No re-opening date set yet for beloved Sullivan’s Island restaurant
“We know now that it started near a linen bin,” chef Jacques Larson says of the early morning fire that broke out in the dishwashing room of The Obstinate Daughter on Sullivan’s Island on January 8 around 3 a.m., crediting security cameras with capturing the origin point. An alarm system alerted the Sullivan’s Island Fire Department, which quickly put out the fire; while nobody was hurt in the blaze, the restaurant has closed temporarily to deal with the damage it caused.
The exact cause is unclear. The linen bag had been emptied at the end of service, an important detail since restaurant linens are surprisingly volatile: the combination of grease on spent napkins, weight of dishtowels, and friction among them can create a combustible situation. An insurance adjuster visited on January 10, but it will take some time before the company determines an official cause. Still, now that the scene has been documented, the real clean up can begin.
Regardless of how the fire started and how quickly it was contained—including sprinklers only going on in the dishroom affected—the restaurant is still reckoning with its consequences.
OD’s initial public statement suggested they could reopen very quickly, but as staff has begun cleaning up and assessing damage, Larson says it will be at least 2-4 weeks before they can welcome guests again.
“The dish pit is right off the kitchen [on the top floor] but as you might guess, water piles on the floor, and it just all makes its way downstairs,” he explains.
It wasn’t just water, but also smoke that infiltrated the space, so all kinds of soft surfaces will have to be replaced, from wall coverings to booths to to-go boxes and merchandise for sister spot Beardcat’s downstairs (also closed).
Right: The bar at The Obstinate Daughter/ Photo by Fen Labalme via Flickr
As for food, Larson has been personally hauling much of it from coolers and walk-ins to sister restaurant and OG Wild Olive out on Johns Island. It’s important to him to not only respect the bottom line, but also the farmers and fishermen who grew and gathered the food. As much as he could salvage, he has.
Although staffers haven’t been waiting tables or pulling wood-fired pizzas out of the oven, they’ve nevertheless stayed busy, clocking in to help with cleaning and assessing all that needs to be done—and in quick order before throngs of tourists descend on Charleston in the next six weeks to attend SEWE or Charleston Wine + Food.
For Larson, it’s the outpouring of support from the restaurant community that’s buoying his team. Edmund’s Oast Brewing hosted the team for dinner and drinks Wednesday evening, and Home Team BBQ Sullivans treated some staff to lunch this week too.
“I had something like 250 texts on Wednesday, and wow, I’ve never experienced anything like that,” Larson says. “People [were] genuinely concerned and hopeful. It was astonishing.”
Jackrabbit Filly seeing three times as many evening guests at new location
Jackrabbit Filly has plenty more space in its new location. Now, the popular restaurant just needs more people to staff it.
Shuai and Corrie Wang officially opened their new Montague Avenue digs on New Year’s Eve, after gutting the former home of Southern Roots Smokehouse (which moved down the street into the former Ship’s Wheel Cider). The JRF 2.0 vibe is 70s residential basement-meets-classic Chinese-American restaurant, with a good dash of the homey feel of the old space. In other words, unique and “very them,” just like the Wangs like it.
“We rebuilt it as we imagined it, a grown-up version of the original Jackrabbit,” Shuai says, including larger booths that can accommodate four to six people, two tables in the front with lazy Susans for sharing dishes, and a private dining area.
Beyond the expanded space—a doubling of the Spruill Avenue’s 1800 square feet—Wang and his team have been able to “stretch their legs” creatively a bit, too. The roomier kitchen allowed them to add four new menu items, including a slow roasted pork belly bao and soy garlic chicken.
Soy Garlic Chicken, one of the new menu items at Jackrabbit Filly/ Provided by Jackrabbit Filly
The restaurant closed for two weeks during the move, paying all its staff in the interim. In its first week after reopening, Jackrabbit Filly numbers jumped from an evening average of 90 covers to 300 covers. That’s not sustainable for the current number of employees. Although Shuai stresses, “we have some very dedicated line cooks,” the restaurant is working to add staff to meet demand.
Jackrabbit Filly is currently open four days a week, but owners promise a return to Dim Sum Brunch is on the horizon.
As for who is moving into the old Spruill Avenue space? I’ve heard it might be a new project from a chef who’s made some waves on Johns Island: When I have confirmation, you’ll have the scoop.
No Comments