Matt Little has joined Alexander’s Restaurant & Wine Bar as chef de cuisine, where he will work alongside executive chef Sean Carroll. Previously, Little worked as executive sous chef for The Westin Richmond in Richmond, Virginia. He graduated with honors from the Culinary Institute of American in San Antonio.

LOOKING TO RELAX AND GET AWAY? WE SUGGEST GOING STRAIGHT TO THE TOP OF SOME OUR FAVORITE SPOTS TO UNWIND.

Starting July 20, the Bluffton Chick-fil-a will be closed for a complete remodel, including the addition of a second drive-thru lane and reconfiguring the parking lot. All current furniture in the restaurant is being donated to charity.

Southern Spice Deli and Catered Events celebrated its grand opening in June, complete with sandwiches, shrimp and grits, and other Southern delicacies. The restaurant is located on Mead Road in Hardeeville and offers catering for parties, business luncheons and weddings of all sizes.

The Cracked Egg, a popular breakfast spot, opened its third location in Ridgeland in June. The new location offers breakfast, lunch and dinner, plus alcoholic beverages like breakfast martinis, tequila sunrises and bottomless mimosas. The restaurant is located in the former Palms Motel, with sister locations in Ridgeland and Port Royal.

Bee Town Mead & Cidery, South Carolina’s first meadery, opened for business in June in Old Town Bluffton, offering tastings and meads for sale. A meadery is a winery that produces honey wines called mead, which are considered the world’s oldest fermented beverage. For more information about Bee Town Mead & Cidery, go to beetownmeadandcider.com.

Mixx on Main, an American and Latin American restaurant, recently opened at the former location of Tio's Latin American Kitchen and features appetizers, salads, soups, burgers, nachos, tacos, sandwiches, wings, entrees, and desserts. Beer and wine are served at lunch and dinner Monday through Saturday. The eatery will convert into an employee-owned enterprise in the near future.

Flux Nourishment, a Savannah-based operation offering a whole-food, plant-based meal service, now has a kitchen in Riverwalk in Okatie to serve clients in Beaufort County. The meal service is built around providing locally sourced that is 90 percent organic, contains no preservatives and is packaged in sustainable, 100 percent biodegradable packages. The meals also have no gluten, no peanuts and no refined sugar. For more information, go to www.fluxnourishment.org.

Olive & Fig Mediterranean Kitchen is open for business, featuring a variety of Mediterranean options like lamb, beef and chicken kabobs. The restaurant is located in the former NEO location at Moss Creek. Executive chef Munjid Yousif has more than 24 years of experience in the food industry. Olive & Fig also features a professional mixologist for specialty drinks on weekends.