Charleston Daily Seeking all the beauty that is Charleston, South Carolina

By Mark A Leon

History has a funny way of arriving when we least expect it.

For generations, South Carolina sent men to Washington to occupy its seats in the United States Senate. Women served in government, built businesses, led communities, fought for causes and earned their place in the political conversation—but the state had never elected a woman to the Senate.

That changes this November.

For the first time in South Carolina history, voters will choose between two women for the United States Senate: Republican Darline Graham and Democrat Dr. Annie Andrews. Graham, who was appointed temporarily to the Senate seat following the death of her brother, Lindsey Graham, won the Republican nomination in Tuesday’s runoff. Andrews had already secured the Democratic nomination. They will meet in the November 3 general election. (https://www.wbtv.com⁠)

That distinction matters.

Darline Graham is already making history as the first woman to occupy a South Carolina Senate seat. But an appointment is different from an election. In November, South Carolinians will make the decision themselves.

One of these two women will become the first woman elected by the people of South Carolina to serve in the United States Senate.

That is bigger than party.

It is bigger than the personalities involved.

And it should be bigger than the politics of the moment.

There will be plenty to argue about between now and Election Day. Graham’s qualifications and political experience will be scrutinized. Andrews’ platform and Democratic agenda will be scrutinized. Their positions on the economy, healthcare, abortion, immigration, taxes, national security and the direction of the country will—and should—receive intense attention.

That’s democracy.

But somewhere beneath all of that is a historic fact that deserves to be recognized regardless of which candidate a voter supports.

South Carolina is finally going to elect a woman to the United States Senate.

For young women across the state, that image matters. A girl growing up in Charleston, Columbia, Greenville, Florence or a small town in the Upstate will be able to look at the South Carolina delegation in Washington and see that one of those Senate seats belongs to a woman because South Carolina voters put her there.

Representation doesn’t automatically make someone a better senator. Being a woman shouldn’t earn anyone a vote they haven’t earned through ideas, leadership and character.

But representation changes expectations.

It changes what young people imagine is possible.

And sometimes the most important barrier to break is the one that has been standing so long that people have stopped noticing it.

South Carolina has a complicated relationship with change. We cherish our history, sometimes fiercely. But history isn’t supposed to be a museum. It is something we continue to write.

This November, South Carolina voters will write a new sentence.

For the first time, the state’s choice for the U.S. Senate will be a woman.

And whoever wins, the significance will belong to every South Carolinian who walks into a voting booth and helps make it happen.

The first woman elected to the United States Senate from South Carolina won’t simply hold a historic title.

She’ll be proof that, after all these years, the answer to the question of whether a woman could represent South Carolina in the Senate is no longer theoretical.

We’ve finally reached the moment when South Carolina gets to choose.

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By Mark A Leon

For 25 seasons, Charleston baseball fans have heard a familiar voice echo across Joseph P. Riley, Jr. Park.

Now, that voice is preparing for one final homestand.

Ken Carrington, the longtime public address announcer for the Charleston RiverDogs, will embark on his final homestand at “The Joe,” bringing an end to a remarkable 25-year run behind the microphone.

For generations of Charleston baseball fans, Carrington has been more than an announcer. His voice has been part of the soundtrack of summer nights at the ballpark — introducing players, announcing big moments and helping create the atmosphere that makes a night at Riley Park special.

Over a quarter-century, Carrington has witnessed countless players take the field, dramatic wins and losses, packed stands, promotions, fireworks and thousands of fans making memories at the ballpark.

On Friday, September 4, the RiverDogs will celebrate Carrington with a special pregame ceremony and themed night at the park, giving fans an opportunity to recognize the man whose voice has been a constant presence at Riley Park for a quarter-century.

It is a fitting farewell to someone who has occupied a unique place in Charleston sports history.

Public address announcers can often become part of the identity of a ballpark without ever stepping onto the field. Their voices become familiar. They become associated with certain moments, certain traditions and, eventually, certain memories.

For Carrington, 25 seasons represents thousands of games and countless introductions — a quarter-century of helping tell the story of Charleston baseball one announcement at a time.

