No Opportunity Wasted

Known to some as “downtown West Ashley,” the Avondale Business District certainly has a vibrant, mini-metropolitan vibe. There’s always something happening, and even bigger things on the way. Avondale Restaurant Week, Avondale 5k, a Halloween Pub Crawl, next week’s Turkeypalooza, next month’s Avondale Holiday Winterfest are just some the annual traditions that make this part of town so special. But what really makes Avondale click is that it is comprised almost exclusively with local businesses and local entrepreneurs.
One of the biggest catalysts for making Avondale unique is Michael Lotz, Triangle Char & Bar’s general manager and a two-time Westie Award winner. “It’s so important to include people in what you want to do,” says Lotz. “Businesses that don’t work with charities are too narrow-minded. They don’t grow to their full potential. Competition is fantastic (for motivation and growth.)” Lotz’s efforts over the last 5 years have really put Triangle on the map, not just as an eatery, but as tour de force in community spirit.
Growing up in Overland Park, Kansas, Lotz had many jobs in food. At a friend’s urging, he made it a career. An avid golfer, Lotz found his ideal Hospitality Management program at Charleston’s former Johnson & Wales. After graduating, Lotz found a job with a wine distribution company. According to Lotz, it was too much repetitive driving for him. But it was a blessing in disguise.
One Sunday in 2006, Lotz was at Triangle when a manager stopped to talk. Suddenly, Lotz had a new job, one that was a remarkably better match for his personality and drive. Lotz also feels fortunate to have met his wife, Elizabeth, daughter of local food icon, the late Chef “Mama Rose” Durden. In her lifetime, Durden mentored many local chefs. Her talents and ambition were an inspiration to many, Lotz included.
Energized in his new role, Lotz would reinvent Triangle. He started with interior design. In just two weeks, it was transformed using reclaimed material and work by local artists. Lotz also arranged to recycle all food and other waste. “We have a single stream for glass, metal, and plastic,” says Lotz. “Our food waste is composted by Southern Sustainable. Per the website’s ticker, both Triangles have created 29,000-plus pounds of compost.” For perspective, a recent University of Arizona study reports the average American restaurant can create 150,000 pounds of waste annually. Lotz adds,” “It’s not hard to set up, it’s about being a good steward of your business.”
For the menu redesign, Lotz consulted his in-house chefs. Grass-fed burgers were suggested. “Burgers?” recalls Lotz. “I was a fine dining person, but five years ago, the economy started to tank. People drink more.” A more casual menu made more sense. Lotz searched local heads of cattle to make it happen, ultimately selecting Kingstree’s McCutchen Farms. Lotz says, “We collaborated with our farmers from day one to get a burger tasting exactly the way we wanted it.” For those that don’t know, grass-fed cows are naturally healthier, consequently, their beef is healthier.
 
Triangle Char & Bar is located at  828 Savannah Hwy. For more information, call 377-1300 or learn about their Trianglosophy, at www.trianglecharandbar.com.