Nobody has to tell chef and restaurateur Bill Sohovich that times are tough. In the past year and a half, he's opened, closed, reopened and closed again Billy's, a comfort food restaurant at South Ridge. The crowds are a bit thinner at both of his established eateries downtown, Blossom Deli and SoHo's.

 "We were hoping Billy's would do better. I still feel good about it. Our timing wasn't good with the economy," Sohovich said. "It was also a really big place that cost a lot to run." Blossom seats about 70; SoHo's seats 90. Billy's, which was in the location of the former Smokey Bones, seated 279.

Dinner reservations are down at Blossom Deli, his popular restaurant on Quarrier Street.  As menu prices went up to accommodate rising food costs, Blossom became more of a special occasion place than a weekly eatery for some of his regulars.

"People are eating at home, and it's going to be a while before that changes," he said. "That's one of the reasons we're adjusting the menu here. We have to make Blossom more affordable."

Blossom Deli has been a popular Charleston eatery almost since the day Sohovich introduced his menu in the historic Art Deco soda shop in 1994. To accommodate the effects of the economic downturn, the unflappable Sohovich added items in the $10 to $15 range to the menu.

He took his inspiration from classic New Orleans dishes that did well at Billy's. He and executive sous chef Jeremy Proud perfected their versions of red beans and rice, chicken gumbo, jambalaya (a spicy lowland stew with sausage, chicken, celery, onions and tomatoes) and étouffée, (a fresh seafood in a savory rich sauce). All four dishes are served over rice.

"We've had people from New Orleans come in and say this the best they've had outside of New Orleans," Proud said.

The étouffée sells especially well, said Proud as he dished up a tantalizing mix of grouper, shrimp, scallops, mussels, crayfish, salmon and tuna in a mouthwatering sauce over rice. "I was a little skeptical when we first talked about it, but it's going well," Proud said about the menu changes.

Also new on the dinner menu are prime rib and a 10-ounce sirloin steak. Sohovich roasts the prime rib on the bone daily and offers a small or regular cut. The sirloin, a less expensive cut than the New York strip steak that previously held a spot on the menu, is marinated with rosemary and garlic and served over a portobello mushroom cap.

Nobody has to tell chef and restaurateur Bill Sohovich that times are tough. In the past year and a half, he's opened, closed, reopened and closed again Billy's, a comfort food restaurant at South Ridge. The crowds are a bit thinner at both of his established eateries downtown, Blossom Deli and SoHo's.

 "We were hoping Billy's would do better. I still feel good about it. Our timing wasn't good with the economy," Sohovich said. "It was also a really big place that cost a lot to run." Blossom seats about 70; SoHo's seats 90. Billy's, which was in the location of the former Smokey Bones, seated 279.

Dinner reservations are down at Blossom Deli, his popular restaurant on Quarrier Street.  As menu prices went up to accommodate rising food costs, Blossom became more of a special occasion place than a weekly eatery for some of his regulars.

"People are eating at home, and it's going to be a while before that changes," he said. "That's one of the reasons we're adjusting the menu here. We have to make Blossom more affordable."

Blossom Deli has been a popular Charleston eatery almost since the day Sohovich introduced his menu in the historic Art Deco soda shop in 1994. To accommodate the effects of the economic downturn, the unflappable Sohovich added items in the $10 to $15 range to the menu.

He took his inspiration from classic New Orleans dishes that did well at Billy's. He and executive sous chef Jeremy Proud perfected their versions of red beans and rice, chicken gumbo, jambalaya (a spicy lowland stew with sausage, chicken, celery, onions and tomatoes) and étouffée, (a fresh seafood in a savory rich sauce). All four dishes are served over rice.

"We've had people from New Orleans come in and say this the best they've had outside of New Orleans," Proud said.

The étouffée sells especially well, said Proud as he dished up a tantalizing mix of grouper, shrimp, scallops, mussels, crayfish, salmon and tuna in a mouthwatering sauce over rice. "I was a little skeptical when we first talked about it, but it's going well," Proud said about the menu changes.

Also new on the dinner menu are prime rib and a 10-ounce sirloin steak. Sohovich roasts the prime rib on the bone daily and offers a small or regular cut. The sirloin, a less expensive cut than the New York strip steak that previously held a spot on the menu, is marinated with rosemary and garlic and served over a portobello mushroom cap.

He had no trouble adding items to his menu, but struggled with what to remove. Although they were popular, trout almondine, rack of lamb, scallops Rockefeller and duck breast are gone. Some high-end entrees remain like the grouper en vinaigrette ($27), Thai shrimp & beef ($23), veal scallopini ($27) and horseradish crusted yellowfin tuna ($28).

"The grouper and the Thai shrimp and beef just have to stay. People expect them," he said. "It would be like if I took the Reuben off the lunch menu. Half of Charleston would be mad at me."

Sohovich had just launched the new changed menu several months ago, when he landed in the hospital for a monthlong stay. Proud and the rest of his staff carried on with the changes. Staff members like Chawn Williams, who started at Blossom when Sohovich first opened and developed the soup menu and recipes there and at SoHo's and Billy's; Sohovich's wife, Sharon; brother Chester Heavener, and general manager Nancy Beakes stepped up to lead the staff through a rough time. Sohovich returned to a smooth-running restaurant once his health issues were resolved.

 "This menu is the first incarnation. Next, we're going to introduce more heart-healthy dishes," Sohovich said. "People are very health conscious. We already offer some nice vegetarian dishes, but we're looking at lentils, peas, couscous, more vegetables and chicken and seafood."

Sohovich also has his eye on the menu at SoHo's, his Italian-inspired restaurant in the Capitol Market that introduced pizzas baked in wood-fired ovens to the Charleston market seven years ago. 

Patrons at SoHo's taste daily specials that are potentially permanent additions to the menu. Veal meatballs, whole fish dishes, new pasta combinations, and whole-wheat pizza crusts are among the foods under consideration at SoHo's.

Sohovich isn't cooking as much as he used to. At 58, he said he's ready to spend a little less time in the kitchen.

"It's a young man's profession. I give them a little inspiration and guidance. I taste and make suggestions," he said. "We don't let egos get involved. We have fun, but we get it done."

Blossom Deli, 904 Quarrier St., is open Monday from 8 to 3 p.m., Tuesday through Thursday from 8 a.m. to 9 p.m., Friday from 8 a.m. to 10 p.m. and Saturday from 10 a.m. to 10 p.m. Closed Sunday. 304-345-2233.

Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230.