The September 4 celebration will offer RiverDogs fans a chance to say thank you and send Carrington into his final homestand with the appreciation of a community that has heard him for much of the 21st century.

Baseball has always been about more than what happens between the lines. It is the smell of the ballpark, the crack of the bat, the organ music, the crowd, the scoreboard — and the familiar voice welcoming you home.

For 25 seasons, that voice at Riley Park has been Ken Carrington’s.

And on September 4, Charleston gets the chance to give that voice a proper farewell.

Ken Carrington’s final homestand begins Friday, September 4, at Joseph P. Riley, Jr. Park. A pregame ceremony and themed night will celebrate his 25 seasons as the voice of the ballpark.

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By Mark A. Leon

For years, Charleston’s best-known restaurants have largely been concentrated on the peninsula, leaving West Ashley diners to cross the bridge when they wanted a more polished night out. The Lick At 10 Windermere is making a strong case that the best move might be to stay put.

Located in the Windermere Shopping Center at 10 Windermere Boulevard, The Lick is an elevated American restaurant built around two big draws: premium steaks and a surprisingly serious raw bar. The restaurant opened in early 2026 with a goal of bringing a more upscale dining experience to the West Ashley neighborhood without losing the comfortable feel of a local restaurant.

The Lick At 10 Windermere

The Steak Is the Star

If you’re coming to The Lick for one reason, make it the beef.

The restaurant works with CHS Wagyu and Purely Meat Co., offering everything from Margaret River Wagyu to wet-aged USDA Prime and 45-day dry-aged Prime cuts. The menu includes a 6- or 10-ounce Wagyu filet, a 14-ounce Wagyu New York strip, a 16-ounce Chicago ribeye, a 28-ounce porterhouse and larger dry-aged bone-in cuts.

For a first visit, the 18-ounce 45-day dry-aged bone-in ribeye is the move for serious steak lovers. The aging process gives the beef a deeper, more concentrated flavor than a conventional steak. If you’re looking for something a little more refined, the 10-ounce Margaret River Wagyu filet offers the richness Wagyu is known for without committing to one of the restaurant’s larger cuts.

The Steak and Frites is another smart choice if you want the steakhouse experience in a slightly more approachable format. It pairs ribeye with au poivre, beef-tallow fries and garlic aioli.

Don’t Skip the Raw Bar

The Lick’s raw bar isn’t simply an appetizer section added to a steakhouse menu. It is one of the restaurant’s defining features.

East Coast oysters are served with lemon, mignonette, cocktail sauce and hot sauce, while the menu also features shrimp cocktail, tuna tartare and baked blue crab cake. The tuna comes with avocado, radish, ginger dressing, chili oil and wonton chips, making it an especially good choice for something fresh before a rich steak.

For the table, I’d start with a dozen oysters and the tuna tartare, then move into the steak. If you’re feeling particularly indulgent, the Wagyu Bites with potato rosti, A5 Wagyu and truffle aioli are another excellent opening act.

The Dishes Worth Ordering

Beyond steak and seafood, there are several dishes that deserve attention.

Start: GiGi’s Bread with sea salt and honey butter is one of the restaurant’s most frequently praised bites, while the steak tartare is a natural choice for adventurous diners.

Go big: The 45-day dry-aged bone-in ribeye or Margaret River Wagyu filet.

Share a side: The “Potato Thing”—a crisp potato pavé with herbs and sea salt—is a standout-sounding accompaniment. The black-truffle mac and cheese and beef-tallow fries are also strong steakhouse companions.

Try something besides beef: The pork chop, lamb chops, scallops and branzino give non-steak diners plenty of reasons to visit.

A Neighborhood Vibe With a Little Downtown Energy

The room is intentionally polished without feeling overly formal. The restaurant describes the atmosphere as warm and designed for lingering, with a full bar, cocktails and a curated wine list. The result is more “special night out” than neighborhood sports bar, but still relaxed enough that you don’t feel like you’ve wandered into a restaurant designed exclusively for tourists.

