Falling for Good Food:
Charleston’s newest restaurants by MACKENZIE HOISINGTON
photos by MICHAEL WISER
If after last semester’s finals week you packed up your things and headed back to the comfort of your dog and hometown, or even if you did have the pleasure of living on the peninsula last summer, you probably missed the opening of one of Charleston’s newest culinary hot spots. Whether your stomach leads you to Southern chow or international fare, you will find yourself with some great new food with that traditional Charleston touch.
The Westendorff: Historic oasis for modern life
Breizh Pan’ Crepes: Charleston-casual French dining
Hungry patrons travel back in time at Westendorff, a Across campus from the Westendorff at Breizh historic oasis located amidst the bustle of modern downtown Pan’ Crepes, owners Patrice and Celine Rombaut have life on St. Philip and Warren St. Owners Steven Niketas been serving up sweet and savory pancake-like dishes and Michael Routzahn brought down a nearly 19 year old since May 18 - and have lured in long lines ever since. company, Café International/MOSAIC, from Virginia into Their success stems from both spouses’ attendance the location of the Westendorff’s century old hardware at Ecole des Chefs and years of experience in French store. However, there haven’t been any hammers on the restaurants. Patrice’s trip from Europe to the east coast premise since the doors officially opened on July 24 after inspired him to move to Charleston last February - wife five years of renovation - work that recently received the and daughter in tow - and open his own restaurant. highest honor for Though you may have restoration by The had crepes at IHOP or a Historic Charleston kiosk in the mall, you have Foundation. never had them like this. The owners are Delicate and delectable, satisfied with their these Brittanny-style accomplishments crepes are made with since opening, saying gluten-free buckwheat they “have been that is imported from very pleased wit h France 300 pounds at a the response from time. According to the the community.” owners, buckwheat can Many customers be purchased six times come for the cheaper in the United highly anticipated States, “but it just isn’t the renovations but same.” Not only is each stay for the food, crepe made with only including the the finest ingredients, bestselling smokebut the ingredients are braised Heritage Celine Rombaut making crepes at Breizh Pan’. The buckwheat in their crepes kept simple and limited, Farms pork spare is sourced from France, keeping them authentic. making their crepes tasty ribs with Asian slaw, and surprisingly healthy. nuoc cham, peanuts and crispy potatoes. Customers also Patrice recommends his most popular Crepe #15, more love their operating hours, as they are the only restaurant commonly known as La Complete: the perfect combination downtown open for dinner and brunch daily. of ham, Swiss cheese and egg. A sweeter customer In addition to first floor historic dining, the venue boasts favorite, La Phare, is filled with fresh strawberries, a second floor banquet room that seats 65 guests and a fully homemade chocolate, bananas and Chantilly cream. furnished third floor apartment that can accommodate five overnight guests or hold events for up to 25 people.
24
the yard