— CHARLESTON’S BAR GUIDE—
A Charleston City Paper publication
Fall 2020 // F ree
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Picturesque Views and Curated Cocktails Experience a panoramic view of Charleston’s skyline paired with an expansive spirit selection and specialty seasonal cocktails.
SWIG // Fall 2020
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PUBLISHER Andy Brack
EDITORIAL
Sam Spence Parker Milner MUSIC AND ARTS EDITOR: Heath Ellison STAFF WRITERS: Skyler Baldwin, Lindsay Street CONTRIBUTORS: Dwayne Mitchell, Connor Simonson WEB EDITOR: Lauren Hurlock EDITOR:
CUISINE EDITOR:
FROM THE CUISINE EDITOR
18 TIPS
AND TRICKS Holy City Handcraft’s Miguel Buencamino shares his tips for making cocktails at home
We’re nearing the end of 2020 — we could all use a drink. Welcome to our annual SWIG bar guide where we’ve curated a list of bars and booze-focused restaurants throughout the Charleston area. This issue is of course filled with the best spots for craft beer, wine or fancy cocktails, but we’ve also added in tips for drinking at home or around town that fit the times. On page 6, you’ll hear from three cocktail experts who discuss the drinking trends in their respective parts of town, and later on page 18, local influencer Miguel Buencamino offers some tips for crafting elevated cocktails at home. Connor Simonson sits down with The Co-Op owner Jess Patterson to discuss Brad the frosé trailer, a new Isle of Palms location, non-alcoholic frosé and more on page 12. We’ve also got some suggestions for drinking outdoors and a curated list of happy hours that still exist post-pandemic. An adventure awaits inside your glass, whether you’re after gin, bourbon, frose or all of the above. We won’t be sharing cocktails this holiday season, but we can certainly raise a glass in honor of making it to the end of 2020. —Parker Milner
6 12 21
THE CLASSIC COMEBACK Beverage experts share the cocktails folks crave in their part of Charleston
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COURTYARD COCKTAILS
Swig is a publication of the Charleston City Paper and is published once a year by City Paper Publishing, LLC. All content is copyrighted and the property of City Paper Publishing, LLC.
The Co-Op owner Jess Patterson’s small island shop expands with two new ventures
Where to find picturesque surroundings and ambiance outdoors
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SALES
The Nancy Paloma at Kiki & Rye. Photo by Ruta Smith.
IT’S 5 O’CLOCK
Happy hour still exists post-pandemic at these bars and restaurants
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The Classic Comeback Beverage experts share the cocktails folks crave in their part of Charleston By Parker Milner
Bartender asks, “What can I get for you tonight?” Guest freezes, then utters the first thing that comes to mind — ah, rum and coke! Vodka soda! We’ve all been that customer who just can’t decide on a cocktail. Luckily, Charleston is filled with clued-in bartenders and mixologists who can help find a satisfying and adventurous drink. We got the scoop from three beverage directors and bartenders, each from different parts of Charleston, who are whipping up seasonal sippers and riffs on the classics using house-made ingredients.
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EAST OF THE COOPER
Kiki & Rye and Community Table beverage director Kevin Regan said the classics are making a comeback east of the Cooper. “I think the Mount Pleasant side is a little different. For what we see here, it’s a lot of the classics — the classic margaritas, simple things that look good over a big cube of ice,” Regan said. “Cocktails are huge right now in general — I don’t know if that’s because everyone drank enough wine and beer during quarantine or they just want cocktails instead. Bourbon has always been a big hit here, but I feel like it took a big uptick. A lot of people are getting back into gin especially local gin like Striped Pig which is fun and a little unique.” Regan highlights this sought-after approach with two popular Kiki & Rye cocktails — one with bourbon, one with gin — that share base ingredients. Booze, fresh lemon juice and honey simple syrup make up the Bees Knees (bourbon) and the Pollinator.
