Taste of Chapin Invites Diners to Eat Their Way Through Town

Foodies and friends will be able to explore the restaurants of Chapin during the first Taste of Chapin the week of Sept. 1. The event is a new part of the town’s annual Labor Day Festival, which culminates with the Justin Pepper 5K on Sept. 3, the Concert on Beaufort Street on Sept. 4 and the annual parade on Sept. 5.

The weeklong food event features 10 restaurants around the Chapin area, and because of a sponsorship by Happy Fork, the event made it free for the restaurants to be included, said Nichole Burroughs, the town’s director of public affairs.

Happy Fork is a restaurant group that has multiple restaurants in Chapin, including the Chophouse of Chapin, Bakon and Modern Fresco.

Anyone is welcome to join in by eating at the participating restaurants through Sept. 3. Visit any of the 10 restaurants during lunch or dinner hours and ask for the Taste of Chapin deal. The restaurants involved include the Chophouse of Chapin, Bakon, Tipsy Toad Tavern, Griffin Chophouse, Chickenbutt Donuts, Higher Ground, S&S Destination, JR Cash’s Grill and Bar, Bart’s Crazy Good Coffee, and Zesto’s.

Mentioning Taste of Chapin gets participants a full-course meal or a discount depending on the restaurant.

The week is “a joint effort between the Town of Chapin and the [Chapin] Chamber of Commerce,” Burroughs said. “As the organizer for the Chapin Labor Day festival, I noticed that it was difficult to showcase our many culinary options during the event. The Labor Day event draws crowds, traffic and food trucks so many of our restaurants shut down on the holiday to support the event.”

The town and chamber hope to continue and expand the restaurant week in years to come. When Paul Sadler, CEO of the Chapin Chamber of Commerce, heard about the opportunity he jumped at the chance to participate and has been heavily involved in recruiting local restaurants.

To check out the participating restaurants, and what all they have available, head to tasteofchapin.com.

Article originally published by Natalie Szrajer of Lexington County Chronicle