Victor's Seafood and Steak and 39 Rue De Jean--The Perfect Pairing for a Night of Celebrating Life

Two restaurants in close proximity to one another in one of the busiest areas of mid-Upper Charleston made for a perfect night. One was chosen for its signature cocktails and sky-high bar space accented by a dramatic piece of art, and the other for its French name and diverse menu. Hutson Alley's Victor's Seafood and Steak and 39 Rue De Jean were the model pairing for an evening of celebrating life.

Victor's Seafood and Steak was once known as Victor's Social Club. Its centerpiece bar dominates a richly decorated two-story interior awash with shades of whites and blacks and radiating a look of pure elegance. A life-size John Doyle painting of a Blue Marlon hovering over a boat towered over the room's bar seating. It offers signature cocktails, including a selection of barrel-aged cocktails, beer, wine, and walls lined with fish paintings and intimate seating for two under each art piece. The restaurant's refined dining room features plush booths, antique wares, and wildlife scenes.

We took a seat at the bar where two well-spoken and mannerly young men dressed in black and wearing spectator shoes patiently awaited our drink selections. After a few questions about the unusual drink names on the menu and helpful answers, I chose a potent cocktail called Midnight in Paris--a concoction of Still Vanilla, Lavender Simple Syrup, and Lemon. There was no skimping on the alcohol. My accomplice for the night chose the ExPresso Martini topped off by three brandy-soaked cherries threaded on a silver hairpin stick and described her perfect drink as smooth with a rich froth that mimicked a fine Bailey's Irish Creme. The experience was an exquisite beginning to the evening.

Our next pre-chosen stop was a short stroll from Victor's, a refined French Cafe and Bar reminiscent of a late 1800s Brasserie called 39 Rue De Jean. And why not, since after indulging in the earlier Midnight in Paris.

We were seated at a small table set for two. Our server was an accommodating, ready-to-take-on the world College of Charleston student. After relating a story of a recent dating experience, the young gentleman took our orders.

I selected the Truffle Potato Soup made with Creamy Potato Puree, Truffle Infusion, and Chive Cream Fraiche for $11 and the Traditional Caesar Salad for $9. My entree selection was the same as my companion, the Shrimp Provencal--Sauteed Shrimp, House Pasta, Pernod Garlic, Butter Sauce, and Red Pepper Chili Flakes for $26.

The Truffle Potato Soup was magnifique, as was the Traditional Caesar Salad. The generous, and I mean generous portion, of Shrimp Provencal was superbly garlicky.

39 Rue De Jean lived up to its reputation as a restaurant with good food and service. A little on the noisy side, but that is because it was packed with a boisterous crowd of loyal, hungry patrons. Even though just there for cocktails, Victor's Seafood and Steak was my favorite of the night. The quiet atmosphere was good for light conversation, the drinks were gratifying, and the bartenders were entertaining both in dress and persona. I will return to experience the restaurant's dining menu.

Victor's Seafood and Steak, 39F John St, Charleston, SC

39 Rue De Jean, 39 John St, Charleston, SC

Bonny's Hideaway on King Street is a Must Experience

Anne Bonny's story is a tale of two lives, one supported by historical documents of which there is very little, the other embellished by fiction and creative imagination. It is up to you to separate the one from the other because you will hear her name echoed in the pirate stories of Charleston, the Pink House on Chalmers Street, to name one, and the old Powder Magazine on Cumberland Street, another. Nonetheless, she is a historical figure who dared to step outside the conventional into a maelstrom of infamy. In homage to this daring woman, Jim McCourt and James Walsh, operating partners of the award-winning Prohibition, conceived Bonny's Hideaway, located next door at 549 King Street.

Bonny's Hideaway is a new Tiki-influenced concept that incorporates Irish and Caribbean cocktail cultures, including the rich history of rum in Charleston. Step through its entrance, and you will enter a comfortably lit venue with a long bar and plenty of seating running the length of its interior space. To your immediate right awaits an intimate niche dominated by a large painting of tall ships engaged in a massive battle with lush lounge seating and an area called Bonny's Bed with a view of King Street. Usually requiring a reservation, the space was appreciatively offered to us, which we thoroughly enjoyed.

