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.
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.
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:
When lifelong friends Mark and Ren?e Cieslikowski and Brian and Linda Rich were tailgating for a Panthers game in 2002, a delicious smell wafted into the parking lot and changed their lives. On the back of the wind, the unmistakable smoky scent of barbecue rode in and inspired them to craft recipes of their own, leading them to eventually open up a Q2U BBQ Pit storefront in Lake Wylie.
At Q2U BBQ Pit, they have created a menu of tasty pit fare that includes chopped pork, sliced beef brisket, pulled chicken, and tender ribs, the recipes for which they have honed through multiple years of competitions. Not only were they awarded the South Carolina Masters of Barbecue award by the South Carolina Barbecue Association, but their North Carolina?style vinegar-based sauce was selected as the official sauce of the Democratic National Convention. They also match their meats with classic sides that include hush puppies, banana pudding, and peanut-butter pie.
At Fratelli Ristorante & Pizzeria, heaping plates of ravioli and chicken marsala fill the dining room with the aroma of rich sauces, proudly flaunting their Tuscan roots. Entrees such as veal parmigiana and shrimp scampi share menu space with pan and New York–style pies that beckon mouths with sun-dried tomatoes and slices of pepperoni, which can double as monocles for fancy dinner dates. Decadent bites pair with sips from the extensive wine menu, which showcases libations from countries ranging from Italy and Argentina to Germany and the United States.
Owner and pit master Mike Dial honed his culinary talents years ago while cooking barbecue for the masses during the Winston Cup races. Each evening at the eatery, he seasons the next day?s meat with a signature rub before smoking the protein for 14 hours. Meats are then slathered with a housemade barbecue sauce and tossed atop a grill for the final touch. Pork chops and chicken are served on a plate or tucked inside a sandwich or retired business envelope. A dozen sides range from chili-cheese-smothered fries to creamy potato salad.