Customer feedback has largely reinforced that impression. Diners have praised the food, service and atmosphere, with several describing The Lick as a welcome addition to West Ashley and a restaurant that can compete with downtown establishments. Apple Maps currently shows a 4.8 Yelp rating from 28 reviews, with reviewers particularly praising the steak, GiGi’s Bread, service and intimate atmosphere.

There are some caveats. The restaurant’s relatively small footprint can make the room feel noisy when busy, and at least one recent reviewer reported a lengthy wait for food and a disappointing response from management. Those complaints stand out because most other reviews have been notably positive about hospitality and service.

The Charleston Daily Take

The Lick feels like the kind of restaurant West Ashley has been waiting for: upscale enough for a date night or celebration, comfortable enough for a neighborhood dinner and focused enough on steak and seafood to give diners a reason to return.

Our recommendation? Order oysters or tuna tartare, share GiGi’s Bread, go for the 45-day dry-aged ribeye or Wagyu filet, add the Potato Thing and finish with something from the bar.

And perhaps the biggest selling point is the simplest one: you don’t have to cross the bridge to have a serious Charleston dinner anymore.

For reservations and the current menu, visit The Lick At 10 Windermere.

Follow the journey on Instagram.

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Related: 5 excellent dining spots in Charleston with the look and feel of a traditional American Diner

Related: Charleston, South Carolina Area Brunch Guide – Brunch Options with Menu Links

Photo Credit: The Lick

Notice of Public Hearing – Posted August 25, 2026

During construction at a private residence at 15 East Battery, a historic unmarked grave of a single individual was inadvertently discovered. The owner requests approval to relocate the burial to a new location on the property. A licensed forensic archaeologist will be employed to oversee the removal and reinterment of the burial with an appropriate and respectful marker placed at the site. There will be a public hearing before the Charleston City Council on August 25th, 2026 at 5:00pm at City Hall, 80 Broad Street, Charleston, SC 29401, at which time representatives of 13 – 15 East Battery Trust will seek permission from City Council to remove and reinter the burial at a new location on the property. For any questions regarding this request, please contact Glenn Keyes Architects at (843)-722-4100. Order 23882

Source: Public Notice – Post and Courier

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By Mark A Leon

There was a time when Charleston’s culinary identity felt as unmistakable as its architecture.

You could taste the Lowcountry in a bowl of shrimp and grits, a plate of she-crab soup, a basket of fried seafood or a serving of red rice. Charleston cooking was shaped by geography, history, agriculture and the generations of people who called this place home. It wasn’t simply food. It was a sense of place.

But something is changing.

Walk around Charleston today and you’ll find Detroit-style pizza, New York-style bagels, New York-style pizza, Texas-style steaks and restaurants built around culinary traditions imported from cities and regions thousands of miles away. None of these foods are inherently bad—in fact, many are excellent. Charleston has always welcomed outside influences.

The question is whether we are becoming so focused on what’s popular elsewhere that we are slowly losing sight of what makes Charleston different.

Part of this shift is understandable. Charleston is no longer the relatively sleepy Southern city it once was. It is a national destination, a booming tourist market and a magnet for people moving here from across the country. New residents bring their tastes with them, and restaurant owners are responding.

That is business.

If people from New York want the bagels they grew up eating, there is an opportunity. If diners want a Detroit-style square of crispy-edged pizza or a Texas-sized steak, someone will eventually provide it.

But there is a larger cultural question hiding beneath the menu.

When every growing American city begins offering the same culinary trends—smash burgers, Detroit pizza, New York bagels, Nashville hot chicken, Texas barbecue and steakhouses—what separates one city from another?

Charleston cannot afford to become interchangeable.

The irony is that Charleston has an extraordinary culinary history from which to draw. The Lowcountry has one of the most distinctive food cultures in America, influenced by Indigenous traditions, West African heritage, European settlers, enslaved cooks, coastal agriculture and generations of Southern home cooking.

There is an enormous difference between simply serving Southern food and pushing Lowcountry cuisine forward.

