Ultimate Burger Saturdays this weekend at Ted's!

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DOG DAYS OF SUMMER AT TED'S

AUGUST

HIGHLIGHTS

  gazpacho

FEATURED SOUPS

Cold Gazpacho

Chicken Veggie w/Rice

8 oz-$4 ; 16 oz-$7.50

 

FEATURED PANINI

Housemade Lamb + Beef Gyro with Roasted Tomatoes, Lettuce, Red Onion + Tzatziki on Lavash- $9 

 

BUTCHER COUNTER SPECIALS

 Eden Natural Kurobuta Pork Chops

were $16/lb., now $14/lb.

 

BACON OF THE MONTH

Broadbent Farms Applewood Smoked

$11/lb.

 

IN THE CASE

In addition to our regular rotating selection of housemade specialties, our case is stocked with fresh Rotisserie Chickens right now.  Great for picking up for a quick meal when it's too hot to cook!  

 

Click here to view our current In The Case offerings.

FRIDAY NIGHTS AT TED'S!
Join us every Friday from 5-7 p.m. for our Friday Wine Tastings, where a $5 tasting donation benefits Pet Helpers.

Stick around for
our Friday Night Dinner, a gourmet, restaurant-style dinner (including housemade dessert) priced at just $14! Click to see this week's Friday Night Menu. 

FEATURED AUGUST WINES

Morgan Cotes du Crow's,  

$18, Monterey County, CA 

Blend of 55% Syrah and 45% Grenache from central and southern Monterey County.  This Rhone-style blend has a rich ruby red color, highlighted with purple edges. Blackberry pie, boysenberry and violet aromas jump out of the glass. The wine is medium-bodied with soft tannins; it offers a mouthful of dried cherry, pear and blackberry flavors. Its weight and balance make it a perfect pairing with anything off the grill.

 

Pine Ridge Chenin Blanc + Viognier,

$14, Napa Valley, CA 

The 2011 bottling of this distinctive blend opens with a dazzling spectrum of fruit and floral aromas, from crisp white peach, honeyed pear and sweet mango, to touches of fresh jasmine blossom and white chai tea. Filled with bright and juicy fruits, the palate flaunts flavors of succulent white nectarine, candied pineapple, green fig and subtle grapefruit.  



 
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This month, we're proud to formally introduce our new Chef, Brian Parkhurst. Brian has been at the helm in the kitchen since May, and as you may have noticed, he's been making his mark with some great new items in the case and on the menu. From housemade pates, pickled vegetables and special sandwiches to pretty much anything on the Big Green Egg, Brian is passionate about the food he's creating at Ted's. Originally from Illinois, he came to Charleston to attend Johnston & Wales University, and his local experience since graduating includes stints at Peninsula Grill, Mercato, Al di La, Fulton Five and Cru Catering. 

 

Be sure to stop by this month and say hello to Brian, and while you're at it, wish him a happy birthday! We'll help him celebrate his birthday weekend with a couple of very special events at the end of this month (see below for details). Welcome, and Happy Birthday, Brian!

 

chef brian parkhurst
CHEF BRIAN'S BIRTHDAY WEEKEND

Friday Night Pig Pickin': Fri., Aug. 31, starting at 5 pm

This special Friday Night Supper will feature a whole hog from the Update Farmers' Alliance, roasted in the Caja China roasting box. All-you-can-eat plates, including sides, will be available for $16 per person. 

 

Cask Beer Breakfast: Sat, Sept. 1, starting at 10 am 

The birthday celebration continues with a special Saturday morning Cask Beer event featuring "Citrus Ninja," an exclusive recipe created by the Charleston Beer Exchange and brewed by Westbrook Brewing Company. This citrus-infused IPA will be available for $5/pint and paired with the following brunch menu selections from Chef Brian:

 

Country Fried Duck Breast Biscuit - $12

served w/a sunny-side-up duck egg, cheddar cheese & redeye gravy

 

House Made Corned Beef Hash  - $10

served w/a Sea Island poached egg on toast

 

Waffle w/Cinnamon Toast Crunch Crumble  - $10

served w/Sorghum syrup and a side of Broadbent Farms Applewood Bacon

 

"Hangtown" Fry - $11

Sea Island egg western omelet served w/bacon & fried oysters

 

No reservations are required for these celebratory weekend events, so grab your friends and come join us! 

 
ULTIMATE BURGER SATURDAYS!

 

Starting this Saturday at noon, we'll be firing up the Big Green Egg each week and offering an "Ultimate Burger," available in limited quantity. The recipes will be inspired by our favorite burgers from our travels, featuring hand-ground Painted Hills Beef and special buns. It all starts this Saturday with a mustard-crusted burger inspired by In-and-Out Burger's private menu. Check our website weekly, or follow us on Facebook or Twitter, for details on each week's offerings. The cost of $10 includes a side

 

Available starting at noon until they're gone. Come early to ensure you'll get a taste of this week's Ultimate Burger!


INTRODUCING THE BIG SANDWICH
Available Wednesdays at Ted's

 

We start with a freshly-baked 42-inch baguette, and carefully layer it with Black Forest ham, fennel salami, hot soppressata, mortadella and aged provolone, then top it with romaine lettuce, tomato, shaved red onion, hard-boiled egg, dried basil and oregano, oil and vinegar. It's an irresistible combination, and you can only get a taste on Wednesdays, when we'll be offering slices of The Big Sandwich at lunchtime for $11 - get it while it lasts! 

 

The whole Big Sandwich, which serves 8-12 people, is also available for catering with 48 hours advance notice for $80.