From The Post and Courier:
Terroir is a term used to describe the special characteristics of geography, geology and climate that result in unique qualities of taste found in food and wine. The same term can be used to describe Brad Ball, the owner of Social Restaurant + Wine Bar.
The DNA of the restaurant and hospitality industry courses through his veins. His family has owned six restaurants.
At age 12, at Poogan’s Porch, he set himself on the path that would result in Social. He earned a degree in philosophy from the College of Charleston; graduated from the French Culinary Institute in New York and apprenticed at Jean-Georges and Momofuko restaurants.
He was mentored by Olivier Sardoni during a stint as sommelier at Aquavit. He went on to earn advanced certificates and levels of certifications in the rarefied world of sommeliers. And he managed to find the time to earn an executive MBA at the Bordeaux Ecole de Management.
It is clear he has found his passion, and it translates into the wine constellations and cellar that he has curated at Social Restaurant + Wine Bar. This love child of grapes and grafts provides Ball with an opportunity to educate, inform and sustain small producers of the juice we know as wine.
This year, Social celebrates its fifth anniversary, and Ball’s wine bar is in the capable hands of Zach Smith as general manager and new executive chef Jesse Sutton. Sutton earned his culinary chops as sous chef to the talented Nate Whiting, initially at the Woodlands and more recently at Tristan.
Sutton has reinvigorated the menus. From cocktails to charcuterie, the bar to brunch, the offerings have been transformed to serve the muse of wine.
For full article, visit The Post and Courier.