Editorial intern and steakhouse server Kelly Smith tells us that Mo Sussman’s new chef is a total stud. Jeff Gibbs just took over at Mo’s after a seven-year gig at Charleston Chops and is helping develop a new menu that will highlight lots of fresh seafood. Of course, he won’t alter the signature dry-aged New York strip that serves as the star of the menu. Next time you stop by, be sure to wish a happy birthday to Mo (he’s the one with the large glass of Scotch); the steakhouse turns one in May. —Stephanie Barna


The former Avondale Station in West Ashley has undergone a rapid transformation and become the Triangle Char and Bar. Where’s the meat come in? The new concept is all about it with 15 select cuts of meat that will be cooked to order on a charcoal grill large enough to make any grillmaster green with envy, which serves as the centerpiece of the restaurant. The new concept comes from Skipper and Christian Condon, partner Scott Long, and Chef Kevin Bruntz, who worked with restaurant designer Whitney Eller to redesign the old gas station. —Elle Lien


Downtown Charleston recently lost two of its most prized culinary treasures. Both The Baker’s Café and Chef “Mama Rose” Durden have left the peninsula for Daniel Island. Home to some of Charleston’s most flaky and delicious pastry, not to mention the grandest and greatest Eggs Benedict repertoire, the Baker’s Café has created a new home for itself at 162 Seven Farms Dr. Now offering dinner and catered meals, the breakfast place is sure to become as well loved on Daniel Island as they are missed on the peninsula. Chef Durden, formerly of Carolina’s Restaurant, has taken the helm as chef and catering director at Laura Alberts, Tasteful Options. The small café is open for lunch and offers monthly wine dinners and private events catered by Durden. ­—EL


Leave it to the Lowcountry to develop the newest alcoholic incarnation of fruity vodka. The new FireFly muscadine wine vodka, which may have been the only remaining unexplored vodka flavor, is the brainchild of Scott Newitt of Coastal Wine. FireFly is now available at bars, restaurants, and liquor stores throughout Charleston. “FireFly falls into the premium vodka category, and it will soon become one of the most fashionable and popular spirits in South Carolina,” predicts Newitt. It seems he lowly muscadine is finally moving up in the world. —EL