Charleston doesn’t need to reject New York pizza. It doesn’t need to banish Detroit-style pizza or pretend a good bagel isn’t worth eating. A great food city should welcome experimentation. Culinary cross-pollination is part of what makes restaurants exciting.

But perhaps the goal should be more than giving Charleston residents everything they can get somewhere else.

Maybe the next generation of Charleston restaurants should ask a different question:

What can we create here that someone cannot experience anywhere else?

Imagine Charleston chefs taking the techniques of New York, Detroit or Texas and filtering them through the Lowcountry. Imagine a culinary evolution that respects tradition without being trapped by it.

That is how food cultures survive. They evolve.

Charleston’s culinary identity doesn’t have to disappear because the city is changing. But it does require people willing to protect, reinvent and celebrate the flavors that made this place special in the first place.

Because Charleston can be a city where you find a great New York bagel.

It can also be a city where, after one bite, you know exactly where you are.

And that distinction matters.

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By Mark A Leon

James Island is about to get a new neighborhood steakhouse, and its owners are hoping to create something that feels less like a traditional fine-dining destination and more like a place locals can make their own.

Char House Social, the newest restaurant from Josh and Katie Drewry, owners of The Harlow, is planned for 1234 Camp Road, in the space that most recently housed Smoky Yolk Cafe and previously was home to Smoky Oak Taproom. The restaurant is expected to open this fall. 

The concept will take its inspiration from Texas-style steakhouses, with char-grilled steaks, cocktails, live music and a decidedly relaxed atmosphere.

For the Drewrys, the new restaurant is also a continuation of their relationship with James Island.

From The Harlow to Char House Social

The Drewrys opened The Harlow on Harbor View Road in November 2023. The restaurant quickly established itself as a neighborhood gathering place, combining oysters and other seafood with burgers, cocktails and a casual indoor-outdoor atmosphere. 

Char House Social will take a different culinary direction while maintaining that neighborhood-first philosophy.

The menu is expected to feature familiar steakhouse cuts including ribeyes, filets and New York strips, along with a burger for those looking for something less traditional. 

More than just steak

The restaurant will lean into the kind of casual, social environment that works particularly well for James Island. The space is undergoing extensive renovations designed to accommodate sports fans, live music lovers and groups looking for a place to gather.

Multiple televisions will surround the bar, while a permanent stage will provide space for live performances. Outdoors, several patio areas are planned, along with a second stage in an area the owners are calling The Yard at Char House. 

The beverage program will feature a broad selection of whiskey and bourbon, along with wine, local craft beer and cocktails. 

A new chapter for an old James Island space

The Camp Road property has seen several restaurant concepts in recent years. Smoky Oak Taproom operated there for 13 years before closing in 2021. Dills & Camp Sundries followed, and later the space became home to Smoky Yolk Cafe, which closed last November. The hope is this new concept will leave a lasting impression.

No reservations, but plenty of reasons to stay awhile

Char House Social will not take traditional reservations, although larger parties will be able to call ahead to request a table. 

With steakhouse fare, bourbon and cocktails, multiple outdoor spaces and live music, the concept appears designed to blur the line between restaurant and neighborhood hangout.

And that may ultimately be the biggest draw.

For James Island residents, Char House Social promises to be less about dressing up for a special occasion and more about having somewhere close to home to grab a great steak, listen to music, watch a game or meet friends for a drink.

Char House Social is expected to open this fall at 1234 Camp Road on James Island. Updates are being shared on Instagram at @charhousesocial. 

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The university will celebrate two centuries of passion, spirit and success during 2026-27 academic year

In July of this year, the United States commemorated the 250th anniversary of the signing of the Declaration of Independence, and this fall, the University of South Carolina is marking a milestone of its own.

Founded just 25 years after the signing of the Declaration, USC will celebrate its 225th anniversary throughout the 2026-27 academic year — beginning today (Aug. 18) with the start of the fall 2026 semester.

The anniversary will be incorporated across campus events, honoring the impact the university has had on its students, faculty, staff and local community and looking ahead to what the future holds. 

