Cereality, a snap, crackle, pop national eatery chain, is set to open a new location mid-June on King Street, across from Marion Square. Employees will wear pajamas as they mix, match, and combine all the major cereal aisle contenders in milk-tight containers for customers who want a taste of breakfast and crave cereal options. Mix in M&Ms, fruits, nuts, milk balls, bananas, or whatever. With more milk options than Starbucks, warm oatmeal, smoothie machines, and parfaits, Cereality might be the best idea ever, next to ice cubes. —Lindsay Sainlar


Edible Lowcountry has hit the stands with its first anniversary edition. Donning a strawberry pretty enough to eat on its cover, the latest edition of the free publication showcases the local food and farming community. The magazine’s mission is to make positive changes in how people cook, eat, shop for, and think about food. As a part of Edible Communities Publications, Edible Lowcountry is colorful and informative and will probably make you hungry. Sign up for a free monthly e-newsletter at —Lindsay Sainlar

It’s Pronounced ‘Smiddicks’

If all goes as planned, McCaffrey’s Irish Pub & Restaurant on Daniel Island should be open this Monday. McCaffrey’s is a member of the authentic Guinness Irish Pub club, the first in South Carolina. To get Guinness bar status, most of a pub’s building blocks and materials have to be imported from Ireland and erected by Irish craftsmen. The dark, mahogany bar with lots of windows serves only authentic Irish grub, along with eight beers on tap like Smithwicks, Guinness, Harp, Bass, and other Irish libations. Good food, drinks, Irish pub authenticity, and craic (pronounced like crack and means good times with good-timing people) is what owners Ed MacMillan (a Boston Irishman) and Kathleen McCaffrey MacMillan (a Belfast ex-pat) promise. —Lindsay Sainlar

A Bar with a View

The new Creekside Bar and Grill, which is physically connected to Shem Creek Bar and Grill but independently owned and operated, should be open for public enjoyment by Memorial Day. Owner Vincent Frazzitta is shooting to entertain the young professional crowd by providing everything you need for a good time on the Mt. Pleasant creek: booze, a good view of the sunset, and food worth the calories. Creekside has four dining rooms, three bars, a plethora of windows, and 18 televisions. The menu is appetizer, salad, and sandwich heavy, and every dressing and sauce is made in-house. The food is fresh, healthy options are available, and burgers are ground, never frozen, in the soon-to-be newest neighborhood restaurant. —Lindsay Sainlar

Pepper Jack Grits? Yum…

Blend is a new fine dining and gourmet to-go restaurant located at 170 Ashley Ave., across from MUSC. Show up in the morning and order specialty coffee drinks or pastries on the first floor of this renovated historic Charleston single. Take the drink and snack with you to work, and come back for lunch or dinner and sit upstairs in an atmosphere owner/chef Matthew Niessner (from The Sanctuary at Kiawah) describes as upscale casual, warm and inviting, and light and airy like a plantation. There’s a piazza, 45 bottles of wine, a full bar, bottled beer, and pepper Jack grits. The menu is chock-full of Lowcountry goodness and will set you back anywhere from $7-$26. —Lindsay Sainlar

They Dine at Restaurants!

Retired Pittsburgh Steelers head coach Bill Cowher might be moving to Charleston. The longest-tenured coach in the NFL was with his wife when he told his server at Poogan’s Porch that they were in town looking for a place to call home (Cowher’s a good tipper, by the way). Poogan’s is no stranger to ghost and celebrity sightings. Servers have waited on the likes of Paul Newman, Tennessee Williams, Jodie Foster, Jim Carrey, and Barbra Streisand. The movie Champagne Charlie (starring Hugh Grant) was also taped at the restaurant, which was named after a beloved dog. —Lindsay Sainlar

Bottomless Crab Legs Dunzo

Off The Hook on Sullivan’s Island has added the word “Cantina” to the end of its name, and the Wednesday all-you-can-eat crab legs deal was given the pink slip. Going with a Tex-Mex/Southwestern theme, the restaurant has adopted a new kitchen, chef, staff, and rewritten its menu just in time for Cinco de Mayo. —Lindsay Sainlar

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