Chef Anthony Marini might serve the best sandwich in Charleston. Since opening The Pass downtown in 2021, legions have flocked to 207 St. Philip St. for sandwiches like the Such a Nice Italian Boy, Marini’s interpretation of the classic Italian, and the Cacio e Pepe, his iteration of a grilled cheese with three types of cheese and a drizzle of house-made truffle honey.
Later this fall, there will be even more opportunity for area residents to enjoy these sandwiches when The Pass opens a second location at 976 Houston Northcutt Blvd. in Mount Pleasant.
The origin story
A sandwich shop, let alone a second location, was never part of Marini’s plan. A native of Philadelphia, he spent more than 30 years in fine dining restaurants around the country. He worked at Jean-Georges in New York, opened the original Standard Hotel in Los Angeles and owned several restaurants in Birmingham.
The pandemic brought him to Charleston. When he found the location that became The Pass, he had to figure out what to do with a space that didn’t have a full kitchen. The plan was to make sandwiches for a year as he mulled over the eventual concept. And as with many best-laid plans, magic happened in a little downtown sandwich spot.
Location scouting
“It was just the natural progression of things,” Marini said. “We saw a lot of success downtown, and one of the biggest comments that I’ve gotten as people have eaten with me is that they’ve said, ‘Oh, you know where this would go over really well?’ ” And then they would offer Mount Pleasant or Summerville or cities in other states, Marini said.
He said he felt Mount Pleasant was the best place for his second shop. And when the location — formally Kahuna Poke Bar — became available, he went with it. He noted it is close enough to downtown that he believes he will be able to manage both locations effectively.
The menu at the new location will mirror the one downtown, but he anticipates a slightly different crowd. While downtown sees tourists and College of Charleston students looking to grab a quick bite, Marini anticipates the Mount Pleasant location will see more families. The new space will accommodate about 25 people with additional seating outside, and it will be open six days a week.
Like the downtown location, the new one will also have a market featuring catering, Italian snacks and antipasti platters, beer and wine. Take note for your Sullivan’s Island beach picnics next summer!
The Italian Boy after Dark
Finding a new audience is something that Marini is well-versed in thanks to The Italian Boy after Dark. As some great stories do, this one started with a Maserati.
In February 2024, a Maserati crashed through the front door of The Pass. That resulted in only half of the space being functional for months. While Charleston showed up to support The Pass and its sandwiches served through a window, looking at an empty, dilapidated room started to play on Marini’s mind. He wanted the place to be more active, and he wanted to do something at night after the sandwich shop closed.
He and his team started to brainstorm about a menu that would work without a full kitchen. In December 2024, once the shop was fully open again, the Italian Boy after Dark served its first dinner. The dinners are offered Wednesday through Saturday evenings and there is one seating with 12 seats. There are six courses — cheese, crudo, sandwich, antipasti, pasta and dessert. After the last, Marini wheels around an Amaro cart.
Highlights from a recent dinner included Pugliese burrata with North Carolina tomatoes, herbs and micro cucumber, yellowfin tuna crudo with spring onions and “hoagie relish” and cavatelli with six-hour ragu alla bolognese. The cost is $100 plus tax and gratuity. Wine is priced at retail cost.
The next chapter
Marini said he enjoys both the sandwich shop and the dinner experience equally. They offer different challenges and while the sandwiches scratch one itch, the dinners allow him to cook the food he’s been doing for most of his career. And the new Mount Pleasant location will offer even more trials and rewards.
“I’m very excited about the opportunity to service a whole new group of people,” Marini said. “If you would have asked me five years ago if I’d be doing this, I would have said you’re absolutely out of your mind. I took a chance on Charleston, but from the reception I’ve gotten from guests, from other restaurateurs, other restaurants and service industry people, I’ve certainly been pleased with the response and will just continue to grow.”
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