Charleston tavern capitalizes on hospitality industry trend to boost business

When Beau Sliger and the late Jeremy Latta made the pivotal decision to open the Red Palm Tavern on Romney Street in Charleston in January of 2024, they took a gamble — and sometimes risks pay off.

“Our expectations have been exceeded,” said Sliger, owner and general manager.

With 20 years in the restaurant business, Sliger has kept his finger on the pulse of industry trends. Whether it’s due to the “graying of America,” the post-COVID desire to escape ear-splitting noise, the rising costs of drinks, or perhaps a whole host of other reasons, he has noticed a shift toward a more relaxed tavern experience.

“I see the nightclub and bottle service scene dying in Charleston. We are witnessing a change here with older adults — and even some of the younger ones — opting to spend time away from the tourists and college crowds,” said Sliger, noting that there is also an apartment complex called The Atlantic across the street. “That was a big draw,” he said.

What to expect at the Red Palm Tavern

The Red Palm Tavern, 45 Romney St., seats approximately 200 patrons and has all the hallmarks of an old-style American tavern, featuring brick walls, wood accents and warm lighting.

Sports fans flock to the place to tune in to any one of 15 televisions which ensure that no one will miss a much-anticipated game. For those who would rather participate than passively watch, billiards and darts offer a chance for friendly competition.

Sliger said that he is also bringing back live music four days a week. “We’ll be featuring rock and roll cover bands with a little country mixed in,” he said. Sliger notes that it is important that entertainment is top notch. “We are picky about those we bring in,” he said.

Sliger describes the fare as “high-end bar food with a Southern twist,” and said that it, too, has been well received. “Our wood-fired grill influences many of our dishes,” he noted. The restaurateur said that he also strives to keep prices reasonable so that a night out doesn’t break the bank.

The menu features flatbreads, burgers, salads such as the turkey cobb, and sandwiches with ingredients that include chicken and ribeye steak. Southern staples such as shrimp and grits, baby back ribs and wood-fired mac and cheese also make an appearance. Sliger said particularly popular items are the flatbreads, the wood-fired mac and cheese and the baked wings.

“Baking them makes them a little more tender and imparts a crispy char on them,” Sliger explained.

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As for the libations, the Red Palm offers about 10 craft cocktails using local spirits and sporting gangster-themed names like the Bugsy’s Palm Punch, containing Pineapple Plantation Rum, Bacardi Orgeat, grenadine, simple syrup, and lime; the Spiced Capone Mule, containing Makers Mark Whiskey, ginger beer Chipotle cacao bitters and lime; and the Bonnie & Clyde’s Temptation with Tito’s Vodka, Cathead Raspberry Vodka Orgeat, lemon, cranberry and soda.

“Some of the more popular ones include our Old-Fashioned and the spiced strawberry margaritas,” Sliger said.

Sliger said that the patio was recently completed and features a covered awning with ample seating. “The indoor/outdoor garage doors open up the entire place,” he said.

As an “off-the-beaten path” destination, the Red Palm Tavern attracts patrons who seek it out with intention, Slifer said.

“To keep them coming back, we have to give them a top-notch experience, which is why we are so focused on customer service,” he said. “Hospitality is key and my favorite aspect of owning the Red Palm is meeting the people and making connections within the community.”