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On the Menu for Nov. 24, 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

The Glass Onion is adding two spice rubs to its retail line, a seasoning salt and a blackening spice. The spices cost $5 each and are available at the restaurant or its online store.

5Church sign5Church Charleston opened Friday at 32-B Market St. in Charleston, in the building that formerly was home to the Church of the Redeemer and the Harriott Pinckney House. The restaurant will be open for lunch, dinner and brunch. The decor includes stained glass windows, a white concrete bar, black leather banquettes, chandeliers and large-scale pop art.

Executive chef Jamie Lynch’s menu includes items such as the 60-second New York strip steak and a lamb burger with red onion marmalade and gorgonzola fondue, along with locally sourced dishes. A 150-bottle wine list and a selection of specialty cocktails and craft beers are also available.

The restaurant seats 170 people, with an outdoor patio and bar area, as well as a private dining room for events. Valet parking is also offered.

Pitmaster Madison Ruckel of Home Team BBQ heads to Sao Paulo, Brazil, on Saturday to participate in Manifesto Churrascada. Ruckel is one of 20 featured pitmasters from all over the world who will be part of the celebration.

The event’s focus is to cook local and sustainable meats from the area using all of the animal’s parts, which have been cooked over fire. Ruckel will be paired with London-based butcher Steve West, and the two will be serving salt-and-pepper brisket.

Additionally, in preparation for its new location opening at 126 Williman St. in downtown Charleston early next year, Home Team BBQ is launching a new menu format and cocktail list.

The food menu is streamlined, and a “specials” menu will highlight more seasonal and different dishes. The regular menu will continue to include snacks such as smoked chicken wings, nachos, sliders and cracklings.

The main focus of the new format is an expanded meat menu with items such as pork belly, beef ribs, house-cured hams, smoked pastrami, sausages, porchetta and brisket a la carte or by the pound.

The new cocktail menu includes The Charlestonian, which has locally made Hat Trick Barrel Rested Gin; Fiery Ron’s Ol’ Fashioned Smokey, served with a rounded ball of smoked ice; and a Sazerac with Bittermilk’s No. 4 line. Also on the cocktail menu are rare bourbons, scotches, Irish whiskeys and tequila.

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