“I was feeling nostalgic to growing up in Italy, so that’s why it sort of hit me,” he said in an interview with the Free Times. “It was something different. We can play with the same concepts or ideas (as other LTC restaurants), but we just change out some of the core ingredients.”
One of Rogerson’s biggest pride points in the new restaurant, he said, is its grab-and-go menu, which will offer pimento cheese, grain salads and rotating off-menu sandwiches.
“It is exactly what I would want if I were in an office on Main Street or nearby,” Rogerson said. “Most of the time, people are on move and running around. We’ve got it set up to where you can just pop in, grab something out of that display case and be able to get back to work and still enjoy a good lease a fairly healthy meal.”
As the 1624 Bistro team continues to work out the soft-opening kinks with menu items and wait times, Turner appreciates the guests who have given them grace during the early days.
“We’re discovering what we didn’t know, which is kind of fun,” Turner said. “We’re just thankful to people that are coming to give us a try right now and appreciate their patience as we get the doors fully opened.”
For those intimidated by 1624 Bistro’s extensive, pan-European menu, keep reading for a guide to what to order during a first visit.
Tomato bisque
The tomato bisque from 1624 Bistro.
Jane Godiner/Staff
While tomatoes are a summer fruit in the Palmetto State, the slight char of this roasted tomato bisque ($6) lends an autumnal toastiness to the dish. Croutons and basil crema add extra richness and texture to the soup, which is, on its own, leans more on the thin and tart side of the tomato soup spectrum.
Antipasto salad
The antipasto salad from 1624 Bistro.
Jane Godiner/Staff
Those who dream of eating a charcuterie board for lunch will meet their match with the antipasto salad ($13), which comes with thick, rustic slices of prosciutto, chopped salami, grape tomatoes, ultra-sharp shaved parmesan over a bed of arugula. For best results, douse the salad in the bistro’s red wine vinaigrette and let it seep through the roughage, meat and cheese for a more tender and cohesive bite.