Our server for the night, a very enthusiastic and engaging young lady with a darling of a personality, promptly brought us the drink and food menus. Her name, like her personality, was uniquely pleasant, Lyric. She offered suggestions and shared her favorites. She allowed us a few moments to peruse the two menus and make our choices. She was very conscientious, checking in with us often throughout our visit.

From the list of 14 drinks, I chose the Mai-garitta for $14, a blend of Lunazul Blanco, Lime, Lemon, Orgeat, Ginger, Honey, and bitters. My date, Anne-Merle, chose the Caribbe margarita for $14, a concoction of Birds eye chill tequila, mango, lime, Cointreau, and chili salt. Off the food menu, I selected the Caribbean Crush Burger Single for $12--Angus beef, peach pepper jam, Bermuda onion, and American cheese with fries. Anne-Merle chose the Yellow Curry Cauliflower for $14--golden raisins, coconut, cilantro, and mint. She described it as scrumptious. My drink was delightfully uplifting, the Angus burger was mouthwatering, and the crispy fries were the best.

When we arrived at 6:30, the crowd was light, but not for long. The Halloween partiers began to steadily flow in and fill the seats at the long, impressive bar, including the partitioned table seating along the left side opposite the bar. Stede Bonnet and pirate friends made a surprise visit. Towards the back of the establishment were themed seating areas. One wall had fireplace seating, another wall accommodated what is called the Bamboo Room, and in the back corner was the Rum Room surrounded by Rum Barrels.

The venue is very imaginative and beautifully decorated. It includes a collection of sea-inspired artwork, an antique cannon by the front door, a detailed portrait of Bonny herself, Irish whiskey barrels, and more.

Bonny's Hideaway is a must experience. The cocktails and food are fantastic. The service is top-notch. The atmosphere is a pirate's paradise. I most definitely will return many times. Cheers to Anne Bonny and owners.

549 King Street, Charleston, SC

843-793-3465

Wed-Sat: 4:00 pm – 2:00 am, Sunday: 4:00 pm – 12:00 am

Book a reservation

Charleston's Hottest Cocktail Chillingly Lives Up To The Hype--Served At The Market Pavilion Hotel

Teased by the salty scent of the bay and stroked by its balmy breezes, it is indisputably a cornerstone of the ever popular French Quarter. Built on land formerly below sea level, the 19th century European grand hotel style building rises to a height of four stories on the district's busiest crossroads, the Old City Market and East Bay Street. Many of the Revolutionary War-era bottles and historic artwork that adorn its public areas and guest rooms were pulled from the seabed of the very same waters that once held it in its pluff mud embrace.

Additionally, more than 300 pieces of original art, including oil paintings of former U.S. leaders, such as George Washington and Abraham Lincoln, are displayed throughout. Gas lanterns, mahogany foyers, crown moldings, French-style chaises, marble baths, and chandeliers hung from high ceilings recall the charm of early Charleston. While teeming with this impressive collection of historical artifacts, contemporary works have been gracefully intermingled for a successful marriage of what Charleston was once upon a time and what it is today, the number one destination in the world. This is the Market Pavilion Hotel.

On this August day, I was not at the Market Pavilion Hotel to experience its luxury accommodations. I was not there to dine at its prestigious Grill 225, famed for its steaks that are "hand-selected and wet-aged 42-50 days to ensure tender texture and unsurpassed flavor." I was not there to experience its rooftop oasis called the Pavilion Bar, complete with views of historic Charleston, a cascading pool, signature cocktails, eclectic cuisine offerings, and the city's most spectacular sunsets. I was there to revel in its "dramatic, sexy and delicious" Nitrotini--Charleston's only cocktail infused with liquid nitrogen. It is Charleston's coldest cocktail at 320 degrees below zero.

