Austen Kroll has had plenty to be excited about regarding his and Craig Conover's new business, By the Way, in Charleston. Recently, the Southern Charm cast member added another exciting moment to the list: the restaurant's first snowfall.
"[Baby's] first snow," Austen wrote over an Instagram Story that showed how the recent snow in the southern states affected his new business. The streets and sidewalks were covered in white while the trees and the roof at the joint were also lightly dusted with beautiful snow.
Despite the frigid winter weather, things still seem to be lively at the restaurant, as seen on the business's Instagram page.
What's on the menu at By the Way in Charleston?
Created by Executive Chef Marcus Shell, food items include brown butter crab crostini, fried oysters and caviar, a stuffed Caesar salad, and more.
"The goal is so if you're here and you decide you're having such a good time that you decide to skip dinner, there is plenty on the menu for you to have a good meal, a great meal," Austen said.
Additionally, Craig shared more about the thought process behind the concept. "I wanted to invest more in our backyard. You know, Charleston is a great city and there's so many people visiting here and now that the show's been on for 12 years, 10 seasons, it will be our way of sharing a little bit more of our lives with people," Craig explained to The Daily Dish. "You know, we send everyone that visits Charleston and all the fans and viewers to everyone else's bars. Why not give them a space that we would enjoy hanging out at too?"
Madison LeCroy and her son, Hudson, show support for Austen and Craig's new restaurant
Several friends and associates of Austen have Craig have already stopped by, including Madison LeCroy, who brought along her 12-year-old son, Hudson.
“Good job boys!” Madison wrote over a sweet photo of herself and Hudson enjoying their visit.
Austen reshared the image to his own Instagram, writing, “Thanks for stopping by you guys."
Read more about Austen and Craig's exciting new establishment in our exclusive interview.
— reporting by Becca van Sambeck