Kiki & Rye’s Kevin Regan takes advantage of fresh-squeezed juices and wood-fired ovens for cocktail creations
Gale Restaurant’s Jonathan Minor makes his own bitters and infused syrups
Photos by Ruta Smith
“We’re doing fresh-squeezed juice which is a little different than a lot of places,” Regan said. “A lot of people are asking for honey syrup instead of simple syrup just to be a little more conscious of what’s going into their cocktail as well.” For garnishes, Regan’s simple techniques are punched up with house-made ingredients and the wood-fired ovens found at Kiki & Rye and Community Table. “For the most part, almost every cocktail gets a charred fruit garnish. It’s a little unique because of the wood-fired oven,” Regan said. “Instead of salting rims, we’ll salt the garnish too so you can take it off and not deal with the salt if you don’t want it. It looks good, and it’s a little different and kind of stands out.” Classics doesn’t mean boring at Kiki & Rye and Community Table. Take a look at the Ice Cube Bellini, from Kiki & Rye’s brunch menu. “It’s a frozen juice cube, a shot of Reposado tequila and then prosecco on top of it — that’s it. So it’s just like a sparkling wine bellini but the juice cube’s frozen,” Regan said. “It’s really cool, comes in a rocks glass, but the ice cube is frozen juice.”
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A lot of people are asking for honey syrup instead of simple syrup just to be a little more conscious of what’s going into their cocktail …”
Downtown, where bars are standing by for loyal locals as well as pandemic-restless Airbnb guests, bar managers like Gale Restaurant’s Jonathon Minor must be equipped with a cocktail list to please the masses. Continued on page 8
SWIG // Fall 2020
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CLASSIC continued from page 7
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“Most of the time when people come in, they’ve already seen some of our drinks on Instagram, so they have already come prepared to try something, which goes hand in hand with aesthetics,” Minor said. “In the age of social media, people like to take pictures of everything and be seen with their drinks. Of course from my perspective, it’s got to taste good — that’s the most important thing.” Once the flavors are dialed in, Minor is hyper-aware of the need to create eyecatching cocktails. “One of our highest selling drinks is the Lavender Town,” said Minor. “It’s lavender in color and gorgeous.” The gin-based drink is a combination of lemon, creme de coconut and house-made lavender syrup, which gives it the bright purple color. Minor sees more and more downtown bartenders using local ingredients — Gale frequently incorporates spirits from neighboring High Wire Distilling. He said folks are also making their own syrups, fresh garnishes and even bitters. “[Customers] may not be looking for it, but when they hear about it they are definitely intrigued,” said Minor of scratch-made ingredients. “As a consumer, I’ve always liked when bartenders go out of their way to make things from scratch. I think it opens up more complex flavor profiles.” Developing flavor is more important than ever for members of Charleston’s cocktail scene, as is having a restaurant with a dedicated bar program. “I think any restaurant that has a good bar program is going to be more successful. There’s a correlation there for sure,” Minor said. “Prior to COVID people would do the whole progressive dining thing as opposed to sitting down [at one restaurant] for a full meal,” he said. “We aren’t on the King Street walking path, but If I were to guess, I would say that has decreased.”
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The trend to revisit classic cocktails has also made it west of the Stono River according to Jason Myers, owner of Seanachai Whiskey and Cocktail Bar on Johns Island. “It seems like people are grasping at normalcy and tradition. We actually just added to our cocktail list because people
“
We actually just added to our cocktail list because people have been going back to the old classics.”
Photos by Ruta Smith
Gale’s eye-catching cocktails are meant to be photogenic have been going back to the old classics,” Myers said. Utilizing high quality, local ingredients is key to making these cocktails pop. Seanachai’s signature Irish coffee is made using cold brew from James Island’s Riptide Coffee and a stout from Daniel Island’s Indigo Reef Brewing Company. Locally made Sweatman’s ginger beer brightens up Seanachai’s Pimm’s Cup cocktail, a brunch beverage, and the Johns Island company’s “legendary tonic” Continued on page 10
SWIG // Fall 2020
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elevates Myers’ gin and tonic. “When we do a gin and tonic, it is just ridiculous how good it is and people keep coming back for more.” Myers said another gin-based drink has also been a hit in recent months. “The Clover Club is a solid one — it’s gin, raspberry liqueur, fresh lemon juice, local honey simple syrup and an egg white for foam. That’s the classic preprohibition cocktail,” Myers said. Fresh squeezed juice and high quality booze are key, but Myers said the underrated component of this drink is that honey simple syrup. “I think it’s catching on more because white sugar simple syrups are a little played out,” he said. “I try to source local Johns Island honey.” In addition to honey, Myers is whipping up brown sugar, thyme (from his garden), mint and even roasted corn simple syrups. Homemade touches like this are making Seanachai a cocktail destination. “We’re still a Johns Island bar so we’re not going too over the top, but we’re pushing where we’ve been in the past,” he said. Reimagined classics, juice-filled ice cubes and colorful creations made for Instagram — it all sounds good to us. No matter which local zip code you’re drinking in, there’s a cocktail waiting for you.
