1262 Remount Road — Our Brick and Mortar!
We are so excited to move into our brick and mortar restaurant, located at 1262 Remount Road, N. Charleston! The additional space will allow us to expand our menu and serve more guests — all without folks having to chase us all over town! Plus, the building will serve as the commissary for our food truck, which will be very convenient. Although the food truck will essentially be off of the road through the summer to allow us to hire staff and focus on getting the restaurant right, we plan to start scheduling the truck again for lunch and dinner services starting in October 2019.
Interior photos of the new place coming soon!
Brick and Mortar opening in Charleston Farms at 1262 Remount Road, N. CHS, on 7/9/19!
Food Truck Location
Find the food truck at one of the locations listed below.
Chef Stephen Thompson
For Chef Stephen Thompson, the art of preparing food is more than just a job or even a passion—it’s a way of life. Thompson has spent almost his entire life in the kitchen, and this is where he feels the most at home. “I don’t have any worries there,” he says. “I just focus on what needs to be done.”
With a culinary degree from the Art Institute of Charleston and years of hands-on experience in a variety of different kitchens and atmospheres, he is excited to be the Executive Chef at Prohibition, where he has been able to really let his creativity shine. Owners, James Walsh and John Teevan obviously know talent when they see it. They did everyone a huge favor when they gave Thompson carte blanche to do whatever he felt inspired to do for their new menu.
Chef knew that great cuisine had to start from the roots—quite literally. So, he went straight to his childhood friend and now farmer, Stephen Walters of Walters Farms. It always helps to have a special relationship with the source of your main ingredients and these two are like peas in a pod when it comes to caring about great produce. Walters personally grows and harvests everything on his 5-acre farm in Saint George, South Carolina, then makes the 45-minute drive to deliver it to Thompson. The vegetables he picks in the morning are often found on a customer’s plate later the same day!
Yes, Dashi is available for private events! We'd be happy to cater your wedding, party, anniversary, meeting or other event! We can pull up the truck for a casual event or work with you to develop a menu for a more ornate affair. Feel free to give us a call or send an email to discuss your needs. Here are some of our policies and more information:
Food Truck Fees
In most instances there is a minimum charge of $900 for an event. Total event cost will vary based on number of attendees, menu items selected and style of service. Additionally, the following factors may increase the cost of an event: (1) our typical length of service is 3 hours not including set up and breakdown. In the event we are required to arrive more than 45 minutes prior to service or stay more than 30 minutes after the end of service, an additional labor charge will be added; (2) If the venue has a long, narrow driveway without a spot to turn around at the service location, necessitating an exit by backing the truck up for a significant distance, an additional charge will be added; and (3) We have found certain venues to be inhospitable. Accordingly, we impose a $500 surcharge to serve at the following location: The Stables at Boals Farm.
If you'd like to have Dashi at your event, but have another idea with regard to style of service or items to be served just let us know! We will be happy to work with you to develop a menu specific to your event, and a level of service appropriate for your occasion and budget!
A $300 deposit is required in order to hold a private event date.
Menu Ideas (This list is not exhaustive)
Stir Fried Noodles
Thin noodles stir fried with sake reduction, broccoli, and Asian BBQ, topped with fresh herbs and Sambal aioli, choice of protein.
Flour tortilla, smoked Gouda cheese, sweet peppers, Asian slaw, Sriracha hollandaise, choice of protein.
Local baguette, cucumber, pickled carrots, Asian slaw, cilantro, Sambal aioli, choice of protein.
Crispy jumbo wings tossed in Asian BBQ, sambal aoli and tare, topped with peanuts and fresh herbs.
Fried Rice, Spicy Slaw, Gouda Cheese, Pickled Sweet Peppers, Broccoli, Carrot, Sriracha Hollandaise, Choice of Protein Wrapped in Jalapeno Cheese Tortilla
Rice noodles, peanuts, fried egg, fresh herbs, and Sriracha hollandaise, choice of protein.
Crispy rice balls stuffed with chorizo and smoked Gouda cheese over Chinese sausage, broccoli and sweet peppers.
Cold Noodle Salad
Sweet and spicy marinade, peanuts, oranges, fresh herbs, Asian BBQ, and cucumber.
Green or Panang curry stir fried Noodles mixed with sweet peppers, cilantro, pickled carrots, fresh herbs, drizzled with Sriracha hollandaise, choice of protein.
Stir fried curry rice mixed with carrot, onion, scallion, cilantro and fried egg and topped with pickled carrot and Sriracha hollandaise, choice of protein.
Curry Shrimp and Grits
Local grits with curry and smoked Gouda mixed with sweet peppers, chorizo, and broccoli and topped with Sriracha hollandaise.
Pinchos - meat on a skewer
Pinchos over smoked curry grits mixed with broccoli, sweet peppers and pickled carrots and topped with Sambal aioli.
