Chef Anthony Smith and Chef Taylor Bishop will open the doors to Chef’s Kitchen near Lake Wylie on Oct. 1. Starting at 11 a.m., the new Clover, South Carolina, restaurant and banquet facility will begin serving patrons in their indoor and outdoor spaces for brunch, lunch and dinner. The space was formerly occupied by The Cove and prior to that, River Rat.
To celebrate the grand opening, there will be a DJ playing on Oct. 2. The festivities will take place on the patio from 5 p.m.-8 p.m. Reservations can be made using OpenTable.
“I never thought we’d be opening a restaurant. This is a dream come true,” Bishop said.
“I can’t wait to open,” Smith said. “I’m very anxious.” This location complements the duo’s South End Chef’s Kitchen space, which offers catering and takeout.
As for the menu, think upscale fusion with hints of American, Southern and Italian inspiration. Entrees start at $18, and seafood lovers will find lobster, crab, shrimp, salmon, crawfish and scallops featured heavily throughout the menu.
Here are five menu items that caught our eye:
Lobster and Crab Cakes — lobster citrus rice with crab cakes and asparagus — recommended by Smith
Lobster and Shrimp Scampi — linguini, lobster and shrimp tossed with spinach and tomatoes in a lemon herb white wine sauce — recommended by Taylor
Chicken Piccata —