Tavern & Table: A New Era with Familiar Comforts

Tavern and Table on Shem Creek.

New and exciting things are afoot at Tavern & Table this fall. The popular Shem Creek staple and frequent “Best of Mount Pleasant” winner was founded in 2014 by Cecil and Dianne Crowley, Andy Palmer and Jeff Condon. All are veteran restaurateurs whose shared vision was to create a welcoming gathering spot to admire the views on historic Shem Creek. Ownership of the restaurant has now fully transitioned to Condon and Palmer, as was the intention since opening.

In addition to being the evolution of a 25-year partnership, Condon said, “this is really the evolution of a family business.”

Palmer, who also has ownership stake in Sol Southwest Kitchen and Eleven 81, first met Condon in 1998 when they worked at Wild Wing Cafe in Hilton Head. Both have put more than 35 years into the restaurant industry and are excited to bring their experience to bear in shaping the future of Tavern & Table. Their vision is to “offer a chef-driven concept… with simple ingredients, executed elegantly, without all the stuffiness sometimes attributed to fine dining.”

Owners Andy Palmer and Jeff Condon. Image provided.
Owners Andy Palmer and Jeff Condon.

Helping to bring that vision to life is Executive Chef Denis Crutchfield, who took over the role in March 2022 after serving as sous chef for two years. Crutchfield, a former chef de cuisine under Chef Tom Colicchio, shares Condon and Palmer’s food philosophy, agreeing it’s “all about simple, satisfying and uncomplicated dishes that taste anything but simple.”

The focus on fresh extends to everything from the dinner menu and brunch plates to the carefully curated craft cocktail selections. Juices are fresh-squeezed daily, and the compotes and simple syrups are all made in house. This detail is immediately evident when sipping on a Watermelon Daisy Fresno infused with house-made Fresno syrup. The bourbons are also barreled and aged in house, and Condon will be adding a seasonally inspired Chocolate Old Fashioned to the menu for fall.

In addition to adding daily specials and new menu items, the team plans to use their impeccable creek-side dock to its fullest advantage this fall for oyster roasts, Lowcountry boils, live music and bier gardens. The dock can also be rented for private events for up to 100 guests, and there are two indoor event spaces.

When asked what sets the restaurant apart, Palmer and Condon emphatically agree, “the staff, definitely.”

Tavern & Table counts around a dozen team members, including their amazing front-of-house managers, Kat, Madison and Jacqui, who have been with the restaurant since opening. Crutchfield notes that he could not do his job without his three sous chefs, Brandon, Erik and Mike. The continuity of staffing and the fact that everyone cares deeply about their customers creates a superior dining experience where locals and visitors alike can enjoy the best views, tastes and service of the Lowcountry.

Palmer and Condon resolved, “This business is not always easy…on our best days, it’s kind of controlled chaos, but when we see our guests smile after the first few bites or hear that we’ve made them happy as we’re walking them out, it’s easy to remember why we do this. We’re looking forward to providing that experience for many more years to come.”

Tavern and Table’s hours of operation, reservation and social links are below:

HOURS OF OPERATION

MON-SAT 11am-11pm (kitchen closes at 10pm)
SUNDAY 10am-11pm (kitchen closes at 10pm)
SUNDAY BRUNCH 10am-2pm

SOCIAL & RESERVATIONS

Tavern and Table (facebook)
tavernandtable (instagram)
TavernandTable (twitter)
Reservations by OpenTable

By Sherry Whiting

A Recipe for Success: Enjoy Tavern & Table’s Clam and Charred Onion Dip

Cecil and Dianne Crowley, Andy Palmer and Jeff Condon. Photo from TavernAndTable.com.

Clam & Charred Onion Dip Recipe

In 2014, after enjoying success with various restaurant concepts, four entrepreneurs brought their ideas for a beautiful, inviting setting plus a tasty, extensive menu to Shem Creek, and the resulting restaurant became our beloved Tavern & Table. Known for great food as well as drinks, the restaurant is a place where cocktail-making and “barrel aged cocktails created in-house” complement the imaginative creations served up by Executive Chef Ray England.

Cecil and Dianne Crowley, Andy Palmer and Jeff Condon created and have since maintained a true gathering place that allows diners to meet, relax and enjoy themselves in either the special dining room or dockside, all while indulging in a hearty meal or sharable small plates.

Tavern and Table’s motto is simple: “There is always a place for you at our table.” And that table is all day long — the restaurant’s lunch, dinner and Sunday brunch menus all offer a myriad of items to choose from, including but not limited to dips, pretzels, flatbread pizzas, burgers, salads, gourmet cheeses, housemade meats, pork chops, lamb, baked breads and seafood. Best of all, each dish uses locally sourced and produced ingredients whenever possible.

