When legendary restaurateur Charlie Golson fell ill, friends and family rallied to keep his beloved island restaurant running.

If there are two things that define a visit to Charlie’s L’etoile Verte (French for “Charlie’s Green Star”), they are constant change and a sense of sharing.

MidiCi Pizza will open in the spring at the old Hilton Head Brewing Company location in Reilley’s Plaza. The restaurant will serve authentic and traditional Neapolitan cuisine with natural, fresh ingredients. Acclaimed Italian restauranteurs Peppe Miele and Mario Vollera created the menu and Los Angeles architect Sam Marshall designed the 3,000-square-foot restaurant. For more information, go to www.myMidiCi.com

crabMany areas of the United States have their own version of deviled crab. In Florida, Cuban rolls are wrapped around crabmeat and fried. In Maryland, crab is bathed in a delicious white sauce and baked. But few places do deviled crab like Daufuskie Island.

Surrounded by the natural bounty of Lowcountry waters, it’s only natural that Daufuskie would perfect its deviled crab recipe. Following instructions passed down through generations, the residents of this small Sea Island all chipped in to produce the delicacy. Crabs were brought from the boats to waiting schoolchildren, who would pick them clean after school.

The Cracked Egg will be Ridgeland’s latest breakfast spot, taking over the former Joe Loves Lobster Rolls location at 2915 Okatie Highway. The Cracked Egg’s first location opened in Port Royal in April and a third location is in the works for Beaufort. The menu will include simple breakfast, lunch and dinner items. The Cracked Egg will be open from 5 a.m. to 3 p.m. daily. 

Nonna Rosa, an Italian restaurant in Okatie, has opened a second location in Bluffton. The new restaurant serves Italian dishes with a modern twist. Chef Mariona Carannante of Naples, Italy, attended culinary school in Rome and trained throughout Italy and Europe. Carannante’s brother Peppe Gialone is a co-owner and chef. The Bluffton location opens every day at 4 p.m. for dinner at 5 Godfrey Place. 

Paul Rabe of Bluffton, who serves up specialty cocktails at The Lucky Rooster Kitchen & Bar on Hilton Head Island and Calhoun Street Tavern in Bluffton, won the grand prize for the second year in a row at the Savannah Food & Wine Festival bartender challenge in December. His two winning concoctions were Darjeeling 1888 Punch, which won the bourbon category and can be sampled at The Lucky Rooster, and Farrier’s Reward, which won in the tequila category and is available at Calhoun Street Tavern in Old Town Bluffton. 

Hilton Head Distillery’s new barrel-aged rum, Two Traditions Dark 23 Rum, is handcrafted using a granulated molasses base and aged in pre-used port wine barrels. The process uses 23 of these barrels, which are made of charred American oak, rich in flavor. The result is a bourbon-esque rum with a delightfully complex palate. 

FARM Bluffton will host a wine dinner from 7:30-9 p.m. Jan. 19. The theme is “Resolution Solutions,” and the dinner will include flavorful dishes that will feel decadent, but won’t ruin anyone’s commitment to a healthful new year. For reservations, call 843-707-2041 or go to www.farmbluffton.com

’Tis the season for gathering around the table with family and friends. But sometimes fixing that festive feast can be a little overwhelming. To make things easier for cooks who aren’t master chefs, we at Monthly have put together this simple but elegant meal that’s perfect for holiday entertaining.

“Easy” can be misleading. Yes, these festive recipes have fewer ingredients and steps than, say, a holiday meal of ham, turkey, duck or roasts with two or three side dishes and elaborate desserts, but that does not in any way mean that they are any less delicious or fall short of a pleasing presentation.

SOME MOMENTS IN LIFE CALL FOR CELEBRATION. AND SOME CELEBRATIONS CALL FOR A LITTLE SOMETHING EXTRA.

When you want to make a statement with your soiree, there’s nothing like gathering a few dozen of your closest friends for a lavish dinner party. The drinks flow, the food entices, the conversation buzzes and memories are made. But then it all comes to a screeching halt when you have to decide who’s going to clean up.