04.29.13 North Charleston Magazine by Evening Post Publishing

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2013

Food edition Dig in GLHKM LM LM LKML M LKML MK LML MLK MLKML KM LKM LKM LK M LKM LK ML KM N O RT H C H A R L E S TO N O N L I N E . C O M

Great goods Mixson Market

FROM MOM & POPS TO NATIONALLY ACCLAIMED RESTAURANTS, NORTH CHARLESTON HAS IT ALL Splat! Paintball battles

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Inside

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Living

Working

Playing

M I X S O N MAR KE T

3 0 B O E I N G ‘ IT ’ J O B S

Unlike the typical corner store, this one-stop-shop near Park Circle offers a full menu of fresh, locally sourced meals along with a collection of carefully curated retail goods and products. The seasonal menu includes breakfast, salads and sandwiches along with gourmet coffee from Counter Culture coffee, cheese and charcuterie boards.

Chicago-based aerospace giant Boeing plans to concentrate half of its information technology work in three places over the next few years, and North Charleston, where Boeing makes 787s, is one of them.

Clemson University’s $98 million wind turbine drivetrain testing facility marked a milestone earlier this year as the enormous machinery that will test the world’s largest wind turbines began to take shape.

2 0 C IT Y S C E N E S Block party at Oak Terrace Preserve, Brewvival, St. Paddy’s Day and more.

FO O D I N N O RTH C H U C K From taco trucks and beloved momand-pops to steakhouses and trendy gastropubs, North Charleston has it all. Take a closer look at the city’s bill of fare.

BIG RIG

3 4 LE AD I N G M Y S I STE R ’ S H O U S E Elmire Raven became executive director of the North Charleston-based My Sister’s House in 1991. She’s been leading the effort for more than 20 years, the past 10 or so from an administrative building tucked away in Park Circle.

3 6 PAI NTBALL BAT TLE Slip on the protective gear, load up and join the fun at this unique North Charleston attraction. Just don’t forget to duck.

4 0 AT TR AC TI O N S Visitors to North Charleston won’t ever run out of things to see and places to go. The city’s attractions run the gamut from a Civil War submarine to a topnotch golf course and a wildly popular water park.

4 2 R E STAU R ANT PRO FI LE S Hungry? Then belly up to the bar or grab a table. North Charleston’s got everything you need, from fast food to trendy restaurants.

4 6 E VE NT LI STI N G S From concerts and sporting events at the coliseum to major holiday festivals and local theater and independent films, North Charleston has it all.

Health Guide

Special section by Trident Health System 14

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G E T TI N G TO TH E H E ART O F TH E MAT TE R

S I N G LE- S ITE S U RG E RY U S E D TO R E M OVE G ALLB L AD D E R

TH E PE R FEC T ‘ G UT C H EC K ’

OLD - FASHIONED HOUSE CALLS

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The cover

Yes, the burgers at Sesame Burgers and Beer taste as good as they look. Photograph by Rick McKee.

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The care of the patient is our reason for existence Dialysis Clinic, located at 5300 Archdale, North Charleston

MATT WINTER Editor, North Charleston Magazine Manager of Niche Content and Design, The Post and Courier 843.937.5568 editor@northcharlestononline.com mwinter@postandcourier.com

LESLIE SOMMERDYKE Sales Manager, Magazine Group 843.958.7394 lsommerdyke@postandcourier.com

JAY FLETCHER Contributing Design Editor jfletcherdesign.com

“Caring for Our Community since 1971”

Publisher The Post and Courier 843.937.5332 pbrowning@postandcourier.com

Other DCI Clinic Locations: • West Ashley • Azalea Place • East Cooper • Magnolia Court • James Island • Port Royal • Goose Creek Services Offered: • In-Center Hemodialysis • Peritoneal Hemodialysis • Home Hemodialysis • Pediatric Dialysis

MITCH PUGH Executive Editor The Post and Courier 843.937.5534 mpugh@postandcourier.com

GAYLE J. SMITH Director of Advertising The Post and Courier 843.937.5405 gjsmith@postandcourier.com

STEVE WAGENLANDER Director of Audience Development The Post and Courier 843.937.5746 swagenlander@postandcourier.com

Dialysis Clinic, Inc.

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Scan for job opportunities or text “Dci” to 424242 6 SPRING / SUMMER 2013

Administration Office 1411 King Street, Charleston, SC 29403 Phone 843-723-7227, Fax 843-723-7404 NORTHCHARLE STONONLINE .COM

PAMELA J. BROWNING

is a special publication of The Post a n d C o u r i e r n e w s p a p e r, 1 3 4 C o l u m b u s St., Charleston, S.C . 29403. Copyr i g h t 2 0 1 3 b y T h e P o s t a n d C o u r i e r. No portion of this publication may be reproduced in whole or in part without express written permission from The P o s t a n d C o u r i e r.

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FA L L / W I N T E R 2 0 1 2

Rob Young Rob Young, a Lowcountry freelance writer who works in North Charleston, explored North Charleston’s diverse and expansive culinary scene for this edition’s cover story (p. 22). Young covered all the bases, from Cork, Sesame, EVO and other acclaimed restaurants in Park Circle to ethnic jewels such as Pollo Tropical and the H&L Asian Market. Dig in!

Katie Hurst

Contributors

Hurst, a Charleston-based magazine writer, profiled Mixson Market (p. 12), a cool new spot near Park Circle that offers locally sourced meals and a carefully curated selection of gifts and culinary items.

Rick McKee

McKee, a veteran in the field of culinary photography, shot portraits of local dishes and chefs for this edition’s cover story on North Charleston food (p. 22 ). McKee’s work has been published in a number of highprofile food publications, including “Magnolia’s Uptown Down South.” Copy editing: Angie Blackburn, Sandy Schopfer, Tony Brown

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EDITOR’ S LE T TER

NORTH CHARLESTON SEEMS TO HAVE ARRIVED. Forget about Boeing’s expansion plans, or a recent announcement by the aeronautics giant that it plans to make its North Charleston complex an Information Techonology hub (p. 30). Put aside this year’s shift of the Cooper River Bridge Run’s expo out of the congestion of peninsular Charleston and into the spacious Convention Center in North Charleston. Forget about the state-of-the-art wind turbine testing rigs rising at the Clemson University Restoration Institute on the former Navy base (p. 32). After all, it could only help turn the area into one of the nation’s most important green-energy hubs. No big deal. No, the true sign that North Charleston has arrived came in March, when its trendy Park Circle area was featured in the Travel section of the New York Times. The section-front article touted the city’s ongoing “makeover,” citing a 2010 award for municipal excellence from the National League of Cities and Park Circle’s 2011 designation as one of This Old House

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Magazine’s “Best Old-House Neighborhoods.” Hard to believe, but right there in the pages of the Gray Lady you could read about South of Broadway Theatre Company and the Sparrow, a new East Montague Avenue destination described there as “the most colorful new concert venue in North Charleston.” You could see a portrait of Cork chef Jimmy Owens and learn about the fine food being prepared by him and other Park Circle culinary pioneers. It’s no wonder the New York Times, one of the world’s most respected sources of information, focused on food’s role in North Charleston’s resurgence. The city owes a debt of gratitude to the entrepreneurial restaurateurs who believed in Park Circle. Of course, we locals know that great food can be found throughout North Charleston. Authentic Mexican dishes. Out-of-this world Vietnamese. More steak than you could eat in a lifetime. North Chuck has it all. In this edition, we take a look at the city’s culinary offerings (p. 22), from trendy Park Circle joints to beloved mom-and-pops. Dig in.

MATT WINTER e d i t o r @ n o r t h c h a rl e s t o n o nl i n e . c o m

Photograph by Wade Spees

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Photograph by Grace Beahm

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LIVING

BY K AT I E H U R ST

Mixin’ up the corner market SAY YOU’RE IN NORTH CHARLESTON ON THE HUNT FOR A PICNIC BASKET, COCONUT WATER AND A YEAR’S WORTH OF TOOTHBRUSHES MADE FROM SUSTAINABLE BAMBOO. WHERE’S THE ONE PLACE YOU COULD FIND ALL THREE — AND GRAB LUNCH WHILE YOU’RE AT IT? THE NEWEST ADDITION TO THE GROWING MIXSON HOUSING DEVELOPMENT, THE MIXSON MARKET, THAT’S WHERE. Opened last fall at the entrance to the community, the market is the first commercial venture in Mixson, owned and operated by Jamestown Properties. Since opening its doors, the market has become not only a supply stop for Mixson residents, but also a unique restaurant-meets-retail space that’s meeting the demand for local, artisanal goods north of the peninsula. Unlike the typical corner store, this onestop-shop offers a full menu of fresh, locally sourced meals along with a collection of carefully curated retail goods and products. The seasonal menu includes breakfast, salads and sandwiches along with gourmet coffee from Counter Culture coffee, cheese and charcuterie boards. General Manager Bryan Lewis said the ingredients for each dish are carefully sourced, including only the highest quality bread and meat products. At the same time, they make an effort to keep the price points affordable —

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almost everything on the menu is under $10. Along with their own menu, the market also sells specialty food products from other local businesses in their pantry section. On the shelves and in the refrigerated cases, you can find Callie’s Biscuits, Caw Caw Creek pork products, Charleston Bloody Mary Mix, produce from GrowFood Carolina, Ashley Farms chickens, King of Pops popsicles, Magnolia’s grits, Sweetteeth chocolates and Rio Bertolini’s pasta. “We like to have as many locally made products as we can and specialty products that people can still afford,” Lewis said. “It’s all quality, healthy products, and we spend a lot of time curating that. So you don’t have to go and look all over a super market. We do that for you.”

