For more than 40 years, British expats Wally and Doris welcomed guests into Wally’s Sixpence in Savannah, where Wally would talk their ears off and Doris would feed them with lunch she’d prepared in her home kitchen. In 1999, two men who considered Wally’s their favorite watering hole took it over. They renamed it Six Pence Pub, renovated the interior, and converted the menu to a full array of English and American comfort food. The success of bread bowls brimming with Guinness-stout-marinated beef tips and classic reuben sandwiches has enabled the duo to launch another two locations. Although each pub has its own menu, they all pay homage to the Queen’s country with steaming shepherd’s pies, bangers and mash, and more than a dozen sandwiches. On-tap brews, bourbon, or single malt scotches help evenings pass more enjoyably than a staring contest with a Kit-Kat clock.
Each location’s atmosphere is unique: in Savannah, diners can lounge among plants on the patio or perch at a glossy wood bar guarded by unfurled British flags. In Fort Mill, guests know they’re at the right place when they see the unmistakable cherry red of a British telephone booth outside.
At Cloud 9 Martini & Tapas Bar, conversation passes between friends alongside tastes of 45 cold, sweet, or bitter martinis and 18 shareable tapas plates. A blue-lit, martini-shaped bar acts as a stage for mixologists’ concoctions to enthrall eyes and tongues with fruity, chocolaty, and gentlemanly flavors. The Baxterini’s classic recipe of Beefeater gin, vermouth, and olive juice gains approving nods from traditionalists, whereas the Smores replicates a summer treat—complete with flaming marshmallow—without the hassles of camping or starting a bonfire on your kitchen table. To expand a martini-centric evening, Cloud 9 also serves up handmade Chimay beer as well as SweetWater and Turbodog craft brews.
Around the rest of the lounge, sofas and chairs stacked with pillows serve as a convivial perch where guests share tapas. Cherry peppers pop with goat cheese and prosciutto, and quesadillas mix sweet and savory with a dollop of mango chutney atop a filling of apple and brie. On Saturday, DJs accompany bites with energy from their decks, infusing the space with up-tempo beats for dancing or karate montages.
Every weekend, The Comedy Zone puts on a three-act standup show, each headlined by nationally-touring comics often boasting credits from such programs as Last Comic Standing and Sirius XM Radio. On Thursday nights, the floor opens to a flurry of local up-and-comers, giving nascent comedians the chance to cut their teeth on a live audience and a microphone-shaped chew toy. Its partner restaurant and bar, Madison’s on the Corner, provides the show floor with a menu of drinks and pub grub such as steaks, burgers, and pasta.
Global Restaurant's Chef Bernard grew up along the sun-soaked shores of the southern French village of Nice, where his grandfather was a pastry chef and his father owned a fish shop. This rich familial and Francophilic culinary heritage inspired him to take chef apprenticeships in Paris, the United Kingdom, Russia, and upon globe-roving cruise ships. His travels infused an eclectic edge into his cooking, which still incorporates traditional meals, fusion concepts, and a French spirit. His journeys also yielded him more than recipes — during one of his cruises, he met his wife, Shannon, whose experience with the front end of the food-and-beverage industry led the pair to open their own restaurant in Charlotte.
Inside the duo's creation, Global Restaurant, electric blues and oranges brighten the space, and crisp tablecloths lay a canvas for dishes with inventive flavors and artistic presentations. Chef Bernard's specialties include cauliflower-goat-cheese sauce, boldly splashed across a seared sea bass, and date chutney and caramelized apples that dance across an all-natural duck.
The menu, which is in many ways a travelogue of Bernard and Shannon's journeys, has snagged the attention of the Charlotte Observer and of WCNC's Charlotte Today, which invited Bernard on air for a live cooking demo, where he seared some of his famous diver scallops atop the weatherman's greenscreen.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.