Indigo Road`s Brochure

T H E R E I S S OU L , A N D T H E R E A R E T H I N G S .
I M AG I N E A WO R L D M A D E U P O F O N LY O B J E C T S ,
A
W O R L D
O F
I D L E
T O O L S .
A R E STAU R A N T OF NOT H I NG BU T TA BL E S A N D CH A I R S ,
A LARGE EMPTY THEATER, OR A DESERTED PLAZA IN THE SUMMER.
T H E Y C RY OU T FOR T H E SE RV IC E OF M A N,
T H E
S E R V I C E
T O
G I V E
T H E M
L I F E .
WE CALL ON MAN TO DISPLAY HIS SPLENDID CAPABILITIES.
AND WE OBSERVE WITH UNDIVIDED ATTENTION,
BECAUSE THE LITTLE NUANCES IN THE QUALITY OF HIS SERVICES
GI V E A F L AW L E S S M E A S U R E OF H I S M I N D,
THEY TELL US FR ANK LY WHAT HIS SOUL IS WORTH,
BECAUSE, TO SERVE IS FIRST TO LOVE.
GIUSEPPE CIPR IANI
CH A R LE STON-BASED HOSPITA LIT Y GROU P THE I NDIGO ROA D
was founded in 2009 under managing partner Steve Palmer. The Indigo Road collection of
restaurants includes the much lauded Oak Steakhouse, O-Ku, The Cocktail Club and The Macintosh
all of Charleston, S.C. in addition to Columbia, South Carolina’s newest fine dining restaurant,
The Oak Table. The celebrated restaurant group has amassed an impressive series of accolades
since its inception in 2009, most recently receiving a nod from Bon Appétit as one of the 50 Best
New Restaurants of 2012. The established hospitality group operates with the highest attention to
service and a dedication to the utmost in superior customer experience. As culinary and industry
leaders, The Indigo Road also specializes in restaurant and hotel consulting services providing
customized solutions for each.
The Indigo Road restaurants have received national accolades in renowned publications including:
Bon Appétit, Esquire, Everyday with Rachel Ray, Forbes, Garden & Gun, GQ, Saveur, Southwest
Airlines Spirit Magazine, Southern Living, The New York Times and the Wall Street Journal.
SERV ICE S
• Business plans with
complete feasibility assessment
• Hotel conceptual design and development
• Menu and culinary development
• Operations assessment and execution
• Comprehensive restaurant design inclusive
of architectural and kitchen
• Restaurant startup
• Restaurant turnarounds
• Short-term and long-term
management contracts
• Staff training and development
• Supply chain management
• Team member immersion and training
• Brand management and development
inclusive of design, PR, marketing, event
and social media services
OAK STEAKHOUSE
Established January 2005
17 Broad Street
Charleston, SC 29401
843.722.4220
Oaksteakhouserestaurant.com
Facebook.com/OakSteakhouse
@OakSteakhouse
Touted as “one of the best and most distinctive
steakhouses in America,” Oak Steakhouse presents classic
steakhouse cuisine as well as locally sourced seafood and
produce in an impeccable setting. Executive chef Jeremiah
Bacon’s menu highlights include succulent steaks such as the
marinated 28 oz. Certified Angus Beef Prime bone-in ribeye,
as well as seafood favorites like the pan-seared sea scallops
served with roasted exotic mushrooms and a foie gras au
poivre sauce. Oak Steakhouse’s timeless setting artfully
compliments its classic steakhouse menu, as arched doors and
windows, 18-foot ceilings, mahogany paneling and 150-yearold heart of pine floors make this one of the most distinctive
dining spaces in the country.
“OAK HAS EMERGED AS ONE OF THE BEST AND MOST DISTINGUISHED
STEAKHOUSES IN THE COUNTRY” – JOHN MARIANI, VIRTUAL GOURMET
J A M E S B E A R D F O U N DAT I O N , 2 01 2 : B E S T C H E F S O U T H E A S T S E M I-F I N A L I S T
VOTED CHARLESTON’S BEST STEAKHOUSE IN 2009 AND 2011 – CHARLESTON CITY PAPER
O-Ku opened in March 2010 on downtown Charleston’s bustling upper
King Street. Named a 2010 best new restaurant by Esquire magazine,
O-Ku celebrates authentic Asian cuisine by using the highest quality
fish from markets in Japan and Hawaii, as well as locally-sourced
O-KU
ingredients. The expansive menu caters to guests seeking sushi,
Established March 2010
traditional street food, hot entrees and happy hour. The interior is
463 King Street
sleek and modern, yet offers a reminder of Charleston’s charms and
Charleston, SC 29403
unique history with its exposed brick and high ceilings. O-Ku’s
843.737.0112
chic design complements the restaurant’s unique menu, effectively
o-kusushi.com
Facebook.com/OkuSushi branching out from traditional Lowcountry fare and making O-Ku a
one-of-a-kind dining destination for Charleston foodies.
