Two Summerville Favorites Team Up--Azalea Bar and Garden and Historical Dining's Chef Vince Dodson

Azalea Bar and Garden at 219 S Cedar Street, Summerville's new cocktail hot spot, is the perfect place to grab a refresher plus one with your closest friends or significant other. A diversified list of craft cocktails are offered. My two favorites thus far are the Hemingway Daiquiri (White rum, lime juice, Maraschino liquor, grapefruit juice, simple syrup, and lime twist for $12) and Dr. Shephard (Sweet tea vodka, ruby port, pink lemonade, and fresh mint for $12). Specialty curated wine, a selection of local craft beers, and a menu of Southern favorites round out its unique presentations.

Dr. Shepard

Since its opening, it has collected a dedicated following of Summerville residents, goal achieved. However, successful businesses always find ways of becoming better, and Azalea Bar and Garden has just upped their game.

The Azalea Bar and Garden has formed a partnership with Historical Dining and Personal Chef Vince Dodson. Starting Sunday, July 10th, The Azalea Bar and Garden will open its doors to present a multi-course tapas-type brunch. The event will feature an alternating cuisine of French and Italian. Seating time is at 10 am and 1 pm promptly.

The menu will change each week and appear on Historical Dining's website and Facebook, Instagram, and LinkedIn pages. The price per person is $35, which includes a beverage. Credit cards and cash will be accepted during brunch service.

There will be limited seating, so make your reservations beforehand at Historical Dining. Reservations for each Sunday must be made no later than the Friday before. Enter your name, email, phone number, and party size to hold your reservation. For parties larger than ten, please email tricia1823@gmail.com or chefvincedodson@gmail.com or call (919)358-0768. Other dates available for reservations are July 17, 24, and 31.

The menu for July 10 is as follows.

STARTER: A cup of carrot and curry bisque accompanied by fresh greens topped with yellow bell pepper vinaigrette.

SOMETHING SWEET: Fresh crepes topped with a white chocolate sauce garnished with fresh raspberries and slivers of roasted almonds.

THIRD BITE: Deep dish Quiche with caramelized onions, fire roasted tomatoes, and laced with goat cheese. Garnished with cantaloupe and fresh grapes. Poached salmon in Sancerre wine piped into puff pastry topped with Val-Wa sauce. This sauce is named after the queen of Spain, Elizabeth Valois, 1545-1568.

LAYERS: Honey yogurt layered with fresh strawberries.

Parting Gift: Signature roasted almond banana nut Bundt cake.

Azalea Bar and Garden article.

Historical Dining article.