Falling Oak Lager, the latest offering from Southern Barrel Brewing, is now available in multiple Sea Pines locations. This dry-hopped lager is named after a tenacious Southern Live Oak that blew over more than 170 years ago on what is now the property of The Sea Pines Resort. The lager is available in the pro shops at Harbour Town Clubhouse and Planation Golf Club, and also on draft at all restaurants in The Sea Pines Resort.
Taste the Lowcountry
Slapfish, the nation’s fastest growing seafood restaurant, has opened at 1024 William Hilton Parkway near Sea Pines Circle. Slapfish on Hilton Head is locally owned and operated by the Lomasney family. The restaurant’s marketing materials say it “serves honest flippin’ seafood infused with lots of flavor.”
LongHorn Steakhouse officially opened its newest restaurant in Beaufort in January. The restaurant celebrated the opening with a “lasso cutting” ceremony. The 5,660-square-foot restaurant seats more than 180 guests and will be led by Amy Otterline as Managing Partner. The restaurant will add more than 60 jobs in Beaufort.
Construction on the new Burnt Church Distillery began in January. The 20,000-square-foot facility will include a tasting room, a pizza restaurant, a manufacturing building and a rick house to store whiskey barrels. Owners Billy and Sean Watterson expect the facility to create around 27 new jobs.
South-end Italian restaurant Trattoria Divina closed its doors permanently in January. Owners Harry Morales and Tamara Bream posted the announcement to the restaurant’s Facebook and Instagram pages. In the post, they thanked the restaurant’s staff and patrons for seven years in business.
RLB Distillery will open this spring in a 5,000-square-foot space on Boundary Street. The business will produce rum, vodka, moonshine and bourbon on site at the former K-Mart site in Beaufort Town Center. Visitors will be able to sample the spirits from a room overlooking stills and towers where the process will unfold. The business will include retail sales of merchandise such as shirts and shot glasses and the bottled products. Owners are Lady’s Island residents Brigid and Brian Fackrell. Grain will come from Orangeburg and sugar cane from Hampton.
Sigler’s Rotisserie and Seafood is now under the ownership of Chef Anthony Alessi, in partnership with Frank and Laura Gibson. Chef Alessi’s wife and daughter will also oversee restaurant operations. Chef Alessi brings over 40 years of culinary experience to the table. The new menu will include the same items, plus tasty new dishes like Veal Cordon Bleu.
Old Town Bluffton’s newest ice cream shop has traditional flavors and ice cream flavored with wine. Joe’s Ice Cream and Beverage Co., located at 15 Bruin Road in Old Town, is offering four wine-based ice cream flavors: Cherry Merlot; Peach White Zinfandel; Chocolate Cabernet; and Spice, a red mulled wine with cinnamon, nutmeg and clove. Patrons must be 21 to enjoy these flavors, which are up to 5% alcohol by volume. The new ice cream shop has an outdoor seating area and is pet-friendly.
Chef Geist Ussery is now collaborating with SERG Restaurant Group to bring his unique and creative culinary talent to the organization. Chef Ussery is an exclusive private chef, event organizer and caterer. He is a native of Bluffton with a Latin and Caribbean background, which he has embraced and extended within his profession. Chef Ussery will specialize in social and private events for the SERG Group.
The Mansion on Forsyth Park is now offering cooking classes. Participants will learn new techniques, knife skills and time saving tips in the kitchen. It’s an interactive and entertaining experience, followed by a shared meal at the conclusion of each class. New chef Jason Winn teaches the classes. For more information: www.mansion.classesbykessler.com.