A Michelin-pedigree chef just found his permanent home, and it's a Mount Pleasant brewery

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Louis Mitts and Trevor Brown spent most of last year chasing bookings around Charleston, moving their food truck from event to event with no fixed address. By the time they sat down to plan out 2026, most venues were already booked through spring. So instead of fighting for scraps of calendar, they found a home.

That home is Hobcaw Brewing Co. in Mount Pleasant. After a run of appearances there in January, what started as Chucktown Meatball Co. and is now rebranded Loxie's on Long Point became a permanent fixture, operating Tuesday through Sunday most weeks.

Brewery owner Chris Mottram is candid about why he wanted a permanent food partner instead of a rotating truck schedule. Food has stopped being a nice-to-have for breweries, he said, and started being close to essential. Customers who can actually eat there stay longer, order more beer, and come back with people who want food, not just a flight.

The partnership works both ways. Hobcaw gets a kitchen without building one, and Mitts and Brown get a steady customer base without spending every weekend driving to the next booking.

What's actually on the menu is the more interesting part. Mitts has cooked in kitchens under Thomas Keller and Gordon Ramsay, and he's using that background on fresh-extruded pasta made with traditional semolina flour. "This is the oldest version of pasta that exists," he told the Post & Courier, describing a method most fast-casual Italian spots skip entirely in favor of dried, boxed noodles.

Beyond the pasta, the menu runs hand-breaded chicken Parmesan sandwiches and a wing program that's more involved than it needs to be for a brewery: wings brined for four hours, then confited before getting fried to order, finished in sauces ranging from classic Buffalo to Thai peanut and Korean gochujang.

Mottram is already pushing for the next phase, which is a kids' menu that actually fits a family crowd: hand-breaded chicken tenders, buttered noodles, and a made-from-scratch take on SpaghettiOs. The partners are also weighing whether to install a full kitchen at Hobcaw down the line, which would take this well past food-truck territory.

For now, it's Tuesday through Sunday, a brewery patio, and pasta made the way pasta was made before anyone thought to skip the step.

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