Brown Dog Deli

Reinventing the Traditional Deli

Cuisine artist, chef Wes, brings an experience that reaches far beyond his new hometown. Before moving to the lowcountry he began work on a popular GA restaurant named Plates on the Square and UnCorked. He was plucking fresh salmon from the oceanside markets in the state of Washington. Preparing the finest dishes for resort guests from the Painted Dessert to Olympic National Rain Forest. He also has made plenty of home-cooked barbecue for the good folks of the Carolinas, who take their smoked pork very seriously. And, of course, Wes has completely changed the menu at The Blind Tiger, and now he has brought the Brown Dog Deli to you right next door. According to Wes, you can't go wrong at either place!

From this breadth of experience, Wes puts together a very diverse menu. The Muffaletta is un-paralleled in the city and his Curry Chicken Salad is another top menu item. In addition, he loves to incorporate great Asian influences and, most importantly, the great Southern BBQ cooking he grew up eating.

You will find Wes at the deli every day of the week for almost every meal. He is devoted to his craft and the business, and it shows. Regular customers who have tasted all parts of Wes' diverse culinary creations will be glad to tell you they have never had a meal at the Brown Dog Deli they did not enjoy.

Native Charlestonian and Johnson & Wales alumni, Brent Petterson started working in professional kitchens at the age of 14. That initial expe