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The Pass Panino and Provisions Announces Daytime Menu

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Chef Anthony Marini, Executive Chef and Owner of The Pass Panino & Provisions, announced today the restaurant’s complete daytime offerings. The concept – market-style lunch concept during the day, upscale Chef’s Table by night – is slated to open doors mid-summer 2021.

The Pass, situated on the corner of St Philip and Spring Streets, will offer a selection of sandwiches such as the Quattro Cacio e Pepe – Mozzarella, Fontina, Sharp Provolone, and Parmesan with Butter and Freshly Cracked Black Pepper, toasted on Sourdough bead and The Mort Sal – Grappa and Pastrami Cured Salmon and Crispy Prosciutto with Scallion Cream Cheese and Miso Mustard served on a toasted Everything Bagel, along with several other creations. Each of the nine made-to-order sandwiches can be prepared as a Green Salad, a Panzanella Salad, or a Grain Salad Bowl. 

Daytime selections also include (but are not limited to) specialty provisions like fresh cheeses, housemade condiments, locally sourced products, natural wines, beer, frozen drinks, and more. The Pass will utilize local purveyors including GrowFood Carolina, Saffron Bakery, Brown’s Court Bakery, Normandy Farm Artisan Bakery, and more when possible. Additionally, the daytime menu will feature a selection of customizable Salumeria Boards and the Ploughman’s Lunch – Chef’s selection of meats, cheeses, and accoutrements, paired with a glass (or bottle, depending on party size) of house wine. 

“I am excited to introduce this little sandwich spot to Charleston, as it has in many ways given me a different perspective on creativity,”  said Chef Marini. “But more importantly, I am looking forward to becoming Charlestonian’s go-to for great sandwiches, specialty provisions, and an interesting atmosphere to enjoy with friends and family.”

The market at The Pass will be open Wednesday to Sunday from 11 am – 5 pm. Reservations for the Chef’s Table will be available in advance, accommodating parties of up to twelve guests. Additional information on the opening of The Pass, including a sample Chef’s Table menu will be available in the coming weeks. For more, visit www.thepasschs.com. 

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