THE OUTLOOK LAST UPDATED: Tuesday, July 23, 2014
Weather patterns causing adverse growing conditions across the country will continue to impact yields and production from the various regions. A substantial warm up is forecast for Central California and the Salinas Valley into the weekend. In the San Joaquin Valley triple digit temperatures are expected with record highs possible into the weekend. Another factor to consider is the heavy rains and warm temperatures throughout the mid-West and Eastern regions impacting regional production.
One of the longest running restaurants in Charleston is Gaullart & Maliclet Café Restaurant (G&M). Also known as Fast and French, the restaurant opened in the summer of 1984 in its current location at 98 Broad Street in the historic district of downtown Charleston, SC. Opened by Gwylene Gallimard and Jean-Marie Mauclet, the restaurant features a multi-generational team dedicated to providing “fresh, affordable, healthy, global cuisine with French flair in a social environment that encourages community, transparency and the Arts,” according to their website.
Gaullart & Maliclet this year celebrated 30 years in business—a milestone matched by few others. In the last 30 years, the restaurant has endured a myriad of challenges including Hurricane Hugo, the construction of the county courthouse, and nearly losing their building altogether, as discussed in this Charleston City Paper article from 2009.
The review we have is from Jane Kronsberg’s 1995 visit to G&M. Kronsberg spoke fondly of the quaint eatery noting its international cuisine and French focus. She wrote about it as a neighborhood mainstay offering a familiar and cozy place to grab a morning pick-me-up or afternoon nosh. The close quarters and old-fashion feel evoked a sense of community among its patrons, which ranged from locals working on Broad Street, tourists, and residents from the neighborhood.
She boasted about the dinner menu, the reasonable prices, top-notch service, and the Thursday night fondue—a special feature that remains a diner favorite today.
G&M has managed to maintain its foothold and cult-like following even as a recent influx of French cuisine has fallen upon the city. French restaurants in and around Charleston include: 39 Rue De Jean, Annie’s Bistro, Bistro Toulouse, Bougnat Restaurant, Brasserie Gigi, Chez Nous, Fat Hen, and Hege’s—and many of these opened just this year. With the pace of change in the restaurant industry in Charleston, it seems as though there will always be a “new kid on the block.” But sometimes what is needed most is to reconnect to industry elders like Gaullart & Maliclet.
Located at 35 Prioleau Street at Waterfront Park, The Colony House was “an old standby,” with a lengthy history.
The Colony House was opened by the late Bill Snipes, who had previously opened The Sergeant and The Flag Room in the 1950s. Under his direction, the restaurant focused on beef, seafood, and traditional Southern dishes.
During the 1970s, Franz Meier, Chris Weihs, and Harry Waddington purchased The Colony House and shifted the focus to wine and international cuisine. The trio established The Wine Cellar, an addition to the main dining room that featured a French menu with a wine list that was exceptionally robust for the time.
After nearly 20 years, The Colony House was purchased by Dick Elliott of Maverick Southern Kitchens, who reopened the restaurant by hosting a fund-raising event for the Charleston Arts Council.
Jane Kronsberg visited the restaurant on more than one occasions. This review was written while under Elliott’s ownership. Kronsberg made note that the restaurant had been through a multitude of changes over the years, but it remained the dining room of choice for politicians and other important members of the community. Under new ownership, the menu once again featured traditional Lowcountry dishes, offering everything from soup and salad to seafood, beef, poultry, and pasta.
Kronsberg commented that The Colony House wine list was arranged according to suggested food pairings, which she surmised was designed to help American diners who were only recently introduced to sizable wine lists.
Three years after Kronsberg’s visit, The Colony House shuttered, bringing to a close a four-decade history of one of Charleston’s earliest fine dining establishments.
In 1994, The Harbor Club opened in its place.
CHARLESTON, SC—October 20, 2014-Limehouse Produce Company has been selected for the 2014 South Carolina Excellence Award amongst all its peers and competitors by the US Institute for Advancement of Trade & Commerce (USIATC).
Each year the USIATC conducts business surveys and industry research to identify companies that have achieved demonstrable success in their local business environment and industry category. They are recognized as having enhanced the commitment and contribution of small businesses through service to their customers and community. Small businesses of this caliber enhance the consumer driven stature that South Carolina is renowned for.
Limehouse Produce Company has consistently demonstrated a high regard for upholding business ethics and company values. This recognition by USIATC marks a significant achievement as an emerging leader within various competitors and is setting benchmarks that the industry should follow.
As part of the industry research and business surveys, various sources of information were gathered and analyzed to choose the selected companies in each category. This research is part of an exhaustive process that encapsulates a year long immersion in the business climate of South Carolina.
The USIATC is a leading authority on researching, evaluating and recognizing companies across a wide spectrum of industries that meet its stringent standards of excellence. It has spearheaded the idea of independent enterprise and entrepreneurial growth allowing businesses of all sizes to be recognized locally and encouraged globally.
Particular emphasis is given to meeting and exceeding industry benchmarks for customer service, product quality and ethical practices. Industry leading standards and practices have been developed and implementation of the same has been pioneered by the dedicated efforts of the business community and commerce leadership.