@OkuSushi
ESQU IR E , 2010: BE ST N EW R E STAU R A N T I N A M ER ICA
OPEN TA BLE , 2011: TOP 50 HOT SPOT R E STAU R A N T
VOTED CHAR LESTON’S BEST SUSHI IN 2012 – CHAR LESTON CITY PAPER
THE COCKTAIL CLUB
Established June 2011
479B King Street
Charleston, SC 29403
thecocktailclubcharleston.com
Facebook.com/
TheCocktailClubCharleston
@CocktailClubCHS
Tucked away on Charleston’s bustling upper King Street,
The Cocktail Club is an upscale lounge dedicated to the art
of the craft cocktail. The Cocktail Club offers an extensive
selection of house-made infusions, rare spirits and farmto-shaker beverages which feature fresh-squeezed juices
and modern ingredients alongside a menu of light fare. The
interior offers three separate lounges which boast reclaimed
wood structures, fireplaces, original beams and doors from
the building dating back to 1881. The club’s rooftop terrace
offers a more modern escape, complete with a custom garden
that provides fresh garnishes picked daily for Charleston’s
most creative couture cocktails.
VOTED “BEST NEW BAR” AND “BEST COCKTAILS” IN 2011 - CHARLESTON CITY PAPER
THE MACINTOSH
Established September 2011
479B King Street
Charleston, SC 29403
843.789.4299
themacintoshcharleston.com
Facebook.com/
TheMacintoshCharleston
@MacintoshCHS
The Macintosh opened in September 2011 in downtown
Charleston, SC. Located downstairs from its sister lounge, the
Cocktail Club, and bearing the one-time name of the alley
that runs alongside the building, the Macintosh explores
the breadth of Lowcountry flavors in a comfortable setting.
Executive chef and partner Jeremiah Bacon showcases his
talent for creating upscale, American cooking using the
seasonal bounty provided by his local farmers and fishermen
throughout the Macintosh’s menu. Chef Jeremiah Bacon
received recognition as a 2012 semi-finalist for best chef
Southeast by the James Beard Foundation.
ESQUIRE, 2012: BEST
B O N A PPÉ T I T, 2 01 2
JAMES BEARD FOUNDATION,
JAMES BEARD FOUNDATION,
NEW R ESTAUR ANT IN AMER ICA
: 5 0 B E S T N E W R E S TAU R A N T S
2012: BEST NEW RESTAURANT SEMI-FINALIST
2012: BEST CHEF SOUTHEAST SEMI-FINALIST
THE OAK TABLE
Established September 2012
1221 Main Street
Columbia, SC 29201
803.563.5066
TheOakTableSC.com
Facebook.com/TheOakTable
@TheOakTable
The Oak Table offers guests a menu of modern, American
cuisine served in a captivating space that highlights the best of
both contemporary and traditional design. Inspired by its sister
restaurants in Charleston, Oak Steakhouse and The Macintosh,
The Oak Table serves dishes that expound on the freshness of
locally sourced, seasonal products under the helm of executive
chef Joseph Jacobson.
STEVE PALMER
Managing Partner
Prior to forming The Indigo Road, Palmer served as vice president of food and beverage for the Ginn Clubs
and Resorts. In this role, he managed 11 properties in the Southeast and the Caribbean, while still developing
other hospitality concepts for the company. He eventually served as the lead developer for Ginn Resorts, and
developed over $100 million in hotel and club space.
Palmer’s passion for and commitment to the hospitality industry has been palpable since the age of 13 when
he worked as a dishwasher. Later promoted to a line cook at the legendary Houston’s in Atlanta, Palmer’s
unassuming beginnings in the hospitality arena granted him a comprehensive understanding of the restaurant
industry that later led to the success of establishments throughout South Carolina and Florida.
Following his experiences as member of the opening team at Magnolias, one of Charleston, S.C.’s most
celebrated restaurants, Palmer was charged with the task of opening Magnolias’ sister restaurant, Blossom.
At Blossom, he co-developed and trained the staff on The Fourteen Elements of The Guest Experience, which
helped establish a lifelong commitment to service.
In 1995 Palmer was recruited as wine director and service manager of Canoe in Atlanta, which received a
James Beard nomination for Best New Restaurant in 1996 and was also named one of the Top Five Anticipated
Restaurants openings in 1995 by USA Today. Palmer returned to Charleston to become a founding partner
for Eidolon, a consulting company specializing in luxury restaurants whose client list includes Planters Inn,
Peninsula Grill and Hanks Seafood (the latter two are both past recipients of the Best Restaurant awards in
Esquire), and 2nd Empire in Raleigh, N.C.
