The Kitchen Bringing Fresh Meals to Go to Beaufort Station

“We’re excited to welcome The Kitchen – Fresh Meals To Go to the Beaufort Station family!”

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official (Image credit: https://www.instagram.com/thekitchenbeaufort)

“We’re excited to welcome The Kitchen – Fresh Meals To Go to the Beaufort Station family!” said a recent post published on Facebook by Beaufort Station Shopping Center. “Known for chef-crafted, fresh, and convenient meals made with quality ingredients, The Kitchen will soon be serving the Beaufort community from its new home at 341-B Robert Smalls Parkway, between Panda Express and America’s Best.”

It’s the second location for The Kitchen, which is currently located at 136 Sea Island Pkwy, Suite 5, in Beaufort. There, it offers grab-and-go entrees like Meaty Lasagna, Teriyaki Steak Over Sesame Noodles, and Chicken Pot Pie. There are other grab-and-go choices, too, including sandwiches like the Kitchen Club on a Croissant (Turkey, ham, bacon, tomato, lettuce, cheese, and basil mayo on a fresh croissant Southern Club) and the Deviled Egg Salad Sandwich (Our homemade egg salad on organic multi-grain bread).

“With today’s fast-paced lifestyle, it is hard for families to sit down and enjoy a home-cooked, family dinner together,” says The Kitchen’s website. “We want to make the family dinner easier for everyone!! We prepare your dinners for you and you just sit back and enjoy your family time! We use the freshest ingredients possible & make our own sauces, soups & salad dressings. We offer everything from appetizers, salads & soups to sandwich wraps, casseroles & fresh made breads and desserts!”

Joining the Beaufort Station shopping center, The Kitchen will be part of a restaurant community that includes restaurants like Panda Express and Surcheros and retailers like Aldi, Hobby Lobby, and Old Navy.

You can keep up with all things The Kitchen by following @thekitchenbeaufort on Instagram.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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