Revolutionary Eating Ventures closes for business, new company steps in its place

Rerun Restaurants has assumed operations of Revolutionary Eating Ventures, which managed Closed for Business, Poe’s Tavern, Taco Boy and Monza. Buy this photo

Revolutionary Eating Ventures has quietly disbanded in the past year, leaving management operations of its restaurants to its successor, Rerun Restaurants.

The restaurant management company often called REV became well-known in the Lowcountry for its edgy-yet-casual approach to restaurants such as Taco Boy, Poe’s Tavern, Monza and Closed for Business.

But REV co-owners Tim Mink and Karalee Nielsen about a year ago decided that they didn’t want to work in the management business together anymore, according to Nielsen.

Rerun Restaurants was established in June by former REV associates April Bennett and Kelly Dougherty, who assumed the company’s operations.

To be sure, REV’s establishments won’t see many changes other than the name of the company that manages their finances and operations.

REV has never been considered a restaurant group because each restaurant is owned by different investors, Dougherty said. But since Mink and Nielsen were part-owners of each restaurant as well as the REV management company, they were able to create a unified style for the whole operation.

“We branded (the restaurants) under the same name because we were running it together,” Nielsen said. “Tim and I were REV, and since Tim and I are no longer working together, there’s no reason to keep the REV name.”

Though their partnership has dissolved, Rerun Restaurants may continue to see a unifying style amongst its restaurants.

Nielsen and Mink each have two new projects planned for the west side of the peninsula, which will serve the North Morrison and Wagener Terrace communities.

Both will use Rerun Restaurants as their management company, and both said they will approach the new establishments with their usual penchants for eccentricity.

“There will be things people notice that will be similar to my other restaurants stylistically, but it’s going to be a mixed bag of things,” Mink said.

Mink is partnering with Brooks Reitz, the former general manager of The Ordinary, on two upper King Street projects.

The first to open will be Leon’s, a casual fried fish and oyster joint at 698 King St., which should be up and running by mid-January.

Then there’s St. Alban, a coffee house and wine bar going next to Zappo’s Pizza at 710 King St. The concept is to create a casual meeting space for the residents in the area above the crosstown, Reitz said. That project should be completed come Spring, according to Mink.

Meanwhile, Nielsen is putting the finishing touches on Lee Lee’s Hot Kitchen, a Chinese restaurant at 218 President St., which she plans to open by the end of the year.

She’s also in the midst of launching The Park Cafe, a veggie-centric restaurant at 730 Rutledge Ave. The cafe is taking over the space from Granville’s Catering on Jan. 1, and Nielsen said the cafe should be open about two weeks later.

“The west side is really under-served,” Nielsen said. “The way I create restaurants is by looking at holes in the market and finding a way to fill them.”

Reach Abigail Darlington at 937-5906 and follow her on Twitter @A_Big_Gail

Comments { }

Postandcourier.com is pleased to offer readers the enhanced ability to comment on stories. We expect our readers to engage in lively, yet civil discourse. Postandcourier.com does not edit user submitted statements and we cannot promise that readers will not occasionally find offensive or inaccurate comments posted in the comments area. Responsibility for the statements posted lies with the person submitting the comment, not postandcourier.com. If you find a comment that is objectionable, please click "report abuse" and we will review it for possible removal. Please be reminded, however, that in accordance with our Terms of Use and federal law, we are under no obligation to remove any third party comments posted on our website. Read our full Terms and Conditions.