Bourbon N’ Bubbles: New small plates
Bourbon N’ Bubbles is rolling out a new culinary experience that is rooted in Charleston history and tradition. With offerings like benne wafers with pimento mousse, fried chicken lollipops and Charleston Red Rice, locals are sure to feel right at home sampling their favorite Lowcountry fare, this time with a creative twist.
“We cherish family traditions, what grandma made on Sunday nights and the original Charleston recipes, with a few updated adjustments, offering the best, highest quality, and honest food to our guests,” said Executive Chef Mike Watson. Classically trained under a James Beard Award recipient, and educated at Johnson & Wales, Watson manages the lively restaurant with a menu that’s unique and intimate to his guests’ culinary tastes.
More than a menu, Watson brings to life an experience for friends, families and coworkers to enjoy as they share small plates of elevated Southern favorites. “The experience of smaller plates that are easily shareable amongst the table gives the diner interactive entertainment,” explains Watson. “The new culinary experience wants the guests to feel comfortable like they are in their own homes. Passing and sharing multiple plates among friends, coworkers, and loved ones around the table is always a celebration of the simple pleasures of good food, good drink, and good friends.”
Guests can look forward to fresh buttermilk biscuits and prosciutto daily, along with cornbread bites with house honey butter and gold flake. Rio Bertolini’s fresh, small baby conch shells make for a very special macaroni and cheese, and the restaurant and bar on Upper King uses nothing but the best local produce to tie it all together, from sweet corn to sweet potatoes. “Bourbon N’ Bubbles always strives to get the best, highest quality,” says Watson.