MOUNT PLEASANT — Louis Mitts and Trevor Brown were traversing the Charleston area to cook at various destinations throughout much of last year.
But when they reached out to neighborhoods, breweries and festivals to create their 2026 schedule, many were already booked out until the spring.
The business partners considered setting up shop outside a James Island bank while continuing to chase bookings. Eventually, after a handful of January events at Hobcaw Brewing Co., they found a more permanent landing spot.
Chucktown Meatball Co., which has since rebranded to Loxie’s on Long Point, is now a staple at the Mount Pleasant brewery, where it serves Tuesday through Sunday most weeks. So far, the partnership has been mutually beneficial.
For brewery owners like Hobcaw’s Chris Mottram, serving food is no longer an amenity — it’s essentially become a necessity. With a steady supplier of house-made pastas, chopped cheeses and a proper hand-breaded chicken Parmesan sandwich, the Mount Pleasant brewery is giving patrons another reason to visit more frequently and stay longer when they do.
Meanwhile, Mitts and Brown can build a loyal customer base without the costly, tedious task of traversing the Lowcountry.
Loxie’s on Long Point serves house-made pastas, chopped cheeses, chicken wings and more.
Provided
Mitts, who once worked in restaurants helmed by the likes of Thomas Keller and Gordon Ramsey, has had to sacrifice some of his creative flexibility. After all, cooking in a truck has its limitations, and casual cuisine is king in beer-centric atmospheres like Hobcaw.
The chef is still celebrating his craft through snacks, sandwiches and fresh-extruded pasta made with semolina flour.
“This is the oldest version of pasta that exists,” Mitts said. “I just really happen to like this very old, very traditional way of making pasta.”
Mottram, whose brewery hosted chefs like Hector Garate of Palmira Barbecue and Gerry Meehan of The Wedge before they opened brick-and-mortar restaurants, also weighed in on the Loxie’s on Long Point menu. Mitts took the brewery owner’s suggestion to serve wings and ran with it.
Whole chicken wings are broken down and brined for four hours. They’re dredged in potato starch, baking powder and a few other ingredients, confited, cooled and fried to order. Sauce varieties range from classic Buffalo to Thai peanut, and sweet and spicy Korean with gochujang.
The chefs are even hand-breading chicken to make tenders for the kid’s menu, another of Mottram’s ideas. This, plus buttered noodles and a homemade riff on SpaghettiOs, help promote Hobcaw’s family-friendly taproom and outdoor area.
“It’s important for me and Trevor that we can tell you exactly what you’re going to put in your child’s mouth,” Mitts said.
In the future, Mitts and Brown are considering partnering up with Mottram to install a full taproom kitchen at Hobcaw. For now, the pair are just happy to have some more stability.
For Loxie’s on Long Point’s full schedule, visit hobcawbrewing.com.
Dining and Cooking