Get to know the culinary talent at some of Charleston’s popular restaurants in this week’s Charlestonly Q&A with Michael Shemtov of Butcher & Bee, Michelle Weaver of Charleston Grill, and Marc Collins of Circa 1886.
BUTCHER & BEE
654 King Street, Charleston
(843) 619-0202, butcherandbee.com
This new kid on the block restaurant is hotter-than-hot with its craft sandwiches served from 11 a.m. – 3 p.m. and 11 p.m. – 3 a.m. The menu changes daily although grouper collars, a house specialty, are often listed on the blackboard. The Butcher & Bee kitchen bakes bread that is served at a number of well-known Charleston restaurants, and its new line of take-home condiments tend to sell out within a day.
CHARLESTON GRILL
224 King Street, Charleston
(843) 577-4522, charlestongrill.com
At this clubby restaurant located inside Charleston Place hotel, Chef Michelle Weaver’s menu is divided into four categories, each reflective of its ingredients and preparation: Pure, Lush, Southern and Cosmopolitan. Paired with live jazz courtesy of nationally acclaimed drummer and composer Quentin Baxter, this Mobil Four Star dining room is a favorite of locals and visitors alike.
CIRCA 1886
149 Wentworth Street, Charleston
(843) 853-7828, circa1886.com
Chef Marc Collins has been at the helm of this Forbes Four Star and AAA Four Diamond rated restaurant since 2001. The restaurant is located in the original carriage house for the historic Wentworth Mansion, built in 1886, and the building still retains much of its original character, including the wood-burning kitchen fireplace, stable doors, light-filled windows and original heart-of-pine floors. In 2005, Marc had the idea to start a food and wine festival in Charleston. Thanks to his dedication and countless hours of preliminary planning meetings, that vision became reality in 2006, when the 1st annual BB&T Charleston Wine & Food Festival launched. Today, the festival features more than 160 chefs and authors from Charleston and across the country, and more than 50 food and wine themed events.
