THE ORIGINAL 46 GASTROPUB

A CELEBRATION OF DELICIOUS FOOD, TASTY BEER AND SIPPABLE LIBATIONS

Traditionally, pubs were places to drink and the food was something to serve so that the clients could continue to indulge in more of the same. Coined in the 1990s, the term ‘gastropub’ is a pub where more upscale food is served.

Owner John Kelm II opened his 125-seat Original 46 Gastropub in April of 2017. “I’ve been involved in three restaurants locally and I have always wanted to showcase craft beer and bourbons. We have over 130 bourbons. Our culinary team is very hands-on and creative. What we are doing is taking pub food and putting a lot of love into it with better ingredients and taking it to the next level. But the thing that makes it really special is that we have a fantastic staff.” says Kelm.

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OYSTERS R US: FISH Seafood & Raw Bar

Chef Wendell Osborne and Concept Chef Lee Lucier have that special bond that comes through developing recipes, experimenting with new ingredients and talking about and tasting food endlessly. “We want to be able to be a great fish house. It’s not stuffy food. We’re foodies and we all came from the back of the house and the food has got to be right. We’ve worked together for over seven years at Windmill Harbour. Wendell is from here and has a good understanding of what food and culture are here.” explains Chef Lucier. FISH owner JR Richardson’s father, Norris Richardson, built Coligny sixty years ago. The first quickserve restaurant was in Coligny - a simple, fried seafood and chicken spot called Fin and Feather.

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THE FRENCH BAKERY: Where food means FRIENDSHIP

Mouth-watering pastries and desserts are displayed in shiny glass cases – cinnamon rolls, chocolate dipped madeleines and scones disappear as quickly as they come out of the ovens. Macarons are lined up like colorful polka dots. The delicate macarons bring pure joy to the customers, which in turn brings pure joy to the owner of The French Bakery Marek Belka. “It’s a family dream. My son Tomazs and my daughter-in-law Ellie and I all work together. Ellie runs the front and Tomazs is cooking and running the kitchen. I used to be in corporate life so I missed a few of my son’s football games so now I’m with him every day.” says Marek.

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Opa! Greek restaurant celebrates 20 years

Few Hilton Head Island restaurants can claim the history that Barbara and Vassili Maniotis can. They’ve been running It’s Greek To Me on the island since 1997. But their story really begins back in 1979, when the couple fell in love and got married. During their month-long honeymoon in Greece, Vassili’s home country, Barbara learned to cook traditional Greek dishes and mastered Vassili’s family recipes. Many years later, when the couple moved to Hilton Head, they opened It’s Greek To Me, which quickly became one of the most popular in the area.

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