For a delicious seafood dip that you will want to indulge in year-round and will keep your guests coming back for more, Chef England served up the Clam & Charred Onion Dip recipe with a sense of humor and exact instructions.

Tavern & Table is located at 100 Church Street. For more information, call 843-352-9510, or visit www.tableandtavern.com.

Leeah’s Old Village Wine Shop photo inside with Leeah in the background

Leeah’s Old Village Wine Shop: Sip Something Exceptional

Leeah’s Old Village Wine Shop photo inside with Leeah in the background

It’s the most wonderful time of the year, filled with holiday feasts, family, and joy. But the celebration doesn’t truly start until you uncork a bottle of wine. Rather than settle for a run-of-the-mill grocery store bottle, make a trip to Leeah’s Old Village Wine Shop for a sip of something exceptional.

Owner Ebony Mullins moved across the country to fulfill her dream of opening a quaint shop and wine bar where everyone would feel welcome, and she takes great pride in the selection she’s curated at Leeah’s. “We don’t sell anything that we haven’t tasted ourselves,” said Mullins, “and our goal is to offer quality bottles of wine in all price ranges.”

In her search for excellent finds, Mullins also makes it a priority to constantly change up the collection of wines she offers. “I want the shelves to look different every week, so that customers can experience something new every time they visit,” she commented.

If shopping for the perfect bottle leaves you feeling peckish, Mullins is excited to be rolling out a new menu of light bites to be enjoyed at adorable café tables al fresco or to go. From classics like cheese and charcuterie and flatbreads to vegan oatmeal squares, Leeah’s will have something to satisfy your cravings no matter the time of day.

This winter, whether you’re planning a sprawling holiday feast or cozying up to a bowl of chili on a cold night, don’t let your wine be an afterthought. Instead, let Mullins and her staff at Leeah’s fill your glass with something as delicious as the food on your table.

For more information, visit Leeah’s Old Village Wine Shop at 115 Pitt Street, Mount Pleasant.

Page's Okra Grill on Coleman Blvd in Mount Pleasant, SC

Page’s Okra Grill: Southern Scratch-Made Perfection

Page's Okra Grill on Coleman Blvd in Mount Pleasant, SC

The hits just keep on coming for the kings of Southern comfort food at Page’s Okra Grill, with our readers selecting them as winners of multiple Best of 2020 categories, including Best Shrimp & Grits, Best Seafood, Best Brunch, Best Budget-Friendly Meal and Best Breakfast.

Additionally, Page’s was recognized as one of the Best Places for Fried Chicken, as well as Best Mac and Cheese. And if you’re a local, it may not surprise you that they were also one of the Best Places to Take an Out-of-Town Guest. Their waitress Brandi was also voted one of the Best Restaurant Servers.

Owner Courtney Page spoke about the significance of the wins to her and her staff. “It is always an incredible feeling when we are voted the best of the best,” remarked Page. “There are so many wonderful restaurants in our area, and I respect so many of our peers. To have the support of our community is very important to us. Our team works very hard to ensure that our customers are shown the very best ‘Southern hospitality.’” 

Page noted that customer service is a lost art, and that they strive to provide the very best to keep people coming back again and again.

“Customer service is just as important as our food quality. Our team is 120-plus currently, and we pride ourselves on serving such a great community,” added Page. “Serving people great food and Southern hospitality is a labor of love. We consider our co-workers family. We respect one another and understand how important customer service is. I am happy to get to work with such wonderful people each and every day. They inspire me to want to be better also.”

It came as no surprise to Page that Brandi was recognized as one of the Best Restaurant Servers. “She is a great team player and treats our customers as if they are guests in her own home,” stated Page. “Brandi goes out of her way to make sure that the guest experience is memorable, and is often recognized by people in online reviews. I think it is pretty special that people are taking time to recognize the people that are serving them. It is not just about keeping drinks full and processing orders properly. It is about real connections that are made during your time in our store.”

Page’s dogged pursuit of perfection is fueled by the fact that she grew up here and cares about the community.

“There are so many places in the Charleston area to get great food,” commented Page. “We want to stand out by providing a great guest experience and treating people well. That may mean making pancakes in the middle of a busy dinner service on the fly for someone that has a craving for pancakes. We want to be Mount Pleasant’s restaurant! We want our customers to feel like we are their special place to bring friends and family that are visiting from out of town.”

Visit Page’s Okra Grill at 302 Coleman Boulevard. You can also see their menu at pagesokragrill.com.

The hits just keep on coming for the kings of Southern comfort food at Page’s Okra Grill, with our readers selecting them as winners of multiple Best of 2020 categories, including Best Shrimp & Grits, Best Seafood, Best Brunch, Best Budget-Friendly Meal and Best Breakfast.

