Ted’s Butcherblock, located at 334 East Bay St. in the Ansonborough neighborhood of downtown Charleston, is celebrating 20 years in business this October. To mark the milestone, owner Ted Dombrowski and his team are partnering with several Charleston chefs for a month of burger collaborations each Saturday in October.
For two decades, on Saturdays only, the Big Green Egg behind Ted’s Butcherblock has worked overtime as the Ted’s crew grills up burgers made from the premium, freshly ground, all-natural beef available at the shop’s butcher counter. Each month, there’s a featured burger along with the “Backyard Burger” and classic side options.
In honor of the 20th anniversary, Saturday burgers this October will feature Wagyu beef from Black Hawk Farms, with a different Charleston chef creating a special burger each week. The lineup includes:
- Saturday, Oct. 4 – Brook Warden, Pink Cactus
- Saturday, Oct. 11 – Mark Bolchoz, Cane Pazzo
- Saturday, Oct. 18 – Shuai Wang, Jackrabbit Filly & King BBQ
- Saturday, Oct. 25 – Daniel Heinze, Vern’s
The featured burger and Backyard Burgers (with topping options) will be available at Ted’s Butcherblock on Saturdays only starting at 11 a.m. The cost is $16, including a choice of side. A limited number of burgers will be prepared each week…