Buzzed Bull Creamery combines two of my favorites: ice cream and booze.
Harnessing the power of liquid nitrogen, our innovative process provides a fully customized frozen dessert that’s hand-crafted. We range from creating fresh ice cream, frozen yogurt, sorbets, and nitro milkshakes. From sizing, bases, flavors, mix-in’s and alcohol, our guests can create their ideal frozen delight made entirely possible by liquid nitrogen. With over 20 mix-ins, over 30 available flavors, and ability to upgrade your liquor, the possibilities are truly endless.
The menu features many ways to customize your "buzz," including using ice cream, frozen yogurt or sorbet. You can also get a nitro milkshake or coffee.
I went for the The Bonfire: MARSHMALLOW FLAVOR, GRAHAM CRACKERS, CHOCOLATE CHIPS + Suggested Buzz: CINNAMON WHISKEY
And, it was OK. I could definitely taste the booze, which was the dominant flavor. But, fun concept!
Tom+Chee is a tomato soup & grilled cheese shop that defines comfort food.
Spotlighting quality ingredients and friendly customer service, T+C’s founders have grown this quirky grilled cheese business from a tiny food tent on a public square in Cincinnati, Ohio to a rapidly expanding franchise empire thanks to TV exposure and an investment deal on ABC’s “Shark Tank.” Our Grilled Cheese Donut has been featured on ABC’s “The Chew”, Travel Channel’s “Man v. Food Nation” and was named one of America’s best new sandwiches by NBC’s “Today” show. The 2013 Brand Innovators Made in America Summit named Tom+Chee one of “25 Brands to Watch.”
This fun, bright shop features all sorts of grilled cheeses: 
- A grilled mac & cheese
- BBQ & bacon
- Ham & swiss
But the one that caught my eye was under "grilled desserts" - The Original Grilled Cheese Donut, which is mild cheddar on a grilled donut! That paired with creamy tomato basil soup was perfection. 
Day 1 - Ichiban
Appetizer: Almost Heaven Maki with Blue Crab and Shrimp, spicy mayo, 9-spice and scallions. Background: Sashimi Nachos - 2 crisp wontons, topped with marinated tuna, spicy mayo, jalapeno and tobikko.
Entree: Pork Shogayaki - Stir-fry pork with onion and broccoli, in a house-made ginger sauce.
Plum Sake
Dessert: Oreo Cheesecake
Day 2 - Edgewood Country Club
Appetizer: Mushroom Bisque: Blend of Shiitake, Morel, Cremini, and Domestic Mushrooms in a Velvety Potage with Cognac and Cream
Entree: Tenderloin Stroganoff: A Traditional Edgewood Favorite combining Beef Tenderloin Tips with a Mushroom Burgundy Demi-Glace, nestled atop a bed of Egg Noodles. Garnished with Sour Cream and Scallions
Dessert: New York Style Cheesecake with a Salted Caramel Drizzle
Day 3 - Berry Hills County Club
Pecan salad
Surf & turf with mushroom demi sirloin & shrimp scampi and mashed potatoes
Side of veggies
Reese’s peanut butter mouse cake with chocolate drizzle
Day 4 - South Hills Market & Cafe
Bread with an orange cumin butter and blood orange butter
And I loved these paper straws.
Roasted pork belly tacos with fennel, arugula, and tamari soy glaze
Grilled petite filet with whipped potatoes, vegetable melange, and bordelaise
Creme brulee with berry compote and biscotti
Day 5 - Noah's
Grilled Romaine with Peppercorn Dressing, Grape Tomato, and Shaved Parmesan
Roasted Airline Chicken Breast with Dauphinois Potato, Baby Carrot, and Lemon Thyme Jus
White Chocolate and Golden Raisin Bread Pudding
Day 6 - Sam's Uptown Cafe
Charcuterie: Brown Butter Fig Jam, Assorted Crostini, Duck Terrine, Gorgonzola Brie Spread, Manchego, Deep-Fried Elk Meatball, Whole Grain Maple Mustard, Olive Oil Powder
Beef Tenderloin Medallions served with Shiitake Mushrooms, Roasted Garlic Chimichurri, Smoked Potato Puree and Honey-Glazed Rainbow Carrots
Sweet Apple Tart with JQ Dickinson Salted Caramel, Whipped Cream, and Candied Pecans
Where did you go for Charleston Restaurant Week?
Appetizer: Almost Heaven Maki with Blue Crab and Shrimp, spicy mayo, 9-spice and scallions. Background: Sashimi Nachos - 2 crisp wontons, topped with marinated tuna, spicy mayo, jalapeno and tobikko.
Entree: Pork Shogayaki - Stir-fry pork with onion and broccoli, in a house-made ginger sauce.
Plum Sake
Dessert: Oreo Cheesecake
Day 2 - Edgewood Country Club
Appetizer: Mushroom Bisque: Blend of Shiitake, Morel, Cremini, and Domestic Mushrooms in a Velvety Potage with Cognac and Cream
Entree: Tenderloin Stroganoff: A Traditional Edgewood Favorite combining Beef Tenderloin Tips with a Mushroom Burgundy Demi-Glace, nestled atop a bed of Egg Noodles. Garnished with Sour Cream and Scallions
Dessert: New York Style Cheesecake with a Salted Caramel Drizzle
Day 3 - Berry Hills County Club
Pecan salad
Surf & turf with mushroom demi sirloin & shrimp scampi and mashed potatoes
Side of veggies
Reese’s peanut butter mouse cake with chocolate drizzle
Day 4 - South Hills Market & Cafe
Bread with an orange cumin butter and blood orange butter
And I loved these paper straws.Roasted pork belly tacos with fennel, arugula, and tamari soy glaze
Grilled petite filet with whipped potatoes, vegetable melange, and bordelaise
Creme brulee with berry compote and biscotti
After-dinner pineapple ginger gelatin
Day 5 - Noah's
Grilled Romaine with Peppercorn Dressing, Grape Tomato, and Shaved Parmesan
Roasted Airline Chicken Breast with Dauphinois Potato, Baby Carrot, and Lemon Thyme Jus
White Chocolate and Golden Raisin Bread Pudding
Day 6 - Sam's Uptown Cafe
Charcuterie: Brown Butter Fig Jam, Assorted Crostini, Duck Terrine, Gorgonzola Brie Spread, Manchego, Deep-Fried Elk Meatball, Whole Grain Maple Mustard, Olive Oil Powder
Beef Tenderloin Medallions served with Shiitake Mushrooms, Roasted Garlic Chimichurri, Smoked Potato Puree and Honey-Glazed Rainbow Carrots
Sweet Apple Tart with JQ Dickinson Salted Caramel, Whipped Cream, and Candied Pecans
Where did you go for Charleston Restaurant Week?
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