On the Menu provides news from the Charleston area’s culinary community, including new restaurants, new menu items and upcoming events, as well as details about local chefs. Submit your news using our online form.
Pink Cactus will be donating all proceeds from its Oaxacan Fizz cocktail to Pure Fluff owner Arielle Statton during Breast Cancer Awareness Month in October. Statton is going through treatment for stage 3 breast cancer. Proceeds will go toward her chemotherapy treatments and personal health care.
The Oaxacan Fizz cocktail is made with mezcal, Pure Fluff cotton candy, beets and hibiscus.
Tempest is now offering a midday menu, available from 2 to 5 p.m. weekdays and from 3 to 5 p.m. on weekends. Created by chef partner Jamie Lynch and regional culinary director Adam Hodgson, the menu highlights South Atlantic seafood, like ceviche, local shrimp and roasted clam flatbread.
Park Circle’s Dashi has announced new spirit flights and ice cream floats. The menu includes a local draft beer and vanilla soft serve float, American whiskey flight (Jack Daniel’s Black, Maker’s Mark, Michter’s, Eagle Rare) and sake flight (Tozai Snow Maiden Nigori, Wandering Poet Ginjo, Hawk in the Heavens, Tokubetsu Junmai, Soto Super Premium Junmai, Daiginjo), among other options.
The menu includes items previously served at the food truck, including fried shrimp and grits and the B.I.T.S. Burger, as well as new additions like platters, salads and sandwiches. Meats can be purchased by the pound, and sides can be purchased by the pint and quart.
Unique to the Johns Island location, an ice cream window will also be available to sell soft serve ice cream with 21 options of toppings and dips.
Hours of operation will be 11 a.m. to 8 p.m. Sunday to Wednesday and 11 a.m. to 9 p.m. Thursday to Saturday. All seating is outdoors on a first come, first serve basis. Pets are not allowed.