Meet the restaurant groups behind your favorite meals out
It’s no secret that Charleston is a foodie capital of the South. Within the past six months alone, over 50 new restaurants have sprouted across the tri-county area.
While some of these eateries are chef-owned, a pop-up residence, or even a mere dabble in running a brick-and-mortar, several are the brainchild of well-established restaurant groups, looking to expand their empire.
Typically founded on the core value of delivering “outstanding food with a personal touch,” hospitality groups will manage a variety of concepts, under the same main brand. For example, Hospitality Management Group, Inc.’s passion lies in the interpretation of Lowcountry cuisine– Magnolias sticks to the homegrown roots (think housemade pimento cheese + fried green tomatoes), whereas Blossom takes to the seas (a la she-crab soup and shrimp + grits). Each individual restaurant has their own specialties, while giving a nod back to the overall vision of the larger association.
With South Carolina’s restaurant sales hitting over $9.4 billion in 2017, these culinary crusaders are keeping things cooking on the backburner, so you can divulge in their front-of-house delicacies.
Charleston Hospitality Group
- Est. 2005
- Their passion: Community support. CHG is committed to engendering a culture of giving back to the community, especially in the areas of education, promoting wellness, supporting the military, and eradicating hunger + poverty– particularly for women + children. They are donors to the Dorchester Two Educational Foundation, Invisible Illness, CofC Bonner Leader Program, + are an annual sponsor oft he Lowcountry Oyster Festival.
- Tip: Check out their blog for deals, seasonal recipes, + recommendations for activities around the Lowcountry.
- Restaurants:
The Indigo Road
- Est. 2009
- In their words: “Exemplified among each restaurant, patrons will find top service, exceptional + thoughtful design, and incredible, ever changing menus that offer some of the best food + beverages in the city.”
- Restaurants:
Hall Management Group
- Est. 2009
- In their words: “The truth is, we believe we’re all at our best when we’re breaking bread together, passing plates, sharing recipes, + raising glasses. And there’s always room for more at the table.”
- Tradition: Family-owned + operated
- Restaurants:
Homegrown Hospitality Group
- Est. 1985
- History: What started as a single, small 20-seat restaurant, has developed into ten unique concepts, with over 20 locations throughout the tri-state area of Georgia, South Carolina, + North Carolina.
- Characteristics: Casual, inviting, + eclectic
- Restaurants:
Holy City Hospitality
- Est. 2017
- In their words: “Inventive, Fresh Cooking. Thoughtful, Gracious Service. Lowcountry Sensibility.”
- Social responsibility: HCH supports the sustainable seafood initiative (i.e. only serving seafood that it is captured in a way that doesn’t risk the future of the fishery) + is a Fresh on the Menu member (a Certified South Carolina Grown initiative in which participants commit to source locally grown products, and support the agricultural community of our region).
- Restaurants:
The Neighborhood Dining Group
- Est. 2001
- Expertise: With James Beard award-winning Chef Sean Brock at its culinary helm, NDG has gained many accolades, including Bon Appétit “2011 Best New Restaurant in America” for Husk Charleston, and McCrady’s being awarded the AAA 5-diamond restaurant status in 2018– the only restaurant in South Carolina with this distinction.
- Restaurants:
Hospitality Management Group Inc.
- Est. 1990
- Expertise: Interpretations of Lowcountry cuisine, with produce sourced from local area farmers + fishermen
- Restaurants:
Relish Restaurant Group
- Est. 2013
- History: What started as Tristan Resturant, an AAA Four Diamond standard, expanded to two concepts + a catering/events company.
- Social responsibility: The group partners with SMART Recycling US to work toward composting + recycling most everything they use.
- Restaurants:
Personally, I had no idea that several of my foodie destinations were all under the same helm, but after taking a second bite it made sense– if you look around during your dining experience, you will start to notice the acknowledgements that each locale has to one another, certain standards that are set across the board, and occasionally, a similar dish or taste profile.
What are your favorite “sister restaurants”? Let me know in the comments below.
Dig in, Charleston. 🍴
– Nicole
