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 — 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 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 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.

— Before milk-based ice creams were introduced in the 10th century, this summer treat was indeed made from ice.

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.

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.

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.”

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.