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The same detailed attention is put into the market’s retail selection, which is changed out seasonally, Lewis said. Everything from local bath products and artisan kitchenware to vintage cookbooks and pet supplies can be found in the market. “The retail selection is pretty unique for the area,” Lewis said. “We switch it out every season so right now we have all new products for the spring: Stuff you can take on picnics or use in your kitchen, stuff you can take to the beach or the pool, and things that make great gifts.” While purchasing a bicycle wine caddy, customers also can pick up their favorite bottles of vino and beer from the market’s selection of spirits. Local breweries Holy City, Westbrook and Coast can all be found on the shelves, along with other small-production,

Photographs by Sarah Dorio

craft beverages. A rotating selection of wine and beer also stays on tap for happy hour and to-go growlers, Lewis said. While the folks at the market put a lot of effort into providing quality products for their customers, the other goal is to become a central hub for the community, said Jodi Mansbach, vice president of development and marketing at Jamestown Properties. The approachability of the market, with its clean lines and bright, open feel, is designed to provide a modern meet-up space for Mixson residents and the surrounding community. “Internationally, the market is traditionally the center of any community. Everybody eventually ends up at the market,” she said. “We want to provide the elements of a comfortable lifestyle and one where people run into each other. It’s about creating opportunities for that type of interaction.” The market sits at the front of the 44-acre Mixson property, in what is referred to as “Old Town Mixson,” Mansbach said. The neighborhood’s original 18 houses and array of architecturally unique townhomes form the village center, which is just the beginning of a long-term plan for 650 single- and multiple-family homes. This summer, the neighborhood will

expand both residentially and commercially. Twenty single-family houses, 10 townhouse lots and a phase of 270 multi-family apartments are all in the building plans for 2013, Mansbach said. The developers also are finalizing plans for the summer opening of the Mixson Bath and Racquet Club and adjoining restaurant, Bosico. “The market is sort of the first amenity that we’ve put out there to demonstrate what the community vibe is going to be,” she said. “Just to show people what a lifestyle at Mixson is like.” That lifestyle includes what many have referred to as the neighborhood’s new urbanism design, with its vertical, closely-packed buildings and lack of yard and garage space. However, Mansbach said she considers the design to be “new urbanism 2.0,” with the perks of sustainable, city life while still being practical about how people live today. “There are a lot of old homes in North Charleston to choose from, but we want to make sure we have a mix of architecture so not all the homes look the same,” she said. “One reason for forming that mix is so it feels more like a neighborhood that grew up naturally rather than a new subdivision. If it feels

like a traditional subdivision, then we failed.” Whether or not eco-friendly, urban living is your cup of tea, the energy Mixson and other new communities are bringing to the Park Circle area is a far cry from the headlines North Charleston has made as being one of the nation’s most dangerous cities. By attracting new homebuyers along with the foodand-beverage crowd, Lewis said he hopes the Mixson Market and the other new amenities will help bring new life to the city. “It’s kind of a catalyst for renewing the area, I would say,” he said. “We’re putting a lot of energy into the design and the architecture and the quality of the product we’re serving while still sticking to the fact that we’re in North Charleston—we want to keep the prices where families and everyone can come enjoy.” n

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Charles Woodward, Heart Surgery Patient

Getting to the Heart of the Matter

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ITH HIS DEMANDING JOB, CHARLES WOODWARD DIDN’T WANT TO TAKE CHANCES WITH HIS HEART. AS A RESERVIST WITH THE FEDERAL EMERGENCY MANAGEMENT AGENCY (FEMA), MR. WOODWARD MUST BE READY TO LEAVE HIS SUMMERVILLE HOME TO HELP COMMUNITIES RECOVER FROM DISASTER FOR WEEKS OR EVEN MONTHS AT A TIME. Given his lifelong efforts to stay physically fit, that normally wouldn’t be a problem. But he knew his heart’s aortic valve was faulty, and the related chest pressure, shortness of breath and heart murmur seemed to be getting worse. “I didn’t want to be out on the job, or traveling, and have that aortic valve go bad.” Fortunately, cardiothoracic surgeon Dr. James Benner and Trident Health’s Heart Team could replace the aortic valve through minimally invasive surgery. The procedure would allow Mr. Woodward, 75, to heal faster than with traditional open heart surgery. Plus, it could be done close to home, at Trident Medical Center (TMC) in North Charleston.

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Three days after his surgery, Mr. Woodward was up walking, and after five days in the hospital, he returned home. Within a few weeks, he was strolling close to two miles around his subdivision. Now, he’s gardening, going to the gym two to three times a week and has returned to work with FEMA, ready to handle disaster. “He got excellent care,” his wife says. “I am extremely satisfied.” Dr. Benner has shaped Trident Health’s Cardiac Surgery Division as its chief for the past 14 years. In 2012, Trident Health recruited Dr. Charles Roberts from his successful practice in Virginia to join Dr. Benner at Palmetto Cardiovascular and Thoracic Associates.

Special Section by Trident Health

Both have extensive experience in open-heart surgery, less-invasive procedures, and other surgeries involving the chest, lungs and veins. And for both surgeons, the profession is in their blood, so to speak. As early as age 10, Dr. Benner says, he would accompany his mom to her work at a laboratory in a large hospital, where he was captivated to look at blood smears under the microscope. Meanwhile, his grandfather, a respected watch repairman, shared the secrets of his trade as well, which is perhaps even more poetic considering Dr. Benner’s life work. “I love to operate. The precision and the attention to detail are what attract me and keep me going, as well as seeing the patients do so well,” says Dr. Benner.

“I didn’t want to be out on the job, or traveling, and have that aortic valve go bad.” -CHARLES WOODWARD

Dr. Roberts is a third-generation physician whose grandfather was the first heart specialist in Georgia. His father continues to serve as editor for the American Journal of Cardiology at age 80. Likewise, Dr. Roberts enjoys flexing his writing muscles having published three books, including one about his grandfather, a collection of poems and many professional papers and articles. “I love dealing with cardiac and vascular disease, and making people’s lives better,” says Dr. Roberts. “It’s a very rewarding practice to save lives.” Please call 843-553-5616 to learn more about Palmetto Cardiovascular or to schedule an appointment.

Special Section by Trident Health

Electrician of the Heart Offers a Long-Term Fix for Irregular Heartbeats One of the most common forms of irregular heartbeat is atrial fibrillation, which affects as many as 2.7 million Americans. Atrial fibrillation (AF or A-fib) is essentially an electrical problem of the heart with episodes of rapid and disorganized heartbeat. It not only causes discomfort, disruption and fatigue but also can lead to more serious problems such as stroke if left untreated. Yet there are treatments that can help, including a potential long-term solution called cardiac ablation therapy, which has proven effective for patients who have the procedure done in time. Scott Green of Summerville knows firsthand about A-fib and cardiac ablation therapy. While Green’s initial experience with A-fib caught him by surprise, it became a regular occurrence over time, as often happens with age. “I had atrial fibrillation on and off for about 10 years,” says Green, who is 53. “Then the symptoms became more prevalent and bothered me more often, and they weren’t able to control it with medication.” The times that his irregular heartbeat persisted without stopping, Green would go to the electrophysiology (EP) lab at Trident Medical Center forcaption an outpatient procedure called electrical cardioversion, which shocked his heart back into rhythm. But even though electrical cardioversion can be effective, it is often a temporary fix. When Green started receiving electrical cardioversion on a monthly basis, his cardiologist recommended that he see Dr. Darren Sidney, an electrophysiologist with Charleston Heart Specialists, for cardiac ablation therapy. Dr. Sidney performs cardiac ablation in the controlled setting of the EP lab with specially trained staff. Catheters are inserted into a blood vessel in the patient’s groin and neck and guided to the heart area, where Dr. Sidney uses electrodes to pinpoint trouble spots. He then burns around those trouble spots so they won’t trigger irregular rhythms any more. The scar tissue acts like a wall, containing rogue electrical impulses that would otherwise cause the heart to quiver. Dr. Sidney has found that ablation stops or curbs A-fib in most patients. The key, he says, is to do ablation before it’s too late. “Once you go to into A-fib all the time, then it becomes difficult to ablate.” Green only had to stay overnight in the hospital after his cardiac ablation and was up and around within a week. “I had the procedure in April, and it has been a great success for me. I’m off medications now, and I haven’t had any more A-fib since then,” he says. “I can go out and play golf now, or even mow the yard or travel, and I don’t worry about having a problem.” A father of two daughters, Green also enjoys cheering at football games for the University of South Carolina, where his youngest attends college. “I’ll probably go to a few more this year.” Learn more about Charleston Heart Specialists or schedule an appointment by calling 843-576-0700, or visit CharlestonHeartSpecialists.com.

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Darren Sidney, MD

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Jeffrey Lafond, MD, is one of the country's leaders in single-site gallbladder surgery.

Single-Site Surgery Used to Remove Gallbladder

T’S AMAZING TO CONSIDER THAT A TROUBLESOME GALLBLADDER CAN BE REMOVED THROUGH AN INCISION THE WIDTH OF A PENCIL ERASER. YET DR. JEFFREY LAFOND HAS PERFORMED THE GROUNDBREAKING SURGERY MORE THAN 153 TIMES SINCE THE TECHNOLOGY BECAME AVAILABLE IN LATE 2012 AT TRIDENT HEALTH’S SOUTH CAROLINA INSTITUTE FOR ROBOTIC SURGERY. Dr. Lafond is the only surgeon in the Lowcountry and one of two in the state to use the new da Vinci Single-Site Instrumentation System for gallbladder removal. He makes the incision at the patient’s navel to help hide any scarring. “It heals up wonderfully,” he says. Dr. Lafond is one of the most experienced single-site surgeons in the country. Physicians from around the United States travel to Trident Medical Center to watch him perform this procedure. For Nancy Drago of Summerville, the operation brought welcome relief with relatively little disruption to her work and everyday life. Drago realized she had a gallbladder problem this spring after an intense pain attack. “My upper chest on the right side felt like a knife was going through me from my back to my front. The pain was excruciating.” The episode lasted for six or more hours, and while she suspected food poisoning at first, a co-worker suggested that her gallbladder might be the culprit. When she had another pain attack a month later, she went to her primary care physician, and an ultrasound revealed multiple gallstones. Produced by the gallbladder, gallstones can cause temporary episodes of pain as well as serious blockages and infections when stones pass into the digestive ducts. In some cases, gallstones can damage the pancreas and cause acute pancreatitis, a potentially life-threatening condition. Because the gallbladder is not an essential organ, patients who have multiple gallstones may decide to have it removed, as Drago did. She picked Dr. Lafond to do the surgery in July, knowing his past success in operating on other members of her family.

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While removing Drago’s gallbladder, Dr. Lafond had the advantages of the da Vinci Single-Site Surgical System, which offers surgeons greater precision, increased range of motion, enhanced dexterity and improved access to the gallbladder without harming surrounding structures. As with other da Vinci procedures, the surgeon views a magnified, high-resolution 3D image of the surgery site while working the controls of the robotic system, which translates the surgeon’s movements into micro-movements. One of the notable advantages of da Vinci surgery is faster recovery times. Drago was home the same day of her surgery and two days later was back at work for the Town of Mount Pleasant, where she is the accounting manager. Currently, other da Vinci surgeries, for example for hysterectomy, are performed with more than one small incision. But the Single-Site Surgical System may be available for more procedures if approved in 2013. In total, the 21 specially trained surgeons at the South Carolina Institute for Robotic Surgery have performed more than 2,100 robotic procedures at Trident Medical Center, where the program is based. That’s double the number of robotic surgeries of any other healthcare provider in the Charleston area. In addition, the Institute has been recognized nationally as a model robotics program. “Trident Health has dedicated a team to working with the robotic system, and they’ve been really encouraging. They’ve just been great,” says Dr. Lafond. For more information on single-site surgery, please call Tri-county Surgical Specialists at 843-797-5151.

Special Section by Trident Health

Dr. Rya Kaplan and Dr. Robbie Taha help patients with their digestive problems.

