A chef can make or break a restaurant, and Bricks & Barrels is no exception. A great chef can turn an average restaurant into a great one. That’s why we recently embarked on a pursuit to find an experienced, innovative chef to lead us towards our goal of becoming Charleston’s best, most original fine-dining restaurant.
Bricks & Barrels is happy to announce the addition of its new chef, Mark “Lee” Swoope. A 2011 Culinary Management graduate of the Art Institute of Pittsburgh, Chef Swoope has held various kitchen management positions at prestigious fine-dining restaurants in the Charleston, South Carolina, area. Most recently, Chef Swoope held the Kitchen Manager position at Coast Bar and Grill, a 200-seat restaurant specializing in Low Country cuisines with a strong emphasis on seafood. Prior to that, he created daily fish and seafood specials at Blu Restaurant and Bar, an oceanfront fine-dining restaurant with a menu dominated by sustainable seafood, regional flavors and local ingredients. Chef Swoope’s skills and experiences in fine-dining restaurants specializing in steak and seafood are a welcome addition to the Bricks & Barrels team.
Chef Swoope comes highly recommended from Paul Smith, locally-renowned Chef at Buzz Food Services. He also comes highly recommended from his previous employers:
“Over his 4-year stint at Coast, he has been an integral part in helping the restaurant adapt to all changes that have occurred in the progression of the service industry here in Charleston, South Carolina.”
– Kyle Kryske, Chef de Cuisine, Coast Bar and Grill
Chef Swoope’s experience with menu development and creating daily specials has already resulted in improvements to existing dishes and the addition of several new ones. As our new leader of Culinary Operations, in just two weeks Chef Swoope has introduced a butter-basted Salmon entrée that is receiving glowing reviews from new and returning customers alike. The salmon is pan-basted to perfection, producing a golden crispness that enhances the inherent flavors of the fish. The entrée is served with sweet potatoes puree, deep-fried Brussel sprouts and parmesan risotto.
Chef Swoope has also been working on a new feature to replace our Steak on Steak appetizer due to the seasonal shortage of beefsteak tomatoes. His Fried Green Tomato Napoleon is sure to please and makes the perfect replacement. A petite Filet Mignon sits atop fried green tomatoes covered in local, stone ground cornmeal and pimento cheese. A tomato jam & balsamic glaze completes our newest taste sensation. The new appetizer, which has been thoroughly enjoyed and endorsed by the service staff, will become available on Tuesday, Nov. 17th.
Another addition to the Bricks & Barrels menu is Chef Swoope’s Fall Seasonal Salad. The salad includes baby kale, mixed greens, candied pecans, julienne apples, and shaved heirloom carrots with a bacon vinaigrette.
In just a couple weeks, Chef Swoope has produced multiple tasty dishes. What else does Chef Swoope have in store for Bricks & Barrels customers? He’s currently working on an amuse-bouche, a bite-sized appetizer compliments of the Chef. We can’t wait to try it and the other delicious dishes the new chef is creating.
Awesome!
As a Charleston, SC local. I loved Coast. My family still lives in Charleston, WV. I will be dining @ B&B when I come to visit this Holiday!
I have high hopes for this restaurant and wish them well with their goals. Our group of 20 did not have a good experience in October, but I would like to try this restaurant again once the new Chef finds his groove.