Word on the street
What locals are saying
Chef Roland Feldman carries a resume that earns the premium price tag — Peninsula Grill, Johnson & Wales, a Wolfgang Puck protégée's kitchen in Denver — before founding Smoke BBQ, which he grew from a food truck into two Charleston brick-and-mortar spots. He's since pivoted fully into private-chef territory, with boutique dinners for eight, wedding catering, and cooking classes as the core offering. The fried chicken at intimate private dinners draws genuine raves; the Lowcountry steam pot earns solid marks; and the sustainability messaging — direct farmer relationships, compostable service ware — reads as conviction rather than marketing copy.
Peninsula Grill pedigree backing the price pointfood truck roots, private-dining pivotfried chicken as the standoutLowcountry steam pot as the anchorTV-celebrity face, small-scale operationlocal sourcing with real farm relationships
In the feed
