Hilton Head Brewing Company is undergoing renovation to add a beer garden and expanded patio. The current roof will be expanded to overhang the patio and will allow up to 35 people to sit outside. Construction is expected to complete by the end of the month. The new dog-friendly patio will feature heat lamps and space for small group party reservations.

Healthy Habit restaurant, which was recently purchased by HHI Hospitality, will open a second location in Park Plaza. The hospitality group is also exploring adding kiosks around the island stocked with healthy meals from the restaurant. Renovations to the existing restaurant on Mathews Drive to add more seating and additional menu options will happen during the off season. Healthy Habit offers grab-and-go meals, build-your-own salads and a juice bar.

Stoner’s Pizza Joint on Pope Avenue will now be called Super Baked Pizza after owner Heidi Phillips decided to leave the franchise group. The Hilton HeadIsland location is now independently owned by Phillips and her husband. Much of the menu will remain the same, but there will be a few changes to some of the salads and sandwiches.

Silver Dew Winery of Daufuskie Island was the first registered winery in the state before closing in 1956 when owner Papy Burn retired. More than six decades later — and a little delay thanks to Hurricane Irma — Silver Dew has reopened. Daufuskie’s rich soil, which includes a mix of sand and salt, gives the wine a distinct flavor, though visitors will have to wait a little longer to sample it: Currently, the winery is producing bottles of wine using pressed and frozen Oregon grapes. Owner Wick Scurry expects to harvest the first Daufuskie-grown grapes next year.

Sandbar at Marker 72 is the new beach bar for Sonesta Resort Hilton Head Island and Shipyard Plantation. The new bar features creative beachfront drinks, cold beer and a casual lunch menu. There will be live music from noon to 3 p.m. daily during summer.

Bucci’s at Shelter Cove has reopened as Bucci and Murray’s Pub on the Water. The new menu reflects classic Italian dishes, pizzas and homemade meatballs, in addition to typical pub fare like Reubens and burgers. The newly renovated restaurant will feature live entertainment, happy hour seven days a week, and indoor and outdoor bars. A 28-foot bar has been added inside to expand the room for happy hour, as well as a stage for live entertainment.  

THERE’S MORE TO MEXICAN FOOD THAN TACOS AND MARGARITAS

Ask any native Hispanic speaker: There really isn’t one cuisine that classifies as “Mexican,” just like there’s no such thing, really, as “American” food. Just like here in the U.S. Mexico’s food varies by region — and there are plenty of flavors packed into the country’s roughly 760,00 square miles, home to lush mountain ranges, wide rivers, deserts and islands. And just like the diverse landscapes, the dishes of each region are unique.

As Monthly was going to press, anticipation was high for the planned April 30 opening of Downtown Deli’s new location at the renovated May River Row on May River Road. In addition to a full kitchen serving an expanded version of Downtown Deli’s regular menu, the additional space will include a demonstration kitchen, a cooking school, a spacious outdoor dining area and an event venue called Venue 1223.

JESSE BLANCO HIGHLIGHTS THE BEST IN SOUTHERN FOOD

Jesse Blanco is a purist when it comes to the Cuban sandwich: “Creativity is good, but don't ever try to put mayonnaise on a Cuban sandwich. Having grown up in Miami, I feel like I can say that,” he said. “You can bring your own mayonnaise but don't tell me because you'll hurt my feelings.”