Construction continues on the 20,000-square-foot Burnt Church Distillery in Bluffton, which hopes to open in December, according to The Island Packet. It will include a 7,000-square-foot space for tastings and events and a 5,000-square-foot rack house for storing aging whiskey barrels. Co-owner Billy Watterson said there will be a VIP event before the official opening.
Taste the Lowcountry
Lucky Rooster Kitchen + Bar welcomed guest chefs and pitmasters for watch parties during the RBC Heritage presented by Boeing. Charles Russo (Russo’s Fresh Seafood); chef David Carrier (Certified Burgers and Beverage, Ga.); pitmaster Robert Owens (Grand Champion BBQ, Atlanta); and brunch guest chef BJ Dennis (Charleston) were invited to help celebrating the culinary culture of the Lowcountry. Proceeds helped benefit the Literacy Center of Hilton Head Island. “So many of our local charities have been impacted this year and we hope we can help make a difference,” said chef and Lucky Rooster Kitchen + Bar and Lucky Rooster Market Street owner Clayton Rollison.
The Pavilions at Plant Riverside District opens to the public this month. The riverfront area offers four new restaurants and scenic views.
Visitors can meet in the pavilions for live music and riverside scenery. The space has Bellagio-style fountain shows timed with music and lights and a kid-friendly dig area, where fossils can be unburied. One of the new restaurants is a rooftop bar called Electric Moon. Another is Baobab Lounge, which will serve South African fare.
The SERG Group has been named operator of the food and beverage program at RBC Heritage Presented by Boeing. The SERG Group plans to introduce to the tournament specialty items from its restaurants including Poseidon’s fish tacos, One Hot Mama’s boneless wings, Skull Creek Boathouse’s shrimp and grits and more.
The February/March issue of Garden & Gun magazine features Hilton Head Island’s Lucky Rooster Kitchen + Bar in its “Ultimate Guide to Grits” feature. The guide features tips from chefs across the South, including Lucky Rooster Chef Clayton Rollison’s advice to make grits in the oven. The multiple-page feature highlights kernels of wisdom about one of the South’s fundamental foods.
For the first time in more than 30 years, the Old Oyster Factory on Hilton Head Island is now open for lunch. A lunch menu is offered from 11 a.m. to 3 p.m. every day.
The Cottage Café, Bakery and Tea Room and The Juice Hive won four Good Food Awards from The Good Food Foundation. The Cottage won for its All Hail Caesar and Pickled West Indian Gherkin. The Juice Hive won for its Watermelon Rind Kimchi and Shiso, Sweet Potato and Asian Sour Leaf Kimchi. Good Food Awards honor food that is delicious, respectful of the environment and connected to communities and cultural traditions.
The popular Hilton Head Island barbecue restaurant Smokehouse, which burned down last summer, received approval from the Town of Hilton Head Island Design Review Board to rebuild. Plans that owner Jerry Leonard submitted to the town show a 7,515-square-foot, two-story building with outdoor patios, mixing vintage and modern design elements.
Charbar on Hilton Head Island has added a sushi bar. The sushi rolls are named after artists, records and songs that have inspired executive chef Tim Nelson. Examples include the Strawberry Fields roll — escolar, strawberry, jalapeño, toasted almonds and eel sauce — and the Coco Cabana roll, made with coconut tempura shrimp, cucumber, ahi tuna, avocado and spicy mayo.
Gr8 Bites, a new breakfast-all-day deli, has opened in Main Street Village on Hilton Head Island in the former Munchies location. The menu features paninis, soup, salads, sandwiches and daily specials. The restaurant also offers freshly baked pie, cookies, muffins and scones. Gr8 Bites also has an ice cream parlor and is available for delivery through DoorDash. The restaurant is open 8 a.m.-8 p.m. Monday-Saturday.