Fluffy steamed bun, pickled carrot, sambal, cucumber, Asian BBQ, choice of protein.
Marinated chicken thighs, scallion, sake reduction.
House made Chang Mai sausage, radish, Asian BBQ sauce.
Shrimp, orange, pickled carrot, cucumber, jicama, tomato, citrus dressing and served with tortilla chips.
Smoked Gouda cheese, sweet peppers and sautéed broccoli, topped with Sambal aioli, radish and cilantro.
Veggie broth, broccoli, carrots, onion, sweet peppers, scallion and beech mushrooms.
Shrimp, local fish, chorizo, onion, peppers and Sriracha hollandaise.
Chicken and Chorizo Paella
Marinated chicken thigh, local chorizo, onion, peppers, broccoli and Sriracha hollandaise.
Pick 3 proteins -- Chicken, Pork Belly, Shrimp, Veggies, Chorizo or Chang Mai (Pork or Chicken) -- to accompany Stir Fried Noodles, Tacos, Banh Mi, Pad Thai, Curry Noodles and/or Fried Rice.
These are items that we consistently serve on the truck. If you would like anything else you've had off the truck or you'd like the Chef to create, just let us know!
Passed Items -- Frequently our clients like to have a variety of passed items available for guests prior to us opening the flap for service of entrees off of the truck. This helps prevent bottlenecks at the truck for larger parties and allows guests to enjoy a wider variety of food items in a relaxed, informal setting. Some of the passed items we've served recently include: Shrimp Tempura, Spicy Fries, Risotto Fritters, Dumplings, Pinchos, Yakitori, Tuna Tartare and Steamed Buns. Of course, this list isn't exhaustive. If you're interested in having passed items at your event just let us know and we can suggest items to suit your tastes!
Clients are responsible for all permits and additional insurance necessary for their event location.
Full refund of deposit for cancellations made 30 or more days prior to the event; 50% refund of deposit for cancellations made fewer than 30, but more than 14 days prior to an event; 0% refund of deposit for cancellations made fewer than 14 days prior to an event; cancellations made less than 3 days prior to an event will result in the surrender of the event deposit and an additional charge up to the full amount of the event cost.
We accept checks as well as all major credit cards.
Equipment rental and other event planning services are available.
In a hurry? Order online using the button below! Also, be sure to check out our new ordering kiosk inside the restaurant for dine in or carryout orders. Sorry, but online ordering is available only for the brick and mortar location at this time!
Monday — Closed
Tuesday — Closed
Wednesday — 11am-3pm Lunch
Thursday — 11am-3pm Lunch
Friday — 11am-3pm Lunch
Saturday — 11am-4pm Brunch
4pm-5pm Small Plates
Sunday — 11am-4pm Brunch
Celebrating Local Artists Poster Series
We are pleased to introduce the Celebrating Local Artists Poster Series, with our first commissioned poster created by local artist, Dashi friend and superfan, Missy Johnson! Two hundred of these limited edition posters were printed and all were hand numbered and signed by Missy.
Posters are for sale for $20 each and proceeds of the sale will be donated to a local charity of Missy’s choice — Hallie Hill Sanctuary in Hollywood, SC.
We hope to have a series of these posters designed by local artists over time, commissioning a new, unique artwork on a seasonal basis with the proceeds going to a local charity of the artist’s choice. Our commission per poster is $750.
If you’re an artist and think you’d be interested in designing a Celebrating Local Artists Series Poster, please send us an email at email@example.com!
Cannonborough Beverage Company — Culinary and Cocktail inspired craft sodas made from fresh fruits in Charleston.
Dalai Sophia Ferments — Charleston, SC based beverage company rooted in old world fermentation techniques and prized partnerships with local farms. Offering kombucha and jun distribution in the Carolinas.
EVO Craft Bakery — Applying the same principles of sourcing local/regional ingredients and handcrafting goodness that started EVO guide EVO Craft Bakery’s operations.
Fire Ant Farms — Micro farm on Johns Island, naturally grown veggies, herbs, eggs.
Freehouse Brewery — Located in North Charleston, making handcrafted organic beer.
Ghost Monkey Brewery — Local brewery in Mount Pleasant, SC.
Munkle Brewing Company — Munkle Brewing Company is a brewery located in downtown Charleston brewing and serving traditional Belgian style beer.
Revelry Brewing — Local brewery in Charleston, SC.
Sweatman’s — Local purveyor of Ginger Beer, Limeaid, Tonic and other bar ingredients.
Vertical Roots Farms — An indoor farming company using shipping containers to grow produce in Charleston, SC.
Westbrook Brewing Company — Local brewery in Mount Pleasant, SC.
We are pleased to host our food truck friends, pop up vendors and other local chefs to take over our kitchen on Tuesdays. We believe these takeovers will give visiting chefs an opportunity to test new ideas, build their audience and have some fun! In addition, we will be offering happy hour pricing to help celebrate. Here’s the upcoming schedule: