bar interiorBumpa’s interior | Cove Creative Studio

It’s a tough time to open

With many restaurateurs wrestling with the problems of the pandemic and how to stay afloat, some newcomers are attempting to open their doors for the first time. In Charleston, co-owners Dan Sullivan and Conor Sullivan decided to go ahead with the opening of French Quarter bar Bumpa’s on June 22. “We’re eager to open our doors to the community after the true labor of love we spent restoring this historic space,” said Dan. The menu at Bumpa’s includes customizable fries with over 30 toppings, burgers, fried chicken sandwiches, and sausages.

In order to open during COVID-19, Bumpa’s took precautions like spacing out takes, taking employee temperatures, wearing masks, and placing antibacterial stations throughout the restaurant.

On James Island, Kwei Fei owner David Schuttenberg opened Mexican cantina Micho behind the Pour House a few weeks ago. He originally tried to open the outdoor container restaurant in December, but the cold weather and permitting issues halted sales. “I really wanted to get back to my first love of cooking Mexican food that I grew up eating in Arizona,” says Schuttenberg.

Micho serves tacos, tortas, and border dogs. It offers online ordering and requires customers to wear masks. There is outdoor seating on the Pour House deck, but it is spaced out to allow for six feet between tables.

In the Market area, Italian eatery Frannie & Fox plans to open soon inside of the newly renovated hotel Emeline at 181 Church Street. It will serve pizza, pastas, and traditional Italian starters.

While many establishments are trying to figure out how to stay open, these spots are forging ahead.