17 IslandVibesIOP.com FOOD & BEV Behind the Bar Jared of Acme: Perfect mixture of personality By Maurice J. Frazier ared Woolwine has been a bartender for 10 years—almost as long as he’s been a fan of the Denver Broncos. Once you get to know him, odds are you’ll become a big fan of him. Following his calling and passion for people, Woolwine is now the bar manager at Acme Lowcountry Kitchen, where you can find him slinging drinks nightly. Let’s return to why he loves the Broncos. “I’m a big sports fan,” said Woolwine. “I don’t know how it started but I just love the Broncos. I was a big Gamecocks fan. I got tired of them losing so I made a switch.” Spend just a little time with Woolwine, and he will have you rolling off your barstool in seconds. “You never get the same day twice working at Acme or just being a bartender, period,” he mused. “I had many 9-5 jobs. I would be sitting all day and gaining weight. It wasn’t fun. Here, I’m meeting new people from literally all over the world.” It’s not easy being behind the bar. Meeting new people, staying on your toes and mixing drinks non-stop in a fast-paced environment can be intense. Bartending is an art. It takes skills and organization. “There is a rhythm to serving drinks. You start to almost dance. You can interact with the guests. You have the freedom to get to know people,” he said. Woolwine described working at Acme as heaven. The owners treat the employees with respect. Many employees have been working there for years and there is very low turnover. It’s family when you work at Acme. “You start to memorize people’s drinks. Some people keep me on my toes. There are times they want to try something new, but eventually they lean towards their signature drinks,” he said. Woolwine loves to figure out new ways to make a beverage. For example, there are different ways to make an old fashioned. You can make it sweet, savory or smoky. Or even switch out the bourbon for a spiced rum, which Woolwine loves doing. “Bartending gives you the confidence to experiment. I do it at work or at home, creating new cocktails. My wife is the guinea pig,” he said. If you want a great experience, an awesome cocktail or a good laugh, then head to Acme, sit at the bar and get to know Woolwine. J Photo Provided What’s on the menu? Lawrence’s Seafood Co: A reason to claw back for more By Maurice J. Frazier here is a hidden gem located right on the beachfront, an intimate place with breathtaking views of the ocean where you can enjoy great food and fellowship. A restaurant that will have you coming back for more. We’re talking about Lawrence’s Seafood Company. Lawrence’s is open for lunch and dinner Monday through Friday and offers a fabulous brunch menu on Saturday and Sunday from 10 a.m. to 3 p.m. Chrissy Chinners, best known as ‘Momma’ to the employees, has been working at Lawrence's for a little under a year and just recently transitioned to general manager. “I love this place. The atmosphere is perfect. Our guests are wonderful. My employees are hard workers. I love coming to work here,” said Chinners, who has 23 years of experience in the food and beverage industry. Chinners sees so much potential in Lawrence’s, and she wants everyone to give them a shot. The atmosphere is relaxed with multiple TVs inside to watch any sports game of your choosing. There are two bars, one inside and one outside, in addition to outdoor seating. They also host live music on Friday, Saturday and Sunday and trivia nights on Tuesday. “I want this place to bring out the joy in people,” said Chinners. “A lot of our guests are from out of town and on vacation. I want Lawrence’s Seafood to be known for having fun with amazing vibes. I tell my employees if you see a guest that is not enjoying themselves, let’s change their mood.” Spring break is in full swing, and summer is right around the corner, so this is the best time to dive into some of their classics. Lawrence’s has an amazing nacho dish called the LAW. Their top sellers are the double smash burger, a generously-portioned lobster roll and their delicious lobster mac & cheese. Their brunch menu is like no other. The island omelet is loaded with mixed cheese, sauteed onions and peppers and grilled shrimp. The Lawrence’s breakfast sandwich features lobster and shrimp piled high with scrambled eggs, sauteed onions and peppers on a buttered split roll. They have libations covered too with their botanical spritzers, Lawrence’s beach punch, Cutwater Rum mint mojito and their LSC’s signature fishbowl, which serves four people. “I’m expecting a packed house this summer. We want to have fun and welcome everyone!” enthused Chinners. Lawrence’s is located at 1130 Ocean Blvd. For more information, visit lawrencesseafood.com or call 843-242-8470 to make a reservation or place a to-go order. The LAW Fried Calamari. T Photo Provided
RkJQdWJsaXNoZXIy MjcyNTM1