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.
Following a car accident, Doctor of Chiropractic Patrick Leonard had chronic lower-back pain to the point where his back would give out on him, and his physicians gave him frustrating advice: to accept that he had a bad back. Instead of accepting this painful fate, he enlisted in chiropractic treatments, and his pains have all but vanished in the years since. In that time, he became a chiropractor himself and, along with Doctor of Chiropractic Timothy Wanninger, another former sufferer of chronic back pain, helms Charleston Chiropractic Associates. Their treatment methods include spinal adjustments and manipulations, massage, cooling cryotherapy, and therapeutic exercises.
At NeuroLogic Integrated Health, doctors of chiropractic give their patients the same kinds of precise spinal adjustments that helped the professionals recover from injuries and afflictions of their own. All three physicians discovered chiropractic care as patients first, suffering from sports injuries, recurring headaches, or uncontrollable compulsions to hug strangers. They each found relief through the holistic approach, which takes patients' medical history and lifestyle into consideration to treat a broad range of physical ailments. Today, these doctors look beyond their patients' mere symptoms to get a picture of each person's whole health and get to the roots of their maladies.
Bill D'Elia first wielded a cleaver at age 11. Since learning the butchering trade at that tender age, D'Elia has brought a slice of his native Brooklyn to Charleston by opening The New York Butcher Shoppe. Here, certified Angus steaks are cut by hand to perfectly pair with the shop’s selection of wines, cheese, and side orders made from fresh ingredients. The kitchen also prepares ready-to-heat meals, such as veal parmesan and pork cradle roasts, for easy dinners when there isn't enough time to set a snare for wild casserole.
When Skillets Café opened in 1994, its moniker reflected its sole mission: to serve up seafood-heavy breakfasts, made from scratch, in porcelain skillets. The name has stuck, but it no longer does justice to the wide array of breakfast, lunch, and dinner fare that now resides on Skillets’ menu. Servers still dish out seafood omelets and crepes, skillets of potatoes and poached eggs, and stuffed french toast, but they do so at all hours, or at least until the rooster crows at midnight. And at lunch and dinner, morning dishes are joined by sandwiches and hearty entrees such as shrimp and grits, grilled meatloaf, and filet mignon. Out on the patio, humans can dig into comforting meals while seated beside their pooches, which are welcome to chow down on items from the doggy menu.
The chefs cook chipotle parmesan au gratin grouper in their mesquite oven, sizzling it at the precise temperature that will preserve its juiciness—its appetite-rousing aromas filling the adobe-walled restaurant. They then nab the fish from the oven and place it on a plate alongside mexican rice and southwestern-style vegetables, resulting in the restaurant’s signature grouper dish.
For more than 20 years, patrons have been filling their bellies at Santa Fe Cafe knowing that their menu of southwestern dishes has been prepared with the same level of precision and care. As diners nibble, they can snuggle up next to an oak-fire chiminea and listen to live ranchero guitar tunes. On the open-air rooftop cantina, groups can belly up to the curved bar shaded by a wooden canopy, or pull up to a table and admire the stars and the bumper stickers on the backs of UFOs, which read "My other UFO is a bike."