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Restaurant News – February 2020

Fresh Food + Awards + Now Open

CharBar adds a sushi bar

CharBar isn’t just for burgers, sandwiches or salads anymore. The award-winning restaurant is entering the world of rice, adding a sushi bar to its menu. The inspiration comes from managing partner and executive chef Tim Nelson, and his worldwide travels and love of music. Each roll is cleverly named after artists, records and songs that have inspired him throughout his culinary career. Highlights include the “Strawberry Fields” roll, composed of escolar, strawberry, jalapeño, toasted almonds and eel sauce; and the “Coco Cabana” roll, made with coconut tempura shrimp, cucumber, ahi tuna, avocado and spicy mayonnaise. Traditional rolls also will be available. “We are fortunate enough to be in the SERG family and have some other great restaurants that have amazing sushi programs,” Nelson said. “The parallel leads us to usher in collaborations with SERG’s lead sushi chef from Poseidon. She has trained with the very talented team at Poseidon, and now spearheads our program here. … We saw that on the South End, there weren’t many options for family friendly sushi. What better way to liven it up than to offer two drastically different concepts all in the same place? This creative menu is inspired to provide a range of options for you. Think about it. Mom and dad want sushi and sake, but the kids want a great burger and fries. Come to CharBar, we have it all!” The restaurant hopes to have the new sushi bar open around the middle of the month.

Renowned spirits author Robert Simonson coming to Lucky Rooster

As part of the Hilton Head Island Seafood Festival, renowned spirits author Robert Simonson will be at Lucky Rooster Kitchen + Bar from 5 to 9 p.m. Feb. 25 for a special dinner. The event will feature creative drinks, a book signing and a drawing for the winning raffle ticket of the rare Buffalo Trace Six Millionth Bourbon bottle. Enjoy a three-course dinner with three choices for each course, along with suggested cocktail and wine options. The cost is $65 per person. Reservations can be made through Lucky Rooster’s OpenTable or by calling the restaurant. Be sure to purchase your raffle tickets at Lucky Rooster Kitchen + Bar or at LOCAL Life for $10 for your chance to win the rare bottle.

Chamber Restaurant Week: Feb. 3-9

Dig into Foodie February with the 12th annual Chamber Restaurant Week. More than 70 local restaurants will offer specially priced or prix-fixe menus. This is a great opportunity to experience new restaurants, or try a place that has been on your list. Some of the restaurants already signed up include Skull Creek Boathouse, Skull Creek Dockside, ELA’s On the Water, Salty Dog Cafe, Nunzio Restaurant and Bar, Charlie’s L’Etoile Verte, Michael Anthony’s Cucina Italiana and Frankie Bones. Menus for participating restaurants are frequently being added to the website, so make sure to check for more information.

Good bacon at Red Fish

The Gotham Burger Social Club recently raved about the bacon served at Red Fish. In response, the popular Hilton Head Island restaurant shared a little insight on its process. “We cure our bacon in a brown sugar and salt mixture for about five days. After it’s cured, it’s rinsed, and hung to dry until ready to smoke. We smoke our bacon over 100 percent hardwood, a combination of mesquite and hickory. The finished product is looking great right out of the smoker!”

The G-Free Spot featured in Southern Flavor magazine

The Pumpkin Roll sold at The G-Free Spot was recently featured in Southern Flavor, a magazine and website created by Charleston foodies. An article stated, “For those who think gluten-free desserts equal sacrificing texture and flavor, I suggest you immediately visit The G-Free Spot. Their seasonal pièce de résistance, the pumpkin roll, creates quite the local buzz. It’s a traditional roll with one remarkable twist — it’s 100 percent gluten-free. This decadent dessert is cut into slices, revealing layers of sponge cake and scrumptious cream cheese filling, then finished off with a sprinkle of confectioners sugar. Based on an employee’s favorite recipe, the pumpkin roll was expertly modified to be gluten-free. The folks at The G-Free Spot have mastered their technique, now considering it their seasonal pride and joy.”

Elevate your next event with Sprout Momma’s mobile wood-fired oven

If you’re looking to really impress the guests of your next gathering, consider asking the team at Sprout Momma to bring its awesome mobile wood-fired oven. Think of made-to-order homemade pizza (made with Sprout Momma dough), oysters, wings, steaks and more.

Learn from the masters

Whether you live for cooking or just do it to get by, you have your own style when it comes to getting food ready. You might as well learn a few tips and tricks from the best. As part of the Hilton Head Island Seafood Festival, three big names in the culinary world are putting on Celebrity Chef Master Classes from 10 a.m. to 12:30 p.m. Feb. 28 at Lucky Rooster Kitchen + Bar. Tickets are $49 for each session or $120 for all three.

William Dissen From his upbringings in the hills and mountains of Appalachia, Dissen has a focus on fresh, healthy and sustainable food. He has restaurants across North Carolina.

Barton Seaver One of the world’s leading sustainable seafood experts and educators. Before leaving the restaurant industry to pursue his interests in sustainable food systems, he was an award-winning chef leading top seafood restaurants in Washington, D.C.

Brian Hart Hoffman Editor-in-chief of Bake from Scratch magazine and the author of six cookbooks, including The Coupe and The Cookie Collection.

Savor this:

Dark Cashew Turtles

Copper-kettle caramel, select cashews and irresistible Kilwins dark chocolate. $15.99 for 8 ounces.

Available at Kilwins Hilton Head-Shelter Cove.

Eat this:

Ravioli del Giorno

House made ravioli of the day. Market Price.

Available at Nunzio Restaurant + Bar.

Sip this:

Two Traditions Dark 23 Rum

This special rum from Hilton Head Distillery is a marriage between Caribbean rum and Appalachian whiskey. It is made with a custom molasses blend that is rested in port wine barrels — its version of the Solera method. It has the smooth rum flavor you look for, a hint of smoke, and a perfectly spiced finish. Tasting Notes: Aromas of oak and light smoke with hints of spice and sweetness.