Mount Pleasant Magazine Sept/Oct 2014

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A Complete Cycle
TRIANGLE CHAR + BAR
The staff at Triangle Char + Bar decided six years ago that they wanted to
offer customers a little something special – something like grass-fed beef, which
is now what the Mount Pleasant and West Ashley restaurants are known for.
Mike Lotz, director of operations for Mount Pleasant’s location – as well as a
native of the Midwest – got to work doing the proper research on grass-fed beef
and what it would take to bring this commodity to the popular restaurant.
Today, Triangle serves grass-fed hamburgers and cheeseburgers, along
with plenty of local produce. Providers for beef are McCutchen Farms in
Kingstree, South Carolina, and Hill Creek Farms in Hartsville, South Carolina.
Meanwhile, fruits and veggies come from local sources such as Ambrose Family
Farm, GrowFood Carolina and Limehouse Produce.
Fresh fall menu items to look forward to at Triangle are acorn squash and
Brussels sprouts, which chef James Sanders plans to present several ways. Lotz
agreed that the Triangle menu “is a sounding board for seasonal items.”
It’s also worth noting that any food left over from a meal at Triangle turns
into compost. In fact, Lotz pointed out that more than 70 tons of raw food
waste were composted for Charleston County by Triangle Char & Bar in the
last four years.
“We try to be a complete cycle – farm to table and then table back to the
farm,” Lotz said. “And we form a partnership with our farmers.”
The General Lee Burger, with local grass-fed beef, pimento cheese and caramelized onions,
is a big seller at Triangle Char + Bar.
Photo by William Quarles.
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