There are 33 different Nitrotinis on the menu. Jessica, the expert on duty, specially trained in the art, science and safety of the Nitrotini, helped me narrow the long list down to a couple selections by pointing out what were her personal favorites. It came down to a choice between the Champagne Nitrotini and the Pomegranate Nitrotini.

The Champagne Nitrotini is a blend of Louis Perdrier Champagne, Pomegranate schnapps and Cointreau orange liqueur, garnished with an orange slice at $18 and the Pomegranate Nitrotini is a blend of Pomegranate flavored vodka and schnapps with a splash of Pomegranate juice at $17. I tend to favor vodka as a personal choice in liquors and am fond of anything containing pomegranate. So, I went with the Pomegranate Nitrotini. Jessica artfully prepared the ingredients and carefully topped it off with the colorless, odorless, tasteless and inert liquid nitrogen cooling the concoction to a frosty -320 degrees Fahrenheit.

Immediately, the ghostly cloud of condensed water vapor reacting with the warmer air of the bar area steadily ascended above the glass and flooded over its edges onto the bar top as she set it in front of me with early jazz music playing in the background. The temptation, to immediately raise the drink to my lips, was almost irresistible, but that would have resulted in a stiff upper lip in the form of a horrific frost bite followed by the zenith of brain freezes. A warning tag on the glass instructed to simply wait 1-2 minutes for the cloud and invisible liquid nitrogen to evaporate entirely, and then enjoy responsibly, and I did just that.

Dramatic--it was absorbingly entertaining to watch the cool wisps of water vapor spill out into the air and across the bar top. Sexy--there was an alluring and titillating feel to the 'affair', pun intended. Delicious--I would say, absolutely. It is a cocktail that irrefutably lives up to the hype. In the final analysis, the Nitrotini is "Charleston's hottest cocktail minus 320 degrees" and is quite refreshing.


The Market Pavilion Hotel front bar at the East Bay Street entrance is the only place it is served (not available at the Pavilion bar on the rooftop). The spacious atmosphere of the bar area with busy East Bay Street and the majestic United States Custom House for a backdrop adds to the experience.

The Victor Social Club On Hutson Alley--Enjoy A Double Dose Of Hemingway In Your Daiquiris

Ernest Hemingway was an American novelist, short story writer, and journalist. He published seven novels, six short story collections, and two non-fiction works, most of which were produced between the mid-1920s and the mid-1950s. He won the Nobel Prize in Literature in 1954. Additional works, including three novels, four short story collections, and three non-fiction works, were published retrospectively. Many of his works are considered classics of American literature.

Hemingway was a seasoned traveler. His journeys took him from Key West to Cuba and distant places like Kilimanjaro, Venice and Paris. To get a real taste of local life, he advised, "Don't bother with churches, government buildings or city squares, if you want to know about a culture, spend a night in its bars." Hemingway did exactly that, and in the process acquired a self proclaimed reputation.

Hemingway was well known for drinking. Many of his stories and most famous quotes are laced with references to drinks and drinking. In The Sun Also Rises, Jake Barnes has a Jack Rose while waiting in vain for Brett. In A Farewell to Arms, Frederic Henry has a couple of "cool and clean" Martinis; they made him "feel civilized." In For Whom the Bell Tolls, it is the ritual of dripped absinthe that gives Robert Jordan’s temporary solace from the rigors of war. And in "Islands in the Stream," young Tom Hudson made a drink for his father, with the assurance, "I put lime, bitters, and no sugar in it."--Hemingway did not like sugar in his drinks. "Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut" and "An intelligent man is sometimes forced to be drunk to spend time with his fools” are just a sprinkling of quotes ascribed to Hemingway.

During an extended stay in Cuba, whenever someone made the trek to Havana to be introduced to the novelist, Hemingway would meet them at La Florida bar, affectionately known as the "Floridita." A. E. Hotchner, the playwright and biographer who wrote "Papa Hemingway," reported after shaking Hemingway's "thick and square" hand, the first round of giant Daiquiris arrived. Hemingway himself described a properly beaten Daiquiri as looking "like the sea where the wave falls away from the bow of a ship when she is doing thirty knots." The giant Daiquiris, christened Papa Doble, were double frozen Daiquiris made to Hemingway’s particular specifications. Hemingway boasted to have "made a run of sixteen here one night."

