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Four Moons restaurant is the zenith of fine dining opens in Orangeburg

June 20, 2008

Four Moons restaurant is the zenith of fine dining

New restaurant features cuisine of two award- winning chefs, an award-winning sommelier and avant garde architecture

Orangeburg, SC, May 29, 2008—On June 25, fine dining enters a new orbit over the Carolina Midlands when an acclaimed, award-winning staff opens the doors to Four Moons restaurant. Four Moons, located at 1145 Orangeburg Mall Circle, specializes in “Artistic American Cuisine,” creating unique dishes with a contemporary flair served by professionals in an engaging atmosphere. To enhance their experience, diners can select distinctive wines from the comprehensive list of over 2,400 bottles and 500 labels. Evenings begin in Phases Moon Bar where friends can meet for end-of-the-day drinks and tapas. Special events, such as private dinners, can be hosted in the Crescent Room. Four Moons will initially be open Tuesdays through Saturdays for dinner from 5:30.  Phases Moon Bar serves from 4:00 p.m. Sunday brunch will be added at a later date. Reservations are accepted by phone at 803-531-1984 or through their website,

The owner

Four Moons is the creation of Michael Tourville, who, more than twelve years ago founded Buck Ridge Plantation in Orangeburg. Through its operation Tourville has since gained experience in food and beverage, as well as hospitality management. New to the restaurant world but not in experience – Tourville, who has over twenty years of sales, marketing and management experience, is also Vice President of Business Development and Strategic Marketing at Zeus Corporation; founded by Mr. Frank P. Tourville Sr. the initial investor of this project. Headquartered in Orangeburg, SC USA, Zeus, Inc., is a world leader in the design and production of high-performance polymer tubing used in demanding applications. Tourville has entertained Zeus’ best clients around the world. In doing so, he has savored offerings from the world’s finest restaurants. Four Moons is the realization of his desire to bring some of what he has experienced in fine dining to Orangeburg, his home for over 19 years. Tourville said, “Four Moons brings to the Orangeburg area a first-class venue with metropolitan flair where people who enjoy food and wine can be at home. It’s the local option where you can celebrate everyday accomplishments, important events or special occasions; without a long drive.”

The chefs

Charles Zeran is Four Moon’s award-winning Executive Chef. His previous Executive Chef positions include Stone Manor, Middletown, Maryland; Stars Waterfront Cafe, Ocean Isle Beach, North Carolina; and The Lodge at Glendorn, a AAA Four Diamond and Relais & Chateaux property in Bradford, Pennsylvania. He has earned nine DiRoNA Awards (Distinguished Restaurants of North America) at three restaurants as well as nine Wine Spectator Awards.

Chef Zeran’s career path is unusual for a chef. Prior to his entry into the restaurant business at age 32, he was a practicing attorney. He neither went to culinary school, nor worked under other chefs prior to running his first kitchen. Free of the pedagogical constraints often imposed upon chefs who travel a more traditional path, Chef Zeran is at liberty to develop menus that are truly innovative, with novel dishes reflective of his personal vision. He takes a cue from molecular gastronomy, the science of cooking and its effect on food, combined with molecular cuisine, joining art with science. Together they produce intense infusions and the adventurous cuisine resulting in Four Moons menu; dishes that may seem odd when examining each ingredient, but taste delicious.

Joining Executive Chef Zeran as Pastry Chef at Four Moons is his award-winning chef and spouse, Colleen Zeran. She was pastry chef at Milton Inn in Sparks, Maryland; Paolo’s Ristorante in Towson, Maryland; Sotto Sopra in downtown Baltimore, repeatedly named to the Best of Baltimore’s List; as well as Stars Waterfront Café; Stone Manor; and at The Lodge at Glendorn. She is a graduate of Baltimore International Culinary College. Chef Colleen Zeran’s signature desserts have been lauded in print and featured on magazine covers such as Coastal Carolina Dining.

The Menu

The Four Moons’ menu waxes and wanes according to Chef Charles Zeran’s inspiration. It includes the freshest seafood, finest aged meats and game.  Chefs Zeran and Zeran have a penchant for joining of sweet and savory on both the regular menu and the dessert menu, thereby creating unusual juxtapositions that delight the palate, with each ingredient enhancing the other.  The Four Moons’ menu is divided into several sections: “Raw Bites,” “Martinis,” “Greens, Etc.,” “Trios,” “Mains” and “Finales.” The Phases Moon Bar menu offers tapas style items divided into three categories, “Raw Bites,” “Cool Bites,” and “Hot Tapas.” The Four Moons’ “Martinis” are signature tasty treats which are tapas-style dishes, served in a martini glass. The unexpected is the norm at Four Moons.

Signature items include:

“Raw Bites” Menu: Day Boat Scallops With Sweet Spicy Chili Vinaigrette; Hot and Sour Pickled Mango, Mache Greens, and Tobikko (Flying Fish Roe) Ice

“Martinis” Menu: Macaroni and Cheese
Butter Poached Lobster, Roasted Garlic Mascarpone Orzo Pasta,
Hackleback Caviar, White Truffle Oil

“Greens, Etc” Menu: Caesar Undone; Baby Red Romaine, Parmesan Panna Cotta, Lemon Anchovy Dressing, Parmesan Crisp

“Trios” Menu: Duck, Duck, Duck…Duck; Roasted Duck Breast, Ginger Basil Duck Leg Confit “Cigar” on Parsnip Puree, Seared Foie Gras on Brioche with Dark Berry Compote, Duck Proscuitto on Cantaloupe Ice

The wine and service

General Manager and Sommelier Ryan C. Groeschel, previously led Peninsula Grill as it gained AAA Four Diamond and Mobile Four Star award winning status. His goal for Four Moons wine list is to offer interesting wines that complement the menu at reasonable prices.

Service at Four Moons will be informed, but not stuffy, discreet but at the ready.

The design

While the highest quality ingredients are the foundation for the menu, the highest quality design is the focus of the stylish but intimate dining room.Tourville has collaborated with Charleston architect Dan Sweeney of Stumphouse Designs to join classic with contemporary, which is reflective of Chef Charles Zeran’s approach to food. Sweeney said, “It’s exciting because we have a wide-open canvas with which to work. We plan to create a mesh of old and new world in what will be the finest dining establishment Orangeburg has ever seen.” This team has given Four Moons a very current feel with varied textures and nuances, incorporating stone, water, wood, glass, steel, unusual lighting effects, and multilevel ceilings and

floors to provide an ambience unlike anything in the Carolina Midlands.

High resolution digital photos of the chefs, owner, restaurant interior, menu items and manager sommelier are available upon request. Contact Cheryl Smithem at 843-722-0190.


One Comment leave one →
  1. Nancy permalink
    July 18, 2008 10:56 pm

    Would like to dine, but a little more about the menus. How about Lamb chops? Do you have? thanks, please reply, Thank you

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