The Blossom Deli offers unique menu, unique atmosphere

By Clint Thomas

The Blossom Deli at 904 Quarrier St. in Charleston provides diners with an array of modern American dishes amid the Art Deco mirrors, booths and soda fountain counter of its predecessor, the legendary Blossom Dairy.

A lunchtime staple downtown, in the evening, the Blossom unveils a surprisingly diverse selection of appetizers and entrees on its dinner menu.

As one example, the Blossom Deli's appetizer choices exceed -­ by a quantum leap -- the typical chicken wings and jalapeno popper fare. The menu lists Creamy Polenta with Gorgonzola and Spinach, Roasted Portabello Mushrooms, Louisiana Crabcake, Tuna Carpaccio, and Salmon and Goat Cheese Crepe as starters.

The salad selection includes a Wild Mushroom Salad, a Spinach Mozzarella Salad, a Chicken Breast and Artichoke Salad, Traditional Greek Salad and the Tossed Salad.

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Quarrier Fixture Blossoms Again

By Karen E. Klein
Charleston Daily Mail
May 27, 1994

The sign outside Bill Sohovich's new restaurant still calls the eatery the Blossom Dairy, but he's not concerned about it. He knows that without that drawing card, he wouldn't be getting so much attention and, more importantly, he wouldn't be restocking the shelves after only two full days in business. Sohovich didn't advertise when he opened his Blossom Deli & Soda Fountain Cafe, but diners flocked en masse as soon as they saw the "Open" sign flip Tuesday. They've kept his small staff of 10 to 12 workers hopping almost constantly since.

"This is one of the reasons I wanted this spot,' he said. "I know it's not because of me that I got all this pre-opening publicity _ it's the Blossom Dairy.'

Sohovich, a 42-year-old Charleston native who lived elsewhere from 1971 to 1991, was in negotiations with Brooks McCabe, owner of the Blossom building, for nearly a year.

"I've been wanting to do this a long, long, long time,' Sohovich said. "I'm just glad I could do it here.' Sohovich, who was trained at the Culinary Institute of America and has worked at five-star restaurants and hotels, isn't the first to try to resurrect the old Blossom. But he believes he'll be the one who's successful.

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