Travel + Leisure magazine has listed Oak Steakhouse as one of the top places for steak in the U.S. in the March issue.
The magazine takes note of executive chef and partner Jeremiah Bacon’s menu offering of bone marrow bread pudding. Oak Steakhouse is at 17 Broad St. Call 722-4220 or go to www.oaksteakhouserestaurant.com.
Eater Charleston has tabulated the votes for the city’s “hottest chef,” and the winner is Frank McMahon of Hank’s Seafood. McMahon beat out 11 of the Lowcountry’s finest to win this coveted title. Hank’s Seafood is at 10 Hayne St. Call 723-3474.
Eater National has selected Crust Wood Fired Pizza at 1956 B Maybank Highway as one of their “21 hottest pizzerias,” a quick rise, as they say, for this fairly new pie place under chef Dusty Chorvat. Call 762-5500.
The Ocean Room at The Sanctuary on Kiawah Island will host a sustainable seafood dinner March 14 with a 6:30 p.m. reception and 7 p.m. dinner. Chef de cuisine Andrew Venable has designed a five-course menu with biodynamic wines selected by certified sommelier Garth Herr. The cost is $98 or $150 with wine pairings. Reserve a spot at 768-6253.
The BB&T Charleston Wine + Food Festival recognized the winners of its two annual awards as well as the introduction of a new award at the opening ceremonies March 1.
The festival’s newest award, the Frank Stitt National Chef Award, was created to honor a national chef or tastemaker who has supported the festival and city of Charleston over the years. Frank Stitt, chef and owner of Birmingham, Ala., restaurants Highland Bar and Grill, Bottega and Chez Fonfon, has had an impact on Southern American cooking as it is known today and was honored this year.
Cookbook authors and brothers Matt and Ted Lee were honored with the 2013 Laura Hewitt Culinary Legend Award, given each year to those who have had a positive influence on Charleston’s culinary community.
The 2013 Marc Collins Chef Award was bestowed on chef Mike Lata of FIG and The Ordinary. The award honors a chef in the Charleston community who shows leadership, dedication and innovation in his field. Lata’s leadership in kitchens across the Holy City, first at Anson and later at FIG, led to nominations for the James Beard Award for Best Chef Southeast in 2007 and 2008, followed by a win in that category in 2009. His new restaurant, The Ordinary, joined the scene in late 2012. Lata served as festival chef chairman in 2012 as well as on the festival’s board of directors.
Sweet CeCe’s Frozen Yogurt & Treats at 99 S. Market St. has obtained kosher certification for its entire shop — toppings and all. The shop passed the rigorous requirements to become “the only kosher certified establishment on the peninsula,” according to its Facebook page. The certification is under the supervision of Rabbi Moshe Davis, BSBI Synagogue. Sweet CeCe’s is part of the Kosher Near Me community; go to www.koshernearme.com. For more on the shop, call 277-2108 or go to www.sweetceces.com.
Fat Hen chef-owner Fred Neuville has launched a new spring menu at the Johns Island restaurant. Check it out at www.thefathen.com. Fat Hen is at 3140 Maybank Highway. Call 559-9090.
Ted’s Butcherblock, 334 East Bay St., introduced its new food truck on March 2 at its annual Locals’ Block Party. The new truck will hit the streets in the coming weeks, offering up some of the shop’s signature sandwiches, panini, house-made sausages and more at a rotating and evolving list of venues throughout the Charleston area. Information on the truck’s schedule will be available online at www.tedsbutcherblock.com and via the shop’s Facebook and Twitter feeds. For more about Ted’s, call 577-0094.
The Palmetto Cafe, in Charleston Place Hotel, has reopened after a six-week renovation. Drawing inspiration from the Holy City’s famed courtyard gardens, the cafe is a juxtaposition of outside and in, new and traditional.
The Palmetto Cafe is open daily for breakfast, lunch and weekend brunch and is available for private functions in the evening. It is at 205 Meeting St. Call 722-4900.
Joshua Broome and Johnny Hudgins, operators of Mellow Mushroom on King Street and in West Ashley, have announced plans to open their third location in Summerville at 1306 N. Main St. Conceptual plans have been presented to Summerville’s Commercial Design Review Board. An opening date has not been set.
Agave Mexican Restaurant plans a May opening on Daniel Island in the location of former Mexican eatery Lana. The new space will expand to 3,500 square feet with a large, open dining room and a patio overlooking Guggenheim Park. Agave will be at 885 Island Park Drive.