The Map Room is a rare spot for West Ashley, with only one television, dark wood walls, live local music, and bar food that goes way beyond ordinary. Owners Ryan Brown and Mike Scoggan hope to escape the dominating sports bar trend and create a Village Tavern-like atmosphere. “If you want to watch football, you can go somewhere else,” Brown says, but if you want local music each weekend, the Map Room is the place to go. Brown believes that local groups often get squeezed out of the music scene in favor of traveling regional and national bands. He wants his new place to focus on local music. The Map Room also has 10 beers on tap, including Yuengling, Newcastle, Dead Guy Ale (Brown promises it tastes better than it sounds), and Bud Light. The food ranges from tuna tartare ($9) to fish and chips ($8) to a “killer” bacon-wrapped apple bourbon pork chop with apple chutney ($16), all prepared by Chef Jason Okurowski, a veteran sous-chef of a five-star California restaurant. Brown and Scoggan hope to open their doors at 1650 Sam Rittenberg Blvd. on Nov. 9. –Katherine DuPre


The folks of Locklear’s Lowcountry Grill, famous for winning award after award for owner Lance Howard’s she-crab soup and fried seafood, are opening a new restaurant on the Folly Beach Pier called Beach City Grill. Charleston County Parks opens the spot for bidding every 10 years, and poor little Starfish Grille lost the bid this time around. This will be the third outpost for the Locklear’s group. The Maybank Highway and Coleman Boulevard locations are not changing, but the new spot has a more beachy feel. According to Maybank Highway manager Chris Kincaid, the menu is mostly the same but has more shellfish, such as clams, oysters, mussels, and crab legs. Check out the new branch overlooking the ocean at 101 East Arctic Ave. –KD


One month after Mama Rose Durden announced she was leaving Carolina’s after 18 years of slinging hash, the restaurant announces a brand new chef. Tin Dizdarevic comes here from New York City, where he combined the cuisine of his native central Europe into many of his dishes at Crafbar and received a Culinary Arts Diploma from the French Culinary Institute. Dizdarevic is now in charge of introducing new and unique menu items and managing the kitchen staff, but don’t worry, the Carolina’s menu will keep most of the old favorites. –KD

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