GEORGETOWN – The amusing factor is, Tom Corridor located the setting up that will home his new restaurant, Concerning the Antlers, by incident.

Whilst showing a pair of guests from Charlotte close to Georgetown, Corridor took a left convert in his golf cart to check out to change around prior to spotting a “For Sale” signal outside an overgrown setting up at the southern conclusion of Wooden Road. He referred to as the serious estate agent to make absolutely sure it was nonetheless for sale, and was in luck.

“I felt like I was extremely blessed to be capable to be right here,” Hall instructed the Georgetown Occasions.

Between the Antlers is named for late U.S. Poet Laureate and University of South Carolina professor James Dickey’s e book “The Starry Location Involving the Antlers.” By his individual rely, it will be the fifth or so go at the restaurant small business for Corridor, who owned Smoke Southern Barbecue Revival in Blythewood.

A gross sales director for title business Advantage Title, LLC, he and his wife break up time between Fort Motte in Calhoun County and Georgetown.

Hall’s aim is to serve up the foodstuff that has been cooked in Georgetown for generations, using goods in a 50-mile radius.


The get the job done-in-progress building, a squat former shrimp house, sits just over and above the fence of the Liberty Steel mill and promptly off the city’s historic district. An aged dock and shrimp boat relaxation on the h2o suitable outside the house. And Corridor has major designs for all of it.

There will be oyster roasts each and every weekend during the drop, crawfish boils in the spring and Lowcountry boils in the summer months, he explained. Good quality rum will occur from driving the bar. A short, rotating menu will element a Catch of the Day in addition to a Hunt of the Working day.

“Whatever’s out there off the dock,” Corridor reported. “This is the point various about us from in all probability any restaurant on the coastline that I know of, is that that dock and that shrimp boat, which is all heading to be aspect of this cafe. So we’re likely to be in a position to convey crab and shrimp and fish, that’s our goal to convey it off the dock and straight to the house and feed our buyers.”

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Hall strategies for every thing to be all set to go by late April.

“Our target is to be a person of the greatest dining places on the coast and share all the momentum of Entrance Road down here on this facet, variety of just be the bookend of all the things which is taking place on Entrance Street,” Corridor reported.

A background buff, Corridor can dish on every thing from Charleston’s Barbadian connections to the origins of the Carolina rice kitchen area delicacies Between the Antlers is aiming for to the metal mill up coming doorway, the rezoning of which Corridor claimed should bring “incredible” outside investment that will ripple during the county.

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“I like South Carolina, I really like the metal mill for what it’s performed for Georgetown, but it really is time to go,” Corridor claimed. “It’s time for it to be not a section of this neighborhood, simply because there is far more men and women that perform in two dining places in Georgetown than there is in that full 50-acre metal mill.”

Head chef Danny Smith achieved Hall by food items guide Tripp Rion, who Corridor mentioned is assisting with the startup and direction of Between the Antlers. Smith has been cooking for 35 years, the past 13 in the Carolinas, and sporting activities a resume that features a pair of South Carolina Seafood Chef of the Year awards.

“I genuinely believe in this total strategy of remaining new and nearby,” Smith reported. “A ton of individuals check out to do that, but they type of drop away from it.”

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