Grand Bohemian Charleston to Serve Bison Tenderloin, Cocktails With Smoked Ice

Still no full menu available for Grand Bohemian Charleston's variety of drinking and dining options, but a representative revealed two dishes and two cocktails that will be available at restaurant Élevé when the upcoming boutique hotel opens later this month.

Wild salmon will be plated with a warm potato salad including butterbean and fennel, finished with an apple cider beurre blanc sauce. The suggested pairing is a St. Aix Rose Granache Blend from Provence, 2014. There will also be bison tenderloin with butternut squash, caramelized Brussels sprouts, and wild blackberry sauce, ideally paired with Leviathan Cabernet Sauvignon from California, 2011.

As for cocktails, the Meeting Street Mule is described as "a twist of an old classic, like us, we bring a bright new feature to a classic city to make our own unique statement." The updated take on a Moscow mule will feature Corsair's bourbon barrel-aged gin, lime and ginger shrub, and ginger beer. The Boheme will feature Dolce Vida blanco tequila, pineapple shrub, fresno pepper simple syrup, and lime juice, shaken with smoked ice cubes. The hotel feels that with this drink's "smoky, spicy, sweet and sour" flavors, "it appeals to all tastes across the board, much like our unique and inspiring guests."

Feeling unique and inspiring? Keep an eye out for the grand opening of the Grand Bohemian Charleston on August 27 at 55 Wentworth St.