International flavors and 17 vibrant cocktails color 9 Promenade's creative menu of gourmet tapas, pizzas, and salads. Chefs dexterously craft bite-size plates under high-powered microscopes, braising chorizo in red wine ($8) and coupling slivers of blackened ahi tuna with a made-to-order version of tartare drizzled in cilantro-soy sauce ($12). The Rock Lobster ($9), a martini blended from whiskey, black-raspberry liqueur, and cranberry juice, blushes against the bar's gray walls like an embarrassed bride, and listless stomachs perk up with the Breakfast salad ($9), a bed of spinach piled to the leafy heavens with bacon, garlic toast, and an over-easy egg. The restaurant's doughsmiths also engineer a selection of gourmet pizzas ($12–$15) mounded with eclectic toppings such as tequila-marinated tomatoes, crab, and shaved steak.
Fans break into a cheer as the South Carolina Gamecocks score a touchdown, then groan and bite angrily into an old-fashioned Reuben or beef-laden nachos for delicious consolation as the team fumbles the ball. This is game night at The Pub at Old Carolina, when black- and garnet-clad players hustle across the flat screens that flank the bottles of Bacardi, Baileys, and Maker’s Mark whiskey at the bar. But the pub gives plenty of reasons to visit even when the Gamecocks aren’t hitting the field: they craft their signature burger using 100% certified Black Angus beef and blend aged Wisconsin cheddar and smoked provolone with American-brewed lager for their beer-cheese soup. When rain isn’t falling from the sky or exploding from volcanoes, diners can lounge under red umbrellas next to a large fire pit on an outdoor brick patio nestled alongside a field with deciduous trees.
Ezron Daley may have left Jamaica years ago, but he brought a little piece of his native island with him—the cuisine. He and his wife, Lakesha, who is from Daufuskie Island, opened Redstripes Caribbean Cuisine & Lounge, where Ezron crafts traditional Jamaican dishes such as the generously spiced, tender jerk chicken. He also pays homage to his Cuban grandmother by using her recipe for saltfish and tomato salad, which packs a flavorful punch alongside deviled crabs or deep-fried boxing gloves. Lakesha, meanwhile, rustles up Southern-influenced dishes that her mother taught her to make, having spent the majority of her childhood in the kitchen.
Parmesan-encrusted snapper. Hand-battered fried shrimp. One and a half pounds of steamed snow-crab legs. The culinary team at Parrot Cove Seafood Grill and Bar crafts these succulent seafood dishes from fresh catches at their waterfront restaurant on Shelter Cover Harbor. Owner Jimmy’s love of French and southern cooking is reflected in the menu featuring dinner and dessert crepes, oyster po’ boys, pulled-pork sandwiches, and half racks of ribs with housemade slaw. Meals unfold in a dining room adorned with nautical decorations and more than 40 parrots, who take forms such as paintings, statuettes, and waiters. Parrot Cove also provides spacious outdoor seating, seasonal live entertainment from local artists, and, for kids, a chance to rummage through a treasure box if they clean their plates.
Clad in hard hats and construction vests, kids in the Builders of Tomorrow exhibit load wheelbarrows with giant Lego dacta blocks, which they then use to fill in the wooden frame of a small house. Whether they realize it or not, these budding builders are learning—working with the Legos stimulates gross and fine motor skills, and tools such as a pulley system encourage creative problem solving. This interactive, play-based style of learning extends through all 10 exhibits at The Sandbox, which keep young brains on track to one day develop advanced adult skills, such as singing all the deductions on your tax return. In addition to overseeing exhibits that cater to infants through 8-year-olds, the museum's staff organizes programming such as Parents Night Out, Kids Night In, field trips, and facility rentals for celebrations such as birthday parties.
For more than 40 years, British expats Wally and Doris welcomed guests into Wally’s Sixpence in Savannah, where Wally would talk their ears off and Doris would feed them with lunch she’d prepared in her home kitchen. In 1999, two men who considered Wally’s their favorite watering hole took it over. They renamed it Six Pence Pub, renovated the interior, and converted the menu to a full array of English and American comfort food. The success of bread bowls brimming with Guinness-stout-marinated beef tips and classic reuben sandwiches has enabled the duo to launch another two locations. Although each pub has its own menu, they all pay homage to the Queen’s country with steaming shepherd’s pies, bangers and mash, and more than a dozen sandwiches. On-tap brews, bourbon, or single malt scotches help evenings pass more enjoyably than a staring contest with a Kit-Kat clock.
Each location’s atmosphere is unique: in Savannah, diners can lounge among plants on the patio or perch at a glossy wood bar guarded by unfurled British flags. In Fort Mill, guests know they’re at the right place when they see the unmistakable cherry red of a British telephone booth outside.