Photos by Ruta Smith
Seanachai’s Jason Myers incorporates local mixers to make classic cocktails pop
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SWIG // Fall 2020
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Frosé King
Patterson (below) is the one behind The Co-Op’s rambling, ridiculous social media posts
Co-Op owner Jess Patterson’s small island shop expands with two new ventures
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By Connor Simonson Changes are once again afoot at the grocery-turned-cafe-turned-frosé empire known as The Co-Op on Sullivan’s Island. You may already know Chad, but it’s time to meet Brad and set your GPS for a whole new Co-Op, as the city’s selfproclaimed Frosé King gets set to move to Isle of Palms. The Co-Op has been ever-changing over its time on the least-busy island beach near Charleston, according to owner Jess Patterson (the aforementioned king). The “small island shop with a chip on [their] shoulder” has become something of an icon in the Charleston area. The shop is known for its chatty and Continued on page 16
Photos by Ruta Smith
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comedic beach-party vibe, which can be easily understood through a quick scroll of their eccentric Instagram page. Think plastic pink flamingos overflowing with frosé, juicy sandwich pics and an owner so committed to the brand he dyes his hair pink, flaunts a pink suit jacket and rides around on a pink moped all in the name of boundary-pushing DIY social media marketing. While the party-forward Co-Op brand may be the face of the shop, it’s backed up by classic sandwiches (think pimento, egg ‘n cheese and BLTs), morning coffee and frosé galore. Although the shop claims the title of “Frosé and Eatery,” it also sells beer and wine to go, suntan lotion, Co-Op merch, local goods and more. For many of the Co-Op faithful, it’s not just about getting a sandwich to-go or picking up a magnum of frosé for the pool party. The shop invites customers to be part of the Co-Op community, as long as they like to make fun of anything and everything along with the staff. In many ways, “the customers dictated what Sullivan’s is,” said Patterson. He gives credit to the shop’s flexibility over the years for its near-decade residency in the petite café space. Even today, the Co-Op is constantly evolving. On weekday mornings it’s a spot to relax and drink coffee outside, maybe chat for an hour or two. Come lunchtime, they’re churning out sandwiches as customers stock up for the beach. When the weekend comes, the shop juggles whatever is thrown at it and serves as a sort of one-in-all beach day prep shop. With the Sullivan’s shop thriving and COVID shifting the operation to take-outonly, the team decided to throw two new ventures into the business; opening a
new location on Isle of Palms (located in the Harris Teeter shopping center), and debuting Brad the Frosé Trailer. Patterson said the COVID takeoutonly model was so efficient for them, they recognized a new potential for their company and landed on opening the second location on IOP. While their Sullivan’s location is quick counter service, there’s nothing quick about finding parking on Sullivan’s. Patterson cited these parking difficulties and the nature of Sullivan’s itself as a slower island than IOP and Folly, that has shaped the Sullivan’s shop into what it is today. Their new Isle of Palms shop will serve up much of the Co-Op favorites, offering “breakfast and lunch as usual” but with a “tighter, more simplified menu.” Patterson emphasizes efficiency as the goal for the new IOP shop, highlighting their focus on online ordering. The goal is this: you’re 10 minutes out from the beach, you place your mobile order on the Co-Op website (BLT, potato chips and a 16 oz frosé, maybe), pull into the lot, hop out, skip the line, put a couple of bucks in the tip jar cause you’re cool like that, grab the bag with your name on it, then boom you’re off to the beach, stocked up on Co-Op goodies. The IOP location will also have a frosé upgrade. Where the Sullivan’s location has 12 flavors rolling at a time, the IOP shop will be rocking 20 flavors to satisfy all of your wine-slushie needs. That’s 20 flavors that can be bought in a variety of sizes, all of which come sealed and ready for to-go activities. They offer a 16 ounce personal frosé bottle for when you don’t want to share, a 24 ounce bottle for date night, and a 1.5-liter magnum to establish yourself the Frosé King or Queen of your own party. Customers are free to choose,
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machines, potentially providing eight different flavors, and beer and wine service available upon request. Keep in mind, Brad is a drinksonly-trailer, but will also be serving up the Co-Op attitude. Brad will show up to the party towed by a pink Jeep, music bumping, and frosé-a-flowing. Why just frosé you ask? Because “frosé is the best thing we do,” said Patterson. In a time where weddings and social events have become purveyors of boutique oyster roasts, Champagne bars and wholehog celebrations, Patterson hopes their trailer can add another fun element to the Charleston catering scene. So whether you’re stopping by the Sullivan’s location for a coffee, sliding through the IOP shop with an online order, or booking Brad for your next party, remember that frosé can still give you a brain freeze, so chug accordingly.
