Former Dashi Space to Become Reenie’s, an Old-World Tavern From Cane Pazzo Chef Mark Bolchoz
The new North Charleston restaurant is targeting a mid-November opening with wood-fired cooking, Irish tavern influences, a biergarten-style patio and a strong Lowcountry connection
The former Dashi space on Remount Road is getting a new chapter.
Chef Mark Bolchoz, the owner behind Hanahan’s Cane Pazzo, is preparing to open Reenie’s, an old-world tavern at 1262 Remount Road in North Charleston, with a target opening in mid-November 2026. The restaurant will combine Lowcountry ingredients and seasonality with inspiration from the taverns of Ireland’s west coast.
The location is familiar to Charleston-area diners. Dashi operated there with its Asian-Latin menu, and North Charleston tourism records identify the property as 1262 Remount Road, North Charleston, SC 29406.
Reenie’s has deep Charleston family roots
The name Reenie’s honors Maureen Calder-Bolchoz, Bolchoz’s grandmother and the woman behind the menu at Mike Calder’s, a longtime Charleston Irish pub remembered from the city’s earlier restaurant scene.
Bolchoz told Charleston City Paper that while Reenie’s will not recreate the old Calder’s menu, his grandmother’s approach — straightforward food prepared exceptionally well — will influence the new restaurant.
That family connection fits into a larger pattern for the chef.
Bolchoz, a Charleston native and Culinary Institute of America graduate, previously worked at Peninsula Grill, The Grocery and Indaco before serving as culinary director of Italian concepts for Indigo Road Hospitality Group. He and his wife Ariana opened Cane Pazzo in Hanahan in June 2025, blending Italian cooking with Lowcountry ingredients and local sourcing.
What will be on the menu?
Reenie’s will center its kitchen around a wood-fired hearth and Argentinian-style grill.
Some dishes are expected to remain consistent, including a tavern burger and fish and chips, while much of the menu will change with seasons and daily ingredient availability.
Other planned offerings include:
- Rotating seafood conserva and preserved seafood
- Daily house-made sausages
- Chicken liver mousse and country pork pâté
- Pork chops, lamb and other whole-animal butchery cuts
- Seasonal salads, vegetables and grilled appetizers
- Locally sourced produce from farms and suppliers around the region
The seafood program may be one of the more distinctive pieces. Instead of simply serving commercial tins, the kitchen plans to preserve seafood in-house, with examples including clams with green garlic and muscadine vinegar, mussels escabeche and pickled shrimp.
More than a restaurant change
The team is also planning substantial work on the property itself.
According to Charleston City Paper, Reenie’s will receive a new façade, while the team is working with Berkeley County officials on drainage improvements and repaving the parking lot.
Inside, the restaurant is being designed to create two different experiences under one roof: a livelier bar area and a quieter dining-room side inspired by traditional European taverns.
Outside, plans call for a biergarten-style patio.
The beverage program is expected to include Guinness, local draft beer, classic and natural wines and cocktails.
The team behind Reenie’s
Bolchoz is building Reenie’s under his Semper Elevatum Hospitality group.
His brother Vincent Bolchoz will serve as general manager after previous experience at The Beacon in Florida and Quality Eats Steakhouse in New York City.
Denton Taylor will lead the kitchen as chef de cuisine. His background includes Momofuku in Washington, D.C., Blackberry Mountain in Tennessee, Rolf and Daughters in Nashville and The Ordinary in Charleston before working with Bolchoz at Cane Pazzo.
That gives the restaurant a team with experience spanning Charleston, New York, Washington and Nashville while keeping the concept centered on the Lowcountry.
Opening hours and timeline
Reenie’s is currently targeting mid-November 2026.
The initial schedule is expected to be:
Tuesday–Sunday: 5–10 PM
Lunch and longer weekend hours are expected to follow after the restaurant gets established.
As with any restaurant still under construction, that opening window should be treated as a current target rather than a guaranteed date.
Another piece of a bigger hospitality expansion
Reenie’s is not the only project coming from Bolchoz and Semper Elevatum Hospitality.
The group is also planning a pastificio and wine bar at Blackwells Corner in Hanahan for 2027. That space is expected to handle pasta production for Cane Pazzo, bread production for Reenie’s and retail sales of fresh and frozen products, imported goods and wine.
That puts Reenie’s between two parts of the chef’s growing local footprint: Cane Pazzo in Hanahan and the future Blackwells Corner operation.
For Remount Road, though, the immediate story is simpler: a familiar restaurant property is preparing for a very different second act.
Instead of Dashi’s Asian-Latin menu, the next chapter at 1262 Remount Road will be built around wood fire, preserved seafood, Irish tavern influence, local ingredients and neighborhood hospitality.
What to know
Restaurant: Reenie’s
Concept: Old-world tavern with Lowcountry and western Irish influences
Address: 1262 Remount Road, North Charleston
Former occupant: Dashi
Target opening: Mid-November 2026
Initial hours: Tuesday–Sunday, 5–10 PM
Chef/Owner: Mark Bolchoz
Hospitality group: Semper Elevatum Hospitality
