Trident Tech’s downtown lunch deal
We missed last week’s unveiling of Trident Tech’s new culinary facilities at the downtown Palmer Campus, but you can bet we didn’t miss the opening of the new restaurant earlier this week. Chef Scott Steffanelli, who runs the show over there, tells us the deal is a steal. You get to pick three courses from a selection of options, which are prepared by the culinary students under Steffanelli’s watchful eye, and you pay only $15. The menu, which will change seasonally, features appetizers like grilled Wild American Shrimp with cauliflower puree and caper currant brown butter and duck confit with brioche French toast, camambert, poached quince, and a sherry gastrique. There’s also a soup and salad course, and a nice variety of main entrées (braised short ribs, grilled beef sliders, mahi mahi, and lemon-thyme roasted chicken breast). Reservations can be made for up to four people during weekdays between 12 and 12:30 p.m. Call (843) 722-5547. —Stephanie Barna
Pop the cork
Construction for Cork Neighborhood Bistro is well on its way. The new restaurant, located next to Idle Hour in Park Circle, is set to open Jan. 1. It’s the love child of Tradd Ashley Gibbs, the guy behind The Mill. The concept for the restaurant is fresh, organic fare served in a classy and intimate setting with a 1920s style theme. Gibbs has been doing some dumpster diving to renovate the space that his father used as an old warehouse before they decided to turn it into a restaurant. He has teamed up with the Sustainable Warehouse to build the restaurant and says that 80 percent of the building material is recycled and refurbished, from old Johnson & Wales bookstore doors to lighting from the old tobacco warehouse. The team constructing Cork Neighborhood Bistro is small, and Gibbs has touched every inch of the building with his own hands. As well as eco-friendly décor with a sense of character, customers can expect wines by the carafe, lots of grilled items, and a menu that changes daily. Jazz and blues music will set the mood. Keep a look-out for updates, as Gibbs says ideas are still brewing. —Alison Sher
Nope. There is no feud between Papa Grill and Papa Zuzu’s. Papa Grill took over Zuzu’s King Street spot when Zuzu’s owner Tom Keagy gave up the space to focus on his busy Mt. Pleasant location, which is still thriving. There has been some buzz around town about the likeness between the two restaurants that have similar names and serve Greek-style food. Both Keagy and Papa Grill manager Soliman Mohamed say there is no affiliation between the two restaurants. Mohamed says that Papa Grill didn’t copy the former inhabitor. People may come in expecting Papa Zuzu’s, but get a new taste. Keagy knows that he didn’t invent the gyro, but wants Charleston to know that you can only find his recipes at one place over the bridge. —Alison Sher
Hello and goodbye
The Charleston restaurant community is in a constant state of flux with restaurants opening and closing every month. Over in Mt. Pleasant, Neil Jordan’s Steakhouse opened on Oakland Market Road on Sept. 30. It’s a high-end steakhouse serving prime beef from Allen Brothers, an extensive dessert menu, lunch, and Sunday brunch. They have a main bar and a wine bar with live jazz on Tuesdays, and are open until 2 a.m. on Friday and Saturdays. Another location of Athens Pizza is set to open in about three weeks next to Skatell’s Jewelry off Sam Rittenberg. In other news, we wandered by The Trusted Palate, upper King’s art and wine bar, and saw that it had closed. Also, an employee from the Starbucks next to Alair Bistro on Houston Northcutt confirmed that the eclectic American restaurant now has a for sale sign on the door. —Alison Sher
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