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SWIG // Fall 2020
but we recommend the magnum, because what’s cooler than showing up to literally anything with a magnum bottle of frosé? Maybe you don’t drink alcohol, or you’re looking to chill on the sauce for a little bit, luckily the Co-Op also offers non-alcoholic frosé. Patterson says the hope is to delegate one machine to specifically spin non-alcoholic choices, but the demand is so high they have trouble finding non-alcoholic rosé at times. The non-alcoholic potion is nearly identical to their original strawberry-based frosé, just hold the booze. Patterson says he’s “always up for someone not drinking,” and looks forward to the day their nonalcoholic frosé is in constant rotation with multiple flavors. Brad the Frosé Trailer — appropriately named, but not a blood relative to Chad the Pink Flamingo — is bringing frosé to weddings, graduation parties, pool parties, or any other party in need of frosé services. The trailer is equipped with four
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The Co-Op has been a staple on Sullivan’s Island since opening in 2011
BRUNCH
Tips and Tricks
Holy City Handcraft’s Miguel Buencamino shares his tips for making cocktails at home
Miguel Buencamino mixes cocktails as Holy City Handcraft on Instagram
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By Parker Milner Miguel Buencamino has 29,000 followers on his Holy City Handcraft Instagram account, but he’s not your everyday influencer. He’s getting behind the bar and mixing his own drinks, simultaneously teaching followers the ins and outs of at-home cocktail-making one beverage at a time. Born in the Philippines, Buencamino has leveraged his expertise into work with national and local brands, crafting specialty cocktails with Four Roses bourbon, Harmless Harvest coconut water and Daps Breakfast & Imbibe. He’s also assisting folks with cocktail menu development and private party bartending, making him a go-to source for best practices when hosting small gatherings. Seeing that 2020 has brought us all Continued on page 20
Photos by Miguel Buencamino
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TRICKS continued from page 18
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closer to home, we asked Buencamino for tips to help keep the cocktails flowing. What drink are you loving right now? “My favorite drink right now is amaro and soda water with a touch of lemon,” said Buencamino, who explained that amaro is an Italian liqueur with a taste reminiscent of vermouth. “Being in quarantine, consumption has increased, and I think a common trend that’s happening right now is people are looking for a lower ABV, which I think is why Truly has taken off. Amaro and soda is 1) Super refreshing and 2) Low ABV.” Which amaro works best? “I have two, Amaro Montenegro which is a little on the sweeter side. The other is Amaro Lucano, which is more on the bitter side. I especially like this as a night cap.”
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What’s one cocktail-making technique that sounds more complicated than it is? “At the very basic level, I think there’s this conception that you need a cocktail shaker to make a cocktail. I prefer stirred cocktails, so having a mixing glass and bar spoon will open up a bunch of different cocktails that aren’t shaken.”
