A new Beaufort restaurant near USCB Beaufort is opening this month. Sand Shark Tank is in Newcastle Square off of Boundary Street. The space at 1211 Newcastle St. was previously occupied by Herban Marketplace.The cafe will serve breakfast, lunch and dinner as well as coffee, owner Zack Manley said. A new apartment complex on the adjacent block caters to students, and more units are planned nearby.
Taste the Lowcountry
Java Burrito to add a Bluffton location
Java Burrito — a restaurant known for its burrito bar, coffee selections and local ingredients — is planning to open a second location in Bluffton, according to a Town of Bluffton Review Committee meeting agenda. The new restaurant would be located at 1260 May River Road if approved. Owners have applied for the construction of a 4,400-square-foot building on approximately 0.4 acres of land, according to the committee’s agenda. Owner Frederika Fekete has said she hopes to open the new location sometime next year.
The Omelette Café now open
The Omelette Cafe has opened along Buckwalter Parkway at 8210 Pinellas Drive in Bluffton. The restaurant already has locations in Pooler, Richmond Hill, Rincon, Savannah and Hinesville, according to its website. The eatery is known for its extensive breakfast and lunch menus that include a selection of omelets, burgers, sandwiches and more. The restaurant, open daily from 6 a.m. to 3 p.m., uses locally grown ingredients with minimally processed foods, according to its website.
Bad Biscuit is new Southern eatery
Bad Biscuit — a restaurant “dedicated to biscuits” — is now open. Owner Dave Peck also owns Lowcountry Backyard, a well-known Southern-style restaurant on Hilton Head’s south end that has been featured on the Travel Channel and in USA Today. Bad Biscuit is a fast-casual restaurant with indoor and outdoor seating where customers order from a counter. It’s open for breakfast and lunch, serving Southern comfort food with a creative twist.
Tio’s Latin American Kitchen opens in Shelter Cove
Tio’s Latin American Kitchen is now open in Shelter Cove Towne Centre. The new 4,000-square-foot restaurant features seating for 200 guests and a to-go area with a full second bar for pick-up orders. The restaurant will also include indoor and outdoor seating, plus a colorful mural created by Charlotte Ofee, a local high school student.
Hilton Head Brewing Company unveils new beer
Hilton Head Brewing Company released Cackalacky Common in July. Based on a famous beer brewed in San Francisco, the amber lager is fermented at warmer temperatures. The beer is malty with a crisp, hoppy finish and 5.5% ABV.
Hamburger Heaven
AMERICA THE BURGERFUL
Today’s burgers are a far cry from the 5-cent square-shaped White Castle sliders launched in 1921 — the burgers that Time Magazine ranked No. 1 as the “Most Influential Burger of All Time.”
Today’s revolution is just proof that burgers never go out of style — they just keep getting bigger and better. And today’s bun busters aren’t limited to ground beef patties: ground chicken, turkey, shrimp, tuna, mushrooms, rice, beans and grains can make mean burgers, too.
BBQ Trail
SOUTH CAROLINA IS PASSIONATE ABOUT ITS BARBECUE — FOR GOOD REASON
The Lowcountry is home to many barbecue joints, and locals and visitors often engage in heated discussion about which is the best. Most of the restaurants offer a choice of pulled pork, ribs, chicken, or brisket with sauce.
There many different ways to make pulled pork: with a smoker, in a conventional oven, on the stove or in a slow cooker. The term “pulled” refers to the meat being tender enough, after a long cooking time, to be pulled apart or shredded using a fork. Sauce is typically added to the warm meat just before serving, but some barbecue restaurants serve a choice of sauces on the table and let the diner add their own to “naked” meat.
Raise a Glass
OMBRA Cucina Italiana is a pioneer of the Italian wine movement
Since opening in 2013, OMBRA Cucina Italia has been recognized as a top restaurant for fine Italian cuisine. Chef Michael Cirafesi and his wife, Lauren, who co-own the restaurant, continue to garner awards, serve their loyal base and attract new customers.
“Ron, our manager, does the front of the house. Lauren runs the business side,” the chef said. “We’ve been extremely busy — summer’s been here since the end of March.”
Local chefs featured at Atlanta Food & Wine Festival
Seventeen chefs from South Carolina are serving up tasty bites at the ninth annual Atlanta Food & Wine Festival, held May 30-June 2. Attendees will savor their offerings at immersive learning experiences, epic tasting tents, and unique dinners and other events. Two Lowcountry chefs are participating in the event: Nathan Beriau of Montage Palmetto Bluff and Orchid Paulmeier of One Hot Mama's.
