7 Highly Anticipated Spring Restaurant Openings

With the arrival of pollen means it’s almost spring here in Charleston. Chefs, restaurateurs, and investors are as busy as bees with more new restaurants and bars coming this way. While deadlines always shift, this is what what to expect to see in the next few months. These are listed in alphabetical order.

Terrence Edwards

BALAO

Location: 16 N. Market St. (Above steakhouse Burwell’s), downtown
Key Players: Burwell’s team members, chef Nathan Davenport and owner Kenneth Emery
Projected Opening: Soon
The team from Burwell’s decided to use their rooftop for an upscale seafood eatery. Balao will offer classics like clam chowder with Clammer Dave’s clams, oysters rockefeller, or jumbo lump crab cakes with remoulade. There will also be less traditional fish house items like South Atlantic sushi on the half shell, cold-smoked South Carolina wahoo, blackened seafood tacos, and blue crab beignets. Also look for raw bar items.

Erin Perkins

CHUBBY FISH

Location: 252 Coming St., downtown
Key Players: Industry vets Geoffrey Shyatt and James London
Projected Opening: Spring
The name pretty much gives away the menu, but the restaurant will focus on local seafood for lunch, brunch, and dinner. Shyatt will man the front of house and London will be in the kitchen.

Daps

DAPS

Location: 280 Ashley Ave., downtown
Key Players: Industry vets Jeremiah Schenzel and Nicholas Dowling
Projected Opening: Any day now
Daps will provide a family-friendly spot for Westside neighbors to gather for morning meals, brunches, light lunches, grab-and-go snacks, breakfast for dinner, or a few adult beverages.

MELFI’S

Location: 721 King St., downtown
Key Players: Restaurateur Brooks Reitz and chef John Amato
Projected Opening: Mid-2018
Melfi’s will offer thin crust pizzas, easy pastas, and an American wine list. Fans of Brooks Reitz’s other projects, Leon’s Oyster Shop and Little Jack’s Tavern, will know to expect a highly curated, yet laid-back experience.

Erin Perkins

MILLERS ALL DAY

Location: 120 King St., downtown
Key Players: Consultant/chef Nathan Thurston, farmer/miller Greg Johnsman, executive chef Madison Tessener, and pastry chef DaVee Harned.
Projected Opening: Any day now
Millers All Day will operate seven days a week, with breakfast, lunch, and, eventually, dinner services. The menu will focus heavily on brunch items, traditional Southern and Charleston dishes, and specialty produce from Greg Johnsman’s farm.

PARCEL 32

Location: 442 King St., downtown
Key Players: Patrick Properties Hospitality Group and chef Digby Stridiron
Projected Opening: Spring
Flavors and heritage of the coastal South come to Upper King in the former long-standing Fish restaurant.

UPTOWN SOCIAL

Location: 587 King St., downtown
Key Players: Partner Keith Benjamin, Kara Graves, and Jonathon Arzt; Consulting chef Anthony Falco
Projected Opening: Spring
This upcoming Upper King bar will serve lunch and dinner with bar pizzas, a “great hamburger,” wings, and more. Uptown Social paired with Anthony Falco, formerly of Brooklyn-favorite Roberta’s Pizza, to consult on the pies, which will be thin-crust and crispy.

The huge space will boast 50 televisions with sports in heavy rotation. In addition to the 6,000 square feet of bar/restaurant on the first floor, the Uptown Social will also have two private event spaces and accessible rooftop deck/bar.

Also, keep an eye on:

• Betty’s Diner (Mount Pleasant)
• Big Bad Breakfast (Downtown)
• BKeDSHoP (Downtown)
• Bon Banh Mi (Mount Pleasant)
• Clean Juice Bar (Downtown)
• Farmer & Exchange (Downtown)
• Food Truck-O-Rama (Downtown)
• Garco Mill (Park Circle)
• Herd Provisions (Downtown)
• IHOP (Downtown)
• Lowlife (Folly Beach)
• Maple Street Biscuit Co. (James Island)
• Mesu (Downtown)
• Midtown Bar & Grill (Downtown)
• Mill Street Tavern (Mount Pleasant)
• Mozzo Deli (Downtown)
• Semilla (Downtown)
• Tattooed Moose (West Ashley)
• Tradd’s (Downtown)
• Uncork (Downtown)
• Vicious Biscuit (Mount Pleasant)
• Wahlburgers (Unknown)