[embed-1][image-2]It’s that time again. The point in the year where we begin to forget how many restaurant projects are in the works on this tiny peninsula. We sit scratching our heads, asking our coworkers, “Was there something opening on Coming Street that had the word Chubby in it? What was that place that said it was opening in the old Bull Street Gourmet?”
We’ve answered those questions here and compiled a list below of all restaurants, eateries, brewpubs, and imbiberies (is that I thing? Let’s make it a thing.) we expect to open before the year is out. Here’s what we’ve got:
252 Coming St.
Partners Geoff Shyatt and James London are opening Chubby Fish sometime soon. Early reports said the project would open this spring so it’s anyone’s guess. What we do know is that the restaurant will operate in the 1,300-square-foot space and have a raw bar along with a menu of small plates, entrees, and whole fish, for example: a hacked softshell crab rice bowl with Benton’s Bacon, XO Sauce
280 Ashley Ave.
Daps is the breakfast brainchild of beverage king Jeremiah Schenzel and his business partner, Nicholas Dowling. The two plan to serve cocktails and brunch eats daily. If they can keep the floodwaters at bay, the cozy breakfast spot should be a great Westside addition.
Miller’s All Day
120 King St.
When Bull Street Gourmet announced its King Street closure, we worried a Cheesecake Factory was on its way. Instead, a partnership between miller Greg Johnsman of Geechie Boy Grits and restaurant consultant Nathan Thurston is planned. The two will open Miller’s All Day, the second new breakfast concept expected in Charleston this year. The concept will be “brunch-centric,” honoring Thurston and Johnsman’s southern roots, we’re told. Naturally, expect grits.
541 King St.
Longtime F&Ber Genevieve Mashburn is opening her own cabana bar and she’s bringing in Top Chef alum Emily Hahn to run the kitchen. The two will shape the place around their South American travels so expect Pisco Sours and maybe an empanada or two.
810 Meeting St.
Mex 1 Coastal Cantina may soon be three outposts strong. The Board of Architectural Review gave its initial plans the greenlight last week for a two story, two patio building at the corner of Morrison Drive and Meeting Street.
442 King St.
After 17 years as Fish, Patrick Properties is changing the King Street spot to Parcel 32. The new project will be helmed by St. Croix native Chef Digby Stridiron who plans to bring the flavors of his native island to Charleston this fall.
550 King St. Suite 100
Michigander Felix Landrum is opening a Parisian cocktail bar on King. According to our initial report, consultant Nathan Thurston is helping Landrum get the project underway. The spot will serve small, lighter plates and Parisian-influenced cocktails.
545 King St.
Gone are the naked panted ladies and the two way TVs in the back room, the former Torch space is slated to become a proper cocktail bar. That’s the plan of Midtown owner Mike Shuler. According to Eater, Bin 152’s former sommelier Nathan Wheeler will serve the good stuff and King Street Hospitality Derek Falta and pastry chef Travis Biernack will handle the menu.
430 Meeting St.
Arguably the most anticipated new restaurant project by the hardcore eater set, Tu is the work of XBB owners co-owners Duolan Walker-Li, Josh Walker and Joey Ryan. But don’t expect the same Asian menu as Xiao Bao. Tu will be wildly different from the menu to the decor. As Walker describes it, “It’ll be a little more fancy-boy inside.”
82 Wentworth St.
Outside of Charleston, British Chef Ben Towill is known for his New York City restaurants Fat Radish, The Leadbelly, and The East Pole. Here he’s played it much quieter. Since moving to the city, he’s worked on Basic Projects, a design firm with his wife Kate Dougherty while they quietly craft a new restaurant on Wentworth Street — Basic Kitchen. The restaurant will replace what was last Andolini’s. No time stamp on when to expect Towill to unlock its doors, but follow Instagram for sneak peeks.
384 Huger St.
Will Huge Street ever have its own wood-fired pizza place? We wait and wonder. Renzo, a restaurant from Erik Hutson and Nayda Freire, was first announced in January and since the team has done lots of pop ups and teasers, but butcher paper still lines the windows on the spot.
721 King St.
Speaking of pizza. Brooks Reitz’s take on ‘za is expected to open later this year. Together with Little Jack’s Chef Jon Amato, the two have promised thin crust pizza “inspired by both Roman style pizza but also the bar pizza of classic Midwestern joints.”
1 Broad St.
Mike Ray of Normandy Farm and partner Mark Beck are banking on a former bank becoming Charlestonian’s ideal diner. The as yet unnamed restaurant, which was originally projected to open in June, will casual spot for breakfast, lunch, and dinner that Ray described as “Frenchy, brasserie-type cuisine.”
237 Fishburne St.
Chef John Zucker’s second project, Purlieu, looks like its inching toward opening. The owner of Cru Cafe is taking his French technique uptown with his new restaurant. Look to Facebook for updates on the the Westside modern French brasserie’s opening.