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By Karen E. Klein 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. "Because of my enthusiasm, our good food, and I think the town's right for it,' he said. "This end of town was deteriorating . But there's nice things going on now. The time is right.' Sohovich hasn't changed a thing from the decor of the Blossom his 60-something mother remembers from her girlhood. He just brought in chairs for the tables, a deli case and other kitchen implements The art deco interior and exterior remain intact, with a wall of mirrors that create the image of an endless eatery. The menu offers a wide variety of options, from build-your-own deli sandwiches with 12 kinds of meat, 10 varieties of bread, 10 cheese options and five types of mustard to veggie sandwiches with alfalfa sprouts, cucumber slices or watercress to two different smoked salmon sandwiches.
And if you want a creamy milkshake in one of four flavors or a three-scoop banana split, you've come to the right place. But leave your diet at the door. Sohovich uses Charleston-made Marquis Gourmet ice cream, ranging from 18 percent to 23 percent butterfat Future plans include lunches ordered by fax, catering and private parties on the premises. He also plans an after-3 p.m. menu so working folks can stop by for a quick bite and a drink of beer or wine after work. Sohovich said he expects to be working lots of 5 a.m. to 8 p.m. or longer days. "Dedication isn't something you can do part time, not if you want to succeed,' he said. "I've seen a lot of people do things right and I've seen a lot of people do things wrong. "But this is a new place and everybody's been waiting on it. And, honestly, I really think it will only get better." |
Quarrier Fixture Blossoms Again
Sohovich said in the first two days, the reuben and a prosciutto
and roasted pepper sandwich on Italian bread have been popular.
Specialty salads also are on the menu, including a chef, seafood
pasta, smoked whitefish, spinach and traditional Greek salad. A
favorite of diners already is the chicken breast and artichoke salad
with Swiss cheese, walnuts and roasted peppers.
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