Caviar & Bananas

Celebrate with Margaret and Kris Furniss of Caviar & Bananas as they toast their fifth anniversary in business at 51 George St.

From 4-7 p.m. Tuesday through Friday during May, a special $5 menu designed by new chef Scott Roule will be available along with $5 wines and beers. Offerings include Dijon-chive deviled eggs with candied bacon, a housemade pimiento cheese plate with picked vegetables, truffled popcorn with Parmesan and parsley, crispy pork wontons with mango sweet & sour sauce and grilled chicken-pineapple skewers with chipotle BBQ sauce.

Caviar & Bananas also will host an anniversary party May 22. From 5-8 p.m., guests can enjoy the cafe’s Five for $5 Happy Hour menu and a complimentary glass of champagne. Callie’s Charleston Biscuits, Sweeteeth Chocolate, Palmetto Brewery, Fat & Juicy, King of Pops and more will offer samples to amp up the celebration. There also will be opportunities to win raffle items, including a Spoleto Festival picnic basket filled with gourmet treats.

Go to caviarandbananas.com or call 577-7757.

Proof of anniversary

Proof cocktail bar celebrates its first anniversary tonight. Proof is at 437 King St. Call 793-1422.

Bubbles and suds

Tony Norton has been promoted to wine and beverage manager of Maverick Southern Kitchens. A Charleston native and attendee of the College of Charleston, Norton has earned two levels from the Court of Master Sommeliers and is planning to reach the third level.

For more on Maverick Southern Kitchens, go to www.mavericksouthernkitchens.com.

Celebrating local

Products and produce from Ambrose Family Farm, Kimberley’s Crabs, Anson Mills, Manchester Farms, Mepkin Abbey, Joseph Fields Farm, David Anderson and Boone Hall Farms will be on the menu at the Old Village Post House on May 16 with a Farm-To-Table event.

Chef de cuisine Forrest Parker’s menu will highlight the Lowcountry’s finest purveyors while wine and beverage manager Tony Norton will pair wines with each dish from The Country Vintner portfolio. Pete and Sam Ambrose of Ambrose Family Farm will share their stories and experiences as Lowcountry farmers.

The dinner is $70, plus tax and gratuity. Reservations are required. Call 388-8935.

The restaurant is at 101 Pitt St. in Mount Pleasant. Go to mavericksouthernkitchens.com.

Catching dinner

Fish restaurant will host a Sustainable Seafood Initiative Dinner 6-9 p.m. May 23. The event will take place in its recently remodeled private dining room on the second floor.

The dinner is $60 and includes three courses from chef Nico Romo’s local, seasonal and sustainable seafood menu and wine pairings by certified wine specialist Jodie Battles.

Reserve a spot by calling 722-3474. Fish is at 442 King St.

Planting hops

Another beer garden is in the works for North Morrison Drive.

Egan’s Oast, a culinary venture from the men who brought you the Charleston Beer Exchange, will rise at 1081 Morrison Drive. Andy Henderson (chef and FIG alum), Scott Shor and Rich Carley will be developing an on-site brewery and a beer and cocktail program, along with unique wines, a charcuterie room and a traditional German-style beer garden. Dan Sweeney is on board for the design package.

A fall opening is planned.

Bullish on tequila

The 3 Matadors Tequilaria opened Friday at 2447 Ashley River Road in West Ashley.

The owners of Southside 17 Bar and Grill, Travis Glen and Doug Allison, are continuing their restaurant endeavors with the opening of their second restaurant with Jason Marques.

Signature hot sauces, tacos and tequila are on the menu.

Find out more at facebook.com/3MatadorsTequileria.

Basico at Mixson

A Mexican-influenced restaurant will be opening in the Mixson development in North Charleston. Basico will be a full-service, 4,300-square-foot restaurant and will be open to the public.

Its kitchen will service a full catering facility with rental space for meetings, receptions, dinners, weddings, showers and other festivities at Mixson Bath & Racquet Club.

Menu highlights include torta de cabeza, chorizo tacos, cochinita pibil, fresh garden salsas and house-made ice creams.

Basico will be open 11 a.m.-10 p.m., Monday through Friday, 11 a.m.-11 p.m. Saturday and for brunch on Sundays from 10 a.m.-4 p.m.

Go to mixson.com.

Coming soon

Chez Nous, a 30-seat bistro featuring the foods of Southern France, Northern Italy and Spain, is in the works by Patrick and Fannie Panella. An opening date has not been set.

Catching a new wave

Station 22 opened last week with a new name and new view. Salt at Station 22 opened at 2205 Middle St. on Sullivan’s Island. The bar opens at 4 p.m. with dinner service beginning at 5 p.m. Laird Boles is the chef. Find out more at facebook.com/SALTstation22.

Sprouting on Spring

The warehouse at 45½ Spring St. is a bar and restaurant venture of James Groetzinger and Joey Rinaldi, with chef Eva Keilty (formerly with Ted’s Butcherblock) on board. On the menu: beers, cocktails and locally driven menu items. An opening date has not been set.

Rising appetites

Mercury Bar will be changing its focus, which will include a broader menu of food as well as drinks. Chef Stephen Thompson is working on the new concept for the bar at 547 King St. Call 793-2964.

21-gun salute

Cappie Peete of McCrady’s and Brooks Reitz of The Ordinary have been named as Eater Young Guns semifinalists, the rising stars of the food and beverage world. Find out more at eater.com/tags/young-guns-2013.

Husked

Husk has announced that Husk Nashville will open May 20 with Morgan McGlone as chef de cuisine. Go to www.huskrestaurant.com.