AC Repair in James Island, SC

A miniature golf course with an onsite restaurant and bar has been proposed for a busy corner on James Island.

The lot at Folly Road and Grimball Road Extension is currently empty and surrounded by a chain-link fence. It's across from Spyglass Seaside, a resort-style apartment complex.

Plans have been submitted to transform the property into a development called Community Corner, which would include a miniature golf course with a restaurant, bar and retail space on nearly three acres. The applicant is Grimball Corner Investments LLC.

The developer is looking to incorporate 114 parking spaces, most of which would be on another parcel across Grimball Road Extension. There is an existing traffic signal at the intersection, and sidewalks would be added to both sides of the property, renderings show.

The area is zoned for limited business, which allows for a variety of commercial uses and services that are compatible with residential areas.

Charleston’s Technical Review Committee, a staff-level look at site plans, considered Community Corner on Jan. 16. The city asked the owner to revise and resubmit plans based on concerns about stormwater runoff, flooding, traffic and other issues.

Charles Wilson of Grimball Corner Investments declined to comment about the development.

Pop-up no more

Think pink. Lots of it, in every shade.

That's what shoppers of Freshfields Village can expect when LoveShackFancy transitions from a pop-up to a permanent boutique at the Kiawah Island retail center.

New York City-based lifestyle brand was founded in 2013 by stylist, designer and creative director Rebecca Hessel Cohen who wanted to revel in the beauty of a rose-colored world.

The new Charleston area store offers an expanded selection of its uber-feminine women’s fashion and accessories, as well as perfume bedding and a children's collection.

In 2018, Cohen opened opened her first Charleston storefront at 218 King St. She now operates 20 stores throughout the U.S., from California to New York, and the United Kingdom.

Nearby in Freshfields Village, Café Eugenia, a to-go café and gourmet market, is expanding to a space next door and will be offering cooking classes and specialty workshops.

StretchLab, an assisted stretching studio, also opened 164 Gardeners Circle in the outdoor retail center. The studio offers help with increased mobility, improved posture and injury prevention through one-on-one stretch sessions for all fitness levels.

The franchise previously held a popup at the shopping center offering 15 minute demonstrations.

Another StretchLab is currently open on 151 Market St. in downtown Charleston.

Bank note

An Alabama lender has cut the ribbon on a new branch at 319 North Cedar St. in Summerville.

The site is the second in the Charleston area for Birmingham-based ServisFirst Bank, which for years has had an office in The Cigar Factory at 701 East Bay St. on the peninsula.

The Flowertown outpost will have 10 employees and features a drive-thru.

Coast-to-coast

Southern California lifestyle brand Jenni Kayne is making its Palmetto State debut on Charleston's busiest retail corridor.

The West Hollywood company said it plans to open its first retail location in the state on April 12 at 364 King St., between Calhoun Street and Burns Lane.

The 2,340-square-foot parcel will stock a full range of Jenni Kayne's coastal-inspired products, including apparel, accessories and décor. The store will also carry Oak Essentials, the founder's clean skincare line.

Drink up

A New Orleans-style restaurant in North Charleston is angling to add beer and liquor to its menu offerings.

The Seafood Pot recently applied to the S.C. Department of Revenue for on-site consumption of adult beverages in its Gas Lite Square location at 5629 Rivers Ave.

Taco 'bout Nexton

The Mexican-style restaurant El Patron Nexton is preparing to open and recently submitted an application to sell beer, wine and liquor at its at future Marketplace at Nexton space at 422 Cross Park Lane.

Premier Building Construction posted a sneak peek of the progress with floor-to-ceiling glazed overhead doors. The 2,900 square-foot restaurant will have indoor and outdoor bars and dining space.

A new chapter

A dark academia-inspired coffee shop and bookstore will officially open April 12 in Mount Pleasant.

Patrons of The Archive can buy a book, sit at the bar and enjoy a cocktail or mocktail, coffee, pastries and more in its corner spot at 700 Shelmore Blvd., near Mathis Ferry Road and the I'On neighborhood.

The store tailors to a subgenre of romance books and thrillers typically set in schools or secret societies, but will have something for everyone, owner Amanda Badeau said.