Providing the Perfect "Gut Check"

S SPECIALISTS IN STOMACH AND INTESTINAL ISSUES, DR. RYA KAPLAN AND DR. ROBBIE TAHA HANDLE MATTERS THAT PATIENTS ARE SOMETIMES EMBARRASSED TO TALK ABOUT – SUCH AS BLOATING, GAS, CONSTIPATION AND NAUSEA – BUT NEED TO BE ADDRESSED AND COULD BE SIGNS OF SOMETHING SERIOUS. Plus, the doctors at Coastal Carolina Gastroenterology & Hepatology also play an important role in diagnosing and evaluating several kinds of cancer. Their practice started in September of 2010 with Dr. Kaplan, who found many women in North Charleston, Summerville and surrounding communities were grateful to have access to a female gastroenterologist. Almost a year later, Dr. Robbie Taha joined the team. “We get along great, professionally and personally,” says Dr. Kaplan, who says they share a similar patient-centered approach to medicine. Together, Dr. Kaplan and Dr. Taha fill an important need in the community not only by providing routine treatments and procedures, such as colonoscopies, but also providing expertise for cases at Trident and Summerville Medical Centers that involve stomach and intestinal issues (gastroenterology) and liver diseases (hepatology). “We know we have hospital coverage for gastroenterology that we can count on,” says Trident Health President & CEO Todd Gallati. Patients with chronic and potentially serious conditions such as Crohn’s disease, ulcerative colitis and hepatitis C have the assurance of knowing that Dr. Kaplan and Dr. Taha can handle their cases at their local hospital should they face complications that require them to be admitted.

In addition, the doctors offer new capabilities not available in the North Area before. Both doctors use minimally invasive endoscopic ultrasound (EUS) to obtain images and learn information about the digestive tract and surrounding organs and tissue. In addition, Dr. Taha has received advanced endoscopy training that, among other things, allows him to look for and remove gallstones from the bile duct. The procedure is relatively quick and recovery is easy. He also does stenting to open passages that have been narrowed by esophageal, biliary, and colon cancers. “Overall, we are able to keep patients local and make sure they are well taken care of at the hospital or at the office,” Dr. Taha says. “We try to make it as easy for the patients as possible.” Inpatient procedures are often done at Trident Medical Center, though the doctors also care for inpatients at Summerville Medical Center. Outpatient procedures, including colonoscopies to screen for colon cancer, may be performed at either Trident Medical Center or on the hospital’s campus at Trident Surgery Center. Both doctors also travel to Moncks Corner on a monthly basis so that patients who live there don’t have to travel far for routine visits.

Special Section by Trident Health

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Learn more about Coastal Carolina Gastroenterology & Hepatology at www.ccgastroenterology.com. To schedule an appointment, please call 843-576-0700.

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Old Fashioned House Calls Make a Comeback

Marion Cooper, MD

John Forney, MD

OR TINA BRABHAM, GOING TO THE DOCTOR PRESENTED MANY CHALLENGES. OVER THE COURSE OF HER LIFE, STARTING WITH HER TEENAGE YEARS, BRABHAM LOST USE OF HER MUSCLES IN HER ARMS AND LEGS AS A RESULT OF THE DISEASE SPINAL MUSCULAR ATROPHY (SMA). NOW 50, THE SUMMERVILLE MOTHER AND GRANDMOTHER IS CONSIDERED A QUADRIPLEGIC. WHILE SHE HAS PURSUED AS MUCH INDEPENDENCE AS POSSIBLE, AND RECENTLY LEARNED TO PILOT AN AUTOMATED CHAIR WITH HER BREATH, SHE NEEDS EXTRA HELP TO TRAVEL TO APPOINTMENTS.

SMC announces New Pediatric Department Summerville Medical Center (SMC) announced pivotal upgrades for pediatric services. By mid-summer, a 4,000-square-foot addition to the Emergency Department and a 3,500-square-foot unit on the second-floor will be ready for children up to 17 years old. Rooms will have child-friendly artwork, colors and lighting as well as features like TVs and gaming systems to make it easier for young patients to pass the time. SMC will have a pediatrician immediately available at the hospital (a pediatric hospitalist) 24 hours a day, seven days a week. “Our community deserves great care for children, here close to home,” says SMC CEO Lou Caputo. The planned Emergency Department addition includes a defined, kid-frendly waiting area for children and a separate entrance to examination rooms, which will include specialized treatment equipment. The new six room inpatient pediatric unit will be developed especially for children, with a bright, colorful theme, a play area, and a procedure room for distressing situations such as shots and IV placement. That way, the child’s room remains a “safe haven” for healing. “The new department will give our patients 24-hour access to pediatric trained physicians right here in our community,” said pediatrician Dr. Colleen Boylston.

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When she learned about Doc at the Door several years ago, she immediately signed up. “The service is fantastic,” she says. “It was like a blessing from God to me.” Her physician, Dr. John Forney, started Doc at the Door in 2006. He recognized that many people with disabilities, as well as many senior citizens and others who are homebound, would benefit from a physician visiting them where they live and would be more likely to get the preventive health care they need. Dr. Forney really gets to know the people he treats, with a typical visit lasting 30-45 minutes. “It’s more relaxed, and you do develop a really good doctor-patient relationship,” he says. “You see where patients live, meet their family members and even meet their pets.” The service includes old-fashioned “house” calls as well as visits to assisted living facilities and group homes. And as a result of its success in the Charleston area, it has expanded to include Dr. Marion “Chip” Cooper. Both Dr. Cooper and Dr. Forney are certified in family medicine with special interests in geriatrics, hospice and palliative care. “There’s no other job in medicine like this,” says Dr. Cooper, who admits he is well-suited for this line of work. “I visit people to see how they are doing, and I get a chance to have some wonderful conversations. I take my time with things, and I think I’m a good listener, too.” Doc at the Door makes health care more accessible for patients such as Brabham, who admits that she didn’t see a physician as often as she should have before. It also eases the demands on caretakers and family members who would otherwise be called upon for transportation and perhaps have to miss work in the process. Plus, Brabham says, she does not have to worry about exposure to contagious illnesses, which would be a real concern for her in visiting a doctor’s office. Yet, Doc at the Door is about more than just convenience. It’s about quality of care. Dr. Forney has helped Brabham in many ways, for example, encouraging physical therapy that helps lessen her muscle pain and stiffness, and guiding her to equipment like her new automated chair. When her father died, she says, Dr. Forney was there to lend support. “He’s very good, very compassionate and cares about my well-being.”

Special Section by Trident Health

'Miracle Baby' All Grown Up

Summerville Nurse Michelle Fulton feels lucky to be alive

T WAS A TYPICAL JANUARY MORNING IN THE NURSERY AT SUMMERVILLE MEDICAL CENTER WHEN THE STAFF GOT WORD A WOMAN IN THE ER MIGHT GIVE BIRTH AT ONLY 23 WEEKS. As the nurses started gathering supplies, Dr. Ed West, a pediatrician with Palmetto Pediatrics who had just finished visiting his newest patients, decided to stick around until the staff neonatologist arrived. Neonatal nurse Michelle Fulton, who’s worked with West for about six years, was in and out of the room readying an isolette. While she worked she heard West launch into a tale from the first years of his career, a story he recalled because of the “familiar discomfort” of dealing with an extremely premature baby. “As he starts to tell the story, he’s visibly upset,” she said. It was 1976 and West was doing his rounds at Roper Hospital when the nurses called for help because a baby born at 32 weeks had just died. Back then he was one of the few doctors in Charleston with neonatology training, a field so new that hospital protocols seemed to change daily, he said. There were no baby-sized IVs or respirators, he said. Sometimes staff would use Dixie cups to concentrate oxygen for a baby to breathe, he said. “We just stuck it up by the baby’s face and hoped it works,” he said. Bits and pieces of the story filtered into Fulton’s consciousness as she went about her work. And as she listened, she started to wonder – could it be? West related all the steps he’d taken with the tiny baby, including a femoral artery stick, something that Fulton said is something you just don’t do unless there are no other options. As a nurse, she was fascinated. But there was something else about the story that was all too familiar. Finally, she sat down in the room to hear the full story, out of curiosity and respect for the pull this incident had on West. Indeed, the story of this baby, who was rushed to MUSC so quickly that West barely introduced himself to the baby’s mother, had a significant impact on the way West practiced medicine. When he attended Summerville Baptist Church the following Sunday, the preacher stopped the service and asked for prayers for a baby at MUSC, explaining she was part of the Summerville Baptist family. In that moment, West realized that what he did at work every day affected actual people, his friends and neighbors, in the community. “It woke me up to realize there’s more to what I’m doing than blood and guts,” he said. As he related the story to the nurses at Summerville Medical Center, Fulton checked off each detail in her mind. When he mentioned Summerville Baptist, though, she decided his story couldn’t be hers. Her parents, after all, attended the Baptist church in Jedburg. But then he said the News and Courier published an article about a year later calling the child the “Million Dollar Baby.” When he said that, Fulton knew. The article wasn’t called “Million Dollar Baby,” Fulton told him. “I said, ‘That article said, “The Miracle Baby,” and that baby was me.’”

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Fulton was born April 28, 1976 as Peggy Michelle Sanders. The article was published in December, when her parents brought homemade ornaments to the nurses who had cared for Fulton. The story quotes her father, Charles Sanders, saying Fulton was given a 10 percent chance of survival. He was told to keep the news from his wife. Fulton’s mother, Kathy Sanders, is now a nurse at Trident Medical Center, but she wasn’t a nurse at the time Fulton was born and didn’t entirely know the extent of what had happened. Not until Fulton called her mother to relate her meeting with West did Sanders know her daughter had died that day at Roper. It was only through West’s storytelling that Fulton learned of the prayers of members of Summerville Baptist Church, where her grandparents attended and her parents attended for a time. For Fulton and her parents, the miracle of the day is that West, one of the few doctors in Charleston at the time with his specialized training, happened to be on the floor at that moment instead of where he was supposed to be – at a staff meeting. In fact, he said, he never got the notice about the meeting. Had anyone else been there instead of West, Fulton said, “Who knows, I would probably not be here.” For West, what he does at work is the same thing that hundreds of other doctors and nurses do every day. For him, the case was a turning point in how he approached the practice of medicine. For Fulton’s family, it was everything. Article written by Leslie Cantu and printed with permission from Summerville Journal Scene.

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City Scenes

PeOPle, Places and evenTs

To SuggeST AN eveNT or SuBMiT iMAgeS, SeNd AN eMAil To ediTor@ NorThChArleSToNoNliNe.CoM.

Oak Te r r ac e Pr e s e rve A block party early this year (above) celebrated the start of the second phase of construction at the 55-acre, city-owned neighborhood. More at flickr.com/photos/northcharleston/

B r e w vival Soggy but thirsty beer lovers enjoy themselves during a rainy Brewvival beer festival (left) at Coast Brewery in North Charleston. Photo by Paul Zoeller, The Post and Courier.

s c h O O l i n Th e n e w s Four-year-old August Twum (below) works on her numbers in a Montessori class at hursey elementary School. The school was in the news recently as a range of residents, from parents to Mayor Keith Summey, lobbied officials to open a full Montessori school in North Charleston. Many were disappointed in a recent decision not to convert hursey elementary, which offers traditional and Montessori classes, to a full Montessori school. Photo by Brad Nettles, The Post and Courier.

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spring / summer 2013

St. Pad dy ’ S day

A sudsy sea of green filled East Montague Avenue once again this year. With Madra Rua Irish Pub leading the charge, thousands enjoyed a massive St. Patrick’s Day block party. Photos by Paul Zoeller/The Post and Courier.

