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Brett's at The Wickliffe House by Heather Murphy Public Relations His bald headed, tattooed Hell's Angel look may not say “Julia Child” to the average diner, but Brett McKee is the culinary expert behind Brett's at The Wickliffe House. Within easy reach of the MUSC campus, the restaurant officially opened Aug. 26.  McKee, with wife and business partner Kimberley McKee and general manager Mark McElheney, converted the former alumni/faculty dining location into an atmosphere where the public may dine in style.  Complete with indoor and outdoor seating, Brett’s at The Wickliffe House offers expertly prepared food in a beautiful Charleston house. Ranging from eggs Benedict to a variety of fresh sandwiches and specials, all entrees are below $10. First in his class at one of New York’s prestigious culinary schools, the sought-after chef (he’s had offers to open restaurants in other parts of world) doesn’t take all the credit for his success.  “You have to be part of the community. If you take care of the community, it takes care of you. If you don’t then you’ll be dismissed.”  It seems that dismissal is the last thing that McKee has to worry about. “The MUSC response has been unbelievable. People are excited about the re-opening of the Wickliffe,” McKee said, “Now this house is for everyone in Charleston including students, staff, faculty, and administrators from MUSC.” But it takes more than a great location to make a restaurant.  “Mark McElheney is a manager that works very hard and is an intricate part of the future of Brett’s at The Wickliffe. A lot of restaurant managers don’t put enough effort into the job,” McKee said, “Mark and Janet Hayes (event coordinator) are at the core of the Wickliffe infrastructure and both have risen to the occasion in putting this venture together.” According to Brett, McElheney dove right into the project and has used his extensive restaurant and hospitality experience to position Brett’s for success. Kayla Copleston checks her order before sending it to the kitchen. While McKee believes the possibilities for the Wickliffe House to be endless, for now the restaurant will serve breakfast and lunch from 7:30 a.m. to 3 p.m. Monday through Friday with light hors d‘oeuvres and bar service until 7 p.m. Brett’s accepts cash, checks and credit cards. Brett’s at the Wickliffe provides catering for private functions and total event planning for occasions like weddings.  “I’d like to see Brett’s at the Wickliffe become a major reception and party venue,” said Kimberley McKee, whose charges include management, bookkeeping, wine ordering and inventory.  Although McKee and McElheney are still working out the details, another idea is to offer wine and cheese tasting and food and wine seminars. “I’d like to show anyone who wants to learn why a certain wine compliments a particular food and how to identify those combinations, “ McKee said. Another new aspect to the Wickliffe House is the “library” that Brett plans to open on the second floor.  “There are families that have to stay in Charleston a long time to be with loved ones at MUSC and Roper. We’re going to put in some computers with Internet access and let people use the computers to stay in touch with work, other family, etc. that are back home,” McKee said.  While extending this variety of services, McKee wants to convey a particular image for the Wickliffe House.   “I want this house to include every individual in the community. There are very few places in Charleston where you can have this gorgeous atmosphere and lunch for under $10.”  The Wickliffe House is owned by the Health Sciences Foundation and it allocates a percentage of Brett’s monthly rent to MUSC departments and charities.  This is definitely conducive with Brett’s community philosophy.  “Charleston has been very good to my business and my family so I plan to give back to those who need someone to be good to them.”  Spoken like a southern gentleman, even if he is from Brooklyn. What to expect for breakfast Bacon, egg and cheese on a poppy seed roll; traditional eggs benedict with english muffin, canadian bacon and hollandaise; lobster, shrimp, and crab benedict with poached eggs, english muffin and hollandaise; cereal; western omelet with sweet bell peppers and fotina cheese topped with crème fraiche; buttermilk pancakes with honey cinnamon butter and Vermont maple syrup; French toast; Belgian waffles; shrimp and grits; and fruit plate with yogurt or cottage cheese. What’s for lunch Daily soup selection; salad selections; gourmet pizza; veal meatball parmesan sandwich; chicken or shrimp salad wraps; 100 percent Angus beef burger with grilled Vidalia onions, tomatoes and cheese; Portabella mushroom with caramelized onion and mozzarella on panini bread; chicken breast with roasted red peppers and mozzarella on sun dried tomato basil bread; four cheese lasagna; Italian center cut pork chop with roasted garlic mashed potatoes and seasonal vegetables; pan-seared lobster, shrimp and crab cake served over butter sauce and eggplant caponata. Brett's at The Wickliffe House 723-2587   Catalyst Online is published weekly, updated as needed and improved from time to time by the MUSC Office of Public Relations for the faculty, employees and students of the Medical University of South Carolina. Catalyst Online editor, Kim Draughn, can be reached at 792-4107 or by email, catalyst@musc.edu. Editorial copy can be submitted to Catalyst Online and to The Catalyst in print by fax, 792-6723, or by email to petersnd@musc.edu or catalyst@musc.edu. To place an ad in The Catalyst hardcopy, call Community Press at 849-1778.