Palmer also previously worked with The Ritz Carlton St. Louis where he co-created the largest private dining
wine cellar in the Ritz-Carlton Hotel chain, earning praise from both Wine Spectator and Santé magazine.
Palmer then returned to Charleston to become managing partner at the esteemed Peninsula Grill. Under
Palmer’s management, Peninsula Grill garnered a Relais & Châteaux designation and recognition as one of the
country’s best restaurants in Esquire, USA Today and Wine Spectator.
JEREMIAH BACON
Executive Chef
Jeremiah Bacon, a 2012 James Beard Foundation
semifinalist for Best Chef Southeast, brought newAmerican cuisine to an inviting Lowcountry table
when The Macintosh opened on Charleston’s upper
King Street in September 2011 and excelled the cuisine
of Charleston’s classic restaurant, Oak Steakhouse on
historic Broad Street.
A Charleston native and College of Charleston
alumnus, Bacon attended the Culinary Institute of
America (CIA) in Hyde Park, N.Y. After graduating
from the CIA in 1999, Bacon moved to New York City
where he worked for legendary restaurants such as
River Café and ILO in midtown. Bacon left ILO to join
the staff at Le Bernardin, the famed restaurant of chef
Eric Ripert. In 2004, Bacon was part of the opening
crew of Per Se, which along with Le Bernadin, earned
Four Stars from the New York Times and Three
Michelin Stars.
After 10 years in New York, Bacon returned to the
Lowcountry first as executive chef of Carolina’s
restaurant. He incorporated a local-first philosophy
into his culinary practices by building strong
relationships with local farmers and fisheries.
JACKSON HOLLAND
Cocktail Consultant
Jackson Holland brings more than 13 years of distinguished
experience within the hospitality industry to his role as
beverage director at the Cocktail Club and as a cocktail
consultant for The Indigo Road Restaurant Group. A
certified level one sommelier, Holland assists with the
selection of the restaurant’s extensive wine list in addition
to constructing craft cocktails from seasonal ingredients.
In addition to running the acclaimed beverage
programs, Holland is co-creator of Charleston Mix Bold
& Spicy, winner of the 2011 Garden & Gun magazine
“Made in the South” awards—food division. His skills
were also recognized as a 2010 semifinalist in the Ketel
One Classic Cocktail Competition in Charleston with
the orange flower water fizz, and as a 2009 semifinalist
in the Charleston’s Next Top Cocktail competition with
the poison jack apple.
Holland worked as head server at fellow Indigo Road
restaurant, Oak Steakhouse, where he oversaw the bar
program and also played an integral role on the opening
team at Husk’s bar, which gained national attention.
Holland previously worked at the Ocean Room located at
the Sanctuary on Kiawah Island, as well as Shine and the
Reel Bar at the Charleston Harbor Resort and Marina.
VONDA FREEMAN
Indigo Road Wine Director
Vonda Freeman joined The Indigo Road as the restaurant
group’s wine director in 2009. A Henderson, N.C. native and
certified sommelier, Freeman brings a wealth of knowledge in
the world of wine and 20 years of experience in the restaurant
and hospitality industry to her position with the company.
Her amazing passion for wine, keen understanding of
customer desires and ability to capitalize on industry trends is
evident in the amount of success each Indigo Road restaurant
has experienced in its wine program. Prior to joining The
Indigo Road, Freeman enjoyed a position at South African
wine import company, Vinnovative Imports, following eight
years of experience in the beverage distribution world. Her
background has benefitted the Indigo Road immeasurably,
and her talents are recognized throughout the company’s
operations, including menu planning and creation, event
coordination and staff wine education.
PAST SUCCESSES
• 17 North Roadside Kitchen; Mt. Pleasant, S.C.
• 15 North Roadside Kitchen; Charlotte, N.C.
• Bella Collina; Orlando, Fla.
• Canoe Restaurant; Atlanta, Ga.
• Hank’s Seafood; Charleston, S.C.
• Hammock Beach Resort; Palm Coast, Fla.
• LIVE at Loews at the Loews Atlanta Hotel; Atlanta, Ga.
• Old Bahama Bay; Grand Bahama Island
• Reunion Resort; Orlando, Fla.
• The Peninsula Grill; Charleston, S.C.
• The Ritz Carlton St. Louis; Saint Louis, Mo.
CONTACT
STEVE PALMER
[email protected]
90 Alexander Street
Charleston, S.C. 29403
843.722.4220
theindigoroad.com
MEDIA CONTACT
THE REYNOLDS GROUP
Mary Reynolds / Katharine Lowe
[email protected]
[email protected]
v. 404.888.9348, 843.722.5908
tf. 877.231.1568
thereynoldsgroupinc.com