Hemingway, as far as I know, never visited Charleston, but his drink has found its way into one of its drinking establishments. The place is The Victor Social Club and the drink is called The Hemingway. The sophisticated social club is quietly tucked away off of busy King Street on classy Hutson Alley.

Part of a multi-establishment concept of Holy City Hospitality called the Hutson Alley Project, it is flanked on both sides by Michael's on the Alley and Vincent Chicco's. Originally, there were hints of another registered name to be called The Blue Marlin Bar, but it appears the idea was woven into the character of The Victor Social Club. A prominent feature of the club's ornamentation is a huge painting of a marlin mounted high above its bar. It fits the Hemingway theme--The Old Man and the Sea, one of his most famous works, tells the story of Santiago, an aging Cuban fisherman who struggles with a giant marlin far out in the Gulf Stream off the coast of Florida.

Hutson Alley is beautifully adorned by a brick lined, patterned-cement walkway with evenly spaced palm trees and black light posts while green, leafy vines cover the building's aged red brick walls. Each establishment has its own glass door entrance and each is marked by a rustic, sliding steel door leftover from the building's honored past. Although, each has their own entrance, they share one central kitchen headed by Executive Chef Aaron Lemieux.

As you step through The Victor Social Club's entrance, you're greeted by a room with vaulted ceilings, exposed brick, and a most engaging bar. Nautical paintings highlighting more of Hemingway's favorite fish adorn the outer walls, intimate table settings for two line its perimeters, and a grouping of cozy, black couches set in a circle embellish the middle of the spacious room--perfect for socializing. For private events, it offers rooms that can be transformed to host professional gatherings or celebratory affairs.

The Victor Social Club menu features classic cocktails, icy cold beers, as well as an extensive wine list. Holding to the Hemingway theme, a New Happy Hour Menu combines Cuban inspired fare with innovative cocktails. Available Monday-Friday between 4-7pm, the new menu delivers an array of flavors from fresh local ceviche to a pulled pork Cuban sandwich.

Some of the elite clubs of Charleston's past included the St. Cecilia Society, the Charleston Club, the Huguenot Society, the Carolina Yacht Club, Emerald Social Club, the Annex Club, and the Harmony Social Club. Today's Victor Social Club pays homage to the social club legend of eighteenth-century Charleston with some Papa Hemingway whirled vigorously in.

Both Michael's on the Alley and Vincent Chicco's are on the list for Charleston Restaurant Week--January 6-17, 2016.

Want to try Papa Doble in true Hemingway fashion? Combine two and a half jiggers (or 3 3/4 ounces) of Bacardi White Label Rum, the juice of two limes and half a grapefruit, and six drops of maraschino, all placed in an electric mixer over shaved ice, whirled vigorously and served foaming in large goblets.

Superbly Different, Tastefully Done--An East Bay Street Cocktail Mixing Treasure

Discreetly tucked away in a quaint alley just beyond a black wrought iron fence, I had passed its intimate, bricked courtyard many times while walking the Venue Range in the French Quarter. No more than a passing curiosity over the years, an outing a week earlier included a brief, probing peek into its windows.

Back again and on the prowl for an untried place to have dinner, I was surveying the East Bay streetscape when the unimposing black and white sign marking its location caught my attention and rekindled my interest to take another look-see. Its name invoked thoughts of white tuxedo jackets, spat covered shoes, and Humphrey Bogart clutching a gimlet exclaiming, "Of all the gin joints, in all the towns, in all the world, she walks into mine."