“This milestone year in the life of our university is an ideal moment for celebration, and we are excited to share these events with our community of Gamecock supporters,” USC President Michael Amiridis says. “We are looking back proudly on more than two centuries as the state’s flagship university, and, at the same time, we are renewing our deep commitment to creating a stronger South Carolina through higher education.”

This year will commemorate 225 years of resilience, spirit and success at USC over the last two centuries, anchored in memories and connections that unite all Gamecocks across generations.

That’s reflected in USC’s 225 commemorative graphic, which is inspired by the university’s campus, incorporating the iconic shape of the historic Horseshoe’s signature brick pathway and the Maxcy Monument.

One of the first major events in the fall semester will be the president’s annual State of the University address, which will be Sept. 9 at 10 a.m. on the Horseshoe. The address is an opportunity for the campus community to celebrate the successes of the last year while also uniting around USC’s vision of the future.

Other anniversary activities include: a new exhibit at the South Caroliniana Library blending USC’s celebration with America’s 250th, the Echoes of Independence exhibition running through December at the Thomas Cooper Library featuring South Carolina history, and much more.

The university will also share stories, photos and videos to showcase what life was like at USC over the centuries.

Chartered in 1801, with the first students arriving in early 1805, USC has served as the flagship institution of South Carolina and has blossomed into a statewide educational system.

From its first classes in Rutledge College on the Historic Horseshoe, USC has become an institution with more than 380,000 alumni, seven system institutions and an annual statewide economic impact of $7.4 billion.

More on the university’s 225th celebration can be found on USC’s website.

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Budget Includes 92% of Gov. McMaster’s Proposals

COLUMBIA, S.C. — Governor Henry McMaster today announced line item vetoes for the Fiscal Year 2026-2027 stage budget. The final budget includes 92% of the governor’s executive budget proposals, including an income tax cut, teacher and law enforcement pay raises, a college tuition freeze, and key investments in conservation, education, infrastructure, and workforce development.

“South Carolina is stronger, safer, and more prosperous than it was ten years ago, and people across the country have taken notice,” said Gov. McMaster. “We have cut taxes, invested in education and workforce development, prioritized public safety and infrastructure, and protected our state’s natural resources. These investments have made South Carolina one of the best places in the country to live, work, and raise a family, and I am confident we will continue building on that success.”

For a copy of the governor’s veto message, click here.

The governor’s priorities funded in the final budget include the following notable proposals (all statements are attributable to Gov. McMaster):

INCOME TAX CUT:

“The cuts to individual income taxes are substantial. In 2017, the top marginal individual income tax rate in South Carolina was 7%. Prior to this year, we had lowered that rate to 6%. This year, we lowered the top rate further, from 6% to 5.21% with passage of Act 110 of 2026. Since 2022, South Carolina has eliminated $3.72 billion in individual income taxes, allowing taxpayers to keep more of their hard-earned money.”

HOMESTEAD EXEMPTION:

“This budget also provides additional property tax relief to homeowners who are 65 years of age or older, who are totally and permanently disabled, or who are legally blind by increasing the Homestead Exemption from $50,000 to $75,000.”

TEACHER PAY:

“I have made raising teacher pay a priority, and working together, we have now fulfilled my pledge to pay every starting teacher at least $50,000. Eight years ago, the minimum starting salary of a teacher in South Carolina was $30,113, and the average starting salary of a teacher in South Carolina was ranked 47th in the country. Last year, the minimum starting salary of a teacher was $48,500, and the average starting salary of a teacher in South Carolina was ranked 22nd in the country. This school year, the minimum starting salary of a teacher is $50,500, and our State’s ranking will improve more.”

SCHOOL RESOURCE OFFICERS: 

“At my request, the General Assembly began funding a school resource officer (SRO) grant program administered by the Department of Public Safety for public schools that did not have an assigned SRO. These law enforcement officers stand on the front lines to keep children safe so that they can learn and grow. In school year 2018–19 there were 406 full-time SROs. In school year 2025–26 there were 1,181 SROs.  This year’s budget continues critical funding for this program.”

