Sermet’s will open its James Island location on Aug. 1 with a menu that owner Sermet Aslan says reflects the best of Sermet’s Courtyard on Daniel Island.
Earlier this year, Aslan told The Post and Courier that the restaurant would serve as a showcase for the “Southiterranean” dishes he’d developed with his kitchen crew. According to the opening menu, that means shaved fennel salad with rum-soaked currants and curry yogurt dressing; sautéed calamari and fried okra accompanied by caper aioli. Entrée choices include seared scallops with she-crab saffron risotto; seafood bucatini in a “coconut-lemongrass brew” and frogmore raviolo.
That last dish is derived from Aslan’s initial inspiration for the new restaurant, located in the former Heart Woodfire Kitchen. On one hungry night on Daniel Island, a cook playfully tossed a raviolo on the grill. ““All of a sudden I said, ‘What a great item!’,” Aslan says. The version on the menu, featuring shrimp, corn, caramelized leeks, lump crab and kielbasa, sounds like distant kin to the Lowcountry ravioli at Nigel’s Good Food, stuffed with corn, greens, chicken and black-eyed peas.
For more information on Sermet’s, including hours when announced, visit facebook.com/sermetsonJI.