Trained in the art of sausage making, German-born Wilfried Huller put his skills to use by opening a butcher shop in 1968. The business expanded into a restaurant and moved its current location, where mugs sing glassy songs in toasts over brimming plates of Wiener schnitzel and spaetzle. A German-style buffet sets forth an endless parade of steam, which hints at meats free of MSG, mixed with fistfuls of spices, and smoked over natural hardwood. Cool suds spill forth from bottles and taps, fueling revelry with honey-hued wheat beers from Franziskaner and Maisel. The onsite butcher shop sends homemade sausages with guests eager to enjoy them in the comfort of vacationing neighbors' kitchens.
The Workshop Theatre of South Carolina keeps theater-goers guessing with its rousing rendition of Victor/Victoria. A musical romp based on the 1982 movie starring Julie Andrews, Victor/Victoria follows the fate of a woman posing as a female impersonator in 1930s Paris.
Because its original run of shows sold out, Town Theatre is extending its performances of White Christmas for another week. Based on the 1954 film starring Bing Crosby, White Christmas follows two Army buddies and Broadway entertainers as they try to save their former commanding officer-turned-innkeeper from bankruptcy. Irving Berlin's iconic melodies—including "It's Cold Outside," "Sisters," and the titular tune—usher in holiday jolliness for kids and adults—all within the comfy confines of the oldest continuously used theatre building in the United States.
The White Mule's menu sports internationally influenced items such as creative sandwiches, pizzas, and locally brewed beers. Start out with an appetizing order of spinach-artichoke dip ($6) and venture eastward to the Mediterranean with the Grecian Pizza, a Hellenic pie with pepperoni, artichoke hearts, red onions, green peppers, mushrooms, and mozzarella and feta cheese ($10). Light eaters can cash in on the green offered by the Mule's slew of salads ($6–$8) or creatively flavored pita wraps such as the chicken parmesan ($8) or the Mexican-fusion fajita wrap ($9).
Solstice Kitchen owner and executive chef Ricky Mollohan takes pride in crafting creative seasonal menus while working closely with local suppliers to ensure ingredients are as fresh as possible. Start taste buds tingling with a table-side beef tartare served with parsley-caper salad, worcestershire, black pepper, red-wine mustard, and Manchester Farms quail egg ($14), before moving on to indulgent entrees such as olive-oil-seared wild salmon tamed with horseradish-black-pepper cream, wild-mushroom and goat-cheese risotto, port-wine reduction, and a salad made from friendly local herbs ($19). While Solstice boasts an expansive wine and cocktail list, guests who prefer a familiar libation are welcome to tote their own favorite potent to the restaurant's cozy yet modern dining room for a $15 corking fee, or the equivalent value in cubic zirconia. Dinner is served Monday through Thursday from 5:30 p.m. to 9:30 p.m., Friday and Saturday from 5:30 p.m. to 10:30 p.m., and Sundays from 5:30 p.m to 9 p.m.