Additionally, Page’s was recognized as one of the Best Places for Fried Chicken, as well as Best Mac and Cheese. And if you’re a local, it may not surprise you that they were also one of the Best Places to Take an Out-of-Town Guest. Their waitress Brandi was also voted one of the Best Restaurant Servers.

Owner Courtney Page spoke about the significance of the wins to her and her staff. “It is always an incredible feeling when we are voted the best of the best,” remarked Page. “There are so many wonderful restaurants in our area, and I respect so many of our peers. To have the support of our community is very important to us. Our team works very hard to ensure that our customers are shown the very best ‘Southern hospitality.’” 

Page noted that customer service is a lost art, and that they strive to provide the very best to keep people coming back again and again.

“Customer service is just as important as our food quality. Our team is 120-plus currently, and we pride ourselves on serving such a great community,” added Page. “Serving people great food and Southern hospitality is a labor of love. We consider our co-workers family. We respect one another and understand how important customer service is. I am happy to get to work with such wonderful people each and every day. They inspire me to want to be better also.”

It came as no surprise to Page that Brandi was recognized as one of the Best Restaurant Servers. “She is a great team player and treats our customers as if they are guests in her own home,” stated Page. “Brandi goes out of her way to make sure that the guest experience is memorable, and is often recognized by people in online reviews. I think it is pretty special that people are taking time to recognize the people that are serving them. It is not just about keeping drinks full and processing orders properly. It is about real connections that are made during your time in our store.”

Page’s dogged pursuit of perfection is fueled by the fact that she grew up here and cares about the community.

“There are so many places in the Charleston area to get great food,” commented Page. “We want to stand out by providing a great guest experience and treating people well. That may mean making pancakes in the middle of a busy dinner service on the fly for someone that has a craving for pancakes. We want to be Mount Pleasant’s restaurant! We want our customers to feel like we are their special place to bring friends and family that are visiting from out of town.”

Visit Page’s Okra Grill at 302 Coleman Boulevard. You can also see their menu at pagesokragrill.com.

An interior photo of The Shelter Kitchen + Bar

The Shelter Kitchen + Bar is a Steady Good Time

An interior photo of The Shelter Kitchen + Bar

Restaurants are constantly adapting in the COVID-19 era. The Shelter Kitchen + Bar, for example, has had to forgo trivia nights, bar seating and its popular Bloody Mary bar at weekend brunch. But the constants that comfort us remain — beyond friendly staff, mouth-watering food and vibrant, scenic atmosphere. In fact, the local hangout has even more outdoor seating now! (There’s always a bright side.)

Having opened Shelter’s doors in 2012, Ryan Kaufmann, General Manager and co-owner, couldn’t be more thankful those same doors still remain open. Shelter’s name, in fact, is derived from strength. Located on Shem Creek, Kaufmann envisioned a place that was hurricane-proof and, back then, recession proof.

“I thought, everyone always needs to eat and drink,” Kaufmann said, a sentiment that hits even closer to home now.

As a huge supporter of the local economy, Kaufmann couldn’t be more grateful to the locals who chose to support his business through the shutdown. “I can’t thank everyone enough for all the support we received when we were selling food out of a tent on the sidewalk,” he said. “We actually gained a huge regular following from people who had never eaten here before. Now, seeing those groups in the restaurant every day is amazing.”

The Shelter Kitchen + Bar in Shem Creek in Mount Pleasant, SC

Though much of the original clientele were friends of the owners, Shelter’s local following has grown stronger over the years. “Above all, people love the atmosphere. It’s very relaxed, family-friendly and dog-friendly,” Kaufmann said.

In addition to the covered patio and deck seating, Shelter has socially distanced tables into the lawn, giving it a real beer garden feel—especially if you drop by on Saturday and catch the live music.

Inside, seating is minimal, but the food is as delicious as ever with the locally sourced menu it’s known for— particularly the shrimp. “We don’t ever buy imported — we buy shrimp right off the boats on the docks,” Kaufmann said. “We try to keep other protein and produce as local as possible, but supporting the local shrimping market is one of our top priorities.”

Fresh shrimp is necessary for Lowcountry favorites, like shrimp ‘n grits and shrimp perloo. Diners also love the Lowcountry boils and chicken bog, which aren’t easily found around town.

Another hallmark of Shelter is its unbeatable happy hour prices. While food deals are paused, draft Bud Lights are still $1.50, along with $1.75 domestic beers, $2.25 well drinks and $2.50 wines. At the legendary weekend brunch, there’s also a $9 mimosa carafe, equalling an entire bottle of champagne. Plus, food and beverage workers can enjoy being appreciated at a special Monday brunch, starting at 11 a.m. Any other day, simply stop in and enjoy the food and service.

For more information on The Shelter Kitchen + Bar, visit theshelterkitchenandbar.com or call 843-388-3625.

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