The newest hangouts drawing locals north of Calhoun
Brown's Court Bakery
The classics—pillowy brioche, crusty baguettes, tangy sourdough boules—are well represented. But it’s head baker David Schnell’s creations such as Sriracha croissants, benne seed hamburger buns, and porter pretzel breads that you won’t find at just any bakery. (And if you don’t get to Brown’s Court early, you may not find those croissants at all.) In the unlikely event that any offerings remain at the end of the day, Schnell sells leftovers at a discount during a nightly 5:00 to 7:00 happy hour.
Callie's Hot Little Biscuit
It’s best to pretend calories don’t count at biscuit maven Carrie Morey’s new bakeshop. At the counter-service-only space, you can choose from seven varieties of Morey’s tender and buttery biscuits—blackberry, cinnamon, country ham—or try the day’s special (think hot fried chicken–stuffed). Oh, just go on and get a sweet and a savory. On Fridays and Saturdays, Callie’s is open late—handy if you need breakfast served at 1:00 a.m.
This jewelry box of a restaurant—only five tables downstairs and nine up—builds on the success of co-owners Patrick and Fanny Panella’s much-loved just-north-of-Broad wine bar, Bin 152, with adventurous French-focused fare. The menu changes daily, and, like the space, it’s small: two appetizers, two entrées, and two desserts. Thankfully, they do pour more than two wines.
There are forty-one beers on tap (many of them rare), thirty canned and bottled options, rotating house-brewed labels, and even growlers. But Charleston native Andy Henderson’s menu of snacks and shared plates—from pickled local white shrimp to fresh ricotta with charred season-al vegetables—is generating as much buzz as the suds.