Last January, shortly after the so-called Stone Law passed allowing breweries with licensed kitchens to serve beyond the state’s three-pint limit, Holy City Brewing decided to open a restaurant, Suelto (Spanish for loose). HōM’s chef Shay MacDonald joined the team and created a beer-friendly menu featuring Frijoles Blanco, a two-patty burger, chicken enchilada cheesesteaks, and guacamole. Restaurant critic Allston McCrady said its playful risks paid off. 

Five months later, MacDonald has returned to HōM, and Holy City Brewing tells us Suelto is now called Holy City Kitchen. The menu has changed and so has the chef. Josh Pike, Holy City’s tap room general manager tells us Joel Norman took over Holy City Kitchen in August. Norman previously worked at Mellow Mushroom, and his new menu features more traditional pub fare — three different burgers, fish and chips, a beer brat on a hoagie roll, and a grilled chicken sandwich are all possible entrees. Sunday brunch (11 a.m.-7 p.m.) changes weekly and the space is open Mon.-Thurs., 11-8p.m., Fri and Sat 11 a.m.- 9 p.m.

As for McDonald, his new HōM menu started yesterday and includes the addition of a buffalo chicken cheesesteak and meatball sub, as well as brunch items like cinnamon toast bruschetta and tower of bok bok — buffalo chicken, peppers and onions, black bean mash, cheese, tostadas, 60 minute eggs, and chipotle arugula.

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