Bounty Bar has a treasure trove of rotating specials that keep things interesting
by Lorne Chambers | Editor
The most common strategy that was used by pirates on the high seas was to appear as one thing and then as a ship got closer, run new flags up the pole and announce their true intentions. By then it was too late, the ship was within range and its bounty would belong to those now flying the black flag with the skull on it. The element of surprise was, and still is an effective tactic.
Bounty Bar on Folly Beach, which recently celebrated its one-year anniversary, operates much in this manner. It should not be a surprise, though. A restaurant flying a black logo with a skull and anchor on it right on Center Street, chockful of pirate iconography. It’s a not-so-subtle warning that things are not what they seem.
Yet every day weary wanderers stroll into what resembles a beachy dive bar to grab a cold beer and a simple bite. It’s a dark, cool respite from the unrelenting South Carolina sunshine. Once inside it doesn’t take long to realize that there’s more going on here than meets the eye. Sure, they have wings, burgers, and hot dogs. Sure, they are good, what else would you expect from the folks that brought you The Royal American in downtown Charleston? Bounty Bar may be a no-frills beach bar, but that doesn’t mean there are no thrills. Oh, thar’ be thrills, matey. Thar’ be thrills.
According to owner John Kenney, this inventive approach to bar food is part of the allure of Bounty Bar. “Initially, we put together a menu that we thought would complement both our ‘neighborhood bar’ aesthetic, and also Folly Beach itself,” he says. “We take pride in sourcing local fish and vegetables in order to always offer the best possible flavors and nutrients to our guests. For the most part, we think it has worked well! Obviously, there have been a few tweaks with items that didn’t really sell, and others that folks were requesting, but heading into our second summer, we feel that we are in a good place and can provide delicious options for every diner!”
The regular menu offers, what the restaurant’s website describes as “better than it has to be” bar food, including a po’boy, a patty melt, and a bar steak, a platter of patties, among other tasty options. But Bounty Bar’s hidden treasures come from its rotating specials, keeping customers on their toes. The rotating Folly Fritters, for example, is a plate of deep-fried bites that regularly change based on seasonal ingredients and the chef’s fancy. Some recent fritters have included feta and artichoke with a cucumber-dill dipping sauce, coconut shrimp with a spicy apricot sauce, cheesy Reuben with house thousand island, and buffalo cauliflower pakora with ranch or bleu cheese.
Other surprises can be found with Bounty Bar’s “Red Plate Specials,” which have recently included Fritto Misto, a plate of fried shrimp and calamari (gluten-free rice flour), broccolini, jalapeños, fennel, and onions served with a malt vinegar aioli. Additionally, there’s also a rotating “staff meal,” which is always $5 and has recently included a smoked fish dip with pickles and crostini, and firecrackers, which are bacon-wrapped, cream cheese-stuffed jalapeños. Also, don’t sleep on the Bounty Bar’s inventive soup specials, which have recently included a peach gazpacho as well as a local flounder bouillabaisse with toast points, rouille, and fennel frond.
“Our ‘big brother’ bar/restaurant, The Royal American, has been downtown for almost 12 years now, and has found great success in creating fun, approachable, delicious food, that tastes amazing without being too fancy or expensive. We have always tried to highlight regional American classics from all over the country, while sourcing the freshest local ingredients we can find,” says Kenney. “We have amazing talent in the kitchen at The Bounty Bar. Chefs Tyler White and Carla McDonough have worked in many of the highest-regarded kitchens in the city. They are taking our menu to new heights with specials that are simply out of this world.”
According to Kenney, as Bounty Bar heads into its second year, it’s looking to continue to push the limits of what people expect from a no-frills beach bar. Lately, they have been testing out some classic barbecue options with a Bounty Bar twist, such as pulled pork platters with mac & cheese, pickled green tomatoes, ‘Fire & Ice’ pickles, and Texas toast.
“We are hoping to ease into more smoked meats as the summer goes on. We also we have some delicious vegan items in mind that will blow people away,” says Kenney.
Bounty Bar is open from 11-2 a.m. daily. It’s located at 15 Center St. For more information, call (843) 633-0355 or visit www.thebountybar.com.
