Char House Social opens Nov. 6 as a second love letter to James Island for the owners of the Harlow, which opened three years ago by operators Josh and Kate Drewry and Chef Brett Riley.
Katie Drewry shared that the team’s experience with the Harlow laid the groundwork for what Char House would become. She also shared that the team wasn’t necessarily looking to open a second concept, but when the former Smoky Oak Taproom space at 1234 Camp Rd. became available, the stars aligned.
“We’ve always loved this location and what it meant to the community for so many years,” Josh Drewry said. “We saw a lot of potential in bringing it back to life by creating another place for people on the island to gather.”
The goal with Char House Social is not just to serve great food and drink, but to become a community gathering space, they shared.
“The Harlow showed us how the James Island community truly appreciates local restaurants and that the residents support places where they feel they’re part of the neighborhood,” Katie said.
What’s on the menu
The team looked to Texas steakhouses and the cuisine of the Southwest for inspiration. They also wanted steak to be at the center of the menu, but not in a traditional or formal way.
“The Texas-style steakhouse and Southwestern influence felt like a natural fit,” Katie said. “It’s fun, casual and lends itself to big flavors without feeling too serious.” She also noted that this vision gives the chef a lot of space creatively.
Riley is a veteran of the Indigo Road Hospitality Group and Delaney Oyster House, with a background in Mexican and Latin American cooking from years in New York. He will serve as culinary director over the executive chefs at Char House and the Harlow, Aaron Lemieux and Kyle Jones, respectively.
The menu at Char House is a greatest hits of craveable bites. Appetizers include a chile con queso with drunken chile, cowboy caviar (sweet corn, black-eyed peas and tomato), dry rub buffalo wings and cast-iron-skillet cornbread with poblano pepper. There is a Caesar salad and a Texas drunken chili, a beef-and-black bean chili made with Shiner Bock beer, cheddar, scallion and sour cream.
Steak options come with two sides and cuts include sirloin, New York strip and ribeye. The “Old 49’er” is a large format sirloin that comes with four sides. The sides range from mashed potatoes to Mexican rice.
The steakhouse burger is a chuck, brisket and short-rib blend and the “El Paso Burger” is a bowl of fries topped with a beef patty topped with drunken chili, queso sauce and pickled jalapeños.
“I’m most excited about the vibe,” Riley said. “Coming from New York City and stepping into another culinary scene, one thing I’ve noticed over the years is that there’s great food everywhere — so how do you stand out? Restaurants aren’t just about the food anymore. You’re creating an experience, an atmosphere and an all-around good time. It’s about the entire package.
“What I really love about what we’re doing at Char House Social is that, combined with the price point we’re aiming for, it can be a place people come often. It doesn’t have to be reserved for a special occasion.”
The bar’s offerings will also be at the heart of Char House. The team is putting an emphasis on whiskey, bourbon and mezcal, along with wine and local beer.
“We want it to be the kind of bar where you’re just as comfortable stopping in for a drink as you are sitting down for dinner,” Josh said.
Beyond the food and drink
The team shared that live music was something they wanted to build into Char House from the jump. There is a permanent stage inside the restaurants as well as a second performance area in the outdoor space they’ve dubbed “The Yard.”
Designed to be a comfortable outdoor space, the team wants its “yard”to be a place where people can grab a drink and linger. Josh shared that they plan to feature local musicians regularly.
“More than anything, we want people to know that Char House Social is being built for James Island,” Katie said. “We’ve put a lot into the property, from the restaurant and bar to the patios and the yard, because we want it to be a place people can use in a lot of different ways.
“You can come for a steak on date night, bring the family for dinner, sit at the bar and watch a game, meet friends for drinks or hang around for live music. We want it to be the kind of place where you don’t necessarily need a reason to come — you just know there will be something going on and people you know when you get here.”
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