No Mo’ Mo
Morris “Mo” Sussman opened Mo Sussman’s Steak House on Meeting Street in 2005, and after only a little more than a year, he will be shutting its doors. The steakhouse started because, according to Sussman, “there’s only so much shrimp and grits you can eat.” The restaurant is closing due to health issues. Sussman will be retiring to collect seashells on the sand at Cocoa Beach, Fla. We’ll miss his juicy Porterhouse lamb chops and signature Sussman style. All the best from the CP, Sussman. —Elle Lien
Farm Fresh Year Round
Slow food just got on the fast track. On June 28, U.S. Reps. Henry Brown (R) and James Clyburn (D), along with the South Charleston Farmers’ Market Committee, met with the USDA to discuss a proposed year-round farmers’ market. The new market would sit on 45 acres off Highway 17, near the USDA Vegetable Research lab. The proposal also includes a public park with rides and spaces for restaurants and a garden store. “The Greenville and Florence satellites to the State Farmers Market have been very effective, pulling in farmers and buyers from many other areas,” says Charleston County Councilmember Curtis Inabinett, Sr. “I strongly believe that a Charleston farmers’ market has the potential to also be this popular and successful.” Politics usually leaves a bad taste in our mouths, but this proposal is mouth-watering. —EL
Chef Brandon Buck recently took over the kitchen of Middleton Place Restaurant. Chef Buck was raised in Columbia and attended Trident Tech’s culinary program. Shortly after, Buck worked with Donald Barickman to open Cypress. Under Buck’s leadership, Middleton will continue to serve Southern plantation food, but Buck promises to “put more into the plate, with more thought put into the basics.” Buck’s culinary philosophy is that “simple food is best,” and with the fresh herbs and produce from Middleton’s gardens, it should be an easy mantra to maintain. —EL
Home Team BBQ will open its doors of their West Ashley location in the middle of August. The restaurant, owned and operated by former Blossom Chef Aaron Siegel, is just two doors down from the West Ashley Bait and Tackle at 1205 Ashley River Road. Chef Siegel describes his restaurant as a “gourmet take on barbecue.” The menu will feature barbecue tacos, fresh salads, and the occasional coq au vin for added variety. —EL
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