C h i ld r e n ’ S th e atr e

Presented in honor of Black History Month, the Children’s Theatre featured “The Rhythm of the Drum,” presented by The Healing Force. More at flickr.com/photos/northcharleston/

Food Trendy restaurants, taco trucks, mom & pops: You’ll never run out of options in North Chuck

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FOOD SYNERGY It would be hard to overestimate the role restaurants have played in the resurgence of Park Circle, which in turn has helped bolster the image of North Charleston. Earlier this year, Park Circle earned a feature in the New York Times’ travel section. Jimmy Owens, chef at Cork Neighborhood Bistro, was featured in the high-profile shout-out. No wonder, with dishes such as mapleand whiskey-glazed salmon (facing page) and Cork’s popularity with, as the Times put it, “the young and stylish.”

BY RO B YOU N G BY MAINTAINING A POPULACE OF 100,000 STRONG AND 77 SQUARE MILES OF ACREAGE, NORTH CHARLESTON ENJOYS A STANDING AS THE GATEWAY TO THE LOWCOUNTRY AND THE THIRD-LARGEST CITY IN THE STATE. IT ALSO BORDERS THE NO. 1 CITY IN THE WORLD, AT LEAST ACCORDING TO CONDE NAST READERS. Charleston projects an elongated shadow — an affable, well-heeled shadow, but still a shadow — upon its northern neighbor. Culinary topography plays an appreciable role, the city’s reputation buoyed by revived interests in Southern foodways, inspired occasions like the Charleston Wine + Food Festival, and a Photographs by Rick McKee

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PIONEERS Crazy-good burgers and legendary sweet potato fries helped put Sesame Burgers and Beer on the map. Guided by owners Casey Glowacki (here) and Joe Fischbein and chefs such as Ceddis Powell and Tres Penland (above, from left), Sesame has expanded beyond its roots in North Charleston.

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stable of talented chefs that includes a trio of James Beard Foundation award winners. In comparison, North Charleston’s pedigree may, at first, appear wanting. But honest exploration reveals an uncommon narrative, the city’s cookery revealed through its varied styles and corridors. North Charleston possesses a sincere, determined and generous bill of fare, which is primed for discovery, well, just about everywhere. Try Idle Hour for the classic hamburger steak plate, dutifully draped in onions and gravy, and dressed with a pair of pressed biscuits on the side. Stop by the Mac Taco truck on Ashley Phosphate Road for handmade soft tacos with chopped white onions and fresh cilantro. Wander the aisles of the H&L Asian Market for the sauces and condiments; stay for the rich, amber-colored pho at the grocery’s restaurant. Hit up Pollo Tropical for the charcoalflavored rib racks and chicken, or visit the Silva Spoon Café for jumbo-sized Styrofoam containers of fried pork chops and lima beans. Swing by EVO for the wood-fired pizza and a North Charleston-brewed beer. Or say hi to Doe Cote, the patron saint of pita sandwiches, at her house-cum-restaurant on North Rhett Avenue. It’s a city in waiting, and the docket is yours to develop.

ALL SMILES

PAR K C I RC LE

TOO GOOD

Time was, the Park Circle area claimed businesses of varying types: Dry cleaners and drug stores and grocery stores. That’s a time no longer. Today, Park Circle’s mostly a mishmash of restaurants: older ones like Johnny’s Olde Village Grille, which cranks out great burgers from its flattop grill, and newer ones like Fratello’s, an honest provider of value and Italian-American food. In between are places like the Quisqueya Deli, which stocks its aisles with groceries and Hispanic products, but also an ample selection of luncheon meats for choice sandwiches. But best might be the venues Madra Rua, EVO (Extra Virgin Oven) and Sesame Burgers and Beer, which can go toe-to-toe with any other area restaurants in their classifications. It’s hard to believe now, but EVO began modestly, serving its wood-fired pizzas from a small cart during the weekend farmers markets at Marion Square. Sesame, as directed by Casey Glowacki and Joe Fischbein, followed the lead of Madra Rua and opened its doors in 2006. “Madra Rua was unique and had a great reputation, and they were really catering to the clientele we wanted,” Glowacki says. The Sesame franchise, which makes its Photographs by Rick McKee

Park Circle’s EVO (Extra Virgin Olive Oil) has earned national accolades for the quality of its pie.

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DOWN HOME One of North Charleston’s most endearing and refreshing traits is a distinct lack of pretense. Crowds soak up the down-to-earth vibe at hot spots such as The Barbecue Joint in Park Circle, owned by Scott Cloud (below).

burgers and condiments in-house, now stretches to three restaurants, including locations in West Ashley and Mount Pleasant. The North Charleston original is still the most popular. “Pound-for-pound, it’s the busiest Sesame,” Glowacki says. “It’s the only Sesame not open on Sunday, but it pulls the weight of the other restaurants even though it’s closed a few days a month.” Glowacki and Fischbein, like Madra Rua’s Robert Spencer and Stephen O’Connor, and EVO’s Matt McIntosh and Ricky Hacker, predicted the neighborhood’s resurgence before anyone else. Cheers to the pioneers. “We just saw Park Circle as a real trendsetting area,” Glowacki says. “If you look around now, every third house or so, people are picking up or redoing their yards and taking pride in it. These aren’t necessarily people with a lot of money. They’re first- or second-time home buyers. There’s a lot of love for that area, like I haven’t seen before.” Such devotion has energized the vicinity, inspiring newer spots like The Barbeque Joint, Pizza Park Co. and The Sparrow. And it’s flavored or spread to other locales as well, such as Mixson Market on McCarthy Street, which claims an impressive sandwich board menu. “There’s just a number of forward-thinking people around the area,” Glowacki says. 26

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GROWING SECTOR Park Circle continues to attract culinary entrepreneurs. Fratelloâ&#x20AC;&#x2122;s Italian Tavern, owned by Richard Tourto (below, with bar manager Lauren Bernard) is one of the newest restaurants along East Montague Avenue.

Photographs by Rick McKee

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TRUE CHARACTER Madra Rua has earned a reputation as the Lowountry’s leading Irish pubs. If you crave classic fish and chips, a lovely dark bar and plenty of beer and good times, this is your place.

E TH N I C FO O D Here’s one of the most common complaints from foodies or even casual diners about Charleston: It lacks ethnic cuisine. Not so in North Charleston. A quick spin about the city yields fertile grounds, good for any globe-trotter. Check the Madra Rua Irish Pub for fish and chips or corned beef and cabbage. Visit the Runaway Bay restaurant for Jamaican jerk chicken or escoveitch. The Cowboys Brazilian Steakhouse proffers slabs of red meat on skewers, while the Korean bulgogi comes courtesy of Under the Sea. The popular La Nortena Taqueria draws from Mexican traditions, and El Chapin brings home the bounties of Guatemala. Mei Thai and Phuong introduce Vietnamese and Asian flavors, while the Bombay Indian Restaurant allows a classic sampling of curry, lamb, vegetarian and other staples. Counting the Outback Steakhouse — a reach, we know — on Rivers Avenue, the city has every continent covered except for Antarctica. The Ashley Phosphate Road and Dorchester Road corridors likely provide the best prospects for ethnic foods, the latter thoroughfare boasting Pollo Tropical restaurant. Owned by Marcela Rabens and Nancy Valer, Pollo Tropical offers a taste of Peruvian, 28

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HIDDEN GEMS Pho No. 1, a restaurant inside the H&L Asian Supermarket on Rivers Avenue, is one of the Lowcountry’s best-kept culinary secrets.

Mexican-Caribbean and Colombian flavors. For instance: flautas, huaraches, empanadas, and bandeja paisa: A hearty meal containing Colombian-style sausage (milder than chorizo), grilled beef and chicken, eggs, sweet plantains and arepa, or cooked flour. Closer inspection can also uncover groceries or Hispanic stores like the Tienda Mexicana Jalisco or La Tapatia that may sell cakes, breads or sliced meats, sausages and

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pork. Try the chicharrones if you can find them. As the Hispanic variant of pork rinds, they’re generally crisp, salty and rich in taste. It’s an easy introduction to cultural cuisine, and honestly, to North Charleston as well.

C HAI N S Adventure is not a perpetual hankering. Sometimes, instead of something new, we long for the tried and true: a pair of yeast rolls

Photographs by Rick McKee (top) and Teresa Taylor

A S FO R N O RTH C HAR LE STO N ? PRO G R E S S M E AN S HAN G I N G O NTO IT S H E R ITAG E , A S W E LL A S TH E I N CO R P O R ATI O N O F O R I G I NALIT Y. IT C AN B E AN O R D E R O F FR I E D W H ITI N G FRO M PAPPY ’ S O R A P O R K TR I FEC TA PI Z Z A FRO M E VO. from Golden Corral, unlimited salad from Olive Garden, the Marshall Dillon ribeye at Texas Steakhouse, a double dose of teriyaki and blazin’ hot wings from Buffalo Wild Wings, or the, um, service at Hooters. Tanger Outlets represents one of the more populated areas, claiming chains like Jimmy John’s Gourmet Sandwiches, Chili’s, Qdoba Mexican Grill, Panera Bread, Johnny Rockets, and — one of Glowacki’s favored venues — the Birmingham, Ala.-based barbecue franchise, Jim ’N Nick’s. “I know it’s a small chain, but I think Jim ’N Nick’s does really good barbecue,” Glowacki says. “On top of that, Tanger is great for shopping. It’s an outdoor mall that is kept clean and organized. That’s where I get all my kids their back-to-school clothes.” Glowacki’s suggestion alludes to comfort, and sometimes the greatest comfort means diving into an order of smoked pork hot links with pimiento cheese, a cheesy biscuit or two, and a heaping platter of pulled pork. As Jim ’N Nick’s attests, many times the best foods are seasoned with familiarity.

AN ORIGINAL Dolly Frock, shown here talking with U.S. Sen. Lindsey Graham (right) and North Charleston Mayor Keith Summey in 2009, has presided over the lunch shifts at the Idle Hour for decades.

SIMPLE, FRESH AND GOOD Doe Cote churns out fresh pita sandwiches, hummus, tabbouleh and baked kibbee daily at Doe’s Pita Plus on North Rhett Avenue.