Enviro-outlet

Tanger Outlets in North Charleston will hold an Earth Day event April 19 from noon-3 p.m. with live music, native plant and bouquets sales, and a free gardening class. There will also be critters from the S.C. Aquarium, local vendors and hands-on workshops about protecting the environment.

A men’s apparel company boosted by Forbes, Howard Stern and Barstool Sports has found a home in downtown Charleston.

Mugsy Jeans, founded in Chicago by Leo Tropeano, is a menswear brand rooted in stretch denim that can be dressed up or down.

The store also sells jackets and hoodies, flannel shirts, button downs, hats, belts and other accessories and apparel.

The brand started in 2017 with its first brick and mortar in Chicago in 2020. Since then, Mugsy Jeans has hit major markets like Boston, Washington, D.C., Austin, Minneapolis in the Mall of America, Columbus, Ohio, and now Charleston.

The brand has had partnerships with big names like Barstool Sports, RealTree and is in talks with a major sports league and national beer brand for future collaborations.

Chief operating officer Scott Dulany said the draw to leasing a storefront at 342 King St. near Burns Lane was twofold. He and several other executives at the company have relocated to Charleston and opened an office in the city, so it made sense to open a retail outlet close to home.

Secondly, King Street's reputation as a major shopping destination aligned with the company’s expansion trend.

The store is Mugsy’s eighth location. Dulany anticipates a possible end of May opening.

“We’re really excited about the co-tenancy on that street and particularly that Prince Street Pizza is doors away from us,” Dulany said.

The store’s other neighbors include Yeti, Kenny Flowers, State and Liberty and Chubby's where Dulany coincidentally worked for five years before joining Mugsy.

"It's about being around like-minded brands," he said.

Justin Ross, vice president with the local office of the commercial real estate firm Lee & Associates, said King Street continues to be a draw for the way it’s broken up into three sections – upper, middle and lower.

“We’re seeing national and international groups come in for sure,” he added.

Draper James, founded by actress Reese Witherspoon, expanded Feb. 14 to 489 King. Rag & Bone and Alice + Olivia have leased out spaces at 363 and 364 King St., respectively.

“You factor that parking isn’t as much of a concern as most places because so many people are walking from nearby,” Ross said. “And then for employees you have (students from) the College of Charleston, MUSC ready to work part-time shifts.”

The street’s constantly growing restaurants like Prince Pizza and Italian restaurant Legumi also keep people activated. But Dulany said Mugsy’s model is meant to keep customers around as well.

“Our stores are a much more laid-back atmosphere with shuffleboard and games, a fully stocked fridge with anything from iced coffee to beers as people are shopping,” he said. “It’s more of a lounge, so I think we’re excited to welcome people to our store and see what Mugsy is all about.”

Parlor patisserie

A chain that serves up lavish breakfast treats is coming to Johns Island.

Parlor Doughnuts, which has coastal South Carolina locations in Summerville and Pawleys Island, is opening up a shop at 1823 Maybank Highway.

The site previously housed a Masonic Lodge. A Charleston-based architect, The Middleton Group, is working to transform the 4,500-square-foot space.

No timeline is available for the opening, but a website is already up touting the business.

The chain was founded in 2019 by Darrick Hayden and Josh Tudela in Evansville, Ind. Its name refers to the tradition of hosting guests in a home's parlor room.

"While the humble doughnut has its roots in the early 1800s, its significance soared during WWI, thanks to the legendary Doughnut Lassies who provided comfort and a taste of home to soldiers on the front lines," the company said on its website. "Parlor Doughnuts honors this legacy by crafting delicious treats that evoke nostalgia and joy."

The company franchises in all 50 states with other South Carolina locations in Greenville and Okatie.

'Mangia'

An upscale Italian restaurant has opened in Mount Pleasant.

Abracci Italian Cuisine & Cocktails made its debut Feb. 25 at 1146 Muhlenbergia Drive, just north of the Highway 41-Highway 17 intersection. It's owned by attorney Don Migliori and wife Joanna, who opened the nearby Migliori's Pizzeria in August 2020.

Migliori said the inspiration to open the more formal sitdown restaurant was to share his family's love of quality Italian food with residents.

