John Lewis's new concept Rancho Lewis brings "border-food-meets-cowboy-cookin'" to the Lowcountry | Provided

Pitmaster John Lewis of Lewis Barbecue is bringing another flavor of the southwest to the Lowcountry with Rancho Lewis at 1503 King St. 

The new concept comes from Lewis’ upbringing along the U.S./Mexico border in El Paso, Texas and pays homage to the culture and cuisine of West Texas and New Mexico. Self-described as “border-food-meets-cowboy-cookin’,” Rancho Lewis’ menu is Lewis’ interpretation of his childhood meals, highlighting regional ingredients in the area including Hatch red and green chiles, pinto beans, mesquite firewood and beef.

The design of the space and menu at Rancho Lewis are a culmination of two years of research, with Lewis and team traveling to the area to taste the food, gather inspiration, form relationships with and learn from farmers and producers. 

“This restaurant is really special to me,” said Lewis. “It’s a reflection of my past and a way to honor the ingredients and techniques that I’ve admired since childhood. We’ve put a lot of thought and intention into the menu and design and can’t wait to share it with our community”

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Menu items for Rancho Lewis include starters like queso asado and coctel de shrimp, soups, salads and full plates like red chile beef enchiladas, chiles rellenos and rancho fajitas. The restaurant can also quench your thirst with its extensive beer, wine, agave spirits and cocktail list, including signature cocktails such as the Rancho Rita, Mexican Martini and Rattlesnake Milk, an egg white cocktail with tequila and white rum. And don’t worry, there’s plenty of space at the 51-foot, bronze-wrapped bar for a chance to try all the tasty Tex/Mex cocktails. 

The interior design of the space was transformed by designer Betsy Berry of B. Berry Interiors to take you out of the Lowcountry and into a regional West-Texas/Mexican eatery that mixes old-world charm with traditional border influences. Design elements of Rancho Lewis were chosen by Lewis himself during scouting trips to North Mexico and Texas, created locally or collected from Lewis’s ancestral ranch in El Paso. Expect to see pieces like antique cowboy chaps and lassos lining the Adobe-style stucco walls, handwoven textiles and a walk-up tortilleria for guests to view fresh tortillas being made.

Rancho Lewis is set to open Sat., April 16, with dinner service running daily from 4-11 p.m. Lunch and brunch hours to come. Reservations are available on Resy

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