Chew on This

17 North open

It's official: 17 North, the latest venture from partners Brett McKee and Steve Palmer, has opened in Mount Pleasant.

Billed as a "roadside kitchen," the restaurant promises a farm-to-plate experience with seasonal ingredients from local purveyors, including some items from the restaurant's own 1-acre garden.

A few tidbits from chef McKee's menu: Old School Deviled Eggs, Wiennerschnitzel with Warm Balsamic Potato Salad, Pan-Seared Black Bass with Israeli Couscous, a signature burger and Brett's Meatball Lasagna.

Prices range from $5-$10 for appetizers, $12-$19 for entrees and $5-$6 for a glass of wine.

17 North is at 3563 U.S. Highway 17 in Mount Pleasant. The restaurant serves dinner 4-10 p.m. Sunday through Thursday and 4-11 p.m. Friday through Saturday.

Call 606-2144 or visit www.17north.net.

Meanwhile, McKee has yet another eatery in the works: a classic sushi restaurant on Upper King Street.

Grand opening

Fuji Sushi Bar and Grill at 644-Q Long Point Road in Mount Pleasant hosts its grand opening today.

Check it out and take 15 percent off your bill from Nov. 5-8. It is open for lunch and dinner seven days and has a Happy Hour at 4:30-7 p.m. Monday-Friday. For more information, call 856-5798.

No fooling

It is called the Miracle Fruit, and amateur ethnobotanists are taking full advantage of its ability to trick your taste buds.

Synsepalum dulcificum takes sour and acid flavors and makes you perceive them as sweet. The folks at Caviar & Bananas will be fooling around with this fruit at 6:30 p.m. today.

The cost is $18. Space is limited; call 577-7757. Caviar & Bananas is at 51 George St.

Offal is not so awful

"Offally Delicious" is on the menu Monday at the Glass Onion, 1219 Savannah Highway. Expect dishes such as black pudding, braised tripe, veal liver and even foie gras for dessert.

The cost is $35. Reservations are recommended but not mandatory. Wines by the bottle are half-priced.

The full menu can be found at www.ilovetheglassonion.com. The restaurant will close for lunch at 3:30 p.m. Dinner will begin at 5 p.m.

Sustainable Seafood

Blu Restaurant & Bar in the Holiday Inn on Folly Beach is hosting a Sustainable Seafood dinner with the South Carolina Aquarium at 7 p.m. Tuesday.

Five courses paired with wine will be $55. Five dollars from every reservation will benefit the aquarium.

For reservations, contact Blu at 588-6658 or click on www.blufollybeach.com.

Whiskey dinner

Private dining and the best in brown are celebrated in a four-course dinner crafted by chef Adam Close of Blossom restaurant.

Taste Scotland, Ireland, Crown Royal Cask 16 along with bourbon and the foods that enhance them.

Service begins at 6:30 p.m. Cost is $65 plus tax and gratuity.

Reservations are required, call 722-9200. Blossom is at 167 East Bay St. It will be November 10 at 6:30 p.m.

High on wines

Award-winning "Tre Bicchieri" wines will be feted at High Cotton on Nov. 11. Host Laura DePasquale, master sommelier and wine educator of Palm Bay Imports, joins chef Anthony Gray and Patrick Emerson of High Cotton to celebrate these wines with a special dinner beginning at 6:30 p.m.

This event offers wine aficionados an opportunity to taste and savor wines that are not available for retail purchase, and to purchase bottles if desired. Wines by the bottle will be pre-sold at the event in limited quantities.

Cost for the dinner is $85 plus tip and gratuity. To reserve, call 724-3815 or visit www.mavericksouthernkitchens.com. High Cotton is at 199 East Bay St.

10th anniversary

Five days of celebration will honor the 10th anniversary of High Cotton beginning Monday. Promotions and specials will be offered every night through Nov. 13.

Here's a sampling: a $35 three-course menu each night along with the regular dinner menu; half-priced bar food from 4-7 p.m. daily and the above mentioned Tre Bicchieri wine dinner.

Thursday and Friday the bar will pour complimentary spirits tastings.

Maverick Collection members earn additional perks.

Tickets on a chance for a private five-course wine dinner for six guests will be sold all week for $5. All proceeds will be donated to the Brett Maynard Scholarship Fund at Trident Technical College Culinary Institute of Charleston.

High Cotton is at 199 East Bay St. For information call 724-3815.

Half-price wine

Samos Taverna in Mount Pleasant is offering half-price wine every Wednesday. Every bottle on the list will be half off.

Fall calls

Marc Collins, executive chef of Circa 1886, has launched his fall menu along with pastry chef Scott Lovorn.

Diners will find new choices, such as duck, squab and monkfish as well as antelope, beef tenderloin and Labelle Farms foie gras.

For dessert, Lovorn speaks to the season with bourbon maple panna cotta, black forest bread pudding and bananas Foster souffle.

Also, the featured cookie during December will be the winner of the Circa 1886 Christmas Cookie Contest held earlier this year.

The cookie, named Polite Palmetto with Sweet Tea Glaze, includes pecans, rice flour and sesame seeds with a glaze of sugar, lemon juice vodka and black tea leaves.

For more information and reservations, visit www.circa1886.com or call 853-7828.

Talking turkey

Magnolias, Cypress and Blossom kitchens will be open Thanksgiving Day to serve their guests Thanksgiving classics.

Seating will be limited. Reservations required. Here are the hours of service:

--Magnolias, 11:30 a.m.-9 p.m., 722-9200.

--Cypress, 5:30 p.m.-10 p.m., 727-0111.

--Blossom, 11:30 a.m.-9 p.m., 577-7771.

Lana Francais

Chef John Ondo of Lana restaurant has crafted a three-course French-influenced tasting menu for $33.

This is a continuation of Lana's exploration of Mediterranean cuisines through these tasting menus.

Lana is at 210 Rutledge Ave. Call 720-8899 for information.

Mark your calendars

The city of Charleston Farmers Market will host the second annual Harvest Fare at 9:30 a.m.-1 p.m. Nov. 14. This event is free and open to the public.