Coming Home 1983: TRUFFLES CAFÉ Known for: Upscale café dining in a relaxed friendly atmosphere. A family tradition and neighborhood favorite. What’s the same: Comfort favorites like French onion soup, meatloaf, or ribs, have been on the menu as-is for over 30 years. What’s new: Chow Daddy’s! Truffles’ “upscale dishes, relaxed vibe” sister. The same intense flavor palate served by sweet staff pouring sweeter tea. What’s coming: Increased adaptability engineered by operating partner Fernando Losada and wife Heather, “maintaining what’s timeless, while meeting 2020 needs.” Staying power: “We work with nice people and translate that to our guests who feel welcome, relaxed, and come craving the comfort foods that have been on the menu for 30+ years,” owners Price and Karen Beall celebrate. They also still make everything from scratch, whether it’s tomato dill soup or chicken pot pie, focused on making all feel at home, in “tennis shoes or tuxedo.” Where to find it: Sea Pines Resort & Bluffton 71 Lighthouse Rd., Hilton Head Island (843) 671-6136 91 Towne Dr., Bluffton (843) 815-5551 trufflescafe.com
filet mignon,” Pearman said. “Known for our French style, we like to think of ourselves more of a fish house, because every day we look for fish that’s the best to have on the list and bring in eight to 14 fresh fish, going by the season and what’s on the market.” Charlie’s L’étoile Verte (Charlie’s Green Star en français) has always remained family owned and operated. “We know the angles and run the ship like family.” Reservations (and the Rombauer) recommended. Where to find it: Mid-island 8 New Orleans Rd., (843) 785-9277, charliesgreenstar.com
CHARLIE’S GREEN STAR GM, PARTNER TRUFFLES OWNERS KAREN
MARGARET PEARMAN
AND PRICE BEALL
1982: CHARLIE’S L’ÉTOILE VERTE Known for: Seafood with a French, Lowcountry flare, creating a menu that’s handwritten daily. What’s the same: “Tablecloth and bread-basket service are among the traditions and values that haven’t changed since we started, and are not likely to,” according to Margaret Pearman, GM, partner, and Charlie’s daughter. What’s new: Hailing from the Bronx by way of Puerto Rico, Chef Josh Castillo is a newer ingredient, coming to the Charlie’s table in 2017 with a culinary style that honors his grandmother and Julia Child. What’s coming: Meeting a growing demand for online orders and to-go services with an adaptable menu, keeping Charlie’s on tables, even if it’s the one at home. Staying power: Charlie’s is the only restaurant on the island that writes its entire menu daily based on the freshest local seafood available. “Our epicurean dinner menu offers an array of fresh fish, rack of lamb, and
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skillets A SECRET POWER THAT “DOESN’T GET ENOUGH CREDIT,” BAIMA SAID, “IS MOM AND DAD.” DAD STILL COMES IN SIX DAYS A WEEK AND MANAGES THE BOOKS, INFLUENCING A HOMEY SETTING, WITH POOCHES WELCOME ON THE SOUTHERN LIVING PORCH.