Everyone knows there's no place like home. Which is why the owners of Steel City Pizza Company decided to bring their hometown down South with a menu of Pittsburgh-inspired eats. They fly in hoagie rolls from Cellone's Bakery—an official partner of the Pittsburgh Penguins and Pirates—to ensconce their submarine sandwiches. They have staffers roll out house-crafted pizza dough to the particular thickness they recall from their childhood memories. And they make sure their extensive selection of craft beers includes bottles and drafts from Pittsburgh's own Iron City brewery. But the eatery's Pittsburgh theme isn't its only draw; creative recipes and quality ingredients back each item on the menu. Cooks craft both pizza sauce and sweet, bubbly sodas in-house, and carefully sprinkle crusts with quality Grande cheese from Wisconsin. They also concoct original dishes such as Weggies, oven-baked sandwiches in which slices of bread, like the wheels on most pizza delivery trucks, are replaced with disks of crusty baked dough.
In six locations around the Charleston area, King Street Grille rolls out upscale pub fare and a few dozen flat-screen televisions. Full of contemporary versions of traditional bar favorites, the menu unfolds to reveal mac ?n? cheese egg rolls, nine types of grilled, hand-formed burgers, and plates weighed down with comforting entrees, such as pork chops and Chicken Madeira. The bar stocks more than 100 beers and its own line of liquor to wash down meals or offer as gifts to the thirsty actors who reenact big games inside the TV. Throughout the week, the eatery pairs good food with good times by transforming its space into a venue for trivia nights, billiards, and live music.
Angel Oak proprietors Jay and Nicole Kees met in New York while working at a banquet—the foundation for their personal relationship and, later, a culinary enterprise built around the heartwarming flavors of seasonal country-style cuisine. With menu items such as stoneground grits, hearty meatloaf, and frogmore stew, the bill of fare at their Angel Oak Restaurant evokes a sense of familiar Southern rusticity. The flavors of Nicole's New York upbringing blend with Jay's Southern Mississippi culinary roots in their eatery’s Sunday brunches, where sugar-dusted beignets and rich brioche sandwiches prompt multisensory enjoyment. During dinnertime, plates star the likes of hickory-smoked bacon, country-fried steak, and cedar-planked salmon, each made from local, seasonal ingredients.
At Rehab Bar & Grill, guests kick back at tables and bar-side seats to peruse a menu stacked with rib-eye steaks, six styles of buffalo wings, and hot dogs topped with chili, cheese, or onions. The kitchen prepares snacks until midnight on weekends, fueling conversations and pool games until the wee hours of the morning. Club-style lights illuminate an oversized dance floor where patrons dance to DJ-curated soundtracks three nights a week. DJ Donnie Dramatic blends hip-hop beats with Top 40 melodies during his Tuesday-night sets, and DJ Sean Cronin swathes Saturday nights in house music and drum-and-bass grooves. There are six 24-inch LCD televisions hovering over the 30-foot bar, helping sports fans applaud football tackles, basketball dunks, and the graceful pirouettes of monster trucks.
With 22 TVs, plus a 72-inch projection screen out on the dog-friendly patio, Southside 17 is the place to catch the big game. Or many big games. The bar and grill is run by proud Ohio State Buckeyes fans, but Clemson and Carolina fans can also catch their teams, thanks to the bar's NFL ticket and College Game Day channel options. During all this sports entertainment, Southside 17 also keeps its guests fed with a menu of signature burgers, wings, and more. Local-caught shrimp also features prominently on the menu, from shrimp tacos to po' boys and shrimp BLTs. Appetizers like quesadillas, loaded cheese fries, and fried pickle chips make it easy to share with the table along with some beers.
Though it professes a dedication to classic old-world dining, there's nothing expected on the menu at Cannon Bar & Kitchen. Here, salmon filets are paired with jalape?o risotto and locally-sourced vegetables, chicken wings are smoked, short ribs are braised in sweet tea, and even grilled cheese sandwiches receive extra zest with the addition of ghost pepper jack, widely regarded as the eeriest cheese. On Saturdays, the restaurant extends its unconventionally flavorful reach to brunch, serving up vanilla bourbon panini and rustic potato casserole with crispy pancetta.