A new layer is being added to Beaufort’s restaurant lineup this October. OK, it’s actually a few layers, and when you see what this new local spot is bringing, you’ll certainly understand and agree. Sister Sister Deli & Market, will be opening this October at 403 Carteret Street in historic downtown.
Owned by (you guessed it!) two sisters, Dani & Sami Mussman, the new spot, which is part neighborhood deli and part gourmet market, will offer a variety of delicious deli options, including cheeses, sandwiches, charcuterie, and more…all made with house-made deli meats, pickles and even house-made condiments.
The yet-to-be-released menu leans into the Southern pantry—think pickled shrimp, pimento cheese, boudin, and seasonal vegetables—all re-imagined with care and intention.
“Our menu is a celebration of American craft, rooted in the South and inspired by the diversity of domestic ingredients, we honor the farmers, cheesemakers, and artisans behind every product we serve,” Sami said.
Early previews of their menu include confit chicken wings with truffled Alabama white sauce, an Old Bay Shrimp Melt with house pickles, capers, and whiskey-aged cheddar, and curated cheese and charcuterie boards, featuring house-made accouterments alongside exceptional domestic cheeses and meats.
Sounds good to us!
In the deli, guests will be able to order house-made items including burnt lemon and sweet tea–brined turkey, house-cured capicola, black garlic chicken liver pâté, and duck rillettes by the pound. It will also offer a rotating selection of outstanding domestic meats and cheeses to complement their house-made staples.
“The market will feature premium tinned fish, local honey, pickles, heirloom beans, artisanal crackers, and boutique wines—all perfectly paired with our cheeses and meats,” Sami added. “If it’s not sourced domestically, it’s made in-house—from crackers to jams, chutneys, and pickles.”
Dani & Sami began their careers in the Pacific Northwest at the Walla Walla Wine Country Culinary Institute in Washington, where they earned degrees in the culinary arts. They then traveled to Sweden to work on a charcuterie-focused farm raising heritage breed pigs. There, they cared for the animals, participated in humane processing, and learned the art of whole-animal butchery and small-batch charcuterie—an experience that cemented their commitment to old-world preservation techniques.
Dani went on to refine her craft in the Pacific Northwest, exploring cuisines from Japanese to Italian while focusing on fermentation and preservation. She spent much of her time as Executive Chef at Chelsea Farms Oyster Bar in Olympia, Washington—a fine dining “tide to table” restaurant known for its dedication to sustainable aquaculture.
After relocating to Beaufort to be closer to family, she helped open Local’s Raw Bar on Lady’s Island, where she served as sous chef.
Sami spent most of her career in Portland, OR and her hometown of Walla Walla, WA. In Portland, she served as Executive Chef at the acclaimed Indian restaurant Bollywood Theater, and helped launch the prep program at EEM, a Texas BBQ–Thai fusion restaurant named to The New York Times’ 50 Best New Restaurants. She later returned to Walla Walla to work at Passatempo Taverna, where she crafted fresh gnocchi, scratch-made sausage, and traditional Italian sauces.
After relocating to Beaufort and becoming a mother, she’s focused on raising her son while helping build Sister Sister Deli & Market from the ground up.
” This concept is deeply personal to us,” Sami said.
“As sisters, our bond has only grown stronger in adulthood—especially through food. Whether we’re cooking together, hosting meals for friends and family, or exploring farmers markets and new restaurants, food has always been at the heart of how we connect. Through our experience in the restaurant industry, we became increasingly aware of how disconnected our food system has become from local farmers and artisans. That realization inspired the creation of Sister Sister Deli & Market.”
“We want to bring Beaufort a welcoming space that celebrates good food, community, and craftsmanship,” she added. “By highlighting American-made, small-batch products and supporting local farmers and artisans, we hope to create a place that feels meaningful, connected, and rooted in care.”
“We believe in food that tells a story, strengthens community, and promotes sustainability.”
As for the design, What Now says that the sisters plan to keep the interior neutral, featuring shades of white, shell and walnut, accented with their favorite color — sage green. Woven textured wallpaper will add depth to the walls.
Outside, they’ve already replaced the existing neon green exterior from the previous restaurant tenant (which some comically referred to as “puke green“) with white and are also working on updating the patio.
Upon opening, they’ll be around for lunch and dinner hours, Tuesdays through Saturdays from 11am to 8pm.
You can check the ladies out for more information and follow their updates on the deli’s Facebook and Instagram pages.
