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Leftovers: Tidbits from the Food & Bev Community (7/24/19)



I created the “Leftovers” series to ensure I could share as much food and bev news as possible, so here’s the latest:

  1. Basic Kitchen has announced their new chef is Robin Hollis. She joined the team earlier this spring and has recently taken the lead in the kitchen. The restaurant says guests will still find their familiar favorites still on the menu, along with some new dishes.
  2. Dockery’s announced the acquisition of Daniel Island Dinners and the addition of Chef Todd Ladd to the Dockery’s culinary team. Chef Ladd will oversee and operate the expanding catering, food truck, and in-home dining services of Dockery’s and will manage off-site events for the restaurant. For more information on Dockery’s catering services, including complete menus and offerings, visit
  3. Bay Street Biergarten just launched their new happy hour menu, offering drink and food specials Monday through Friday from 4 pm to 7 pm.
    Biergarten is featuring local breweries and spirits for their “hoppy hour” for $4 – including local cans and Dixie Vodk – and a $5 Featured Frozen cocktail. The “pour your own” bier wall will be 1/2 off during happy hour as well.
    Throughout the month of July, Bay Street Biergarten will be donating $1 from each sale of their Featured Frozen cocktail and $1 from each order of their signature Freaky Taters to CharlestonGOOD.
  4. Prohibition recently released their new seasonal menu, featuring local collaborations and new cocktail collaborations. The summer menu, created by Executive Chef Greg Garrison and Beverage Director Jim McCourt, focuses on locally-sourced foods, with highlights ranging from the pea-and-corn-garnished Warm Crab Toast to the Green Card cocktail, a gin-infused wink at the owners’ Irish heritage. Click here to see the new menu.
  5. Celebrate National Tequila Day at Mex 1 Coastal Cantina on Wednesday, July 24th with  ½ price select tequila and flights all day.
  6. Hotel Bennett has announced their new summer beverage menus at Camellias + Fiat Lux.
    • Camellias
      • The beverage team has also recently unveiled a new summer menu fittingly inspired by florals, including:
          • Part Time Lover | Roku gin, St. Germaine, Aperol, honey simple, and lemon
          • La Rosa Picante | Milagro, Italicus, lime, grapefruit, jalapeno simple, and ginger beer
          • Bennett 75 | Haku vodka, rose cordial, lemon, Moet
          • The Rose Garden | Hendricks Gin, yellow chartreuse, rose cordial, lemon, lavender bitters
    • Fiat Lux
      • The hotel’s rooftop bar with poolside cabana added the following:
        • Ancho Want More | Milagro Silver, Ancho Reyes Verde, strawberry puree, agave, fresh lime juice
        • The New Carré | Applejack brandy, Rittenhouse rye, Amaro Montenegro, dry curacao, Angostura bitters
        • Holy City Spritz | Beefeater gin, Aperol, Amaro Nonino, prosecco
        • Summer Breeze | Tito’s vodka, lime juice, Kings Ginger, soda water, cucumbers, mint
        • Elevator 6 | Hendrick’s gin, lemon juice, basil, grapefruit juice, Peychaud’s bitters
  7. Chef Christian Hunter, a fixture in the open kitchen at Sorghum & Salt, has been promoted to Chef de Cuisine. He joined the restaurant’s culinary team in April 2018.
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