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What about something more advanced? “Something a little more advanced would be making clear ice at home, which literally involves freezing water in a cooler with the top off. You can get clear ice that way. It looks cool and it’s functional.” (Visit holycityhandcraft.com for a tutorial explaining how to make clear ice.) If you were to host a small dinner party, which cocktail would you serve? “Since it’s fall right now, I’d probably make two things that would be good for a crowd. For the old fashioned crowd, I make a pumpkin spice old fashioned using a homemade pumpkin spice tincture.” To make the tincture, soak ginger, clove, cinnamon, allspice and nutmeg in a jar with Everclear or any high-proof spirit for about a week, at which point you filter the liquid and put it in a dropper. “The other cocktail I would do, which is more batchable, is an apple pie-inspired spritz.” The rum and apple brandy-based drink — which he calls the BSL — is a stirred cocktail that’s best served over a large cube of ice, Buencamino said. When serving the drink at a dinner party, Buencamino said, “You’re probably going to want it in one of those vessels with a spout on it. It’s super fall flavored.”
The BSL 1½ oz Apple Brandy ¾ oz Dominican Rum ½ oz Maple Syrup 5 Drops Pumpkin Spice Tincture Pinch Bulls Bay Smoked Sea Salt Dehydrated Honeycrisp Apple Combine all ingredients in a mixing glass with ice. Stir for 15 seconds. Strain over a large crystal-clear ice cube in a rocks glass. Garnish with honeycrisp wheel.
Pumpkin Spice Tincture Belle Isle 100 Proof Shine 2 Cinnamon sticks 4 Cloves 4 Allspice berries 2 Star Anise 2 Cinnamon sticks 1 Slice Fresh Ginger Combine all ingredients in a mason jar and shake. Store in a cool/dry place for 2 weeks but shake every other 2 days. Strain into a dropper bottle or vessel of your choice. If you want more out of your spices, age for longer.
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several house cocktails like the Il Cavallo, which combines Virgil Kaine rye, High Wire amaro and ginger beer.
Tobin’s Market 197 Jackson St. Downtown
Eastside newcomer Tobin’s Market, located in the renovated Jackson Street Freedman’s Cottages, is the place to go for drinks, dinner and live music. Patrons enter the small market to place their order before heading outside where the ambiance really is different from most downtown restaurants. There’s bar seating, chairs and cozy couches on the expansive Astroturf-covered back patio that also boasts a small stage for musicians. The musical acts vary, from roots country to reggae or jazz.
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Tucked away on Society Street downtown, Muse is one of Charleston’s best kept secrets. We recommend checking
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SWIG // Fall 2020
This modern Italian bistro is located in Emeline, a new boutique hotel in downtown Charleston. After quietly opening earlier this summer, Frannie and the Fox has quickly become a well known destination for inventive small plates, woodfired pizzas and handcrafted cocktails. The restaurant’s increasing popularity among tourists and locals alike is due in part to the large courtyard, which maintains the restaurant’s energy due to its close proximity. Grab a table next to the fire and try a negroni on tap or one of
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Where to find picturesque surroundings and ambiance outdoors Spicing up date night or drinks with friends can be tricky these days, as we try to simultaneously stay social and socially distant. Charleston’s weather affords local spots the opportunity to serve guests outdoors year round, meaning several restaurateurs work outdoor areas into their initial designs. For dates or drinks with friends, you want open air options that are comfortable yet lively, shaded and of course photogenic. COVID times call for courtyard cocktails, and these eight Charleston establishments are the places to be.
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out the Italian/Mediterranean eatery for a full meal, but it’s also an ideal outdoor escape for a classic cocktail or glass of wine. On date night, grab a pre-dinner drink on the secluded upstairs balcony where you can faintly hear the King Street hustle and bustle.
Blind Tiger Pub 36-38 Broad St. Downtown
You might not expect a picturesque setting at one of Charleston’s oldest watering holes, but that’s exactly what you’ll find in the sprawling courtyard at Blind Tiger. There are tables, couches, space heaters and an outdoor bar where you can grab a Moscow mule or local draft beer.
Basic Kitchen 82 Wentworth St. Downtown
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You’ll find a quaint patio that’s perfect for a full meal with friends or a cocktail before dinner behind Basic Kitchen, a Wentworth Street restaurant that puts a healthy spin on familiar dishes and drinks. There’s beet margaritas, local craft beers and a long list of natural wines that pair well with cauliflower wings or a veggie burger.
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FAVORITE for the Past
17 YEARS!
Crosby’s Fish & Shrimp Co.
Where Supporting Local Fisheries is Top Priority
2223 Folly Road 843-795-4049
Ruta Smith file photo
and you’ll often find live music outside on the patio, which has plenty of seating. If you want a bite with your beer, check out the smoked pork taco, which is topped with house-made kimchi and sambal aioli.
