There are people who love cooking from scratch and people who shudder at the thought of assembling a turkey club sandwich. Rosewood Market and Deli caters to both. Aisles of grocery items help list-makers check off boxes for gluten-free food, pasture-raised meats and eggs, and local raw milks. The produce section harvests organic choices from local farms, and the cheese case displays sticks and slices from around the region and the globe. In the deli, soups, salads, desserts, baked goods, and other items satisfy tastes from vegan to carnivore. Quick meals in the grab-n-go case include sandwiches and salads that can be topped with homemade dressings and spreads, such as tamari gravy dill vinaigrette and a spicy chipotle spread.
Rosewood Market and Deli has matured from its beginnings as the Basil Pot restaurant in 1973. It’s grown while adhering to the idea that “people can take an active, hands-on approach to their own wellness through delicious food,” as it proclaims on its website. A commitment to sustainability permeates the market, from its cardboard-recycling dumpster and reusable produce boxes to its compostable utensils and ability to accept biodegradable credit cards.
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.
Armed with just a single, generations-old cookie recipe, Great American Cookies opened its first store in 1977, and the rest is history. Today, the franchise boasts locations in malls across the country and nabbed a coveted spot on Entrepreneur magazine?s 2012 list of Top 500 Franchises in the baked-goods category. The shop?s reputation grew, and so did its menu as chefs churned out a mouthwatering roster of gourmet-cookie recipes, each created and carefully tested in Atlanta. The tempting options now include snickerdoodle, peanut butter with M&M?s, and chewy pecan supreme, as well as freshly baked fudge and cheesecake brownies and cookie sandwiches stuffed with frosting. The real showstoppers, however, are the giant chocolate-chip cookie cakes, which can be customized with sweet, celebratory messages or shopping lists penned in colorful icing.
The sandwich artisans at Larry's Giant Subs slice fresh meats and cheeses for each hot or cold sub from their expansive menu. Lift an embargo on deliciousness with the 8-inch cuban sub with roasted pork and imported swiss cheese ($5.69), or gobble down a trifecta of Black Angus roast beef, roasted turkey, and premium ham on the 8-inch Ultimate sub ($5.89). Vegetarians can find kindred meals in veggie subs ($5.49), and vacationing demons can reminisce about home with the 8-inch Inferno steak philly, loaded with jalapeños, banana peppers, and hot sauce ($5.69). The eatery's 6-foot deli case displays a variety of cold cuts for customers to ogle when daydreaming about pastrami or trying to make spouses jealous.
Empire Pizza and Bar's menu enthralls taste buds with tales of New York–style pizza and comfort fare served in a family-friendly atmosphere. Empire Pizza’s seven signature pies include royal chow such as the Queens Margarita, a New York mash-up of garlic, tomatoes, and fresh basil ($6.95, 10"), as well as the Mag Pie Lane veggie pizza, fueled by premium eggplant gasoline and tomatoes, black olives, and green and banana peppers ($16.45, 16"). Tongues can sample appetizers such as 15 boneless chicken wings steeped in one of four sauces ($7.95) or use garlic knots bedecked in spices to measure the movements of water-cruising entrees ($2.50/half dozen).
Everyday Organic?s culinary wizards seek out chemical-, hormone-, and preservative-free ingredients from local farms to healthify mealtime with an organic menu that features light and fast eats alongside hearty sandwiches and salads. Starters encourage pre-entree nibbling on roasted-veggie dip, which perches atop pita wedges like a proud, amorphous bird of prey. Grilled, marinated tofu tumbles over tabbouleh salad, whereas provolone, muenster, and baby-swiss cheeses melt in unison inside a gourmet grilled cheese. Guests can wash down big bites with gulps of milk massaged from mature soybeans.
At the restaurant, a small service counter welcomes guests inside the cozy eatery, where chalkboards announce daily specials and sage-colored tables hover over cherry-wood chairs. White and beige walls soak up the sunlight that pours through a large storefront window, where budding local vegetables can watch their future careers unfold.