A Slice Above the Rest
The Belmont is a bar that focuses on the art of the cocktail. It embraces the retro experience - prohibition concoctions, dim lighting, leather banquette seating, classic black and white films projected on the back wall … It’s not a place you go to for a nosh, but you should. The Belmont also celebrates the art of charcuterie with a small menu of interesting meats and cheeses. The presence of such a menu forces a “bar sans kitchen” to create a new type of service that breaks the “fourth wall” of bartending altogether.
SUBJECT: Sean McDonaldFood Guy — The Belmont
Origins: Born and raised in Mount Pleasant, currently living on Folly Beach
Evolution: Started his F&B career path at 16 as a prep cook at Outback Steak House. Has worked in the kitchens of King Street Grill, Taco Boy, & HoM.
Why Charcuterie?: Fell into it. A friend brought him to the attention of the Belmont’s owner and suddenly he found himself outside of the kitchen, slicing meats and cheeses, plating and serving charcuterie boards both at the bar and tableside.
Favorite meat & cheese pairing: Honey-Black Pepper prosciutto w/ Espresso Rubbed Cheddar
Biggest Challenge: Transitioning to service from the kitchen. At The Belmont, Sean is not just the Food (prep) Guy, he’s the Food (present) Guy guiding his guests through the landscape of prepared meats and cheeses.
Passionate Distractions: Surfing, fishing, & basketball (w/ 15 other F&B guys)
New Ventures: Though he will still be stepping behind the slicer occasionally, Sean is bartending at the Belmont as well. In addition he will be bartending at a new food & bev offering - Xaio Bao Biscuit.
Life Mantra: Work hard. Play harder. (Holding two jobs in the F&B industry guarantees that he will be working hard.)
Future Goals: Owning or partnering in a restaurant. Certainly the diversity of work experiences in the industry will make him an asset in any endeavor. Good Luck, Sean!