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On the Menu for Dec. 20, 2016

Hospitality and Tourism
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On the Menu provides the latest news from the Charleston area’s 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.

Opal in Mount Pleasant is offering a holiday special called Charcuterie to Go. A selection of eight meats and eight cheeses accompanied by gourmet honey, pickled vegetables and spicy mustard are available for platters, priced per menu item. Customers can bring their own platter or purchase one from the restaurant for $20.

Also, Opal is serving a three-course New Year’s Eve dinner (.pdf) and charcuterie for $69 per person. Wine pairings can be added for $49. Reservations can be made online.

Fellow Owens Dining Group restaurant Langdon’s in Mount Pleasant is holding a four-course New Year’s Eve dinner (.pdf) for $95 per person, with optional wine pairings for an additional $65. Reservations can be made online.


High Cotton in downtown Charleston is offering a three-course New Year’s Eve dinner for $90 per person. Menu items include buttermilk fried oysters, shrimp and lobster cocktail, blue crab-stuffed flounder, New Bedford sea scallops and Maine lobster. Reservations can be made online.


492 in downtown Charleston is serving a four-course New Year’s Eve dinner for $75 per person, along with its regular a la carte menu. Reservations can be made online.


5Church in downtown Charleston is holding a New Year’s Day brunch from 9 a.m. to 4:30 p.m.  Menu items include French toast, macaroni and cheese, oysters, shrimp, crab legs and chocolate croissants. The buffet-style meal is $35 per person, or $21 for children ages 12 and younger. Reservations can be made online.


The Glass Onion in West Ashley, is serving shepherd’s pie and fisherman’s pie for $18 each from Jan. 4-14, for its annual “anti-restaurant week.” The shepherd’s pie will be filled with either braised lamb or pork cheeks, goat cheese and sweet potatoes; the fisherman’s pie has seafood and mashed potatoes. Salad and garlic bread are included. Reservations can be made online.


Edmund’s Oast in downtown Charleston will host La Morra Pizzeria starting at 4:30 p.m. Dec. 30 for a second pizza popup. La Morra owners Zach Swemle and Marlee Blodgett will have several different pizzas for sale, including a collaboration with Edmund’s Oast Chef Reid Henninger on a white Alba truffle pie.

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