Wilkommen To Da Neighborhood
Berlin’s Culinary Essentials quietly opened at 804 Meeting St. last month, and will throw a grand party eventually to welcome the discounted “I want to cook and need quality supplies” store. There’s already a Berlin’s in North Charleston that is open to the public, and another in Myrtle Beach, but Ed Berlin wanted to add a more central locally-owned and -operated location to appeal to the common folk who like their dishware with commercial quality. Because Berlin’s buys products in bulk for many of the restaurants around town, they can sell kitchen supplies the celebrity chefs use on Food Network at much more affordable prices. And in case you didn’t know, Berlin’s sells and buys used kitchen equipment, rents out supplies to caterers or whomever, and has a design team that will help lay out a restaurant kitchen. —Lindsay Sainlar
So Much Better Than the Friends Coffee Shop
A few weeks ago, Rutledge Coffee & Cream owner Tom Jones handed out a survey asking customers if they would like to see his vegan/book/nerdster/trendster/family-and-earth-friendly coffee shop stay open past its 3 p.m. closing time. Apparently enough people said “Yes” and in a few weeks (once Jones gets a few more good men and/or women on staff) his shop will serve breakfast, lunch, and dinner, remaining open until 9 p.m. Jones is also looking to expand the music collection at 511 Rutledge Ave. Bring in a CD he doesn’t already have and Jones will trade you for a large cup of coffee, and maybe give you a job. —Lindsay Sainlar
It’s Not DiGiorno. It’s Delivery
Mealweek.com takes the “leaving home, parking, and tipping” process out of the “I didn’t have to cook this and it tastes better than Christmas” restaurant experience. Former Charleston Place Hotel Chef de Cuisine Enan Parezo has started a foodie meals-on-wheels program that’s completely accessible via mouse clicking. Go online, spend two minutes setting up a customer/family profile, and then spend 10 minutes choosing between healthy, cost-efficient, vacuum-sealed meals that are never frozen and come packaged with reheating instructions, nutritional value tables, Weight Watchers point scales, and portion sizes. Menus are updated weekly so loyal customers won’t get bored with rotating chicken marsala, beef stew, flank steak roulade, or the other sides, soups, and deserts available for hire. Check the zip code listing for delivery zones. Place an order by Wednesday and the food will show up Sunday evening (delivery is free if the bill exceeds $100). —Lindsay Sainlar
Passing the Torch
The ownership of Cintra Ristorante has changed hands, but fans of the restaurant’s Italian fare and wicked martini selection needn’t worry — the Cintra you know and love isn’t going anywhere. New owner Jeff Cobb bought the joint from Hope Allen, Inc. and he has no drastic changes planned. Head Chef Tommy Clayton is staying onboard and will continue to oversee a menu largely unchanged in style and substance. So besides some simple “cosmetic” alterations, expect things at Cintra to be business as usual. Which means, for one thing, you’ll still be able to get your fix of their obscenely good beef tartare. —Josh Rosenthal
Check out our Eat blog at
cuisine.ccpblogs.com to find regular updates on the Charleston cuisine scene.
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