Charleston Grill’s Mickey Bakst assembled an auditorium full of chefs, restaurateurs, hoteliers, educators, and caterers last week to announce Charleston Chefs Feed the Need, a program that will help four local charities feed the growing ranks of hungry folks in our area. Crisis Ministries, East Cooper Meals on Wheels, Tricounty Family Ministries, and Neighborhood House will benefit from the philanthropy and expertise of our local hospitality industry. The list of participants is impressive and includes a nice cross section from the entire industry: Jim and Jason Stalker from Vickery’s, Sermet Aslan from Sermet’s, Richard Jerue of the Art Institute, Michael Saboe of the Culinary Institute, Mike Lata of FIG, Craig Diehl of Cypress, Marc Collins of Circa 1886. They are still actively looking for participants, so if you want to get involved, Bakst hopes you’ll call him at the Grill (843-577-4522) and pledge your services. The program kicks off on Wed., April 22 with Charleston Grill preparing food for Tricounty Ministries. And each Wednesday from there on out will feature a chef or organization donating their time and food to one of the charities. Ultimately, Bakst expects to serve more than 20,000 meals over the next year and hopes to roll out this program nationally.
Stephanie Barna


O’Brion’s Pub is opening a second location in the old Twizt on Folly Road next to the Publix. The first O’Brion’s is located in I’On (hence the i-o-n). Here are the details on what you can expect: lots of TVs, above-average pub food, and 14 beers on tap. They plan to start dry runs in a week or so, with the ultimate goal of being open in time for the NCAA championship game on April 6. They’ve renovated the space, closing off the kitchen, putting in new floors, painting, and expanding the seating with new booths and tables. The kitchen will be open every day from 11 a.m.-10 p.m., and the bar will be open until 2 a.m. —Stephanie Barna


Daily Dose is set to relocate to 1844 Folly Road in April. The delicious, mostly-vegetarian joint on James Island will be downsizing a little bit so that Mama D (a.k.a. Duffy Ingle) can take some time off with her family in the winter. The new space will be much closer to Folly Beach with an outdoor patio and will be serving lunch and dinner. Ingle wants to remind everyone that they’re definitely not closed, so next time you’re wanting an Oh My Goodness Wrap or whatever Daily Dose concoction suits your fancy, go for it. They’re open Tues. through Sat., 11 a.m.-4 p.m. The old space will still be available for parties and events. —Hadley Lyman


Chef Brett McKee of Oak Steakhouse travels to his hometown to prepare a six-course dinner for 80 guests at the legendary James Beard House on Mon. April 13. The aptly named “Charleston Chow Down” will be McKee’s seventh dinner at the Beard House in New York. This time he’ll be bringing along Chef Bob Waggoner, formerly of Charleston Grill, and Oak Chef de Cuisine Joseph Jacobson. The menu combines Italian and Southern cuisine, featuring grilled prosciutto-wrapped figs with mascarpone; pan-seared Chilean sea bass with sautéed artichokes, vegetable brunoise; and lemon beurre blanc and beef braciola with creamy asiago polenta and sage. The meal will conclude with eggplant rotini and a spring berry cobbler with honey-vanilla gelato for dessert. Too bad it’s not in Charleston! —Anna Linesch


A couple weeks ago, a reader sent us an e-mail with a review of Party Kingdom Bistro, assuring us it was authentic Vietnamese and that their pho was amazing. So last Wednesday, we headed over there to try it out. We recounted our very bizarro meal on the Eat blog. For those without children, Party Kingdom is like Chuck E. Cheese with an emphasis on the E, if you get my drift. Very trippy. Asian wack-a-moles, only they’re not moles, they’re little cuties. We ordered everything on the entrée menu, and Jeff Allen will have a larger review in a few weeks. Party Kingdom Bistro was mentioned in last Thursday’s Lunch Counter column in Preview. Hopefully some media coverage will help this little gem find customers. They’re open ’til 8 p.m. on weekdays and 9 p.m. on Fridays and Saturdays. They also serve lunch and brunch. Check it out. —Stephanie Barna

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