Lunch Counter	Restaurant Guide

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Chew on This

Deidre Schipani

New moon rising

Harvest Moon Lowcountry Grille has opened a new restaurant at 6165 Savannah Highway in the Ravenel area. John Lister Jr. is on board as the executive chef. The menu features items including shrimp and grits, boneless pan-roasted half chicken, rib-eye as well as blue plate lunch and daily specials. Hours are 6 a.m.-9 p.m. Monday through Saturday. For more information, call 889-1000.

A place to 'relish'

Tim Armstrong, former chef at the Old Village Post House, has purchased the former Central Grille in Summerville. On April 21, he reopened the property as an upscale, casual bistro and renamed the restaurant "relish downtown."

Armstrong graduated from the Culinary Institute of America at Hyde Park in New York and trained at Petrossian (New York), Blue Fin (New York) and worked with master chef Michael Lomonaco of Windows On The World, Noche and Porterhouse (all of New York). He also was the executive chef at Shore House restaurant (Stamford, Conn.) before being hired by Maverick Southern Kitchens and moving to South Carolina.

"Relish downtown" is open for lunch Tuesday through Saturday, dinner Tuesday through Saturday and Sunday brunch. For more information, call 821-7151.

Fruits of their labors

Jim Irvin and Scott Newitt won't stop with sweet tea Firefly Vodka. Due out later this year will be a premium rum, a peach vodka made with Upstate peaches and a watermelon vodka made with Hampton County melons. Sweet summer sipping awaits us all.

Hot diggity dogs

Brindle Brothers is now open for spring and summer hot dog needs. The restaurant, at 221 Coming Street, features coffee, hot dogs and ice cream. Patrons can stop in and have a hot dog named after their "hot" dog.

Southern take out

Southern Occasions Catering, 1663-5 Savannah Highway, is now open for take-out. Corporate and personal catering are available. Look for shrimp and grits, Greek baked chicken, wraps, home-style soups and sandwiches on the menu. Daily specials and casserole cuisine are also available. Hours are 11 a.m.-4 p.m. Monday through Friday. Take-out orders will be accepted starting at 9 a.m. For more information, contact Terry Teibert at 556-1811.

Best teen chef

The Art Institute of Charleston has a winner. Charleston's top chefs Sean Brock (McCrady's), Tarver King (Woodlands), Mike Lata (FIG), Russ Moore (Slightly North of Broad) and Michelle Weaver (Charleston Grill) awarded first place to Caleb David of Hartsville.

David won a $3,000 scholarship to the Arts Institute of Charleston and the deal was sweetened by Mickey Bakst, general manger of Charleston Grill, who offered David employment at the five-star restaurant when he enrolls at the Institute. As the local winner, he will advance to the final round of the competition to be held May 17 at the Art Institute of Las Vegas.

Top winners will receive a full scholarship as well as an internship for a day at the Food Network kitchens in New York.

Second place was awarded to Nicholas Soloff of Summerville High School and third went to Nicholas Werts of Ninety-Six High School.

Other finalists included Nicole Barschaw of Fuquay-Varina High School and Austin Coomes of South Aiken High School. Visit www.artinstitutes.edu or call 727-3500.

Down by the river

Lowndes Grove River House will open May 1 for private events. Located on the estate of the Lowndes Grove Plantation, the property is available for private and corporate events for fewer than 100 guests. The site offers views of the Ashley River, catering services and wedding cakes by Fish Restaurant and newly renovated interior and landscaped exterior grounds. For more information or to book an event, contact Adrienne Althen at 853-1810 or visit www.lowndesgrove.com.

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