Hospitality group behind Husk opens latest Charleston restaurant

Listen to this article

The same group that has introduced the South to restaurants like Husk, Minero and Delaney Oyster House, has opened a new Charleston eatery.

The James is located at 1939A Maybank Highway and opened in mid-July.

Neighborhood Dining Group (NDG) President David Howard said that it only made sense to open a new spot in a fast-growing locale.

“With the growth of James Island, we thought it was time to support people living in the communities of downtown Charleston,” he said.

The James’ chef, Mark Keiser, hails from Charleston’s Oak Steakhouse. Prior to that, he spent a dozen years as head kitchen manager and research and development chef at CentraArchy Restaurants.

Howard, who was a James Beard semifinalist for “Best Restaurateur,” said the goal is to keep everything consistent, free of formalities and approachable.

“In other words, we won’t be changing our menu frequently, nor should our customers need to consult their phone to look up a dish,” Howard said.

The manageable menu includes mushroom soup and mussels, a selection of salads, including the popular wedge and a spicy version of the Caesar, along with a choice of three sandwiches including a prime rib melt, a crab cake sandwich and a cheeseburger. About a dozen entrees are listed on the menu including Scottish salmon, pecan-crusted chicken, baby back ribs, crab cakes, prime rib and filet mignon.

Kenny Lyons, vice president of operations at NDG, is especially excited about the libations offered at The James.

“We have a great cocktail program that offers a look back into the ‘90s-2000s martini culture with playful, contemporary riffs on cocktails and a well-appointed whiskey list,” said Lyons, adding that the restaurant will also offer between 35-40 wines at any given time, along with a selection of craft beer. Lyons asserts that this, too, makes sense.

“There was a void in a mid-scale restaurant on James Island that is more bar centric,” he said, adding that he lives just a mile away from the restaurant and this became top of mind for the group since COVID.

“Data suggest that people want to get out, but are looking for places where they can become regulars close to their homes,” he said. “Now they have the opportunity to visit for a burger early in the week and return later for a filet mignon, mashed potatoes and broccoli. Our goal was to provide something for everyone from families with kids, to grandparents with grandkids.”

Related content: Greenville barbecue junkie’s journey from food truck to brick-and-mortar

Related content: New speakeasy to open in downtown Columbia

Howard said that it was important to the group to also be mindful of prices.

“Our menu is not inexpensive, but with the cost of ingredients being what they are, it is competitive, with generous portions,” he said.

Another ingredient in the NDG’s recipe for success is to communicate to the customer that their business is valued. “Management will visit tables; not because it’s mandated, but because they want to engage. We want customers to understand that we take a sincere interest in all of their needs being met,” said Howard.

Lyons and Howard said that they are currently focused on developing their existing team and once that is done, they may consider the possibility of lunch.

“As of yet, we don’t have a hard date, but we’ll be considering it in the future,” Howard said.

Stefanie Kalina-Metzger is a contributing writer for SC Biz News.