Charleston Gold rice takes center stage at party

Charleston Gold rice cake, crowder peas, mustard greens and sunny side up egg at The Granary in in Mount Pleasant. File/Wade Spees/Staff Tuesday, February 18, 2014

With its move to Coleman Boulevard, The Granary is gaining additional square footage; a raw bar and formal affiliation with The Indigo Road restaurant group.

The Indigo Road’s managing partner Steve Palmer has always been a backer of the Mt. Pleasant restaurant, which opened in late 2013; he knew chef Brannon Florie from their work together at 17 North Roadside Kitchen. But he didn’t publicize his role in the restaurant prior to its relocation from Belle Hall Shopping Center to the site of the former Oriental Garden.

“We’re doubling down, if you will,” Palmer says. “I’d rather promote chefs, so we’ve kind of been in the background, but every time I went and ate there, I thought, ‘why isn’t this restaurant busier?’”

Palmer suspected a lack of drive-by traffic was part of the problem. He helped facilitate the transition, which began in November with the closure of the original location. The revised restaurant is set to open in mid-February.

“Hopefully, it’s just a better version of The Granary,” Palmer says. “We’re bringing (Florie’s) culinary staff and his GM. Brannon doesn’t need me to tell him how to be a chef; we’re just adding value.”

Also being added to the mix: Beverage manager Roderick Weaver, who last ran the bar program at Lewis Barbecue. Weaver will be responsible for the beer, wine and cocktail lists associated with The Granary’s 50-seat bar.

As for food, the menu will continue to emphasize updated Southern standards. According to a press release, planned dishes include fried chicken, tempura shrimp and duck pot pie. Lobster roll Mondays will also carry over to the new space.

Indigo Road currently operates eight venues in Charleston, including bars and an event hall. All of them are located in downtown Charleston.

For more information on The Granary, visit

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.