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.
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:
When lifelong friends Mark and Renée 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.
The chefs at Gourmet Carolina bustle past ovens filled with a rotating array of seasonal fare. Around the holidays, the smell of roasting chickens mingles with the aromas of brie, apples, and cranberries. Summer feasts beneath the ripe-apricot setting sun are fueled by Gourmet Carolina’s USDA-choice steak burgers, USDA-prime cuts of filet mignon, prime-rib roast, and cowboy-cut rib eyes. The chefs also prep lamb, pork, veal, Chilean sea bass, and lobster tails. Delivered directly to homes, the meals ward off the need to cook for dinner guests or test if the floor is really made of lava.