Be prepared to be taken out of this world into a dining experience of a lifetime.

Four Moons Restaurant will celebrate the grand opening of its restaurant and bar at the Orangeburg Mall Thursday evening June 26.

The grand opening will be from 5:30 to 6:30 p.m.

It is the second opening of a two-phased endeavor.

Four Moons Wine & Gourmet, an adjacent specialty store offering fine wines and gourmet foods, opened late last year.

“Four Moons brings to the Orangeburg area a first-class venue with metropolitan flair where people can enjoy food and wine,” said Mike Tourville, Four Moons owner. “It’s the local option where you can celebrate everyday accomplishments, important events or special occasions, without a long drive.”

The 7,600-square-foot restaurant/bar and store is located at 1145 Orangeburg Mall Circle adjacent to Halz and De Ja Vu and Ret’s Quality Air Systems. The restaurant is on the Boulevard Street side of the mall.

The 2,000-square foot restaurant is laid out to provide an intimate setting with a wine and martini bar on one side.

Restaurant officials say Four Moons would be the place for engagements, an anniversary or a business dinner.

The restaurant seats between 105 to 115.

Four Moons will initially be open Tuesdays through Saturdays for dinner from 5:30 p.m. Sunday brunch will be added at a later date.

Inside, customers will be able to experience The Phases Moon Bar, the 1,80-square-feet bar that seats about 50.

The full-service bar will offer specialty beers on tap and by the bottle and will include over 500 labels and 2,400 bottles of wine. The bar will be open from 4 p.m.

Customers will be able to experience modern music during the week and live jazz on the weekends.

“What we are doing is mind boggling,” Tourville said. “It’s really an undertaking and it is really big.”

With its own very important person (VIP) entrance, the restaurant’s Crescent Room will provide space for dinner parties of 50-60 people and receptions of up to 125 people.

Available by reservation only, the Crescent Room will serve as a private banquet hall for birthday, anniversary or holiday party.

The Crescent Room has amenities available to accentuate any gathering, including an advanced LED lighting system and surround sound.

Restaurant officials say hopes are Four Moons will become the only Four-Diamond dining experience in Orangeburg.

A restaurant rating is provided by the AAA Diamond Rating Process. Restaurants that are AAA-approved are assigned a rating of one to five AAA Diamonds, ranging from basic to world-class. The Diamond ratings indicate the extensiveness of food, decor and personal service.

AAA defines a Four-Diamond status as “a restaurant orchestrated by an executive chef with menus reflecting a high degree of creativity and complexity, using imaginative presentations to enhance high quality ... the ambiance is highly refined, comfortable and well-coordinated, incorporating quality materials and a variety of upscale design enhancements to give a first-class impression.”

Four Moons is a project of the Tourville family, owners of Teflon tubing manufacturer Zeus Industrial Products Inc.

The restaurant and store operate as a separate limited-liability corporation with its own management and staff.

Charleston-based Stumphouse Designs owner Dan Sweeney was the project architect.

Sweeney has designed a number of projects throughout the state, including Oak Steakhouse in downtown Charleston.

Reservations will be online using an OpenTable format. OpenTable is a specialized system that will ask you how many people in your party and your preferred dining time, then give you the best available option.

The menu



Four Moons will have two separate menus -- one the restaurant’s main menu and the Phases Moon Bar menu.

The restaurant’s main menu will include a culinary diversity from many regions as well as local flavors. The menu will include pre-appetizers, martinis, greens, trios, mains, and finales.

Foods, to name a few, will include scallops, lamb, beef tenderloin, lobster, shrimp, various pastas, salmon, Ahi Tuna, New Zealand Snapper, quail, duck, salads, soups and sorbets, snapper, rare tuna, bison strip loin, crab, Sambuca chicken.

Desserts include RC Cola and a moon pie, peach financier cake with peach chutney, peach ice cream with blueberry mint toppings, frozen goat cheese souffle with passion fruit curd, blackberry lemon sorbet, lemon custard tartlet, mousse filled marbled chocolate cigar, armagnac ice cream, custards, tropical sorbets and cheeses.

Early courses will run from $5.50 to $18 with main dishes running from $17 to $29.

The Phases Moon Bar menu will have pre-appetizers, cool tapas and hot tapas.

The menu consists of scallops, lamb, beef tenderloin, greens, fries, shrimp and grits, butter poached lobster, scallop, corn dogs and popcorn, duck to name a few.

The menu’s price ranges from $4 to $18.

The owner



The sales, food and beverage, and customer service industries are nothing new to the Tourville family.

Mike Tourville, who is also the vice president of business development and strategic marketing of Orangeburg’s Zeus Inc., founded the Buck Ridge Plantation, a 6,000-acre private hunting reserve and retreat. The plantation is often home to business meetings, weddings, corporate events and banquets.

Through its operation, Tourville has gained experience in the food and beverage industry as well as hospitality management.

The Tourville Lodge at Buckridge Plantation has frequently been used for community use.

The lodge has its own Buckridge Plantation Catering group that frequently hosts a number of events such as weddings, business gatherings and fund-raising events. The food display at events is often elaborate, consisting of fine foods and wines.

The chefs



Four Moons Executive Chef, Charles Zeran, is no stranger to the art of fine dining.

The award-winning chef, who previously served as a divorce attorney, has served as the executive chef at several restaurants in the greater Seattle area and the Washington wine country.

After his northwest excursion, Zeran accepted the positions of executive chef and cellar manager at Stone Manor in Middletown, Maryland, managing both the kitchen and a Wine Spectator wine list of over 500 selections.

At Stone Manor, Zeran received the DiRoNA Award of Excellence from the Distinguished Restaurants of North America, the only completely independent and anonymous continent-wide restaurant rating organization in North America.

Zeran and his wife Colleen moved to Ocean Isle Beach, N.C., in 2002 to accept the positions of executive chef and pastry chef of Stars Waterfront Cafe, where they were also co-general managers.

In October of 2006, Zeran joined Glendorn Lodge, a AAA Four Diamond and Relais & Chateaux property, first as executive chef and later also as restaurant general manager and wine director, where he continued his eclectic style of contemporary cuisine, joined by his wife Colleen as pastry chef. The Zerans brought Glendorn its first DiRoNA Award and first Wine Enthusiast Award during their tenure.

Colleen joins Charles at Four Moons



In 1990, she enrolled in Baltimore International Culinary College, obtaining a degree in baking and pastry arts.

Colleen practiced her trade at Maryland restaurants, including the Milton Inn in Sparks, Maryland, Paolo’s Ristorante in Towson, Maryland, and Sotto Sopra in downtown Baltimore.

During her tenure at Sotto Sopra, the restaurant was repeatedly named to the Best of Baltimore lists by Baltimore Magazine.

While hired at Sotto Sopra as the pastry chef, Colleen later assumed the role of sous chef and dining room manager.

Colleen came to Stone Manor, in Middletown, Maryland as the pastry chef in early 2000.

The partnership moved south to Ocean Isle Beach in 2002, where Colleen’s desserts at Stars were repeatedly featured in Coastal Carolina Dining Magazine, including gracing the magazine’s cover.

Zeran joined her husband Charles at Glendorn Lodge, as pastry chef, dining room manager, and restaurant administrator.

Joining the chefs are restaurant manager Ryan Groeschel.

Groeschel was recently general manager of the four-diamond The Peninsula Grill in Charleston. Before that he served in the Woodlands, the Mills House Hotel and Hanks Seafood.

Groeschel is a certified sommelier/wine expert, receiving his certification level in the Court of Master Sommeliers in 2003.

On the Web: www.fourmoons.com

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