Vince Johnson has been appointed food and beverage manager for the new Crowne Plaza North Augusta in North Augusta, S.C.  The Augusta, Ga. native will be responsible for the wine, cocktail and overall beverage and service experience at the upscale hotel, including Salt + Marrow Kitchen, the specialty wood-fired grill restaurant located on the first floor of the hotel; Salt + Marrow Parlor Bar, the hotel’s lobby bar; Jackson’s Bluff, an upscale rooftop bar; catering; banquets; and in-room dining.  He will be working closely with Dominic Simpson, the hotel’s executive chef.  Crowne Plaza North Augusta is scheduled to open by the end of 2018 and will be part of the exciting $200 million Riverside Village at Hammond’s Ferry development.

Mr. Johnson is a seasoned hospitality industry professional with more than 16 years of experience.  Most recently, he was the director of food and beverage for West Lake Country Club in Augusta, Ga., where he was responsible for overseeing all aspects of the food and beverage program, including special events, menu planning and service.  Johnson also spent more than 11 years as the restaurant supervisor and bar manager at The Partridge Inn in Augusta.

Crowne Plaza North Augusta’s signature restaurant, Salt + Marrow Kitchen, is located on the first floor of the hotel with a street entrance for local guests and views of SRP Park, home of the Augusta Green Jackets, and Riverside Village.  Menu selections will include  Wood Grilled Steak and Ostrich; Dry Rub Cauliflower Steak with Vegan Red Rice and Barbeque Vinaigrette; Grilled Pork Meatballs with Spicy Yogurt and Toasted Benne Seeds; Charred Shishito Peppers with Toasted Peanuts, Sea Salt and Yuzu Aioli; Sapelo Island Clams with Coconut Milk, Green Curry, Shallots, Garlic, Ginger, Fresh Herb and Grilled Bread; Grandma’s Sweet Potato Soufflé; and Warm Chocolate Cake with Blueberries and High Road Vanilla Fleur De Sel Ice Cream.

Salt + Marrow Kitchen will be home to the first Grillworks in the Augusta area.  Praised by James Beard and noted chefs throughout the country, the American artisanal wood-fired grill with signature cast aluminum crankwheels will allow the culinary team to adjust the height of the cooking surface.   Salt + Marrow Kitchen will be open daily for breakfast, lunch, dinner and weekend brunch.  Special events, such as culinary dinners with guest chefs, will be offered throughout the year.

Salt + Marrow Parlor Bar, the hotel’s lobby bar, will be an inviting gathering place for locals and visitors, with a cozy environment of rugged leather and warm wood décor.

On the top floor of the hotel, Jackson’s Bluff, an upscale rooftop bar with whimsical details throughout, will be the ideal spot in the area for enjoying beautiful views, people watching, hand-crafted cocktails, small plates, beer and wine.  Guests will have incredible views of Riverside Village and the Savannah River.