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  • Writer's pictureSteven Keith

The BoardHouse Restaurant & Pub opens on Capitol Street

If you work up a thirst or appetite while throwing axes, slinging paint or smashing objects at downtown Charleston’s Tickers & Timbers, there’s a new restaurant inside that just may hit the spot.

BoardHouse Restaurant & Pub has opened inside the Capitol Street attraction that offers axe throwing, rage rooms, paint splatter rooms and escape rooms. Now you can take out your frustrations in a variety of ways, then reward yourself with food and drink after.

I’ll leave the chucking of sharp objects to those far more qualified, but I did swing by this weekend to check the new restaurant out.

First off, it’s not really a restaurant, but more like a bar with a food menu and couple of tables scattered about. That’s fine, I just don’t want you showing up expecting an actual restaurant-like dining experience. The place is super casual, so I ordered food at the bar and pulled up a chair to watch the action while I waited for my grub.

Grazing board from the BoardHouse
Grazing board from the BoardHouse

The BoardHouse offers a small selection of Smashin’ Starters like bangin’ BBQ nachos, a flight of pretzel sticks and dips, and a grazing board filled with pickles, olives, pepperoncini, pepperoni, ham, salami, sausage, cashews, smokey cheddar, fresh mozzarella and pepperjack with Dijon and bacon jam.

There are also Slammin’ Salads (house, chicken Caesar and Southwest) and Ragin’ Wraps (Caprese, Southwest chicken and Buffalo chicken) plus Hatchet Handhelds like a hot ham and cheese, an Italian grinder and one made with smoked turkey burnt ends and cranberry BBQ sauce.

Wraps and sandwiches come with either chips or mac ‘n’ cheese, which you can also order as its own dish topped with Buffalo chicken or brisket.

I decided to try a flatbread, briefly contemplating the classic Margherita (fresh mozzarella, basil leaves, olive oil, garlic, tomatoes and Parmesan with balsamic glaze) or the Hawaiian (ham, pineapple, cheese and housemade BBQ sauce). But I was ultimately swayed by another topped with smokey brisket, jalapenos, red onions and BBQ sauce with a blend of cheeses.

Tickers & Timbers
Tickers & Timbers

The thick crust was giving me more pizza than flatbread vibes, but it was satisfyingly crunchy around the edges and fluffy in the middle. The brisket itself wasn’t the fork-tender meat I was hoping for, but it was an admirable attempt that offered a tangy balance to the creamy cheese and spicy peppers it accompanied.

After taking the first few bites, I told myself that it was merely “OK” so I was going to leave the rest and save room to try something else. Before I realized it I had eaten all but one piece, so I guess I liked it pretty well after all. (But I’m totally trying those smoked turkey burnt ends next time!)

Eating most of that flatbread left no room for dessert, so the Sweet Crumbles Flight featuring cups of Smores, strawberry and apple pie crumbles topped with whipped cream and sauce will have to wait for next time.

Sweet Crumbles Flight
Sweet Crumbles Flight

A full bar offers a variety or bottled and tap beers, plus a couple wines and a handful of signature cocktails, including a Kick Axe Margarita made with strawberry lemonade vodka, of all things, and a Peach Bourbon Smash that blends bourdon with tea, lemonade and peach schnapps.

Because what pairs better with swinging sharp axes and baseball bats than … alcohol?

But seriously, I kid. Tickers & Timbers takes plenty of safety precautions to ensure guests can play, dine and drink safely and responsibly.  

  • IF YOU GO: BoardHouse Restaurant & Pub is located inside Tickers & Timbers at 210 Capitol St. in downtown Charleston. It is open from 11 a.m. to 9 p.m. Tuesday-Thursday, 11 a.m. to 11 p.m. Friday, noon to 11 p.m. Saturday and 1 to 7 p.m. Sunday. For more information, call 681-781-8002 or visit   

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Steven Keith is a food writer and restaurant critic known as “The Food Guy” who writes a weekly column for the Charleston Gazette-Mail and has appeared in several state, regional and national culinary publications. Follow him online at or on Facebook, Twitter, Instagram and Pinterest. He can be reached at 304-380-6096 or at

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