By definition, a joint is an unsavory place. Add gin to it, and you have an unsavory place serving alcoholic concoctions. The establishment in question on East Bay Street is anything but sleazy and even Bogie would be proud to be seen there as would any respectable local or tourist. It is a little piece of classy, French Quarter real estate lined with a liquor bottle menagerie of rainbow intoxicants served in varying sizes of glassware on a curved bar complimented by an assortment of unconventional dishes at surprisingly cheap prices. Ironically, it is called The Gin Joint.

After gleaning the menu, it quickly became apparent this was not the place for a full dinner. The drink portion of the menu was sizably longer than the food portion, but it was an attention grabber, especially the section called the Bartender's Choice. The bar was full and the leather booths against the walls looked comfortable, but the outdoor courtyard furnished with three sets of black wrought iron tables and chairs under the lights and the trees was the perfect choice on this beautiful Charleston early evening.

The menu was divided into two sections: drinks and food. The drink section was divided into alcohol categories: Gin, Agave, Whiskey, Brandy, and Rum but no Vodka--it is a pre-Prohibition menu. Under the alcohols were house names of mixes containing that particular alcohol--the mixes change with the seasons and inspiration.

While all the listed drinks were seductively tempting, the Bartender's Choice was the perfect match for my "throw caution to the wind" mood. From a list of 15 flavors and taste sensations, I was instructed to pick two of my favorite passions. Based on my choices of strong and savory, the bartender skillfully created my surprise cocktail using local sources of bitters and citruses blended with a shot of spirited imagination. When my highly anticipated libation finally arrived, the server detailed the ingredients and the alcohols used. It was the proper drink and exactly what I was looking for. An added striking feature of my Bartender's Choice was the single chunk of ice submerged in my cocktail cut to the shape of the glass--a chip off the 300-pound ice blocks whittled down by Joe Raya and company. All drinks are $10 each.

As to the food, the categories were Provisions, Cheese, and Desserts. My food selection came from the Provisions. The Duck Meatball Sliders with Fennel, Apple Slaw, and a San Marzano tomato sauce for $12 were very Mediterranean and delightfully exquisite.

Other choices were a Chicken N Waffle Sandwich with a Red Pepper Jelly for $12, a Benton's Country Ham wrapped in a Grilled Cheese and Wow Wow sauce for $9, Pickled Shrimp with Lemon, Capers, Onions and Sour Dough for $8, and a Pad Thai Popcorn for $6. Informed popular house favorites included a Soft Pretzel covered with Sriracha Cheese Sauce and Bull's Bay Salt for $7 and Pork Buns for $12. Dessert choices included a Coca-Cola Cake for $10 and a Peanut Butter Chocolate bar for $8.

The Gin Joint has been selected as one of "the 21 Hottest Cocktail Bars Across the US" by Eater and Garden and Gun rated it as one of the "50 Best Southern bars." From my experience, I see no reason to question their knowledgeable evaluation. With its idyllic location on East Bay Street right in the heart of the French Quarter surrounded on all sides by the best of the best, its contribution to Charleston's sizzling bar scene in my estimates is second to none and its drink offerings top shelf. Because the food menu consists mainly of small dishes, you would be more likely to choose it as a place to share a quiet cocktail with a special someone before a dinner outing or a drop in for a comforting drink and dessert diversion from an afternoon of sightseeing. Superbly different, tastefully done. For me, it is no longer just a passing interest. It is a on going interest.

The Sociable Bay Street Biergarten--Bavarian Inspired Southern Food And Pour Your Own Beer

Essential to the overall experience of enjoying a good craft beer is making the perfect pour. There is nothing more frustrating to a beer drinker than having to wait for an oversized head to dissipate, and not to leave unmentioned, it is less appealing. Creating the right amount of foam head adds to the overall presentation, but even more important than the aesthetics is the proper releasing of the beer's aromatics. It is an acquired skill first time patron's of the Bay Street Biergarten soon learn comes in handy when using its forward thinking communal tap tables--tables with self serving beer taps.