Vintage Lounge 545 King St. Downtown
Vintage Lounge’s outdoor area sits in the back of the spacious King Street cocktail bar. The best part about this patio, which boasts its own bar, is that it’s partially covered allowing you to take shelter if it rains. Oh, and we can’t forget the Instagram-able green wall surrounding the patio, making patrons feel like they’re drinking in a hidden garden. For drinks, check out a glass or bottle from the lengthy wine list or try a wine cocktail like the New York sour, a combination of bourbon and lemon with a red wine float.
Kiki & Rye
656 G Long Point Road Mount Pleasant
Kiki & Rye fits the “open, airy and farmhouse chic” description owners Kelleanne and Ryan Jones were after when they opened the Mount Pleasant eatery earlier this summer. The 60-seat outdoor area provides space to spread out, while maintaining that sought-after lively atmosphere, which gets even more energetic after a few cocktails from beverage director Kevin Regan. Pair the booze with some coastal inspired bites from the wood-fired kitchen, and be sure to stop by at brunch when you’ll find steak and eggs, sweet potato waffles and more.
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Delaney Oyster House’s happy hour snack, Tarvin Shrimp Pincho
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Happy Hour still exists post-pandemic at these bars and restaurants
Restaurants have had to reimagine menus to fit the times, and happy hour has unfortunately been a casualty at most local establishments. But these seven restaurants have found a way to bring the offering back, serving discounted drinks and bites when we need it most. It’s 5 o’clock — time to leave work (or more likely the home office) and head to one of these local destinations that still offer a happy hour.
Bar George
1956 Maybank Hwy. James Island
Bar George rolled out its “Cheap Tiki Happy Hour” on Oct. 1. The daily offering
features $5 hot dogs, $5 draft beers and $7 cocktails like the frozen rum-filled pumpkin painkiller. The James Island restaurant has patio seating and just the right amount of funky vibes to keep you entertained.
Circa 1886
149 Wentworth St. Downtown
Five different cocktails are just $7 until 7 p.m. in the bar area at Circa 1886. Check out the “Fire and Ice” for a sweet and spicy combination of tequila, orange liqueur and jalapeño cinnamon syrup or opt for the vodka, grapefruit and prosecco-filled “Matilda,” which gives you bubbles and booze all in one chilled glass.
Delaney Oyster House 115 Calhoun St. Downtown
Delaney Oyster House’s happy hour menu caters to those looking to slurp back some bivalves with cheap beer — Hamm’s and three oysters are just $8 —
and those looking for something a little fancier. The Delaney House martini ($8 during happy hour) will satisfy even the harshest critic. Order with vodka or gin, shaken or stirred and up or on the rocks. With so many options, we fully support ordering a second while you nibble on discounted bites like skewered Tarvin shrimp or Nashville hot crispy oysters.
Edmund’s Oast 1081 Morrison Drive Downtown
Edmund’s Oast has had one of the most celebrated happy hours in Charleston for years, earning praise from City Paper readers who voted it 2020’s best happy hour. Post-coronavirus, the restaurant has brought back a smaller offering with a name fitting of the times. Monday through Friday, the “Sad Times Happy Hour” features half-priced house draft beers, frozen drinks (don’t miss the Moscow Mule) and curly fries.
Little Miss Ha
915 Houston Northcutt Blvd. Mount Pleasant Martin’s BBQ Joint has cheaper drinks and Tennessee-style barbecue at happy hour
Owner Janice Hudgins opened Little Miss Ha in February after spending over a year at Workshop, and since reopening post-pandemic, she’s back to serving the
Martin’s Bar-B-Que Joint 1622 Highland Ave. James Island
Stop by Martin’s Bar-B-Que for happy hour on its spacious dog friendly patio. The James Island offshoot of the original West Tennessee location offers discounted drafts, well drinks and $5 margaritas Monday through Friday from 4-7 p.m.
Pink Cactus 100 Spring St. Downtown
Pink Cactus’ spacious patio has it all — mood setting music, shaded seats and the full menu written on the window. The Spring Street restaurant’s happy hour, which runs from 3-6 p.m. Monday through Saturday, includes five discounted drinks and four snacks. There’s no question it’s hard to choose, but you can’t go wrong with a $5 margarita and $4 order of queso.
