Although few would think to pile peanut butter and bacon onto a burger, the PB3?which has both?is a favorite of Luke 'n Ollie's Pizzeria owner Jonathan Swartz and a legion of loyal customers. According to The Island Eye News, after tasting a similar creation in New Orleans, Swartz worked on his own to add to the Luke ?n Ollie?s menu. Swartz is an expert at adding creative twists to entrees: his chicken sandwich delights tongues with teriyaki sauce and pineapple. But his pizzeria doesn?t shy away from sticking to the classics. Its pizza crusts?made New York-style by a local baker who follows Swartz?s own secret recipe?pile with mozzarella, pecorino, and fresh ingredients, and diners can bite into traditional meatball or eggplant-parmesan subs while lounging amid the dining room?s exposed brick and black-and-white tiled floor.
Guests can also dine alfresco near palm trees on the patio, where the breeze mercifully dries foreheads as their owners take on the Steak Bomb Challenge. A fan of the Food Network and its creative competitions, Swartz decided to create his own challenge: 10 ounces of philly cheesesteak, 8 ounces of hamburger, 4 ounces of italian sausage, and a quarter pound of melted mozzarella sandwiched onto an 18-inch italian sub bun, all flanked by mountains of french fries. If diners can chow it all down in under an hour, they get it for free. Although many have tried, few brave American heroes have gotten their photos tacked up on the Wall of Winners.
Before leaving, diners should remember to get their photo taken or their portrait painted with Ollie, the 5-foot dog statue on the front patio who dons anything from bathing suits to Hazmat suits to Santa hats according to the seasons.
Located in Mount Pleasant, Charleston Harbor Resort and Marina is in a rural location and minutes from USS Yorktown and Patriots Point Naval and Maritime Museum. This beach resort is within close proximity of South Carolina Aquarium and Port of Charleston Cruise Terminal.
Make yourself at home in one of the 129 air-conditioned rooms featuring minibars. Complimentary wireless Internet access is available to keep you connected. Bathrooms feature shower/tub combinations, complimentary toiletries, and hair dryers. Conveniences include safes and desks, as well as multi-line phones with free local calls and voice mail.
Rec, Spa, Premium Amenities
Relax on the private beach or enjoy other recreational amenities such as an outdoor pool and a spa tub. Additional features include complimentary wireless Internet access, a concierge desk, and supervised childcare/activities. Getting to the surf and sand is a breeze with the complimentary beach shuttle.
Enjoy a meal at a restaurant, or stay in and take advantage of the resort's room service (during limited hours). Relax with your favorite drink at a bar/lounge or a poolside bar.
Business, Other Amenities
Featured amenities include a business center, limo/town car service, and business services. Event facilities at this resort consist of a ballroom, banquet facilities, and exhibit space. Free self parking is available onsite.
When it came time to design The Coastal Cupboard?s demo kitchen, owner Brad Pitner shied away from industrial-grade appliances, opting instead for the kind of layout you?d find in your average home kitchen. That decision reflects the Cupboard?s mission to make gourmet cooking accessible to all.
To that end, Mr. Pitner and his staff of gourmands stock a vast selection of cooking gadgets, bakeware, and cutlery by top-tier brands such as Zwilling, J.A. Henckels, and Kuhn Rikon. Staff members are happy to walk customers through each product?s function and share their own favorite gadgets and dish towels with sentimental value. They also stock gourmet foods such as small-batch wines, baking mixes, sauces, and rubs.
Customers have a chance to see those tools and ingredients in action during the store?s weekly cooking classes. Most are led by in-house chef Stephen Harman, who tailors his class offerings to suit the interests of customers. ?He?s ridiculously talented?he?s just fearless,? says owner Brad Pitner of the inveterate chef. That fearlessness has motivated Chef Harman to master dishes from paella to pad thai. But his true passion is for Lowcountry farm-to-table items. ?He?s obsessed with local agriculture,? says Mr. Pitner. ?If he can get it local, he?ll get it local.?
When sports nutritionist and Coastal Body Studio Director Lauren Dauscher was training for the St. Jude Marathon in Memphis, she sought a workout that not only conditioned the entire body, but also focused on preventing injury. What she discovered was an enduring passion for Pilates training. Lauren began her studies with Penelope Wyer Barrow, who was taught by the master eye of Joseph Pilates?s prot?g? Romana Kryzanowska, and Lauren has since gone on to learn from countless luminaries of the Pilates universe. Her resulting program helps student build strength, control, and flexibility, a trio of physical abilities ideal for those competing in sports, seeking rehabilitation, or lifting their couch to look for a misplaced gift receipt.
Lauren?s studio blends mat training with work performed on the reformer, barrels, and the wunda chair. She complements workouts with one-on-one nutritional counseling, which includes coaching, meal planning, and dietary support. Lauren also currently partners with Dr. Donald Layman, who, oxymoronic name aside, is an author and a professor of nutrition at the University of Illinois who has developed the Metaboliq weight-loss system. :m]]
The water starts to darken along a stretch of marsh grasses, just before its surface is slashed apart by the fins of hungry redfish. The redfish trap schools of mullet into a tight corral—and then go into a feeding frenzy. South Carolina fishermen love this scenario. The owners of The Charleston Angler love it, too, which is why they founded their shop back in 2000. The shop's crew of seasoned anglers supply fly, inshore, and offshore fishermen with tackle specific to South Carolina's waters, from the coastal flats that draw trophy tarpon to the inland lakes filled with blue catfish. Along with advising customers on gear from brands such as Shimano, Penn, and St. Croix, the shop hosts classes and seminars. These sessions can cover topics as broad as Orvis fly-fishing, or as specific as catching bass in the cypress-strewn swamps of Francis Marion National Forest.
Beyond tackle and apparel—some of which comes from their own "Redfish" line of t-shirts, trucker hats, ball caps, visors, and jackets—The Charleston Angler offers fly-fishing and light-tackle charters and runs an in-house embroidery boutique. The staff also posts tips, insights, fish haikus, and fishing reports on its Reel Blog and encourages customers to share their fish stories.
The faculty of local artists at Wine and Design in West Ashley and Mt. Pleasant helps students create works of art in a social, supportive setting with lessons designed for people with no artistic experience. After uncorking bottles of wine and kegs of paint, budding artists spend two hours imitating pros stroke for stroke as they transform canvases into paintings of colorful landscapes and vibrant still lifes. Guests of any experience level are welcome and Wine and Design provides all necessary materials, including paint, brushes, and corkscrews.
In addition to regular classes, Wine and Design offers private parties and Art Buzz summer camp for kids at both Mt. Pleasant and West Ashley. In an effort to paint it forward (Mt. Pleasant and West Ashley), they also donate funds to causes, such as Relay For Life and the MUSC Children's Hospital.