CAYCE — George Robert’s Wine and Raw Bar is set to open at 1301 State St., in the coming months as the popular Irmo restaurant expands to its second location.
Since it first opened on Dutch Fork Road in Irmo, George Robert’s Wine and Raw Bar has become a popular spot throughout the Midlands, with some diners even driving from Columbia or Lexington to the Ballentine location to vie for a spot at the restaurant — which doesn’t accept reservations.
Despite this, Robert Schoolmeester, the owner and namesake of George Robert’s, said he wasn’t originally looking to open a second location. That is, until friend and frequent collaborator Bobby Alexander, the founder of Pyramid Contracting, sat down at the bar in Irmo and pitched a restaurant in what would be a revitalized State Street shopping center — again and again.
“I kept telling him no. But I guess after about four or five months of, ‘Come on, man, it’s gonna work. It’s gonna work,’ … I just said, okay,” Schoolmeester said. “But it’s all about the staff. It’s all about who’s going to be able to execute this thing properly.”
That’s when Steve Price, the Cayce restaurant’s general manager joined, as well as Emily Risha, who will serve as the restaurant’s assistant manager.
A picture of what will be an outdoor seating area at George Robert’s on State Street.
Sydney Dunlap/Staff
“So the team came together, and now we’re here, so hopefully the execution will be as good as I think it’s going to be,” Schoolmeester said.
The restaurant will be the first business in what is a complete rework of the shopping center across from Brookland Cayce High School — an effort led by Pyramid Contracting.
When a Free Times reporter asked what the space looked like before work started, Schoolmeester’s answer was simple: “Dirt.”
The location has since been transformed with a sleek design featuring dark countertops and blue accented light fixtures. The restaurant will host a full bar as well as an oyster bar where diners can watch staff members shuck.
It will also have a large back porch where Price hopes to eventually feature seating and a fire pit for people to gather around.
“It’s just taking a small, beat-up spot in this shopping center and turning it into something that hopefully people will walk through the door and say, ‘Wow,” Schoolmeester said.
A picture of a piece of artwork that will be the centerpiece of George Robert’s State Greet location.
Sydney Dunlap/Staff
What to expect
Schoolmeester said George Robert’s was inspired by his frequent trips to the Lowcountry with his wife. The result is something he hopes will stand out from the crowd.
“Over the last 10 years or so, I always ended up in a place like this,” Schoolmeester said. “This is kind of like one of those Charleston joints and that’s how we feel different than a lot of restaurants around here.”
For Price, George Robert’s also provides a new option for a community who frequently has to travel to the other side of the street in West Columbia for more upscale food options.
“In this community, there’s nothing else around here. The closest thing you got is on the other end of State Street,” Price said, referencing West Columbia restaurants like Cafe Strudel, Terra and Black Rooster located on or near the intersection of State and Meeting streets. “But those places have a niche, and we have a niche ourselves … Plus, I still believe that our hospitality is going to shine through anything that they’ve got down here.”
The raw bar where customers will watch staff members shuck oysters at George Robert’s Wine and Raw Bar in Cayce.
Sydney Dunlap/Staff
Price’s hope is that George Robert’s will become a local hangout spot that’s upscale but comfortable and causal enough to be a weekly, or even daily, stop.
“We’re gonna make them feel like they’ve been here 100 times, first time they walk in,” Price said.
As for food, Schoolmeester assures that George Robert’s will have something for everyone, with a rotating list of chef specials and a strong wine, cocktail and beer program.
“A lot of people misunderstand that. They think we’re just an oyster bar,” Schoolmeester said. “But, I mean, we have pizzas, we have street tacos, we sell a lot of lobster rolls.”
The restaurant is not planning any big changes to the menu, but Schoolmeester said the Cayce location will have a fryer, leaving some opportunities for new items in the future like hand-cut fries or po boys.
While an open date and hours are still very tentative, Schoolmeester said he hopes to open in roughly six weeks and ideally be open Tuesday through Thursday from 4 to 9 or 10 p.m., Friday from 11 a.m. to 10 p.m., Saturday from 11 a.m. to 10 p.m. and Sunday from 11 a.m. to 3 p.m. for brunch.
But, “we won’t open until we’re ready,” Price said.
Customers can find the latest updates on the incoming wine and raw bar on George Robert’s Facebook page.
Dining and Cooking