FULL-DAY 4K:

“In 2021, I proposed funding for the statewide expansion of the full-day four-year-old kindergarten program, and the General Assembly agreed. This budget adopts my recommendation to expand the program in private providers where there are slots available to children whose annual family income is 300% or less of the federal poverty guidelines.”

SCHOOL CHOICE:

“This budget once again provides funds for the Education Scholarship Trust Fund. These funds will allow parents of up to 15,000 students to choose the type of educational environment and instruction that best suits their child’s unique needs.”

TUITION FREEZE:

“This year’s budget marks the seventh consecutive year that the General Assembly has agreed with my proposal to freeze in-state college tuition.

“Other ways that we continue making education affordable is allocating $80 million in lottery revenues for need-based grants and $20 million in lottery revenues for the South Carolina Tuition Grants Program, which is financial aid to students attending our State’s private, independent, and historically black colleges and universities.

“We also found a new way to make higher education more affordable this year. I proposed, and this budget includes, $18.7 million in lottery revenues for the Meeting Street Scholarship Fund, a new need-based college scholarship.”

S.C. WORKFORCE INDUSTRY SCHOLARSHIPS: 

“To address the high demand for skills, training, and knowledge, this budget once again provides $95 million for the South Carolina Workforce Industry Needs Scholarships (SC WINS) program at our State’s technical colleges. 

“Started in 2020, this program has provided more than 150,000 South Carolinians with a post-secondary or industry credential in high-demand careers like manufacturing, nursing, computer science, information technology, transportation, logistics, and construction.”

CONSERVATION: 

“This budget provides $88 million for the preservation and conservation of historic, pristine, or significant properties across the State, and an additional $7.5 million for statewide mitigation projects.”

INFRASTRUCTURE: 

“There are almost $7 billion in active projects underway across the State, up from $2.7 billion in 2017. Much of that progress is a result of four years’ worth of state appropriations totaling $1.4 billion for new construction and improvements to state-owned roads, bridges, highways, and interstates. This budget includes an additional $377 million for roads and bridges.”

LAW ENFORCEMENT PAY RAISE: 

“This budget provides an additional $8.3 million for pay raises, overtime pay, and the hiring of new officers at our state law enforcement and criminal justice agencies. 

“In addition, the budget also includes a proviso to allow a retired member of the Police Officers Retirement System who has been retired for at least ninety consecutive calendar days to be hired and return to employment and earn up to $80,000 annually without affecting the monthly retirement allowance.”

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By Mark A. Leon | Charleston Daily

King Street has a new destination for Charleston residents looking to make wellness part of their everyday routine.

ALO has opened its new Charleston location at 245 King Street, bringing the Los Angeles-based brand’s combination of activewear, beauty, yoga and community-focused wellness programming to one of the city’s busiest retail corridors. The new store, known as an ALO Sanctuary, is designed to be more than a place to shop. It is intended to be a gathering point for movement, recovery and mindfulness.

The concept reflects ALO’s broader philosophy that wellness should extend beyond the workout itself. The company describes mindful movement as a way to carry the benefits of a studio practice into everyday life — an approach that puts equal emphasis on physical activity, mental well-being and community.

More Than Yoga

For Charleston customers, that means ALO is offering considerably more than yoga apparel.

The ALO Wellness Club platform gives members access to thousands of on-demand classes and hundreds of programs spanning yoga, Pilates, strength training, barre, running, stretching, meditation, breathwork, sound healing, sleep, nutrition and self-care. Classes are organized by both difficulty and intensity, making it possible for someone completely new to fitness to start with an introductory session or for a more experienced athlete to find a demanding workout.

The instructor lineup includes nationally recognized teachers, certified trainers, meditation coaches and wellness experts. Names featured through the platform include yoga instructor Ashley Galvin, Pilates instructor Bianca Wise, strength coach Jade Smith, Pilates instructor Laura Quinn, fitness instructor Louis Chandler and strength coach Sarah Digiovanni.

That variety is part of the appeal. A customer can make strength or flexibility the priority one day, then shift toward meditation, recovery or sleep-focused programming the next.

