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Restaurant News – March 2020

Fresh Food + Awards + Now Open

Fabulous Frankie Bones opens in Bluffton

Bluffton fans of Frankie Bones Restaurant & Lounge can now enjoy the experience without crossing the bridge. The popular SERG Group restaurant has opened its highly anticipated Bluffton location at 26 Discovery Drive, near the new Kroger and Buckwalter Place. Chef Luke Lyons said the menu will be exactly the same as the island restaurant to start out with a focus on steaks, pasta, seafood and hand-shaken martinis.

Free tour and tasting with bottle purchase at Hilton Head Distillery

If you’ve been looking for a good excuse to go pick up a bottle of Hilton Head Distillery’s liquid goodness, here it is. For a limited time, HHD is offering a free tour and tasting with each bottle purchase. Simply take a picture of this announcement (or the advertisement on page 97) and show it to the bartender at HHD headquarters to redeem. Take the behind-the-scenes tour to learn about the various distillation techniques used, then mix and match neat samples in the tasting room. Each tour includes a free HHD shot glass. If you are looking to impress your out-of-town guests, this experience will certainly do it.

SERG Group takes over RBC Heritage concessions

The RBC Heritage will have extra local flavor this year. SERG Restaurant Group has been named the new operator for the PGA Tour golf tournament’s concessions and beverage program. That means concession stands at the Heritage will feature local specialty items, from Poseidon’s fish tacos to One Hot Mama’s boneless wings. The RBC Heritage takes place April 13-19 at Harbour Town Golf Links.

Michael Anthony’s unveils new catering menu

When the most exclusive dinner reservation in town is at your own table, entrust Michael Anthony’s to make the evening unforgettable. Whether you’re looking to host a simple, intimate gathering or an extravagant affair, a personal chef will craft a personalized menu that fits your occasion, purchase the ingredients and prepare the dinner right in your kitchen. Packages for 10 or 20 people include Pasta Night ($120-$240), Traditional Dinner ($175-$350), Italian Classic ($225-$450) and Dinner at Nonna’s ($300-$600). Other packages include hors d’oeuvres ($165), dessert ($80) and wine ($120).

Lucky Rooster featured in Garden & Gun

©Michael Hrizuk

Lucky Rooster Kitchen + Bar was featured in the February/March issue of Garden & Gun magazine’s “Ultimate Guide to Grits.” The guide features tips from chefs across the South, including chef Clayton Rollison’s advice to make your grits in the oven. “Once the water is boiling, whisk in the grits and bring them to a gentle simmer while constantly whisking,” he shared. “Pull them off the heat, put the lid back on, and pop in the oven for up to three hours at three hundred degrees. They caramelize and get a little nutty.”

SERG Bar Crawl planned

SERG Group is planning a bar crawl from 2-9 p.m. on Saturday, March 21. Tickets are $30 and include unlimited trolley transportation throughout the day, two drink tickets, a SERG koozie and a SERG swag bag. Trolleys will be running throughout the day. You can hop on and off at Dockside, Boathouse, Poseidon, Black Marlin, Holy Tequila, The Lodge and One Hot Mama’s. Happy-hour pricing all day.

Charlie’s hosting wine dinner, cooking classes

Charlie’s L’Etoile Verte is hosting a special wine dinner at 6:30 p.m. on March 3 with PlumpJack Winery, a vineyard located in the heart of Napa Valley’s wine country. The menu will feature a four-course meal paired with PlumpJack wines from PlumpJack. The cost is $135 and seating is limited. Charlie’s also has two cooking classes coming at 11 a.m. March 14 and March 28. Chef Josh and Chef Joe will lead a small hands-on cooking class featuring Ricotta Gnocchi, Pork L’Aquila and Panna Cotta. After the work is done in the kitchen, students will sit down and enjoy their creations with a glass of wine. The cost is $125 per person.

Whiskey Room hosting Craft and Charcuterie Night

The Whiskey Room is teaming up with AR Workshops for a special Craft and Charcuterie Night at 6 p.m. on Monday, March 9. Tickets are $65 and include a wine/cheese board, paint and a glass of wine or specialty cocktail. Executive chef Tim Nelson will be putting together a charcuterie board to snack on throughout the event. Seating is limited to 40 spots.

Munchies Gr8 Bites now open

Fans of chef Gregory Elmquist should check out his new deli, Munchies Gr8 Bites, in Main Street Village. Elmquist has 35 years of experience, spent the last six years as sous chef in fine dining establishments including the Chart House and Sigler’s. Prior to opening, he closed for a week and did major cleaning and rearranging of equipment and tables of the old Munchies location. “We touched up and revamped the menu, hired a courteous team, and now have hours that include breakfast all day while still serving the ice cream everyone has loved since the beginning,” he said. “We are a deli that features some resemblance of northern delis, and instead of closing at 2 or 3, the kitchen serves food all day.” Hours are 8 a.m. to 8 p.m. Signature dishes include chicken pot pie, no-bean chili, a Jack Daniels burger and house-made soups.