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).
SakiTumi's menu of sushi and international grilled grub is crafted from fresh, high-quality ingredients. The culinary curtain rises for opening acts of edamame ($4), which recite moving soliloquies of soybeans and pink Hawaiian sea salt. The Cali roll ($5) serves up an exciting head-on collision between Osaki crab, avocado, and cucumber, while the rainbow roll ($15) presents a palatable spectrum of crab, salmon, and tuna that leads to golden gems of eel. The Fire Island roll on soy paper ($14) is a SakiTumi specialty, featuring tempura shrimp and avocado, topped with diced tuna pieces that are mixed with a sassy sriracha sauce. A variety of grilled goodies are sensitive to recovering fish fiends, who can sink their mouth bones into the meaty Kobe burger ($12) or brawl with the Sapporo steak ($18), which comes armed with asparagus spears and a mashed potato posse.