The day I visited the Bay Street Biergarten the plan was to spend the evening on their outdoor patio listening to the jams of local singer/songwriter Chelsea Summers. A late afternoon thunderstorm moved the party indoors. It was packed out with soccer enthusiasts decked out in the colors of their favorite teams watching the games on large screen TVs located throughout. Its flag-draped, wood-beamed, high ceilings gave it the feeling of spaciousness. Booths lined one wall while larger circular tables were located on a step-up area. The communal tables were scattered about in front of the main bar.

The location of the Bay Street Biergarten historically was at one time called the Wilmington Railroad Depot--also referred to as the Northeastern Railroad Depot in other accounts. During the evacuation of the Confederate Army from Charleston in 1865, the depot was the scene of a horrific tragedy. Filled with powder and explosives at the time of the exodus, women and children of Charleston rushed in to see what they could get. Some of the gun powder caught on fire and the building was blown up. In the explosion, 250 of the women and children were killed and wounded. The remaining ruins was reconstructed in the late 1800's.

An I witness account by Lt. Moses Lipscomb Wood, of Company F, the 15th South Carolina Volunteer Infantry Regiment, "The Thicketty Rifles," recorded the event in his "War Record" as follows: "I was in Charleston on the night before and the morning it was evacuated, and was put in charge of a detail of about 75 men to load what cars (of the Northeastern Railroad) we could ahead of us. We had not been out of the depot long before the women and children rushed in to see what they could get. The depot was filled with powder and explosives and caught on fire and was blown up—causing the most pitiful sight I saw during the war. Women and children, about 250, were killed and wounded, and some were carried out by where [we] were in line on the streets, with their clothing burned off and badly mutilated."

It has 24 beers on tap behind the bar, 60 taps throughout the building, all delivered by a state of the art tap table system. With the purchase of a preloaded RFID card, you can access a selection of flavors, information about the beer, how much you are pouring and your pouring history at the stationary iPads at each communal table and Bier Wall. The beer flows from a keg cooler in the back of the building and is pumped by a glycol cooling system through 156 feet of draft lines. To help you avoid the oversized head foam, you can download information on how to make the perfect pour off of their website.

The communal tap tables do not need reservations--first come, first serve. A great setting for making new acquaintances, building new friendships and sharing food. It was enjoyable watching people pour their own beer and talk about what went wrong--return customers had a bit more experience. After the rain passed and towards the end of the night, we had a couple of shots at the bar on the large, outside brick patio--skillful and friendly bartenders.

Aside from having the most progressive technology the beer industry has to offer along with giving you the experience of pouring your own beer, the Bay Street Biergarten also has its own parking lot, which gets a big "cheers" from me. No searching for quarters to put in the meters or driving into parking garages and paying high fees.

Bay Street Biergarten is as close as you can get to an authentic Munich beer hall in the south with a goal to support Charleston’s local, ever-expanding brewing, distilling and farming communities. It offers Southern food with a flavor of Bavarian inspiration paired with the finest craft beers and quality socializing. It was as fresh as the bay air coming in from the nearby port and as charming as Charleston history. It was a stout experience.

Located at 549 East Bay Street, Charleston, SC.

The Countries Top Mixologists Dazzle-The Methods To Their Madness

Today's top mixologists are masterful in the molecular methodologies they implement to expand their repertoires of delightful cocktails. The visually striking Nitrotini at Grill 225 is Charleston's only cocktail super-chilled to -320 degrees Fahrenheit with liquid nitrogen. Pucker your lips around the Nitro Mallow-a blend of vanilla vodka with equal parts hazelnut liqueur and butterscotch liqueur, topped off with a tall pour of Baily’s. The martini glass is rimmed with graham cracker crumbs, decorated with chocolate syrup and garnished with freeze-dried marshmallows. Lastly, 2 ounces of liquid nitrogen are carefully infused and, "Please do not stick your tongue to the glass."

Equally sophisticated are the mechanical methodologies the countries top mixologists are incorporating to infuse the ingredients of their growing repertoires. Hand shakers and muddlers are giving way to antique paint-can shakers, coffee siphon brewers, cold-drip coffee makers, red hot pokers, and centrifuges. Move over blender, make room for these crossovers from paint stores and coffee shops.

