Isle of Palms Magazine, Summer 2016

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18
ACulinaryTreasure
on the Island
The Refuge
Just over the IoP ConneCtor, a new
oasis sits almost hidden in a back corner. The
Refuge brings something new and sophisticated
to the island, without ever taking itself too
seriously. The brainchild of sisters Jocelyn and
Patty Lamond, it is at once ambitious in scope (a full
coffee bar, bar/lounge and dining room) and yet simple in
execution (the spaces flow easily
from one to another, and the
menu ties it all together).
The interior is a welcoming mix of coastal chic and
clean modern influences, and the sisters worked closely
with local designer Lorraine
Vale to achieve its unique
look. The result is one of
the loveliest dining spaces
anywhere on or off the island.
The menus change
throughout the day, with the
coffee bar’s espresso and latte
drinks and delicate pastries
taking center stage in the
morning, along with egg
sandwiches and full breakfast
options. The afternoon brings
soups, salads and sandwiches,
and, as the evening tide rolls
in, the elegant cocktails and
dinner entrees make their appearance. Weekend brunch is
a real celebration, with live music and an extensive menu.
I had the pleasure of being able to spend some time
with Head Chef Robert Miller and Executive Chef Jared
Rhine to get insight into this ambitious menu, their
inspirations behind it and their plans for its future.
Miller told me that one of his main priorities is to utilize
local ingredients as much as possible. The seafood that
makes up the daily catch comes from St. Jude Farms in
Edisto, while pastries and desserts are from local bakery
Pane Di Vita.
Rhine explained that the menu “… much like the
changing tides will rotate and feature dishes whose
inspirations come from all over the world.” He went on to
clarify that the menu will have several staples. For example,
in the present dinner rotation, The Refuge is offering a
coffee-rubbed filet topped with a Yukon blue cheese mash.
Customers can count on different cuts of beef prepared a
variety of ways.
The same concept applies to the daily catch. I was lucky
enough to be introduced to that night’s featured seafood
dish. Miller explained that it was a true Maryland-style
crabcake served over haricot verts and topped with fried
wontons. When Rhine emerged with the plated special,
my jaw dropped.
I was amazed at
the size of not
only the dish itself
but of the large
pieces of crab that
comprised the
crabcake.
The real treat
came next. The
chefs explained
that they had
been working on
something for a
future menu, and
it had just come
out of the oven – short ribs that had been braised osso
bucco style. They plan to serve the short rib on a saffron
risotto with fresh gremolata.
Meanwhile, bar manager Michael Fitzgerald was
preparing a cocktail for me to try – a jalapeño and
cilantro margarita containing a jalapeño simple syrup that
Fitzgerald makes himself. The freshly squeezed juices and
herb garnishes make his cocktails sing.
The Refuge is located in the Island Center at 1517 Palm Blvd.
on the Isle of Palms. To learn more, call 843-242-8934 or visit
.
By Tanja DePasse
Photo courtesy of The Refuge.
Maryland-style crabcake with wonton cracklings and lemon-rosemary aioli.
In GoodTaste
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