Photos by Ruta Smith
Tiki-themed cocktails are $7 during Bar George’s happy hour
MEX1COASTALCANTINA.COM
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2205 MIDDLE ST / SULLIVAN’S ISLAND 817 ST. ANDREWS BLVD / CHARLESTON 1109 PARK WEST BLVD / MT PLEASANT
Vietnamese dishes folks crave. At happy hour (Mon.-Sat., 4-7 p.m.), find $6 Miller High Life pony buckets, $4 shots, $8 cans of Crafter’s Union Wine and more. There’s also snacks while you imbibe — guests can order three items for just $10, with options like spring rolls, bao buns and green curry mussels.
ESSAY
WHY I DO IT Local 616 is a testament to how far we’ve come, and 2020 shows we still have a ways to go By Dwayne Mitchell My name is Dwayne Mitchell, owner and operator of Local 616. I’ve lived in downtown Charleston since I was 21 years old and started in the F&B industry when I was 23. I am 45 now, and I worked my way up from dishwasher to barback to bartender to bar manager to now owner and operator of Local 616 — a very, very proud accomplishment of mine. It’s been a wonderful experience that I am thankful for everyday. Watching Charleston grow and develop the way it has over the years is something that’s really hard to put into words. I always remembered to never go past Spring Street back in the day, but now I own a bar on upper Meeting Street. Who knew that would be a thing? It’s ironic to think you’ve always been told that bars are the one thing that will always survive and thrive during any crisis, and we’ve been the ones hit the hardest. The unknown factor of what to do, how to do it, how to safely run your business, when you can open for business — just everything.
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“
It’s ironic to think you’ve always been told that bars are the one thing that will always survive and thrive during any crisis, and we’ve been the ones hit the hardest.” I expanded the deck at Local 616 to provide more outdoor seating and transformed our front windows into garage door windows to provide more air circulation throughout the bar. We receive compliments and appreciation regularly from patrons for all we have done. Hearing from some that it’s their first time out and they chose to come to Local 616 makes it
all worth it for me, knowing the trust they have in us. I will never forget the day of the protests in the wake of George Floyd’s death. As a 45-year-old Black man close in age to Floyd, seeing what happened at the hands of cops was a terrifying sight. “That could have been me,” is all I thought over and over again for days. It affected me in a way that I could never explain and only other Black people could understand. I cannot express the feeling that came over me seeing hundreds of individuals of every race, young and old, and every background marching together in Charleston, protesting for something so very important for every one of us and for a man wrongfully murdered. It was one of the proudest moments I have seen after living in Charleston for quite some time. Another impactful day was the removal of the John C. Calhoun statue. Having always seen that statue looking down on me and the rest of Charleston, you wonder why it’s been there for so long. People don’t realize the impact something that is honoring slave owners has on the psyche of Black people. That you will always be beneath or never be seen as equal. That day especially meant a lot to me when I think of myself as a Black man and business owner in Charleston who, like so many other Black people, have given their blood, sweat and tears to this city. Let’s have statues that honor those who have brought change for the greater good and brought people together to make this world a better place. The biggest takeaway for me during this pandemic has been realizing the importance of family, friends, your moral compass and where you want to be in this life. Most of what I do has been for these reasons. I live to make this world a better place for my family, friends and others. I do it for my niece Sade, my nephew Avery, my friends’ children and for the world’s children. They deserve a better world than they’ve been given; they deserve the happiness and laughter that we’ve been granted. Most importantly, they deserve the chance we’ve always wanted without discrimination of any kind. Word.
Dwayne Mitchell opened Local 616 in 2013
Ruta Smith file photo
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Sip. Savor. Sigh. A perfectly paired wine, beer or cocktail transforms a meal into an occasion. Beverage management specialists are essential for enhancing your dining experiences.
The beverage management programs at the Culinary Institute of Charleston help students enter or advance in this growing field. Career possibilities include sommelier, beverage manager, promotions supervisor, sales representative and more.
For the 2020-2021 academic year, hospitality and culinary programs, including beverage management programs, are tuition-free.
For more information, visit www.CulinaryInstituteofCharleston.com
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843.820.5090