Chef Mark Bolchoz is building a restaurant empire under his Semper Elevatum Hospitality umbrella. Along with wife Ariana, he opened Cane Pazzo in June 2025, the best new restaurant in City Paper’s 2026 Best of Charleston awards. In mid-November 2026, Bolchoz will open Reenie’s, an old-world tavern in the former Dashi space at 1262 Remount Road. The new restaurant will marry traditions of the Lowcountry with those of the west coast of Ireland.
The name honors Bolchoz’s grandmother Maureen Calder-Bolchoz, the woman behind the menu at Mike Calder’s, a much-loved Irish pub that was a Charleston institution through the early 2000’s. While Calder’s had more of a deli feel than Reenie’s will, Calder-Bolchoz’s ethos will inform everything at the new spot, her grandson said.
“Everything she cooked was delicious,” Bolchoz said. “I don’t know that we’ll always have something that was on Calder’s menu, but we’ll always be inspired by it. Good food done very well and simply: I think that it will be a guiding principle for us.”
The restaurant will center around a wood-fired hearth with an Argentinian-style grill and will offer everything from seafood to charcuterie. As part of a renovation, the building’s façade will be redone, and the team is working with Berkeley County officials to fix drainage issues and repave the site’s notoriously bad parking lot.
“As far as community service level is concerned, we’re going all-in to make sure that this is a building that will inspire other people to pick up a property on Remount and bring something else to this thriving, growing community,” the chef said.
The team, the menu, the space
Bolchoz’s brother Vincent Bolchoz — an alum of the Beacon in Jupiter, Fla., and Quality Eats Steakhouse in New York City — will lead the front of house as general manager. Denton Taylor will serve as chef de cuisine, bringing with him experience in kitchens like Momofuku in Washington, D.C., Blackberry Mountain in the Tennessee mountains and Nashville’s Rolf and Daughters, where he led fermentation and preservation. Taylor came to Charleston via the Ordinary before joining Bolchoz at Cane Pazzo.
The menu at Reenie’s will offer constants like a tavern burger and fish and chips as well as rotating seafood conserva and daily sausages. A whole animal butchery program will produce charcuterie like chicken liver mousse toast and country pork pâté as well as pork chops and lamb for main plates.
“Denton and I are both big preservationists and we love that whole element of running a kitchen,” Bolchoz said. Noting the seafood and shellfish the Lowcountry provides, he said the team wanted to give people a different option in the raw bar world.
“I think tinned fish is great and I love that it’s trending,” Bolchoz said, “but I think there’s something a little less exciting about getting crackers and tinned fish from a restaurant. What if the tinned fish is made in-house and has a perfectly curated flavor profile to match the season?”
At Reenie’s, this could turn up as clams with green garlic and muscadine vinegar, mussels escabeche or pickled shrimp, all using vinegars that are made in-house.
Bolchoz said the menu will always have salads, cold and grilled appetizers and vegetables from places like Kindlewood Farms, Lowland Farms and Growfood Carolina. The menu will change seasonally and even with daily deliveries.
“I call it heads-up baseball,” Bolchoz said. “You’ve got to be ready to pivot. I have Kevin Johnson at the Grocery to thank for that because I watched that firsthand for two years. He would never supplement with Mexican produce to eek his way out of a season or figure out something more convenient. He grinded it out and shuffled nonstop. That’s what I’m trying to be.”
The wine and beverage menus will include classics, natural wines, curated cocktails, Guinness — in a proper pint glass! — and local draft beers. The layout of the restaurant will also find inspiration from old-world taverns and pubs, and there will be a biergarten-style patio.
“There’s always a little bit of a division between the bar room and the dining room,” Bolchoz said of traditional European taverns. “You can sit in the bar area and be a part of what I hope is a lively, active area. And if you’re looking for something a bit quieter, you can sit on the dining room side. They are not completely separated, and we are trying to flex what we can do and how we can offer different experiences under one roof.”
No matter where you sit and when you dine at Reenie’s, the restaurant should offer the neighborhood vibes that Bolchoz and his team have mastered at Cane Pazzo.
“It’s for anybody,” Bolchoz said of Reenie’s. “It’s for the neighborhood. It’s for people from all walks of life. Everybody needs a good local spot to have a beer, a cheeseburger or a steak with French fries. It’s whatever floats your boat, depending on the time of day.”
To start, the restaurant will be open Tuesday to Sunday from 5 p.m. to 10 p.m. Lunch service and extended weekend hours will start shortly after opening.
The next chapter in Hanahan
In addition to Reenie’s, Semper Elevatum Hospitality will open a pastaficio and wine bar concept in 2027 at Blackwells Corner, a mixed-use community in Hanahan. Located at 1279 Yeamans Hall Road, Blackwells will also host Untitled Pizza Co., a wood-fired pizzeria from local chef Jalen Reeves, a second location of Kudu Coffee and Wine and Mimi’s, a soft-serve shop.
The Blackwell Corner space will house the pasta-making operation for Cane Pazzo, the bread for Reenie’s as well as fresh and frozen retail options. The shelves will also carry a mix of local products, imported products and wine. The mercato will have bar seating inside and café seating outside and will offer an all-day aperitivo experience as well as chef dinners like pasta tasting menus and truffles dinners.
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