Welcome to a.m. Intel, your bite-sized roundup of the Carolinas food and restaurant news. Tips are always welcome, drop them here.
Like most restaurants around the country, the Greenville, South Carolina, branch of Husk shut down at the beginning of the pandemic, but instead of a usual reopening, it came back as Husk Barbeque.
The Neighborhood Dining Group (NDG) says that during the COVID-caused hiatus, they decided to pivot hyper-local Southern/Appalachian restaurant into barbecue to offer a more casual and affordable concept that also allows for maximization of takeout options. However, NDG president David Howard told Greenville News this week that the efforts in Greenville did not create the demand needed to keep the restaurant open. The 722 S. Main Street establishment locked the doors after dinner service on Sunday, October 3.
New Charleston brewers create beer with Black community in mind
When April Dove was studying to become a brewer, she noticed that she was often the only Black face at the breweries around Charleston. She then meet fellow beer lover David White Jr., and the two developed a plan to create a beer for the Black population in the Lowcountry. The duo teamed up with Holy City Brewing to create an American lager named Tha CommUNITY. Dove told the Post & Courier that they decided on a lager, because it is reminiscent of beer consumed at Black get togethers and block parties.
Raleigh rejoices the return of St. Roch
Wilmington Street restaurant St. Roch Fine Oysters+Bar is back open after a fire shut the kitchen down back in May. Fans of the establishment have missed the menu of coastal seafood with a New Orleans flair. While the fire was another setback after COVID, owner Sunny Gerhart keeps forging ahead.
Edmund’s Oast’s opening beverage director Jayce McConnell gets out from behind the bar
Jayce McConnell, creator of the famous Red Wedding cocktail, will retire from his position at Charleston staple Edmund’s Oast. McConnell announced on Instagram, “These people and this place changed the world for me.It is with a heavy and hopeful heart that I must announce that I am leaving Edmund’s Oast.” He leaves to accept a position as a spirits specialist with Winebow.