Bartender, Please, One More

The folks from Mustard Seed and Boulevard Diner are having a baby and it’s a Mexican child called Uno Mas. It’s an upscale Mexican/Southwestern restaurant set in the old China Royal building off Johnnie Dodds Boulevard in Mt. Pleasant. Jason Ulak, the former executive chef at the Boathouse on East Bay Street, will man the kitchen and dish up lobster-stuffed chile rellenos, duck empanadas, tortilla-encrusted tuna, and hand-crushed guacamole made to order. Start salivating now, and don’t worry if you hate neon mixer margaritas. The popular “salt or no salt” adult beverages at Uno Mas will be made with quality tequilas and fresh lime juice. Opening day is Cinco de Mayo. Go dip some chips. —Lindsay Sainlar


Newest North-Area Belly Filler

East Bay Deli is again expanding from its namesake street and taking its sandwiches, soups, taters, and salads to North Chuck. The newest EBD will be opening its doors around May 2 at the old Harley Davidson dealership at the corner of Dorchester Road and Leeds Avenue. The menu will be roughly the same, but unlike the two popular downtown sandwich shops, the North Charleston store won’t be delivering to homes. Businesses in the area can call and place a monster order, though, and Managing Partner Dan Jaicks says he’ll be happy to drop off lunch. Open from 8 a.m. to 6 p.m., this deli also features a plentiful parking lot, unlike its sister shops downtown. Call 747-1235 for more info. —LS


Farewell, Raspberry’s

Fri. April 20 is the last day Philip Palmatier will open the doors to Raspberry’s Natural Foods. He turned 70 last August and he’s ready to retire after running his store on Ashley River Road since the fall of 1988. Raspberry’s has been up for sale since last May, but there have been no buyers, so Palmatier is getting rid of his store’s inventory of vitamins, supplements, lots of herbs, natural foods, and items in the health and beauty spectrum, along with raw cow and goat milk. This week, everything is 50 percent off, next week the sale percentage jumps to 70. Go help him unpack his store, say goodbye, and wish him luck in his travels. —LS


Get Some R&R at an FB B&B

Water’s Edge Inn is a fancy Folly Beach bed and breakfast that’s been open for about a month now. “Fancy” and “Folly” rarely appear in same sentence together, but Paul and Elaine Lauer’s B&B is an exception. Check out www.watersedgeinncharleston.com to see the eight rooms available. Notice the queen-size beds covered with Egyptian cotton sheets and down comforters sitting idly next to plasma flat-screen televisions, radio clocks with iPod ports, bathrobes, and shower heads that supposedly feel like rain. Water’s Edge is tucked away in the quiet marshland on the Edge of America, and there’s two golf carts for transportation to and from the beach. Bikes are there for the taking, along with daily complimentary cocktails and a hearty breakfast buffet. And get this — the bathroom mirrors are heated from behind, so they don’t steam up during shower time. If that isn’t reason enough to vacation in your own city, the room refrigerators come equipped with free bottled water. —LS


Flights Rival Magic Carpet Rides

Social, the new wine bar on East Bay Street owned by Brad Ball (son of the Poogan’s Porch people), is featuring flights of fancy every day. Flights of fancy, now doesn’t that sound like fun? Order a flight and a server will bring you three samples of wines in 2.5-oz. servings. From Pinots to “Cool Climate Reds,” maroon-colored wines are offered in eight flights priced from $10-$15. Whites, offered in seven flights, cost about the same and range from rosés to full-bodied aromatics. Wines are paired to show how climate, soil, sun, and vintner technique can take a toll on flavor. Show up at Social during weeknight happy hour and they’ll knock a whole dollar off the asking price. Now that’s fancy. —LS


What Happened to Rhett?

O’Hara & Flynn has been serving lunch for several weeks now, and the reasonably priced menu is available all day long. Expanding their menu from picnic fare like olives, cheese, and freshly basked bread, this gourmet wine shop now serves vegetable lasagna, a smoked salmon plate, and a condiment dish consisting of pickles, olives, and marinated veggies. Not to mention a grilled tuna steak salad equipped with green beans, sliced eggs, and fingerling potatoes all drizzled with balsamic vinaigrette. Order a bowl of the French vegetable au pistou soup, and share a tuna, chicken, or couscous salad. The East Bay Street shop is open Mon.-Sat. from 10 a.m. to 10 p.m. Call 534-1916 to place a to-go order. —LS