Chefs Kitchen opens in Lake Wylie, SC, with seafood, steak

The Chicken Piccata at Chef’s Kitchen is served with roasted potatoes and asparagus for $20.

The Chicken Piccata at Chef’s Kitchen is served with roasted potatoes and asparagus for $20.

The Chicken Piccata at Chef’s Kitchen is served with roasted potatoes and asparagus for $20.

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.

Chefs Smith and Bishop are partners in Chef’s Kitchen in South End as well as the new Lake Wylie location. Courtesy of Anthony Smith. .jpg
Chefs Anthony Smith and Taylor Bishop are partners in Chef’s Kitchen in South End, as well as the new location in South Carolina. Courtesy of Anthony Smith

“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.

The Lobster and Shrimp Scampi is Chef Taylor Bishop’s favorite dish. Courtesy of Anthony Smith..jpg
The Lobster and Shrimp Scampi, $20, is Chef Taylor Bishop’s favorite dish. It’s tossed with spinach and tomatoes in a lemon herb white wine sauce. Courtesy of Anthony Smith

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 — Herb roasted chicken on top of a bed of roasted potatoes and asparagus, drizzled in a white wine, lemon and caper sauce

  • Chef’s Ribeye Steak — 14 oz. steak perfectly seasoned and grilled with mashed potatoes and asparagus

  • Scallop and Shrimp Caponata — seared scallops and shrimp with sweet potato mash and roasted carrots, topped with a sweet and tangy caper sauce.

Chef’s Kitchen opens Oct. 1 near Lake Wylie. Courtesy of Anthony Smith. .jpg
Chef’s Kitchen opens Oct. 1 near Lake Wylie. Courtesy of Anthony Smith

In addition to the restaurant and banquet space, which features two full bars and a 25-seat patio, Chef’s Kitchen is situated on seven acres of land. Bishop and Smith plan to use this expansive space to host events and chefs tables.

A DJ will play on Friday night at Chef’s Kitchen as part of the restaurant’s grand opening. Courtesy of Anthony Smith. .jpg
A DJ will play on Friday night at Chef’s Kitchen as part of the restaurant’s grand opening. Courtesy of Anthony Smith

Chef’s Kitchen

5301 Highway 557, Clover, SC; and 1422 Winnifred St., Charlotte

Instagram: @chefskitchenclt

Hours: Open Wednesdays and Thursdays from 11 a.m.- 10 p.m., Fridays and Saturdays from 11 a.m.- 11 p.m. and Sundays from 10 a.m.- 4 p.m. Saturdays and Sundays will feature a brunch menu (11 a.m.- 4 p.m. on Saturdays and 10 a.m.- 4 p.m. on Sundays).


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Laurie Larsh is a freelance writer and travel junkie with an affinity for sunglasses, coffee and all things Tarheels. Relentless curiosity about people and places keep her wondering and wandering near and far and writing stories about it. Follow her travel adventures on Instagram @goexplauring or her website wwww.goexplauring.com.

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