Chew on This: Restaurant News

Chef Sean Brock, sends out dishes with server Melanie Kafader during the opening night of Husk. He has been dubbed the “Fresh Prince” in an article published in Vogue magazine.

The soon-to-open Craftsmen Kitchen & Tap House joins Guerrilla Cuisine, Charleston’s underground dining event, in celebration of its 100th dinner on Sunday. Diners will be the first to try the beer-centric cuisine of Craftsmen Kitchen & Tap House, set to open in late summer.

In celebration of the 100th dinner, each course prepared by executive chef Todd Garrigan will complement a specific beer, provided by Westbrook Brewery.

This is the first Guerrilla Cuisine with a beer pairing. BYOB is available in addition to the beer pairings.

This dinner begins at 5:30 p.m. The location is to be announced. Tickets are $75, plus tax and gratuity. Music will be performed by Reid Stone and Jeff Kozelski, and art will be by Merideth Garrigan. The designated charity is Pet Helpers. Buy tickets at

Sean Brock is dubbed the “Fresh Prince” by Jeffrey Steingarten in no less a publication than Vogue magazine’s July edition.

Steingarten’s article details the career trajectory of Brock to his current role in the culinary and agrarian universe. Mention also is made of Peninsula Grill, Butcher & Bee, Martha Lou’s and chef Robert Stehling’s Hominy Grill. Check it out!

On Aug. 2, the evening at Caviar & Bananas will begin with specialty drinks and passed hors d’oeuvres for the cocktail hour, followed by a hands-on salt tasting and family-style dinner.

Executive chef Todd Mazurek will select salts from among the Caviar & Bananas salt bar’s 16 artisan salts to enhance the flavors of the bounty of fresh vegetables, seafood and fruits of the Lowcountry. Sarah Graham, author of The Local Palate’s recent article “Salt,” will introduce patrons to the art of choosing and using artisanal finishing salts to enhance everyday eating experiences.

The $75 event is 6:30-9:30 p.m. Reservations are requested. Email Caviar & Bananas is at 51 George St.

A sustainable dinner will be held at Circa 1886 at 6:30 p.m. Monday. Executive chef Marc Collins and S.C. Aquarium representative Megan Westmeyer will give info on sustainable seafood.

Tickets are $65, not including tax or gratuity. For reservations, call 853-7828. Ten percent of proceeds go to the aquarium. Circa 1886 is in the carriage house, 149 Wentworth St.

Bake House Charleston will hold a beer tasting with desserts 5:30-7 p.m. Friday. Christian Davis of Advintage will explain the nuances of craft beers from around the country, including locally brewed beers.

The cost is $5. Bake House Charleston is at 160 East Bay St. For details, email or go to

Check out Crushed Fine Wine at 716 S. Shelmore Blvd., Mount Pleasant, 5-8 p.m. Friday for Tastings and Tacos. Taco Boy’s truck will be on site. Beer and soda will be available. Call 856-1156 or

Chef Robert Carter of Carter’s Kitchen in I’On plans a second property at Rutledge Avenue and Mount Pleasant Street. There’s no opening date yet. The working name is Rutledge Grill.

The newly opened AW Dawgs serves up “gourmet dawgs, tacos and cold beer” at 70 State St. Open until 2 a.m. daily. Call 576-3134.

Today, join Il Cortile Del Re as it celebrates Thursdays in Italy. From 6-7:30 p.m. Thursdays, five wines will be available in 3-ounce pours for $10. Il Cortile Del Re is at 193 King St. Call 853-1888.