The burnt ends are coming. I repeat: The burnt ends are coming!
After months of mouthwatering anticipation, Bogey’s at Capitol Market will host its grand opening on Sept. 5, becoming the indoor-outdoor market’s newest restaurant – and it’s first new indoor tenant – in almost 10 years.
With a focus on fresh local ingredients and skilled smoking and BBQ techniques featured in both traditional and innovative dishes, Bogey’s will officially open its doors at 10 a.m. next Thursday and will be open seven days a week during regular market hours from 10 a.m. to 6 p.m. Monday-Saturday and noon to 5 p.m. Sunday.
And what will you find when you mosey on up to the completely renovated space across from Holl’s Chocolates where the Fresh Seafood Company once stood?
A long patterned wood-top counter wraps around an open-air kitchen gleaming with all-new stainless steel appliances and a small bar in what looks to be a comfortable, casual and vibrant new dining out spot.
If you’ve been to the original Bogey’s Driving Range in Tornado, you’ll be excited to learn that their new Capitol Market location will offer many of the same menu favorites you’ll find there.
We’re talking grilled shrimp tacos topped with fire-roasted corn, cabbage, onion and cilantro drizzled with chipotle-lime cream; a tri-tip Philly with thinly sliced beef, caramelized onions, cheese sauce and balsamic herb glaze on a hoagie bun; and signature smoked and grilled cheeseburgers dressed up with caramelized onions, pickles and Bogey’s sauce or ordered classic-style with lettuce, tomato, onion, pickle and ketchup.
You’ll also find slow-smoked pulled-pork BBQ and an unfathomably good sliced smoked turkey sandwich with American cheese, bacon, lettuce, fire-roasted tomatoes and garlic-thyme aioli; plus smoked and grilled wings with BBQ, spicy BBQ, buffalo, Bogey’s Gold or Thai chili sauce; Buffalo chicken mac ‘n’ cheese with ranch drizzle.
There are also loaded BBQ nachos; and an array of smoked meats and various traditional and creative sides, including garlic herb truffle fries and whole fire-roasted corn on the cob.
And of course, you’ll find their famous award-winning WV Hot Dog (a grilled Nathan’s frank with mustard, chili, slaw and onions) and their soon-to-be-world-famous pork belly burnt ends. If you’ve never had the joy of knocking back a basket of these tasty little morsels, don’t let the name fool you.
The charred ends of the pork they smoke for platters and sandwiches are chopped off into bite-size pieces that are then caramelized in a sweet-and-spicy BBQ sauce to tangy “crispy on the outside, juicy on the inside” perfection. They’re served over a bed of slaw, which is good, but trust me on this one. You want to upgrade and have your burnt ends dumped over creamy mac ‘n’ cheese for the ultimate decadent treat.
In addition to those Tornado favorites, there are also some unique items that have been added especially for the Capitol Market location.
New on the menu in Charleston will be the West By Cod beer-battered fish sandwich with housemade tartar sauce, lettuce and tomato on a brioche bun; a pork belly BLT with thick straps of caramelized pork belly layered with lettuce, fire-roasted tomatoes and garlic-thyme aioli on brioche; and a Dirty Birdie hand-breaded chicken thigh sandwich with your choice of sauce and ranch slaw.
New family meals to go also come with either pulled-pork BBQ, turkey, tri-tip beef, a whole chicken, a full rack of ribs (or a combination of said meats) along with sides and buns.
There’s only one dessert option on the menu, but you won’t leave wanting for more. The banana bread puddin’ topped with vanilla caramel sauce is a sweet choice to cap off your meal.
Also of note is that Bogey’s at Capitol Market will be serving beer and cocktails, so you can enjoy your leisurely lunch or early dinner with a tasty libation as well.
Full disclosure: I serve as President of the Capitol Market Board of Directors, so naturally I want to see this new business thrive there.
I believe it will, because owners Andrew Ford and Jay Nelson have already proven themselves to be fantastic partners and the food I’ve sampled has been first-rate.
But you, of course, will be the ultimate judge of how well they fare there. I can’t wait to hear what you think – especially after your first taste of those burnt ends!
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Steven Keith is a food writer and restaurant critic known as “The Food Guy” who writes a weekly column for the Charleston Gazette-Mail and has appeared in several state, regional and national culinary publications. Follow him online at www.wvfoodguy.com or on Facebook, Twitter, Instagram and Pinterest. He can be reached at 304-380-6096 or at wvfoodguy@aol.com.