A Charleston Community Connection

ALO also appears intent on making the King Street location part of Charleston’s existing wellness community rather than operating as an island.

During its grand-opening weekend, the store hosted community programming that included an ALO Runners Club 5K led by Caroline Roncalli of The Works and a wellness walk led by Leslie Corbett of Taylor Grant Pilates. The walk emphasized slowing down, setting intentions and finding balance through movement and meditation.

The events offer a glimpse of what customers can expect from the Charleston location: fitness activities combined with social connection and mindfulness.

And that may be the most interesting part of ALO’s arrival.

The store is positioned to serve someone who wants a new pair of leggings, but it is equally focused on the customer who wants to run with a group, take a yoga class, improve strength, spend a few minutes meditating or simply build healthier routines.

How to Reserve

Charleston customers interested in exploring the wellness programming can join ALO Wellness Club and access the class library here. The service is currently free with an account and provides access to thousands of classes without a subscription fee.

For local events and in-person community programming at ALO King Street, customers can view and reserve upcoming ALO events here.

With its arrival at 245 King Street, ALO is betting that Charleston’s wellness culture is about more than looking the part. The goal is to create a place where movement, mindfulness, recovery and community can become part of the rhythm of daily life — on King Street and beyond.

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By Mark A. Leon

There’s a new reason to head up Meeting Street when the sun starts to go down.

Lou Lou’s Tavern on the Tracks has opened at The Refinery, bringing a combination of shareable food, cocktails, live music and a little late-night swagger to Charleston’s Upper Peninsula. The new restaurant is the latest concept from Dave and Chrissy Lorenz, the local hospitality team behind Mex 1 Coastal Cantina and Islander 71.

Located at 1640 Meeting Street next to The Refinery’s open-air music venue, Lou Lou’s was designed with the concert crowd in mind — but you don’t have to have a ticket to a show to understand the appeal. The idea is dinner, drinks and music without having to make the evening feel overly planned.

The restaurant’s menu follows that same philosophy. Rather than building dinner around individual entrees, Lou Lou’s encourages diners to order several plates for the table and share. Current highlights include lobster bao buns, gochujang-inspired short ribs, marinated deviled eggs and crispy maitake mushrooms, with a menu that moves between Southern comfort and more adventurous, chef-driven flavors.

Other offerings include oysters, seafood, vegetables and meat dishes, while the restaurant’s daytime weekend menu shifts toward more familiar tavern fare, including burgers, lobster rolls and salads.

The result is a menu that feels built for a group. You can grab a couple of small plates and a drink before a concert, settle in for a longer dinner with friends or keep ordering as the night develops.

The bar program is just as intentional. Lou Lou’s features handcrafted cocktails, draft wine and kegged cocktails, a setup designed to keep service moving when the restaurant is busy and the concert crowd starts arriving. Classic drinks such as the Old Fashioned and Manhattan are part of the mix, alongside a curated draft selection.

And then there’s the setting.

Lou Lou’s leans into a moody, energetic tavern atmosphere with indoor dining, outdoor space and the unusual backdrop of The Refinery’s rail-adjacent setting. When a band is playing next door, the restaurant becomes part of the larger experience. Guests can have dinner, step outside for the show and return for another drink without ever really leaving the action.

That connection to live music may ultimately be Lou Lou’s biggest differentiator. The restaurant has been built around The Refinery’s concert calendar, making it an especially natural choice for anyone looking to turn a night at a show into a full evening out.

For Charleston diners, expectations should be less “formal restaurant” and more “come hungry, order for the table and settle in.” Lou Lou’s is aiming for the sweet spot between neighborhood tavern, dinner destination and music hangout — polished enough to feel like a night out, but relaxed enough to make a second round feel like the obvious move.

In a Charleston restaurant scene that continues pushing beyond the traditional downtown core, Lou Lou’s may have found a fitting home. It’s a place where the food matters, the drinks matter and, perhaps most importantly, something is usually happening just outside the door.

Follow the journey on Instagram.

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Photo Credit: Lou Lou’s Tavern on the Tracks