Passers-by to 565 King St. may have noticed a recent flurry of activity in the forthcoming restaurant Ink n Ivy. The bar is built, tables are in place, and paintings are hung. It still looks a bit chaotic, but all the makings of an eatery are there — well, perhaps except the staff and food supplies.
Charlotte-based Bottle Cap Group brings the third installment of Ink n Ivy to the former Taylor’s Pawn Shop space. The other two restaurants are in Charlotte and Greenville.
The website for the Charleston store is up, but doesn’t give up the menu just yet. It does display this colorful description though:
As part of the vision for Ink n Ivy, our Chef has prepared mouth-watering favorites with a modern twist. “We’re using only the best ingredients, the freshest food and everything is authentically made in-house,” he enthuses. “What we’re doing is starting with foods that everyone likes and building on it, creating something unique that nudges the envelope so that the food is not only scrumptious, but visually appealing as well.”
Ink n Ivy will offer a raw bar encompassing a plethora of fresh sea food including four different types of oysters, jumbo shrimp cocktail, crab, and the list goes on.
For the land-lovers, the Chef will be working with several cuts of meat including rib-eye, NY strip, porter house, Filet Mignon and a massive double boned pork chop. You may find some new tweaks on some old techniques, all chef-inspired to be delectable for any palate.
There’s a little something for everyone. Chipotle spiced pecans, fried oyster Caesar salad, and loads of classic American cuisines with a fresh twist. Ink and Ivy will be taking the “norm” out of normal and replacing it with the freshest produce and ingredients in the area and a spritz of creativity with each and every plateful of food.
To summarize: expect a raw bar and steak. The chef is not named in the description, but Josh Arnold, formerly of Rusty Rudder, leads the other two stores.