B LU E- CO LL AR Harking to its blue-collar lineage, North Charleston also serves up a spread ideal for the working man and working woman, crafted by, well, the working man and working woman. Here’s your archetype: Dolly Frock, who presides over the lunch shifts at the Idle Hour, just as she has for decades. Her family has owned the restaurant for 71 years, the first 37 of which were spent next door in a building now occupied by Cork Bistro. Frock, who turns 69 in November, was actually raised on the street behind Johnny’s, back when it was better known as a pool room. Open from 11 a.m. to 3 p.m. Monday through Saturday, Frock’s tiny kitchen contains just a flattop grill, a couple of burners and a fryer. But Idle Hour still manages to offer the staples: big ole’ burgers, hot dogs from the stock pot, egg salad and tuna salad sandwiches, breaded shrimp, lots of sides, plus peach cobbler. “It hasn’t really changed,” Frock says, noting how her brother and uncle started with hot dogs and hamburgers. “We’ve done it this

way for a long time, and we still have people who come in and enjoy it.” She has no plans to retire, either. “I guess I’ll go as long as I can go, or as long as I have the energy to do it,” she says. “I have no clue, honey.” Expect the same approach at Pappy’s, a 24-hour, 7-day a week enterprise filled with booths, round tables and communal seating. Dating to 1985 or so, the air is still tobaccotinged and the ceiling tile tar-stained. The restaurant cooks breakfast all day, the bounty comprised of bacon, corned beef hash, ham, hot links and sausage. The lunchtime buffet offers up Southern classics like barbecue and hushpuppies, fried chicken, fried catfish, red rice and cabbage. Just remember: Blue-collar is not tantamount to fried foods. Doe Cote proves it daily at the eponymously Doe’s Pita Plus on North

Photographs by Melissa Haneline (top) and Brad Nettles

Rhett Avenue, as she continues churning out fresh pita sandwiches, hummus, tabbouleh and baked kibbee. Cote once had two spots, though her downtown East Bay Street venue closed in 2010. The North Charleston location began, really, as a bakery, evolving to a restaurant in 1990. “There wasn’t much around then,” she says. “But the change has been wonderful.” As for the unbroken? That’s easy — it’s Doe’s freshly baked banana bread, an order of crisp pita chips and a sandwich filled with vegetables and sprouts. As for North Charleston? Progress means hanging onto its heritage, as well as the incorporation of originality. It can be an order of fried whiting from Pappy’s or a pork trifecta pizza from EVO. Good eating is good eating, and the city does not discriminate. N

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WORKING

MORE TECH JOBS COMING TO TOWN

SPRING / SUMMER 2013

BY B R E N DA N K E A R N E Y GOV. NIKKI HALEY LIKES TO CALL SOUTH CAROLINA THE “IT” STATE FOR BUSINESS OR MANUFACTURING. SOON IT WILL BE HOME TO ONE OF BOEING’S MAIN “IT” HUBS. That’s right, the Chicago-based aerospace giant plans to concentrate half of its information technology work in three places over the next few years, and North Charleston, where Boeing makes 787s, is one of them. Andrew Favreau, a company spokesman, said the reason for the consolidation is “to help us meet increased demand for our IT services across the company without really increasing the cost.” “We’re really just trying to streamline how we operate,” Favreau said. The details still are being worked out, and it’s not yet clear whether the restructuring will result in a new wave of high-tech hiring locally.

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But it’s another indication that South Carolina figures prominently in Boeing’s future. According to the plan announced internally in March, first reported by The Seattle Times and confirmed by Favreau, the company envisions creating some 50 “centers of excellence,” which would bring together people with similar specialties, like infrastructure, in one place. Boeing has about 7,900 IT employees, Favreau said, and some portion of those will become clustered in North Charleston, in the company’s longtime base around the Puget Sound and in its military center of gravity around St. Louis. Photograph by Brad Nettles

The local hub will be based in 32,000 square feet of leased space at 3875 Faber Place off Leeds Avenue, not far from the 787 campus at Charleston International Airport. Boeing South Carolina spokeswoman Candy Eslinger noted that is the same address where the company leased offices prior to moving into its final assembly building in 2011. The other half of Boeing’s IT work will “remain co-located geographically where we are producing products and services and where we are supporting external customers,” Favreau said. Favreau said the company still is studying “work statements” and staffing needs that will determine exactly how the plan plays out. He said there is no timeline yet for when the centers would start or become fully formed.

“Right now we’re looking at it as potentially a 3-year journey,” he said. He did not know how many new positions might be created in Charleston or how many IT specialists in North Charleston now could be asked to move. “There will be new employees who come into the site, either new to Boeing or relocated, but how many there are, who they are, and what their IT specializations are is not known now because it’s too early to tell,” he said. Meanwhile, Boeing recently settled on a price — $12.5 million — to buy 320 acres across International Boulevard from its 787 complex. Construction crews also are expanding the buildings on the existing Boeing site as part of an effort to increase production. N

Just East of Park Circle in Olde North Charleston 1083 E. Montague Avenue North Charleston, SC 29405 Monday 11AM - 4 PM Tuesday 11AM - 4 PM Wednesday 11AM - 4 PM Thursday 11AM - 8:30 PM Friday 11AM - 8:30 PM Saturday 11AM - 8:30 PM

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N. Charleston to be Boeing IT center

The Barbeque Joint is a Southernstyle barbeque restaurant. Although pork and chicken items make up a good portion of the menu, we offer a variety of other foods when promoting our weekly specials. We strive to make your visit to The Barbeque Joint a relaxing and enjoyable Lowcountry experience. We serve both breakfast and lunch and offer fantastic catering options for larger groups. Stop by and see us today!

I N FO R M ATI O N A N D WA R FA R E Construction workers completed installation of the massive “load application unit” on what will be the world’s largest wind turbine testing unit (below) at the Clemson University Restoration Institute.

CURI Milestone

WIND TURBINE RIGS TAKING SHAPE BY DAV I D S L A D E CLEMSON UNIVERSITY’S $98 MILLION WIND TURBINE DRIVETRAIN TESTING FACILITY MARKED A MILESTONE EARLIER THIS YEAR AS THE ENORMOUS MACHINERY THAT WILL TEST THE WORLD’S LARGEST WIND TURBINES BEGAN TO TAKE SHAPE. The scale of the equipment, which will simulate real-world wear-and-tear on truck-size turbines meant for offshore use, is striking. Picture an enormous gear-like ring about three stories tall. The “load application unit”

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Photograph by Brad Nettles, image by Renk Test Systems

will be part of a testing rig capable of simulating operating conditions on wind turbines that can produce 15 megawatts of power, about five times what large land-based wind turbines produce. The facility is expected to open this year on the former Navy base in North Charleston. “It’s all starting to come together now,” said Project Manager Jim Tuten. This summer the smaller of two rigs will be up and running, and will go through testing. The 7.5-megawatt rig, though the smaller one at the facility, is among the largest now in use anywhere. “That process will begin in June or July,” said Peter Hull, a Clemson spokesman. “It’s like a test flight.” The larger rig and the rest of the facility also will be finished this year, which is behind schedule but within the project budget, Tuten said. The idea behind the testing facility is that manufacturers from around the world will pay Clemson’s Restoration Institute to test their gear indoors in North Charleston before going to the great expense of putting the units in offshore wind farms. “We can (simulate) five years’ worth of storms in a month,” Tuten said. “There’s no

“ Th e r e i s a g o o d co n n ec Ti o n b e T w e e n havi n g Th e Te sTi n g fac i liT y h e r e an d maki n g o ff s h o r e w i n d d e ve lo pm e nT m o r e li ke ly. Th e c le m s o n Te sTi n g fac i liT y i s a lo g i c al a n c h o r fo r Th e w i n d i n d u sTry h u b To co nTi n u e To d e ve lo p i n Th e c har le s To n a r e a .” — Wind-power advocate Chris Carnevale, with the Southern Alliance for Clean Energy,

place at this scale.” The testing facility is not connected to any specific plan to create South Carolina offshore wind farms, but wind-power advocate Chris Carnevale, with the Southern Alliance for Clean Energy, said the Clemson facility could help. “There is a good connection between having the testing facility here and making offshore wind development more likely,” he said. “The Clemson testing facility is a logical anchor for the wind industry hub to continue to develop in the Charleston area.” And if the area is a wind energy hub, that could mean cost savings associated with creating offshore wind farms nearby, he said. On an offshore wind farm platform, turbines would be stressed by the forces applied to the giant blades that spin to create electric-

ity. At the testing facility the turbines will have no blades attached, but instead will be attached to hydraulic testing equipment that can apply force in different ways. To handle the weight and force of such testing, the largest turbines will be bolted to a concrete base 100 feet long and 15 feet deep. The testing facility is located in an 82,264-square-foot former Navy warehouse adjacent to rail and dock facilities. The turbines that will be tested there are generally too large to move by road. The facility is part of a growing Clemson presence on the former base that includes the Warren Lasch Conservation Center, where research is conducted on the Civil War submarine H.L. Hunley, and the planned Zucker Family Graduate Education Center. n

Every moment matters, the big joyous ones and the small tender moments that sneak up on you like a passing shooting star. For generations, Roper St. Francis has been trusted with our community’s health because we believe that every moment of care is life-changing and that nothing matters more than—moments—tickly, giggly, wonderﬁlled moments with the people you love.

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Q+A Elmire Raven My SiSterS houSe

spring / summer 2013

ElmiRE RavEn bEcamE ExEcutivE diREctoR of thE noRth chaRlEstonbasEd my sistERs housE in 1991. She’s been leading the effort for more than 20 years, the past 10 or so from an administrative building tucked away in Park Circle (the location of the 9,500-square-foot shelter is a well-kept secret). Founded by a group of volunteers in 1980, My Sisters House provides safe haven to victims of domestic violence and their children. Women who are in immediate danger from abuse can stay at the organization’s shelter. This year, My Sisters House was part of a consortium that won North Charleston a chance to participate in a new, national initiative to battle domestic violence homicides. The city was chosen with 11 other communities across the country to participate in the Domestic Violence Homicide Prevention Initiative. Raven’s group and the Medical University of South Carolina’s National Crime Victims Research and Treatment Center could receive a grant of up to $200,000. The initiative helps local jurisdictions reduce domestic violence homicides by identifying potential victims and monitoring high risk offenders. In interviews with North Charleston Magazine and The Post and Courier, Raven discussed the future of her organization and explored her role as a prominent female leader in North Charleston.

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How will tHe new federal grant Help your organization? It’s a collaborative grant, of course, with North Charleston, MUSC and My Sisters House. I think just being able to examine and look at the domestic violence homicide will be a big plus. … We know victims are killed, unfortunately, because our state ranks No. 2 in the nation for the number of women killed by men. Our hopes would be able to look at how to best lower that homicide rate and be more proactive.

wHere do you see My sisters House in 5 years? I would see My Sisters House as hopefully having completed a capital campaign and being in a new facility, which would afford the organization the opportunity to shelter more clients and provide some additional services.

wHere do you see yourself in 5 years? I will have been with the organization 24 years this June, and a resident of Charleston

Photograph by Matt Winter

County since 1984, which is when United Way brought me here. My Sister’s House later recruited me from them. So I would like to at least be very close to retirement.

