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On the Menu for Nov. 17, 2015

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

DiMaioThe Darling Oyster Bar, set to open this winter at 513 King St., has named Joe DiMaio as chef. DiMaio previously worked at the Old Village Post House in Mount Pleasant and the Ocean Room at The Sanctuary Hotel on Kiawah Island. Most recently, DiMaio was executive chef at Stars in Charleston. He earned his culinary degree from the Art Institute of Charleston.

The Glass Onion is offering a Thanksgiving dinner to-go menu with specialty dishes. To pre-order, contact The Glass Onion at 843-225-1717. All orders must be placed by Nov. 23 and must be picked up Nov. 25. Items available include:

  • Deviled eggs
  • Pimento cheese
  • Cornbread dressing with Belle’s sausage (and oysters)
  • Sweet potato casserole
  • Braised local greens
  • Chicken and sausage gumbo
  • Butternut squash soup
  • Chocolate peanut butter pie
  • Sweet potato tart
  • Apple cobbler
  • Bread pudding

Cicis opened a new pizza buffet today at 1525 Old Trolley Road in Summerville. The restaurant has an updated interior design, lifestyle wall graphics and menu boards. To celebrate the opening, the first 100 guests to purchase an adult buffet at the regular price of $5.89 will receive a card entitling them to free pizza for a year.

The restaurant will be open daily from 11 a.m. to 10 p.m.

Chef Sean Kelly and High Cotton, at 199 East Bay St. in Charleston, will host the Good Catch Dinner on Dec. 1, with a four-course sustainable seafood menu paired with wines. Cocktails will be served at 5:30 p.m. and dinner begins at 6:30 p.m.

The dinner is sponsored by the S.C. Aquarium, and 10% of proceeds will be donated to the aquarium’s Good Catch program.

First course:

  • Oyster trio: half shell, Rockefeller, crispy fried

Second course:

  • Grilled king mackerel with spinach, clam and artichoke broth

Third course:

  • Prosciutto wrapped swordfish with cauliflower gratin, Brussels sprouts and marinated beets

Fourth course:

  • Ginger pumpkin tart with pecan caramel and bourbon mascarpone

Tickets are $75 per person and must be purchased in advance, by calling High Cotton at 843-724-3815 or by email.

Home Team BBQ has started a new weekly Instagram campaign. Patrons who take a photo and tag with @hometeambbq and #Pics4Q will be in the running each week to win a $50 gift card from Home Team BBQ. One winner will be selected at random each week.

82 Queen and Lowcountry Bistro are offering special Thanksgiving menus.

Chef Steve Stone at 82 Queen will prepare items such as she crab soup, Queen’s Barbeque shrimp and grits and traditional Thanksgiving dinner and pumpkin pie.

Lowcountry Bistro will offer custom holiday cocktails in addition to its Lowcountry-inspired menu, including L.B.’s Poinsettia and the Pumpkin Spice Shine Hattan.

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