Tree Service in West Ashley, SC

WEST ASHLEY — A New York-inspired deli is preparing to open in a small space that previously housed a catering business.

The Wedge, set to debut at 2487 Ashley River Road in the next month, will specialize in sandwiches, burgers and prepared foods. The new establishment is an extension of a food truck chef Gerry Meehan and his wife Erin Sorbanelli launched after relocating to the Lowcountry from Westchester County near New York City.

With the new establishment, the pair joins the growing list of Charleston-area restaurateurs who are leaning into food that celebrates the culinary traditions of the Northeast.

The Wedge food truck has been popping up at various establishments since its inception, recently at Hobcaw Brewing Co. in Mount Pleasant and House of Brews in West Ashley. Its offering has resonated, with people from New York and New Jersey gravitating to sandwiches like the chicken cutlet, a top seller on the truck.

When it opens in the space previously occupied by The Good Cooker Charleston, The Wedge will serve morning and lunch sandwiches, including the chicken cutlet and a smash-burger with American cheese, pickles, griddled onions and a signature sauce.

The Wedge will mainly serve as a grab-and-go destination. Meehan and Sorbanelli plan to operate the food truck in the evenings after the new deli closes in the afternoon.

The Wedge is targeting a late July or early August opening. For more updates, follow The Wedge on Instagram @thewedgechs.

WEST ASHLEY — A new restaurant is taking over the space where a local landmark seafood eatery operated for about 15 years.

Mazal, owned by Gal and Tal Alhadef, is targeting a July opening at 1901 Ashley River Road, previously occupied by The Crab Shack. The location is situated between Christophe’s Macaron et Chocolate and Ashley Cooper Real Estate inside a strip center near the intersection of Ashley River Road and Sam Rittenberg Boulevard.

Mazal will serve traditional Israeli cuisine cooked by Tal Alhadef, who has been a chef for over 20 years.

Both born in Israel, the brothers grew up in a family of chefs and bakers and once operated a restaurant together in their home country. Tourists flocked there for its Israeli street food, inspiring them to open a place dedicated to falafel, shawarma, pita and other casual classics in Charleston.

Dishes such as these may sound familiar, but don't mistake Mazal for a typical Middle Eastern restaurant, Gal said.

"It's not even close to what we have," he said. "We're here to show Charleston and the area what (Israeli food is)."

Consider the restaurant's shawarma, which will be made with turkey and lamb. Gal described it as "juicy juicy." Mazal's pita will be more similar to naan, and all meats will be ground in-house to make fresh kebabs.

"Everything homemade. This is the concept," Gal said.

Mazal will open for breakfast, lunch and dinner. Patrons can order at the counter, and the food will come out fast, said Gal, who hopes to replicate the concept with more locations.