The ciTy conTinues To grow aT a rapid pace. whaT do you see as posiTive and negaTive effecTs? The positive effect is that you continue to have new businesses that you can tap into, especially as a nonprofit, either for our organization or the clients we serve. I’m trying to think of a negative … I guess as it has grown, the population has become more diverse. So maybe not being able to keep up with diversity as the community grows could be a negative. For us, as an organization, we’ve always served Hispanic clients, but now we’re serving a larger number of Hispanic clients. So we’ve had to adapt and provide brochures and forms and whatever else we’re using in other languages. And we try to have staffers who are bilingual, to provide as effective and efficient services as we can.

would you be willing To share anyThing abouT your family? Absolutely! I have one adult son and six grandchildren, four boys and two girls, who all live in Germany. I go a couple of times each year to visit them. I’m one of eight siblings, five boys and three girls, with five of us still living. I’m the only one of my siblings who actually graduated from college. They tell me I must like school, since I have three degrees. … Family is extremely important to me. I think a lot of times, when you come from a large family like mine, it really makes you realize how short life is, and how quickly your life can change.

whaT advice would you give women hoping To become leaders? First, I would recommend that you have a plan for your life, and even if you experience a few obstacles along the way, just stick to your plan. I always knew that I wanted to make a difference during my time here on Earth, and I believe that I continue to fulfill that desire. Additionally, I believe that one should “remember that to be a good leader, you must be a good follower.” Therefore, anything that I ask my staff to do, I am willing to do. n

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9280 University Blvd. North Charleston, SC 29406 northcharle stononline .com

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RUNNING AND GUNNING Players try to outwit one another at Paintball Charleston, a 57-acre site off Cross County Road in North Charleston.

PL AYING

PAINTBALL CHARLESTON When: Fields and play open 9 a.m.-4 p.m. Saturday through Sunday. Store open 11 a.m.- 7 p.m. Monday through Friday, 9 a.m.-5 p.m. Saturday and Sunday. Where: 7100 Cross County Road, just off Dorchester Road. The 57-acre site includes about a dozen playing fields, all outdoors. Cost: $10 for entry, $10 for rentals, paintballs extra. Call 843-552-1115 or go to paintballcharleston.net.

Ready, aim, fire! PAINTBALLERS

BY M AT T W I N T E R I NEVER SAW WHO, EXACTLY, SHOT ME IN THE FACE. IT COULD HAVE BEEN ONE OF THE 10-YEAR-OLDS SWARMING AROUND THE CORNER OF THE PAINT-SPLATTERED BUILDING. MAYBE IT WAS THE PONY-TAILED YOUNG LADY WHO LATER IN THE DAY WOULD SHOOT A MAN THREE TIMES IN THE CHEST AT CLOSE RANGE. I SWEAR SHE WAS SMILING THE WHOLE TIME. Most likely, it was one of the mid-20s guys lurking in the back of the fray, expertly sniping the battlefield with rapid-fire streams of paintballs while calmly, coolly, slipping in and out of cover. Whoever it was, he or she nailed me the second I poked my head above the short wall I had been crouching behind. Splat! The paintball smacked my protective facemask at about 250 feet per second. Orange gunk exploded all over the glass-like panel, com-

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pletely obscuring my vision. I raised my hand, stood up and scurried out of the roped-in field of play. My very first paintball experience lasted about 30 seconds. I never stood a chance. The game went on for another five or 10 minutes, with me watching from the sidelines, my hands shaking from the adrenaline rush. I gawked at a surreal scene: Part “Lord of the Flies,” part “Blackhawk Down,” very much like a living video game.

Photographs by Matt Winter

I went on to play a few more contests that sunny afternoon, firing 500 rounds as we wargamed through the woods, fields and mock towns at Paintball Charleston, a 57-acre site off Cross County Road in North Charleston. My favorite game played out in a hilly, heavily wooded area. My team, consisting of about 35 men, women and children I'd never met before, swarmed through the woods trying to capture a flag positioned near a small “fort.” The other team worked through the woods from the opposite direction, dead-set on capturing the same flag. We met in the middle, and the air soon sizzled with thousands of neon-colored paintballs zipping through. I hung on this time until the end, maintaining good cover and firing more effectively. I even popped an opponent trying to hide

behind a tree (yeah, I got you). In the end, as the game's referee counted down the seconds remaining in the competition, I jumped up from behind a log and charged a nearby group of "enemy" paintballers. It was a suicide mission, but something I'd seen in countless movies, so it had to be done. Dat-dat-dat-dat! They mowed me down, splattering paint across my hip, thigh and even my foot. The hits seemed hard at that range, but registered little more than a sting. When the horn blew, we all made our way back to the common area, where we could take off our protective gear and relive the experience. More than 100 people milled about, chatting in groups, cleaning off paint hits and reloading their “markers,” or paintball guns.

The group contained a mix of adults and kids, more than few families, at least one business group and cadres of obvious fanatics, youngish men and women in specialized gear sporting their own high-tech markers. After about 15 minutes, it was time to rally again, assemble teams and head back out for another round. Tim Dake, co-owner of Paintball Charleston, said his company hosts players ranging from 10 to 72 years old. They come in family, corporate and church groups, even bachelor and bachelorette parties. Solo players can walk on at any time of the day and join new games. Staffers hold mandatory safety briefings, and all paintball markers, rented or otherwise, are tested to make sure that players in the same game launch the little gelatin-coated balls at the

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Spacious 1 & 2 BR Apartments No App Fee! No Deposit! FREE East Shore Athletic Club Membership (with 12 month lease)

7910 Crossroads Drive N. Charleston, SC 29406

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spring / summer 2013

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843.572.0660

same safe speed. The muzzle velocity can be adjusted up or down for special groups. “We’ve had birthday parties for 10-yearold girls,” Dake said. “So if they can handle it, anybody can handle it.” It costs $10 to play as long as one wants, from 9 a.m. to 4 p.m. Players can rent essentials such as gun, hopper, safety mask and CO2 canister for another $10. “Paintballs are the big consumables, obviously,” Dake said. “It depends on the player. Some will shoot 2,000 in a day, some will shoot 200.” Fifteen bucks buys 500 paintballs, for $45 you get 2,000. Players should wear “clothing suitable for yard work,” Dake said, along with boots or shoes that offer some ankle support. Players

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W e ’ ve had b i rth day parti e s fo r 1 0 -y e ar- o ld g i r l s . s o i f th e y c an h an d le it, a n y b o dy c an h an d le it. T i m D a ke , co - ow n e r o f Pa i n tb a l l Ch a rl e s to n

can wear extra layers to protect against the sting of a paintball hit, but most who try end up shedding the layers to cool down, Dake said. The “paint” used at Paintball Charleston is water-soluble and washes clean. “It's not like house paint,” Dake said. “It's more like Jello.” Sure — Jello moving at more than 250 feet per second. N

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Attractions IN NORTH CHARLESTON

VISITORS TO NORTH CHARLESTON WON’T EVER RUN OUT OF THINGS TO SEE AND PLACES TO GO. THE CITY’S ATTRACTIONS RUN THE GAMUT FROM A CIVIL WAR SUBMARINE TO A TOP-NOTCH GOLF COURSE AND A WILDLY POPULAR WATER PARK. NOT ENOUGH? HEAD OVER TO THE COLISEUM FOR WORLD-CLASS CONCERTS — NORTH CHARLESTON IS WHERE THE BIG NAMES COME TO PLAY. NORTH CHARLESTON COLISEUM AND PERFORMING ARTS CENTER 5001 COLISEUM DRIVE North Charleston’s premier event destination opened two decades ago. This state-ofthe-art facility attracts top-name concerts, sporting extravaganzas, skating events and hockey games. The Coliseum is home to the South Carolina Stingrays, three-time Kelly Cup Champions. As part of the ECHL, the Stingrays were founded in 1994 and have dazzled crowds with awesome displays of skating and stickhandling prowess ever since. The 3,000-seat North Charleston Performing Arts Center was added to the coliseumconvention center complex in 1999. The city recently completed a massive renovation of the Coliseum, which included new luxury suites, high-tech scoreboard and 7,400-square foot addition called the Montague Terrace. For show times and more information, go to coliseumpac.com.

WANNAMAKER COUNTY PARK 8888 UNIVERSITY BLVD. Wannamaker Park offers visitors the chance to explore more than 1,000 acres of beautiful woodlands and wetlands and, in the summer months, enjoy a wildly popular water park. Amenities include miles of paved trails, picnic sites with grills, two playgrounds, an off-leash dog park, a park center with snack bar and rest rooms, a sand volleyball court and horseshoe pits. Wannamaker also is home to Whirlin’ Waters Adventure Waterpark, a seasonal attraction that features slides, kiddie pools and wave pools. For park fees and hours, which vary by season, visit ccprc.com.

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WHIRLIN ’ WATERS

The 500-foot-long lazy river at Whirlin’ Waters Adventure Park inside Wannamaker County park. CIVIL WAR SUBMARINE HUNLEY 1250 SUPPLY ST. The wreck of the Civil War submarine Hunley was lifted from the Atlantic Ocean floor in 2000. The storied vessel had rested there since 1863, when it sank with its crew of eight men soon after participating in what is widely referred to as the first sinking of a naval vessel by a submarine. Now, this unique piece of history is preserved in North Charleston at the Warren Lasch Conservation Center. Hunley tours are available every Saturday from 10 a.m to 5 p.m. and Sundays from noon to 5 p.m. The last tour begins at 4:40 p.m. Tours are not available on weekdays — that’s when scientists continue their preservation work on the Hunley. Tickets are $12 and can be bought onsite or by calling 877-448-6539 or at etix.com. Children under 5 are admitted free. For more information, go to hunley.org.

FIRE MUSEUM 4975 CENTRE POINTE DRIVE The North Charleston and American LaFrance Fire Museum and Educational Center is next to the Tanger Outlet Mall, about 2 miles from Charleston International Airport.

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This museum houses the largest collection of professionally restored American LaFrance firefighting equipment in the country. The 26,000-square-foot museum opened in 2007 and houses 18 fire trucks and priceless oneof-a-kind firefighting artifacts. Admission is $6; children 12 and under get in free when accompanied by an adult. Museum hours are 10 a.m.-5 p.m. Monday through Saturday and 1-5 p.m. Sunday. For more information, go to legacyofheroes.org.

RIVERFRONT PARK OLD NAVY BASE MCMILLAN AVENUE TO HOBSON AVENUE The rejuvenation of the former Navy base and nearby Olde Village and Park Circle neighborhoods represent some of the most sweeping changes to the city of North Charleston in recent years. The development of Riverfront Park has been a key aspect of this revitalization. The park is open to the public year-round and has become a favorite destination for residents and visitors. Set on the banks of the Cooper River, the park features a large boardwalk, fishing sites, charcoal grills, a covered pavilion and dozens of picnic tables next to a

Photographs by the City of North Charleston

THE GOLF CLUB AT WESCOTT PLANTATION 5000 WESCOTT CLUB DRIVE North Charleston’s premier golf facility was developed with the richest traditions of Lowcountry golf in mind. The 27-hole course, designed by Dr. Michael Hurdzan, captures traditional flavor through low-flowing earthworks, classic bunkering and native vegetation. The course also offers five tees per hole for all levels of golfers. Wescott’s antebellum-style clubhouse can accommodate up to 300 guests and ranks as one of the Lowcountry’s top event venues. The golf course is open daily 7 a.m. to 6 p.m. during winter months and 7 a.m. to 7 p.m. during summer months. Greens fees start at $31. For more, go to wescottgolf.com.

CITY ART GALLERY 5001 COLISEUM DRIVE The North Charleston City Gallery features two-dimensional works by international, na-

tional and local artists in a variety of subjects and media. Exhibits are rotated on a monthly basis and may feature two or more artists in the gallery space each month. Visitors can purchase prints, note cards, jewelry and gift items made by local artists. The gallery is located in the common areas of the Charleston Area Convention Center and is open 9 a.m. to 5 p.m. daily.

RIVERFRONT PARK

Stroll along the Cooper River while the kids play in the fountains.

DISC GOLF PARK CIRCLE The Park Circle Disc Golf course is located on the outer eight islands of the historic site and runs around the entire perimeter of “The Circle.” While technically nine holes, the course can be played in two directions, offering a true “18-hole” experience. Natural beauty combines with proximity to the revitalized Olde Village district on East Montague Avenue, allowing golfers to play a round or two and then retire to the “19th hole” at any of East Montague Avenue’s many restaurants and bars. Open play is Monday to Sunday, daylightdark. If interested in playing doubles, meet at the No. 1 tee, Tuesdays at 5 p.m., for play beginning at 6 p.m.

OLDE NORTH CHARLESTON PICTURE HOUSE 4820 JENKINS AVE. Managed by the Greater Park Circle Film Society, the Olde North Charleston Picture House presents films and shorts not generally shown in local commercial theaters. For show times and ticket information, go to parkcirclefilms.org.

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modern playground. Public park hours are daylight to dark unless otherwise scheduled. For more information, go to northcharleston.org.

ANNA BELL’S 10 STOREHOUSE ROW, 843-554-5333

EVO Come for the pizza, fall in love with the sandwiches and salads at Park Circle’s acclaimed pizza place.

Situated in the Navy Yard at Noisette, Anna Bell’s is cut from familiar cloth. The same folks behind the Locklear’s restaurants in Folly Beach and Mount Pleasant own the breakfast and lunch bistro. Anna Bell’s accordingly sticks to the tried-and-true, serving comfort food in cozy environs. One could make a pretty good meal just from the appetizers. For your consideration: fried green tomatoes with dill shallot mayo, tasty corn fritters and baskets of hush puppies and corn bread with honey butter. Other options include homemade meatloaf, fried fish, buttermilk fried chicken and oven-roasted pork loin dressed in red-eye gravy.

THE BARBECUE JOINT 1083-A EAST MONTAGUE AVE., 843-747-4567

Dining

IN NORTH CHARLESTON HUNGRY? THEN BELLY UP TO THE BAR OR GRAB A TABLE. NORTH CHARLESTON’S GOT EVERYTHING YOU NEED, FROM FAST FOOD TO TRENDY RESTAURANTS. GOT ANOTHER LISTING YOU’D LIKE TO SEE IN OUR NEXT EDITION? SEND AN E-MAIL TO EDITOR@ NORTHCHARLESTONONLINE.COM.

Carolina Elite Real Estate

BIG BILLY’S BURGER JOINT 5070 INTERNATIONAL BLVD., 843-747-4949

1081 E. Montague Ave N Charleston Serving Buyers and Sellers in the Greater Charleston Area

At first blush, it’s an odd perch. But there it is: a Bahamian-influenced burger joint in a retail center with Quizno’s, La Hacienda and Starbucks. At Big Billy’s, burgers made from hormone- and antibiotic-free beef are topped with lettuce, tomatoes and onions that were raised in the state and cushioned by pillowy buns from the Normandy Farm Artisan Bakery. Plus, the mustard, ketchup, garlic mayo and chipotle mayo are made in-house.

Direct: (843) 276-8614 Office: (843) 225-8830 Fax: (843) 225-3380

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Email: Valarie.Frasier@ CarolinaEliteRE.com www.ValarieSellsCharleston.com

The Barbeque Joint keeps it simple over at Park Circle, from its six wooden picnic tables decked out with checkerboard tablecloths to a chalkboard menu and one wall made of corrugated steel sheet metal. The menu sticks to the same, unfussy as can be, with barbecue, chicken or a combo platter. The pulled pork tastes dense and meaty, benefiting from the three sauces available, vinegar, red and gold. Mac and cheese, baked beans, red rice and potato salad help spike the platters, along with cool, crisp coleslaw and collard greens touched up with smoky pieces of sausage. Specials change up daily, and don’t forget breakfast. The Joint serves up Southern-style breakfasts to a cadre of loyal locals.

CORK NEIGHBORHOOD BISTRO 1067 EAST MONTAGUE AVE., 843-225-2675 Cork comes courtesy of proprietor Tradd Ashley Gibbs, a third-generation North

Photograph by Rick McKee

Charlestonian. He chose the bistro’s name to recognize the sustainability of cork materials, appropriate considering the restaurant’s usage of refurbished or repurposed fixtures. On whole, the exposed beams, raised ceiling and chandeliers create a stylish backdrop. A seasonal menu occasionally fixes on local items, such as oyster mushrooms from Mepkin Abbey, but also stretches to include PEI mussels, North Atlantic wild salmon and beef from the Painted Hills Ranch in Wheeler County, Ore. An additional pair of winners: the Croque Monsieur sandwich, rich with gruyére cheese, black forest ham and smooth béchamel sauce; and the roasted pork loin sandwich, smeared with double cream brie, a sweet onion marmalade and grain mustard.

Cowboy brazilian SteakhouSe 2411 Mall Drive 843-744-9000 Carnivores, bring your appetite. This all-youcan eat “Churrascaria” features a full salad bar, Brazilian hot dishes and a parade of 16 types of meats sliced at your table by our gauchos. Beef ribs, tenderloin, filet mignon, flank steak, lamb chops, pork loin — be ready to loosen your belt.

DiG in the Park 1049 E. MontaguE avE., 843-225-5201 The name for this new restaurant in the Olde Village indicates it’s one of the sister restaurants of the successful Daniel Island Grille. The menu mirrors that of its namesake, with appetizers, sandwiches, salads and wraps named for athletes, stadiums, coaches and clubs. Clever descriptions, including the prophetic “Tom Brady no ring this year” onion rings, make for entertaining reading. The sports bar ethos is expressed in wings, dips, chips, nachos and poppers. Daily specials allow the kitchen staff to express its creativity and trick out basics such as meatloaf, grilled chicken and pasta.

Doe’S Pita 5134 n. RhEtt avE., 843-745-0026 Doe’s Pita is an enigma stuffed into a singlefamily house on North Rhett Avenue. Two ladies use a variety of slowcookers and other household kitchen gear to produce very tasty salads, soups and sandwiches perfect for a picnic or lunch at the office. Grab a quick bite at a tiny table indoors, or picnic at the tables in the front yard. The baba ghanoush alone is worth a stop.

evo 1075 E. MontaguE avE., 843-225-1796 If you had an “Extra Virgin Oven” (“EVO”) pizza in the early days, it was from the only place you could get it: the trailer-based wood oven that owners Ricky Hacker and Matt McIntosh set up at farmers markets and street corners. Now they have a slick, bright restaurant producing the same crisp, well-dressed pies. Ingredients are obsessively sourced locally, and fresh and bright flavors are the results, whether pizza, salad, soup or panini. The EVO crew just opened an adjoining bakery, too, which serves up hand-crafted pastries, sandwiches and, of course, plenty of bread.

1, 2 & 3 BR Apartments

Starting at $605

Gennaro’S italian riStorante 8500 DoRchEstER RoaD, 843-760-9875 This is old-school American Italian at its best. The decor hasn’t changed much in the 28 years Gennaro’s has been open, and the menu hasn’t either. Think red sauce and meatballs, veal and eggplant Parmesan, iceberg lettuce salads and spumoni, and you’ve got a timeless recipe for an Italian restaurant. A few newer items are miniature “gourmet pizzas,” steak and fish dishes and New York style pizza, but the piccatas and marsalas and Bolognese are all there, too. Prices are relatively gentle, and the traditional dishes satisfy thoroughly. Get a glass of the house red, a bowl of red sauce spaghetti, and let the evening unfold.

Across from AFB Near Airport & Boeing

GrinGo’S FreSh SouthweSt 3032 W. MontaguE avE., 843-718-2225 Gringo’s, a self-styled “Kinda sorta Mexicanish” place, dishes up a familiar bill of tacos, overstuffed burritos, quesadillas, fajitas, nachos and taco salads inside crispy tortilla shells. The restaurant fills up tortillas with your choice of chicken, steak, ground beef and tofu, along with rice and beans. These are generously sized portions, straight up Americanized or “Gringo-ized” tacos and burritos.

iDle hour 1065 E MontaguE avE. 843-747-3280 Anyone with an appetite for old, reliable provisions such as ham and cheese sandwiches, chili burgers, hamburger steak specials and sweet tea is welcome at Idle Hour. For that matter, so is anyone with an appetite for nostalgia. Owned by Dolly Frock, Idle Hour calls the Olde North Charleston Business District home, just as it has for decades.

DONAREE VILLAGE apartment homes

843-552-0661

6701 Dorchester Rd. • N. Chas, SC 29418

donareevillage.com Ofﬁce Hours: Monday - Friday 9 am - 5 pm Saturday by appointment only

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Jim ’N Nick’s Bar-B-Q 4964 Centre Point Drive, 843-747-3800

hard to ask with your mouth stuffed with bite after bite of a massive “Johnny Burger.”

Jim ’N Nick’s bills itself as a Southern kitchen, blessing diners with such down-home provisions as pulled pork barbecue, hickorysmoked beef brisket, spare ribs and those teeny-weeny, oh-so-cute and oh-so-addictive cheese muffins. The restaurant has managed to pull off a rare double feat, inspiring loyal devotees and critical praise. The restaurant cleaves to the ole grilling mantra of “low ’n’ slow,” cooking its pork shoulders for 20 hours. The result: fine, tender, smoky bites, served as a sandwich or as a meal with a pair of sides.

madra rUa 1034 eaSt Montague ave., 843-554-2522

JohNNy’s old Village grill 1042 e. Montague ave., 843-747-1841 It’s been said by more than a few burger aficionados that Johnny’s has got the best patties in the Lowcountry. Only lunch, only weekdays, Johnny churns out sloppy, drippy, crunchy masterpieces from a well-used flattop. It’s all booths for seating, and you are sure to see someone you know from the neighborhood every time. They serve various other sandwiches, wedge-cut fries and even beer and liquor. Be sure to ask for extra napkins early — it’s too

Much respect is given to Madra Rua, a pub faithful to its Irish pedigree. The carefully designed bar and restaurant features dark wooden furniture, low ceilings, several alcoves and, naturally, Guinness on tap. Patrons take seats at the bar or settle into snug booths to look over a menu containing selections of Irish extract. The pub serves such traditional Gaelic fare as shepherd’s pie, corned beef and cabbage, and fisherman’s pie, a dish of white fish and shrimp set with mashed potatoes, cheese and a creamy sauce.

maNNy’s mediterraNeaN cafe 3032 W. Montague ave. 843-789-4350 Manny’s Mediterranean Cafe focuses on pita sandwiches, hand-tossed pizzas, authentic Greek specialties and platters and, of course, gyros. Long the restaurant’s top seller, Manny’s roasts its gyro meat in a tall, vertical spit, carving out the strips for inclusion on pita bread, along with lettuce,

tomatoes, onions and tzatziki sauce.

marie’s diNer 5646 riverS ave., 843-554-1250 At first glance it may seem like most other hole-in-the-wall “meat-n-three” restaurants, but, trust me, this is a good thing. Order your meat and sides, and the wait staff will pile up your plate from the buffet line. Can’t decide on one meat? Too many sides to choose from? No problem. Marie’s is all you can eat! Finished with your fried chicken? Order up some pork chops! Polish off your mac-ncheese before the green beans? Just hop up and get some more! Wash it all down with sweet tea, loosen your belt a notch, and consider a nap instead of heading back to work.

mikasa room at trideNt tech 7000 riverS ave., 843-820-5097 If you’re feeling a little down in the wallet but crave a fine-dining experience, Trident Technical College culinary students can help. These students run a full food-service operation on campus in a sophisticated facility, and the public can dine most weekdays of the fall school semester. The two teaching kitchens are visible from the dining room, and the

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The Noisy oysTer 7842 RiveRs Ave., 843-824-1000 One of several Lowcountry locations, The Noisy Oyster is a place that has the look and feel of a beachy seafood shack, no matter how far it is from saltwater. Thatched roofs and surfboards adorn the ceilings, tropical ceiling fans spin lazily, and fishing imagery is everywhere. The menu is, of course, mostly about seafood and is served up in myriad ways. Coconut shrimp, calamari, grilled tuna, whole fried flounder, shrimp and grits, and the favorite steam pot are but a few options. Family-friendly, The Noisy Oyster offers food and fun for everyone.

Park Pizza Co. 1028 e. MontAgue Ave., 843-225-7275 EVO gets a lot of press for pizza in Park Circle, but Park Pizza makes mighty fine pizza, too, plus calzones, sandwiches and salads. The shop is tiny, and in summer heats up with the red-hot ovens running full-blast. But there is

sidewalk seating, a take-out option … and Park Pizza delivers, too.

Pho #1 h&L asiaN MarkeT 5300-1 RiveRs Ave., 843-745-9623 A restaurant inside a grocery store, Pho #1 serves pho: Big bowls of tasty broth packed with noodles, meats and veggies. They only take cash, so be sure to have some on hand, and order as you begin your shopping. While the noodles heat, peruse the wide array of Asian produce, seafood and staple items. By the time you’re done, your noodles will be waiting for you. Eat in the dining area or have it packed up to go; either way, by the time you’ve squeezed your limes and topped the bowl with Thai basil and chilis, you’ll know why you see so many Asian folks eating here.

sesaMe BUrGers aND Beers 4726 sPRuiLL Ave., 843-554-4903 For burger devotees, Sesame holds uncommon appeal. The restaurant builds everything from scratch, including its half-pound, houseground burgers along with salad dressings, pickles and, yup, the condiments, too. Choose from the Italian burger, capped with fresh basil

and bleu cheese; the Park Circle with sharp cheddar cheese, coleslaw, barbecue sauce and tomato; the South Carolina, slathered in homemade pimiento cheese; or even the Memphis, an Elvis-aided creation made with homemade peanut butter, bacon and banana slices. Of course, other selections deserve mentioning, such as the buttermilk fried chicken sandwich and char-grilled corn on the cob. Ditto for the beer, a strong collection of 60-plus varieties.

WesCoTT Bar & GriLL 5000 WesCott CLuB DRive, 843-871-2135 The 27-hole Golf Club at Wescott Plantation provides an easy introduction to the Wescott Bar and Grill, a well-appointed gathering spot on the course grounds. A spacious clubhouse houses the bar/restaurant, along with meeting spaces and a pro shop. The menu is limited but stocked with favorites: burgers, wings, chicken fingers, quesadillas, pizza and grilled flatbread sandwiches. Order the “Eagle,” an appropriately titled half-pound Angus burger, which is cooked to temperature, outfitted with your choice of toppings and served on a ciabatta bun. No worries, either. It’s a public course, so everyone’s welcome. N

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menus reflect students’ willingness to please. Mikasa opens and closes with the ebb and flow of college semesters, so call ahead before making the trip.

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Events

IN NORTH CHARLESTON NORTH CHARLESTON HAS IT ALL. VISITORS AND RESIDENTS CAN CHOOSE FROM CONCERTS AND SPORTING EVENTS AT THE COLISEUM, HOLIDAY FESTIVALS, LEAGUE SPORTS AND EVEN LOCAL THEATER AND INDEPENDENT FILM VIEWING. TO SUBMIT AN EVENT FOR THE NEXT EDITION, EMAIL EDITOR@NORTHCHARLESTONONLINE.COM.

SPECIAL EVENTS

A RT S FE STIVA L The city’s nine-day celebration of the arts, held May 3-11, ranks as one of the Lowcountry’s most comprehensive arts festivals. Artist Linda Elksnin won this year’s design competition with her abstract acrylic painting, “‘A’ Train.”

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Farmers Market: Open Thursdays midApril through mid-October, from noon until 7 p.m. at Park Circle’s Felix C. Davis Community Center, 4800 Park Circle. The market features locally grown produce and herbs, cooking demonstrations, nutrition classes and activities for children. Village Antiques & Collectibles Show: May 4-5, June 22-23, Aug. 24-25, Oct. 26-27. Shows, held 11 a.m.–5 p.m. at the Felix Davis Community Center, 4800 Park Circle, feature home decor, fine antiques, furniture, collectibles, antique guns, art, jewelry, rugs, crafts, vintage toys and games, silver, pottery, china, silver, salvage items, outdoor decor, vintage instruments and more. Admission is $2, which benefits The Spay Not Slay Endowment. Free parking. For more information, contact Lisa Reynolds at 843-740-2531 or

NORTHCHARLE STONONLINE .COM

lreynolds@northcharleston.org. North Charleston Arts Festival: May 3-11 throughout the city. This nine-day celebration of the arts, anchored at the Charleston Area Convention Center, is one of the most comprehensive arts festivals in the Lowcountry. The Main Event, held May 4-5 at the North Charleston Performing Arts Center and Charleston Area Convention Center, offers free admission and parking for more than 40 performances. The festival concludes with the Grand Finale May 11 at North Charleston Riverfront Park featuring performances, children’s activities and fireworks over the Cooper River. For more information, go to northcharleston.org. Fourth of July Festival: The City of North Charleston will host a July 4 celebration at Riverfront Park. Entertainment includes a fireworks display at dark, plus live music.

Photograph by Grace Beahm

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Eduction, Arts & culturE McDonald’s Choir Showcase, featuring Tamela Mann: May 5 at the North Charleston Performing Arts Center. The McDonald’s Choir Showcase focuses public attention on the expression of faith through music and song performed by local church choirs. For ticket prices and other information, go to northcharlestoncoliseumpac.com. Little Big Town: May 9 at the North Charleston Performing Arts Center. Karen Fairchild, Kimberly Schlapman, Phillip Sweet and Jimi Westbrook, a group famous for their trademark four-part harmonies. For ticket prices and other information, go to northcharlestoncoliseumpac.com. NeedToBreathe, featuring Drew Holcomb & The Neighbors: May 11 at the North Charleston Performing Arts Center. Rock band with Bear and Bo Rinehart, pastor’s sons who hail from the rural South Carolina town of Possum Kingdom, along with drummer Joe Stillwell and bass player Seth Bolt. For ticket prices and other information, go to northcharlestoncoliseumpac. com. Bonnie Raitt, special guest Danny Ellis: May 17 at the North Charleston Performing Arts Center. Legendary singer/songwriter/ performer comes to the Lowcountry. For ticket prices and other information, go to northcharlestoncoliseumpac.com. Steve Martin and Steep Canyon Rangers, featuring Edie Brickell: May 27 at the North Charleston Performing Arts Center. Acclaimed Bluegrass band jams with comedian, actor and musician. For ticket prices and other information, go to northcharlestoncoliseumpac.com. Kevin James: June 7 at the North Charleston Performing Arts Center. Producer, co-writer, and star of the hit comedies such as Paul Blart: Mall Cop, Zookeeper and Here Comes The Boom. For ticket prices and other information, go to northcharlestoncoliseumpac.com. Cyndi Lauper, with Hunter Valentine: July 3 at the North Charleston Performing Arts Center. This tour commemorates the 30th anniversary of the release of Lauper’s

iconic debut album, She’s So Unusual. For ticket prices and other information, go to northcharlestoncoliseumpac.com. Joel Osteen: Aug. 16 at the North Charleston Coliseum. “A Night of Hope” is an outreach of Joel Osteen Ministries. For ticket prices and other information, go to northcharlestoncoliseumpac.com.

sports And fitnEss Adult Basketball (3 on 3): New program, with played at Sterett Hall Gymnasium beginning in September. Coaches meeting will be held Aug. 15 at Park Circle. The league includes nine company teams. For more information contact Mike Gillison at 843-745-1033. Adult Basketball (5 on 5): Games played on Saturdays at the Danny Jones Gymnasium beginning at 2 p.m. For more information, call Cindy Dambugh at (843) 740-5801 or e-mail cdambaugh@northcharleston.org. . Adult Softball: Spring/Summer and Fall Leagues are based at MeadWestvaco Kapstone Park Complex. Fall League meeting is Aug. 15 at Park Circle. For more information call 843-740-5801 or email cdambaugh@ northcharleston.org. Disc Golf: Disc golf is played on the outer eight islands around Park Circle MondaySunday from dusk to dawn, continuously. Tuesday night doubles are played beginning at 6 p.m. Registration takes place at the No. 1 tee box at 5 p.m. For more information, call 843-740-5801 or email Jonas Card at CDGC@ bellsouth.net. Flag Football: The North Charleston Recreation Department along with the S.C. Flag Football Association sponsor Men’s Flag Football. The league is played at MeadWestvaco/Kapstone Park. The league includes spring-summer and fall seasons. For more information on the league, contact Cindy Dambaugh at 843-740-5801 or email scflag@aim.com. Tennis Leagues: Teams represent the North Charleston Recreation Department and participate on several different playing levels. Teams play home matches and travel to other local tennis facilities to compete. For more information, call Mark Manuel at 843-552-9446 (after 5 p.m.) or 843-767-0638. Youth sports: The athletic programs offered by the North Charleston Recreation Department include football, baseball, softball, basketball and soccer. For registration, schedules and cost, go to northcharleston.org. n

www.GringosFreshSouthwest.com

Mon-Fri 11-8, Sat & Sun 11-3 3032 W. Montague Ave, N. Chas. 843.718.2225

northcharle stononline .com

spring / summer 2013

C37-936070

Attendance is free, and guests can bring lawn chairs and blankets. No alcohol is permissible within the park, but a variety of food vendors will be available. Free children’s activities include inflatable jump castles, games, play area, giant sandbox and the water fountain.

Spring / Summer 2010

northcharle Stonmag .com

Photographs by Matt Winter R50-942592