By Helen Mitternight

Editor’s Note: Charleston is such a foodie town that food and beverage superstars are hiding in plain sight but still very much creating and serving amazing food and drinks. This series profiles Charleston’s “Hidden F&Bs.”

But Charleston Grill is coming back on September 1, and Julie’s insights about both COVID and fine dining are more relevant than ever.

Julie Hennigan had just finished talking with us about stepping into the huge shoes left behind byCharleston GrillGeneral Manager Mickey Bakst, who retired during the whole COVID uncertainty. She talked about the changes she wanted to make, what she wanted to keep the same, and how lucky the Grill has been to be part of a hotel, which gave it a bit of leeway during that time.

Then the labor shortages that began hitting every restaurant even before the pandemic started affecting Charleston Grill, and she had to announce its closure in August. But Charleston Grill is coming back on September 1, and Julie’s insights about both COVID and fine dining are more relevant than ever.

She talked about the changes she wanted to make, what she wanted to keep the same, and how lucky the Grill has been to be part of a hotel, which gave it a bit of leeway during that time.

Who is she, what does she know, and how will she overcome the challenges ahead? Find out this and more on this month'sCharleston Grit podcast episode of Hidden F&B. 

Interested in uncovering hidden heroes beyond Charleston? Listen to national episodes athelenmitternight.com.