Executive chef Devin Sansone, who previously was with FIG and Coda del Pesce, is leading the kitchen.

Abracci's menu includes authentic appetizers like grilled octopus with almond pesto and numerous main entrees, such as ricotta gnocchi and pollo al mattone.

An Irish exit

Charleston Irish pub Bumpa's will close its doors March 18, the day after throwing its annual St. Patrick's Day soiree.

The local restaurant and bar, opened in June 2020, is at 5 Cumberland St. in a 150-plus-year-old converted warehouse.

Owners and brothers Dan Sullivan and Conor Sullivan posted news of the closing on the company's Instagram account March 5.

"With (really) heavy hearts, we must share the difficult decision to close our doors. Our final day of service will be on March 17," the brothers said. They added, "Though it pains us that this chapter is ending, we’re damn proud of what we created."

They further thanked the staff for their years of work and "the locals and visitors who supported us and filled our place with cheer for nearly 5 years."

Bumpa's is open seven days a week from 11:30 a.m. until closing through March 17.

A roast to toast

Mount Pleasant men's store T.D. McMurry is celebrating its one-year anniversary March 15 with an oyster roast.

The store at 320 Coleman Blvd. will welcome local artisans for pop-ups in the parking lot and offer fresh bivalves from Lowcountry Oyster Co., light bites and beverages.

The event runs from 10 a.m. to 4 p.m.

JAMES ISLAND, S.C. (WCSC) - When a student misses school, it can be hard to get caught up, which has prompted a James Island teacher to start collecting materials to help.

Jennifer Wakefield teaches International Baccalaureate Anthropology, AP European History and U.S. History at James Island Charter High School. Wakefield, who has worked at the school for eight years, says her students are what she likes best about her job.

“These guys, like working with the kids, yeah. I like watching the light bulbs go off,” Wakefield says.

In a school full of kids, sickness is bound to happen, but Wakefield says she wants to be prepared.

“We’re in my IB class, so it’s a lot of work, it’s high-level work and so missing days can be super detrimental,” she says.

Some of her students have six classes a day, which she says it a lot to miss and a lot of make-up work, which can add to a student’s stress. With multiple classes and many students, she says supplies can run out quick.

“We actually just used the last, one of my last tissue containers, and so it’s either the kids have to go use toilet paper in the bathroom or I have tissues in here and so that’s one of the main things I really need,” she says. “Hand sanitizer we’re running low as well.”

She says sometimes she must purchase supplies for students out of her own pocket, and this is not always sustainable.

“These extra kind of things are really great to have and without, I wouldn’t be able to on my salary, like, be able to buy some of the stuff,” Wakefield says. “So, it’s nice to be able to give kids options and give them extra supplies that the school can’t or doesn’t provide.”

Wakefield says she wants her classroom to provide students with a calm environment to work where they can feel at home.

“School can be stressful, so I try to make it as comfortable as possible in here for them,” Wakefield says. “So, this kind of stuff are things that are extra but they do change in the way people the kids enjoy school.”

Click here to become a Live 5 Classroom Champions by donating to help fund this project.

Donors Choose collects the money, purchases the items the teacher has requested, and sends them directly to the teacher. That way, you know that your donation is used appropriately, and all donations are tax-deductible.

If you are a teacher who wants to be featured on Classroom Champions, email us at classchamp@live5news.com.

Copyright 2025 WCSC. All rights reserved.

JAMES ISLAND, S.C. (WCSC) - A James Island Charter School French teacher wants to help her students learn the language while sampling a popular French treat.

Vaiana Brown teaches French to all grades at the high school.

“I was born and raised in Tahiti and so I grew up speaking French,” she says.

Now living here in Charleston, she thinks a staple dish would be a great way to expose her students to the culture along with the language.

“I requested a few crepe makers so that we could hopefully make them in the classroom, which I think would be really a lot of fun and functional, so we could use our vocabulary, use our grammar in terms of conjugating the verbs,” Brown says.

Brown says in this lesson, all of her students will not only get to try the popular French food, but also have a grammar lesson.

“Using the language to tell your partner what needs to go in the bowl next,” she says. “Now, what do they have to do? What do they have to wait for? You have to wait for it to bubble before you flip it.”

