Lenoir patty melt | Provided

Lowcountry residents can get a small sample of what’s to come at Vivian Howard’s first Charleston restaurant Lenoir on Saturday at Graft Wine Shop. Howard and Lenoir executive chef Tyson Detzler will serve patty melts, a dish that will be a menu staple at the “casual yet refined restaurant that aims to spotlight food traditions that honor the rural, agricultural South.” 

“Lenoir has been a long time in the making,” Howard said. “We want it to be a place locals and visitors alike love, and who doesn’t love a patty melt.”

Howard | File photo

The celebrity chef and cookbook author has two restaurants in North Carolina: Benny’s Big Time and Chef & the Farmer. Howard opened Handy and Hot in the Renaissance Charleston Hotel at 68 Wentworth St. last year and plans to debut Lenoir — also located in the hotel — this spring. The location has hosted several restaurants over the last decade, including 1KEPT, Barony Tavern and Wentworth Grill.

The event will take place on Saturday, March 6 from 1-3 p.m. at Graft Wine Shop, which just celebrated its third anniversary on Wednesday. Owners Femi Oyediran and Miles White will serve wine by the glass and local beers to patio patrons looking to get their first taste of Lenoir. 

For more information, follow Lenoir on Instagram @dineatlenoir. 

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