Eva Keilty is the chef in charge at Warehouse, the bar that's coming to Spring Street this summer. Previously known for her work at upscale deli Ted's Butcherblock (especially the monthly beer dinners), Keilty is has created a menu of "modern, innovative bar food" for the new hangout.
She cooked in California before coming back to Charleston and said diners can expect some of her West Coast influences to show through ("All around, it's a little lighter than Southern cooking."). Keilty mentioned the menu will be broken down into bar snacks, small plates, meat boards, grown-up grilled cheeses and desserts. A few weeks into the game, they'll be adding Sunday brunch to the rotation.
On the savory side of things, that means fresh pork rinds served with homemade hot pimento cheese whiz, Memphis-style confit chicken wings and grilled cheese filled with candied bacon. The small plates will be more like shrunken entrees, with a main item and a couple of mini sides.
"It's good drinking food," she says, "but it can stand up on its own, for sure."
And the meat boards (what they might call their charcuterie options), will be of the "blue collar" variety, so she'll use French techniques to create her take on fancy spam. As for the sweets, look for boozy Rice Krispies treats and a s'mores torte with homemade nutella, though the offerings will rotate seasonally.
"My food is definitely fun, but I take my craft seriously."
· Get Ready for Soon-to-Be Bar Warehouse [-ECHS-]
· Warehouse [Facebook]
· Ted's Butcherblock Chef Eva Keilty Plays with Beer and Bold Flavors [CP]