Fork & Plough, slated to open at 1629 E. North St. by Fall 2017, will be the first in the developing Overbrook area to combine a convenient grocery store, butchery, and restaurant where customers can choose between a made-to-order meal, quick drink at the bar, a steak cut to order, or seasonally prepared, take home goods.
Jointly owned by Shawn Kelly, current executive chef of High Cotton Charleston, and Roddy Pick and Chad Bishop of Greenbrier Farms, Fork & Plough will have an “ever-evolving menu focused on seasonality” and feature Greenbrier meats and vegetables as well as prepared foods, onsite butchering, specialty items, and beer and wine. Kelly will be the operating partner.
Fork & Plough, somewhat inspired by Charleston’s Artisan Meat Share, will be primarily a lunch business, which will close at 9 p.m., but will also feature weekend brunch.
“Shawn is the brunch king,” Bishop says.
The partners hope Fork & Plough becomes a neighborhood joint where local residents can either dine in or pick up a couple steaks, prepared side and a bottle of wine to take home.
“We’ve really got the dude in mind who wants to pick up a couple pork chops, prepared creamed spinach, a salad and a bottle of wine and all he has to do is fire up the grill, heat up the spinach and open the bottle of wine,” Bishop says.
Located across from the historic Overbrook district, the location gives a fitting and respectful nod to the past as it sits in the old Cooper’s Grocery building, a neighborhood market, much like the intent of Fork & Plough, according to a press release from the new restaurant owners.
Bishop says the space is currently a law office, but it’s outfitted mostly with temporary walls on top of the original grocery store fixtures.
“We liked that it was historic,” he says.
The choice to move to the Overbrook area was for a variety of reasons, including the lower price-tag compared to North Main or Downtown, ample parking and a collective desire to be first in their projects, Bishop says.
“No one has really thought of it. Overbrook is starved for a place,” he says.
Bishop says the partners hope their arrival in the area will spark a revitalization and that Overbrook will turn into a little business district.
The release also gave this background on the project:
“Roddy Pick and Shawn Kelly met in 2014 during Pastured Poultry Week in Charleston, S.C., where various local restaurants celebrated pastured poultry in their dishes. Roddy attended the event as Greenbrier’s own poultry products were featured. Shawn was there representing High Cotton Restaurant of Charleston. The two connected over good food and sustainable agriculture, so much so, that Roddy invited Shawn to the farm later that year as the guest chef for their farm-to-table dinner featuring Bell’s Brewery.
After the dinner, there was a clear spark between Roddy, Chad, and Shawn. The three had a strong connection to food and farming and wanted to take that passion to create what they believed to be a place perfect for the Greenville area – a relaxed neighborhood joint concentrating on quality local products that would support their community’s palettes and the local farmers’ hard work.”