The first time I saw the siphon brewer in action, an apparatus that looks like a chemistry experiment, was at Coastal Coffee Roasters in Summerville, so I know how it works. The Aviary, a Chicago state-of-the-art cocktail lounge, uses the double-chamber siphon pot to create one of their famous cocktails right at the customer's table. Gin is poured into the bottom chamber and Rooibos tea, grapefruit, lemon zest, crushed almonds, herbs, and spices are put in the upper chamber. Heat is applied to the gin until a vacuum is created and it gets pulled into the upper chamber where it mixes with the drinks more delicate ingredients. The heat is removed and the mixture seeps back down into the bottom chamber. Voila, the Rooibos Cocktail is ready to sip and savor. Reminds me of Firefly Sweet Tea Vodka, famous here in Charleston, only because of the use of tea in the drink. Trivia: Rooibos tea is produced from a bush of the same name found in the mountains and valleys of the Cedarberg region of South Africa near Cape Town. It is also known as red tea.

Citizen R+D in Phoenix incorporates two of the aforementioned mechanical methodologies. Established in 2011, Citizen R+D has some engaging policies. Reservations will only be taken on one condition; you must order one of the group-size cold-drip margaritas, which must be pre-ordered because they take three hours to make. On arrival, you must first read the house rules and if you agree to adhere to them, you call the posted phone number and then wait to be escorted up the staircase to the bar. Once you are in, a loud, vigorous shaking noise from the bar inquisitively draws your attention to an old-fashioned paint-can shaker. It is used to create their ice-cold rum-based Paint Can Punch. The second oddity you will see is a tall, glass contraption that resembles a three tiered hour glass. It is a cold-drip coffee brewer doubling as the three hour margarita maker. Description not needed, just picture tequila dripping over kaffir limes and other flavorings. There are drinks made with cotton candy and drinks made with fire. They cost $12 to $18. The bar is a definite must-see.

Booker and Dax is located at Momofuku in New York City. Like Grill 225, this popular bar uses liquid nitrogen in its drinks, but the goal is not the show. It is used primarily to make drinks more delicious and serve them more efficiently. Its version of Gin and Juice is not your typical pour the necessary ingredients into a glass over ice and serve. The freshly squeezed grapefruit juice is combined with clarifying agents used in the wine industry and given a fast ride in a centrifuge to produce a pale liquid, which is then mixed with gin, sugar, and crushed ice. It is put in liter bottles and carbonated. When a customer orders the Gin and Juice, the bartender takes a champagne flute and swirls a splash of liquid nitrogen into it, the glass is cooled to subzero temperatures, and after the vapor boils off the bottled, carbonated cocktail is poured into the glass. The Fire-Breathing Dragon is another signature drink of the bar, a concoction of centrifuge-clarified orange juice, tea, and rum superheated by a high-temperature industrial heating rod called a red hot poker reminiscent of an old practice from the 1700's using a loggerhead that over time fell out of fashion, but now made new by today's technology. There is well-founded science behind the madness. If you would like to see a video demonstration click drink video.

I have not seen any of these methodologies being employed at lounges and bars in Charleston other than the liquid nitrogen. That been said, who knows what Charleston's top mixologists are conjuring up to mystify and satisfy Charleston's sophisticated nightlife patrons. None-the-less, the city has a versatile collection of lounges and bars to kick up one's heels and modestly get one's swerve on.

The Squeeze, to name one, is also nicknamed "Charleston’s Tightest Bar." If you stand directly across the street from the Squeeze, never in you wildest imaginations would you visualize an old Charleston home having stood on this block of East Bay Street, but in fact the lounge was originally a front porch. It has the longest bar top in town, boasts having the friendliest bartenders, and serves up Charleston's finest cocktails. Drink prices range from $6-$9 on average.

Stay for an extended weekend at the Pavilion Hotel and enjoy this package deal now through March 31, 2013. Or choose from one of these package deals offered at the Vendue Inn. The Squeeze is a short walk from both hotels.