WG's Wings pairs their signature sauce-spun finger food with a menu of sandwiches, burgers, and salads. Guests can cover wings in a choice of two dozen sauces and dry seasonings?including teriyaki lemon pepper, hot honey mustard, and Southern barbecue?which, according to the Midlands Authority for Conventions, Sports, and Tourism, are all made in-house. Other entrees include crispy chicken sandwich, chicken philly cheesesteaks, and chef salad.
The English-style eatery boasts an attentive staff feting familial units and fans of comfort cuisine with a menu full of delectable sandwiches, burgers, salads, and more at three distinct and lively establishments. Devour a quintessential across-the-pond dish in portable form with the fish 'n' chips sandwich ($10.95) or shake hands with The Stranger ($6.99), which is actually just a Reuben you haven't met yet, packed with oven-roasted turkey breast, sauerkraut, melted swiss, and thousand-island dressing. The Sir Loin VIII ($9.49) dons a regal coat of sautéed onions across his 8-ounce center-cut meaty torso as he arrives on an open-faced chariot of texas toast. Herbivores hankering for historically delicious grub will delight in the Trojan Horse ($6.99)—a wrap designed to conceal an army of grilled seasonal vegetables and cheeses in a honey-garlic sauce—and adults in need of belly baby-sitting can dig into the D&D Daycare ($13.95), a medley of savory samples including boneless chicken bites, mini corn dogs, and mini cheeseburgers designed to elicit oversized grins of appreciation.
As their restaurant's name suggests, Graze's owners champion seasonality, freshness, and—according to a profile in the Charleston City Paper—a refusal to specialize. Instead, they encourage their chefs to apply whatever culinary techniques the season's ingredients inspire. That could mean throwing roast beets in risotto to complement buttery Atlantic salmon, or pairing grass-fed beef with wild mushrooms and a gust of fall-leaf smell. The chefs also take advantage of their farm-to-table philosophy by preparing an array of vegetarian dishes; past creations have included a green-apple-and-cauliflower soup.
Bucky's Bar-B-Q owner Wayne Preston honed his craft at a young age, spending boyhood afternoons in his father's meatpacking plant and Wednesday nights preparing suppers for his local church. Word about Wayne's saucy ribs and pulled pork spread shortly after he founded his own roadside barbecue stand, forcing him?like the barbecue-sauce barons of years past?to expand his operations to new frontiers. Today, each of Bucky's four locations fashions heaping plates of never-frozen Boston butt, tender chicken, and St. Louis?style ribs in the traditional country style: hand-rubbed with secret seasonings and slow-cooked over a smoky fire of hickory chips. Three housemade sauces garnish slices of juicy meat served alongside traditional sides of baked beans, coleslaw, and sweet potatoes. When they aren't dishing out meals in the restaurant, Bucky's tireless staff serves parties, formal events, weddings, and flash mobs as large as 1,500 people with fully catered barbecue feasts.
Wayne shares his more than 15 years of barbecuing expertise with aspiring grill masters during in-depth classes offered at his Roper Mountain and Donaldson Center locations. Students not only learn the art behind sauces and rub but also get to eat their class materials.
With the historic town of Summerville as its backdrop, Firewater Grille situates fresh, local products at the core of its menu. Chef Perry Stone and his staff join forces to craft classic American dishes, most recently adding a steak and seafood spread that includes grilled T-bones and Dr. Pepper BBQ baby-back ribs. Throughout the week, diners can combine bites with specials and live entertainment, such as karaoke and acoustic music. Comedians seize the spotlight during free standup performances on the weekends, and on weekdays, happy-hour discounts melt stress into puddles that can be collected, frozen, and launched at an overbearing boss's car.