 7 p.m. featuring a five-course meal paired with Honig wines. Cost is $100 per person, not including tax and gratuity. Space is limited; for reservations, call 843-722-4220.

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