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.
A science lab calls to mind test tubes, bubbling flasks of chemicals, maniacally laughing men in white coats—but rarely ice cream. But that's exactly where Curt Jones, chairman and founder of Dippin' Dots, came upon the inspiration for the tiny flash-frozen beads of ice cream. A microbiologist, Jones spearheaded the flash-freezing process of cryogenic encapsulation, a method capable of trapping flavor and freshness.
Beginning as a retail shop in Lexington, Kentucky, the ice cream quickly began to quell the tantrums of Fortune 500 CEOs all over the country. Having won numerous awards since he created a new way to enjoy an old treat, Jones stays true to Dippin' Dots’ roots, making the ice cream at the company headquarters in Paducah, Kentucky. New additions to the Dippin' Dots family include Dots ‘n Cream, a treat similar to traditional ice cream.
Every weekend, The Comedy Zone puts on a three-act standup show, each headlined by nationally-touring comics often boasting credits from such programs as Last Comic Standing and Sirius XM Radio. On Thursday nights, the floor opens to a flurry of local up-and-comers, giving nascent comedians the chance to cut their teeth on a live audience and a microphone-shaped chew toy. Its partner restaurant and bar, Madison’s on the Corner, provides the show floor with a menu of drinks and pub grub such as steaks, burgers, and pasta.
We make our bread from scratch each night using simple ingredients and no preservatives. We specialize in crusty European-style breads, but offer softer breads, dessert breads, cookies, scones, and pizza dough as well. Everything is made on-site.
Though Zink American Kitchen's updated location hasn't been reviewed much, Yelpers liked the former location, awarding it an average of 3.5 stars. TripAdvisors give it an average of 3.5 owl eyes, and OpenTable reviewers give it a near-perfect four-star average: