“The more you practice, the luckier you get.” says Fat Patties owner Nick Borreggine with a genuine smile. Sometimes unforeseen situations present themselves that, in the end, all work out for the better (with lots of sweat equity, of course). Borreggine had owned another restaurant in the area, then during the dark days of the past recession, decided to switch gears and launch an ice cream parlor. However, once he had invested in the equipment, the circumstances took another turn and the concept of serving only ice cream was expanded and the ingenious recipe for Fat Patties was launched: pick an 8-ounce burger, not just any burger, but a burger made with grass-fed beef, or turkey, or Lowcountry shrimp or black beans, serve it with crispy signature rosemary fries and other yummy choices and it is simply the best burger you will sink your teeth into! Add in a selection of craft beer, then top with over-the-top ice cream flavors, then serve. The number one best selling burger on the menu? “It’s a tie between “Who’s Your Pattie?” which has BBQ pork and bacon and the “Virginia V” which has pimento cheese and bacon.” he says without hesitation.
Another favorite on the extensive menu is the “Thai Me Up” burger (that’s just the name of the burger – it’s not that kind of place!) dressed with julienned vegetable, coconut curry sauce and fresh basil. The “Sweet Fire” and “Holy Smokes” with a multitude of spicy toppings are popular locally supplied bratwurst offerings. The “Mango Tango Salad” may inspire you to grab a partner and dance across the floor. “The bar offers a generous selection of craft beers on draft, many of which are micro breweries based between Charleston and Atlanta, and the taps change often. Craft beers have gained so much in popularity over the years. Customers are very literate about their beers.” he notes.” After sampling these hand-selected brews, dancing the tango will seem like second nature!
Borreggine received his culinary training at Johnson and Wales in Norfolk, Virginia then worked his way up the culinary ladder which, as most chefs understand well, can be a challenging road. Working under the stewardship of executive chef Patrick O’Connell at the five-star Inn at Little Washington, he started as a baker making breads, pastries and ice cream, then moved to garde manger then onto preparing main courses. He also worked at the Philadelphia-based Le Bec-Fin, once considered the best French restaurant in the country. Skills he honed in these kitchens all contributed to making his mouth-watering patties a way to enjoy a meal without the five-star prices. This stellar resume is what chef dreams are made of, but he says with genuine modesty “It’s not about me, it’s about the restaurant.”
“Our customers come from many walks of life – military, young professionals, retirees, and families.” During the course of this interview, customers made it a point to come over and greet Borreggine, and he knew all of them by name. It’s that kind of accessibility and hands-on entrepreneurship that contributes to its repeat customer base. It’s no secret that owning a restaurant is not unlike a marriage –it’s 24/7. “The teamwork that happens here is wonderful and it’s fun to work here! We’ve had very low turnover over the past two years.” says Borreggine. The overall great dining experience that Fat Patties brings to Beaufort and the loyalty to his customers and staff to create the most welcoming, open, spacious environment is what makes Nick tick. He is also the father of three children who he speaks of with beaming pride. We secretly all wish we had a father who was a chef, don’t we? Note to Dads: going the TV-dinner route was such a traumatic childhood experience many of us have never recovered from…no joke!
Plans for the new Fat Patties are in the works in Old Town Bluffton and which is scheduled to open by summer of 2015, featuring the same menu and architectural footprint as the Beaufort location. Bluffton, with its wonderful foodie historic district seems like an ideal location. There are stolen moments for decompression from the pressures of running a popular restaurant and opening a second location, but Nick Borreggine’s face lights up when he talks about fishing and throwing a cast net. His favorite thing to catch, cook and eat? “Is fish, hands down.” Great fishing in Bluffton for sure, Nick, but you knew that!
Just when you thought you were done indulging in Fat Patties’ menu, the ice creams beckon, strategically planted next to the exit door. There is just no avoiding it – but why would you want to, with flavors like burnt marshmallow, spiced pumpkin and peach cobbler? Offered as a cup, cone, shake or in a sundae, there is just no resisting…give in to your inner ice cream-craving voice. The most popular ice cream flavor, eclipsing all others including kettle corn, bacon maple syrup, white chocolate cayenne and brown butter, is the burnt marshmallow. They also offer decadent ‘adult flavors’ made in small batches laced with a drop or two of spirits…Customers will find themselves reciting…I scream, you scream, we all scream for Fat Patties ice cream!
Fat Patties
831 Parris Island Gateway
Beaufort, SC 29906
843-379-1500
www.fat-patties.com
Opens daily at 11:00 AM
Coming soon:
Old Town Bluffton, SC
