Several newcomers to Charleston Restaurant Week are not only new to the one-week promotion, but new to the city as well.
Dickinson Gould, president of Buzz Food Service, which hosts the event, said the addition of these businesses and the way the community embraces Restaurant Week is proof that “Charleston wants to support local restaurants.”
“The ultimate aspiration for this promotion is to make people in Charleston think about what is a locally-owned restaurant and what is a national chain,” he said. “If we can get people into local restaurants that they haven’t tried before and help them find a new favorite place to dine, then we’ve done everybody in the city a tremendous favor, because it’s the independent restaurants that make the city unique.”
Each of the eight new additions to Restaurant Week has “big plans” to introduce their own piece of the local food scene.
Berry Hills Country Club
Both Charleston country clubs will exclusively open their doors to the public for Restaurant Week this year to give a taste of what they offer.
Berry Hills Country Club, located in Davis Creek, has served its members since 1952.
Despite more than 65 years in business, Executive Chef Heath Ax hopes to show the public that there’s more to the country club than tradition.
“I thought this would be an opportunity for us to broaden our horizon and not just be a private club,” Ax said.
Ax began his career as a caddy at a Michigan country club, where he first showed interest in working in the kitchen and started climbing the ranks, eventually becoming chef de cuisine.
After 19 years at the country club, he moved to Charleston to work as executive chef at Embassy Suites. Then, in 2015, he joined the team at Berry Hills.
Ax prides himself on the personal service he strives to give each member of the country club, he said.
He’ll be serving up country club favorites and a few new features, as well.
Information: berryhillscc.com, 1 Berry Hills Road, 304-744-1393
Big Joe’s Bar and Grill
Big Joe’s Bar and Grill will be going “off menu” for Restaurant Week.
Owner “Big Joe” Guilfoile is known for his in-house smoked pulled pork, ribs and pastrami, and also for his bar food.
On his limited menu, however, he will feature Asian five-spice pork tenderloin and a bone-in chicken breast cacciatore.
“We’re going to source our meat out of Buzz, try to keep it as local as we can,” Guilfoile said.
He’s hoping Restaurant Week will bring more folks downtown.
“There is a lack of foot traffic down here,” he said. “We don’t have the vibrant downtown scene like we used to, so anything that brings people down and it reassures them that downtown is safe and an option, I think is good for all businesses down here.”
Information: bigjoescharles tonwv.com, 10 Capitol St., 304-400-4643
Edgewood Country Club
At Edgewood Country Club, Executive Chef Dennis Harris hopes to give Charleston Restaurant Week-goers a flavor of the club’s history.
Harris began his own career in the culinary arts in 1990 at Edgewood. He was 18-years-old and inspired by the country club’s top chefs.
After a brief stint at Edgewood, Harris worked at hotels in North Carolina and returned twice to help at local restaurants.
In 2012, he returned to work at Edgewood for friend and mentor, Jeremy Still, who asked him to fill a sous chef opening.
After Still’s death in 2015, Harris ensured the restaurant didn’t miss a beat and he’s carried on the Edgewood tradition ever since.
During Restaurant Week, he’ll present a longtime favorite at the Country Club: tenderloin tips stroganoff.
“A lot of our members have been around for years and years, so they’ve had an opportunity to see this consistent item regularly and know that it is a consistent item,” Harris said. “People actually come just for that.”
Information: edgewoodcc.com, 1600 Edgewood Drive, 304-343-5557
Gonzoburger
As Restaurant Week came to an end in 2018, Frank Gonzales, owner of Mi Cocina de Amor on the West Side, was preparing to open his newest venture, Gonzoburger, just around the corner.
Though this is the first year Gonzoburger will participate, it isn’t Gonzales’ first Restaurant Week experience. He has participated in years past with his Mexican place.
“I think it’s important to always be a part of Restaurant Week, if you can,” he said. “It’s just great for community and a benefit for a lot of the restaurants.”
Gonzales will be taking his craft burgers to the next level for Restaurant Week, replacing Angus beef with fresh ground lamb and bison from Buzz Food Service.
He’s also teamed up with another local business, Rock City Cake Company, to serve fresh, locally-made pastries for dessert.
“It’s good for the city, good for the state, good for me, for my employees,” Gonzales said. “It’s a benefit all around economically.”
Information: gonzoburger.com, 207 W. Washington St., 833-464-6696
Nawab
Nawab in Kanawha City is the first Indian restaurant to participate in Charleston Restaurant Week.
Owner Rajesh Kodali said it was difficult to design a limited menu from the restaurant’s extensive list of entrees, but he expects to bring new flavors to Restaurant Week.
“It gives an opportunity for new customers to try a three course meal for $25, which is absolutely a steal, especially if you have a good restaurant,” he said.
Nawab’s menu will feature Indian favorites, like samosas, pakora and curry.
Kodali has participated in another restaurant week before with Nawab at its sister location in Huntington.
He couldn’t miss the opportunity to be part of the experience in Charleston, too, he said.
Information: nawabcharles ton.com, 200 35th St. S.E., 681-265-9777
The Elements at Quarrier Diner
Charleston’s newest fine-dining establishment is located in the historic Quarrier Diner.
Owner and Executive Chef Jeff Barr got his start at Pierpont Culinary Academy in Fairmont, and has worked in kitchens in West Virginia, Virginia and South Carolina.
The restaurant’s regular menu is inspired by Appalachian culinary traditions and is uniquely divided by the elements: earth, air, water and fire.
For Restaurant Week, the diner will be serving up fried green tomatoes, fried rabbit and more.
Information: facebook.com/theelementswv, 1022 Quarrier St., 681-265-5033
Tin Box BBQ
Having only opened the first week of the new year, Tin Box BBQ is the “freshest” face of Charleston Restaurant Week.
Owner Kip Wiseman, of the Detroit area, started barbecuing more than 30 years ago when his kids bought him a cheap, “tin box” smoker for Father’s Day. The hobby turned into a catering company when his son left for college and Wiseman needed a new source of income.
Since then, the business has won numerous awards, including “Best BBQ in Metro Detroit.”
Opening a brick and mortar has “always been a dream” for Wiseman. When he found out that Adventures Bar and Grill at Eagle View Luxury Apartments — where he lived at the time — was closing, he jumped on the opportunity.
“We’re a traditional barbecue restaurant, but we kicked it up with the Americana flair,” Wiseman said. “Everything has been kissed with smoke.”
The restaurant offers ribs, pulled pork, brisket, salmon, jackfruit and more, all smoked and served alongside Tin Box BBQ’s four signature sauces.
Information: Tinboxbbq.com, 530 Silver Maple Ridge, 586-930-2376