It’s a lesson she says she is sure her students will take with them for years to come.

“I think having that here would be really a lot of fun. It brings the kids together. It’s camaraderie. I think it’d be fun,” she says. “And some kids, you know, haven’t had crepes before. Some have, but for them to be to experience that part of the culture physically, would be important not just talking about it seeing but actually like tasting it. It’s fun!”

Click here to become a Live 5 Classroom Champion by donating to help fund this project.

Donors Choose collects the money, purchases the items the teacher has requested, and sends them directly to the teacher. That way, you know that your donation is used appropriately and all donations are tax-deductible.

If you are a teacher who wants to be featured on Classroom Champions, email us at classchamp@live5news.com.

Copyright 2025 WCSC. All rights reserved.

With an open-air kitchen and live-fire cooking, Lost Isle in Johns Island, South Carolina, redefines eating out.

Dining at Lost Isle is an adventure from the moment you arrive. Look for a sign directing you down a gravel driveway, or you might miss the restaurant altogether. You’ll see a tiny white house nearly swallowed by the lush Lowcountry vegetation, but you can bypass the front door—instead, head to the backyard. Pass under a trellis tangled with vines to reach a tucked-away escape where people are strewn about a patio passing plates, toasting cocktails, congregating around crackling firepits, and marveling at the giant, moss-draped pecan tree above.

If you didn’t know better, you might think you’d stumbled upon an intimate house party. And in many ways, you’d be right—but you don’t need an invitation to join the festivities.

Under the light of the moon and some strategically placed chandeliers and sailcloth, chef Josh Taylor and his team create culinary magic in a 23-foot-long outdoor kitchen on Johns Island (about 10 miles from downtown Charleston). They use local oak wood, a live fire, and seasonal ingredients from area farmers and purveyors to turn out dishes like caveman-worthy Smoked Tomahawk Pork Chops glistening with an ancho-cherry glaze and Charred Eggplant Dip begging to be slathered onto grilled sourdough. It’s a five-senses experience—you can smell the food cooking before it arrives at your table and watch chefs masterfully prepare it on the wood-fired grill.

Although you’ll seat yourself, grab drinks at the bar, and place orders at a register next to the kitchen, you’ll never once feel neglected by the attentive staff. The hospitality team takes care of everything, from delivering dishes and refilling drinks to stoking nearby fires and passing out cozy blankets on cooler nights.

The atmosphere at Lost Isle is laid-back, but the style of cooking and effort put into providing a five-star experience are anything but. “We want it to feel like you’re at a backyard party—just your friends happen to be chefs and bartenders,” Taylor says of the operation, which he opened in 2023 alongside his wife, Maggie MacMillan, and partners, T.J. Lynch and Thomas Wilson.

Dishes familiar to Southern palates are reimagined with notes from Taylor and MacMillan’s travels around the world. The oft-praised Curry Braised Collards borrow spices and a creamy broth from khao soi, a northern Thai noodle soup. Fire-roasted clams from Georgia’s Sapelo Island get an unexpected flavor boost from chili-chorizo butter, a berbere spice blend, and harissa. It’s a one-of-a-kind menu that’s made even more special once you’re privy to the chain of events that allowed the restaurant to be.

In 2014, former college sweethearts Taylor and MacMillan reconnected in Charleston, where they’d each moved following time spent away from the South. After five years running a food truck, they set out to find a restaurant space and ended up touring the site that would become Lost Isle just minutes after Lynch, a local restaurateur, did. Lynch won the bid, but after seeing Taylor (a longtime acquaintance) at the property, he reached out with a partnership proposition.

PHOTO:

Peter Frank Edwards

The Down the Wabbit Hole cocktail features a smoked pepita-Tajín rim. PHOTO:

Peter Frank Edwards

“Timing is crazy sometimes,” Taylor says. “If we had not run into each other at that point, it wouldn’t have happened. It all kind of serendipitously worked out, and here we are now.” As you’re sitting under the stars (at a table Taylor and Lynch built themselves) after finishing a meal that’s top-to-bottom wonderful, it’s hard to imagine a place like this existing without a bit of help from fate.