On the Menu provides the latest news from the Charleston area’s culinary community, including new restaurants, new menu items and upcoming events, as well as details about local chefs. Submissions should be sent to email@example.com.
Wood & Grain, a wood-fired pizza restaurant and raw bar created by Opal Restaurant & Bar chef Patrick Owens, is now open. The menu for the new eatery includes items such as roasted octopus with Romesco sauce and butter beans, ceviche, pizzas, salads and raw seafood. All cooked menu items will be cooked in the wood-fired oven.
Amanee Neirouz has been promoted to executive chef of Tristan Catering & Events. She previously worked as the head of the pastry department, source of the pastries and baked goods for all Relish Restaurant Group entities, including Tristan Catering, The Original Ms. Rose’s Fine Food & Cocktails and 492.
Neirouz continues leading the pastry department and assumes additional responsibilities for Tristan, including overseeing catering functions, managing teams, streamlining operations and handling administrative duties.
Ristorante Juliet recently opened with dinner service on Upper King Street. The Italian restaurant is now offering lunch service from 11 a.m. to 3 p.m. Tuesday through Sunday.
The restaurant will serve pizza from 3 to 5 p.m. daily, after which full dinner service will begin.
Juliet, at 654 King St., offers a pizza-focused menu, with several vegan options, and a full bar.
The Glass Onion’s July Charity Tasting will benefit Charleston Friends of the Library, an organization that raises funds for the Charleston County Public Library, from 5:30 to 7:30 p.m. Wednesday. The event will include snacks and Blue Chair Bay Rum cocktails.
Tickets are $10, and $5 of every ticket sold will benefit Friends of the Library.
The next Post House Uncorked hosted by Old Village Post House Inn is slated for 6 p.m. Aug. 9 and will include a wine tasting and hors d'oeuvres prepared by Executive Chef Antonia Krenza. Tickets are $25.
The restaurant’s annual crab dinner will be at 6:30 p.m. Aug. 23, with four courses prepared by Krenza, paired with wines. Tickets are $75.