Press for our residential work

DeBartola makes it look easy to live large in a small space by filling it with luxurious fabrics, rich colors, and hints of brass.
— Margaret Wright, Apartment Therapy
The homeowner worked closely with her interior designer friend Taylor DeBartola to decorate and furnish the home using an ocean-inspired palette. A coastal feel dominates the interior, with light natural wood tones and blue decor accents. The homeowner describes her style as “coastal but not beachy.” The look derives from the colors and textures of the sea but is not overtly beach-themed.
— Houzz

Press for our commercial work

Maybe it’s the cushioned wooden benches, or the rustic wooden tabletops, or the cacti in miniature plant pots, but there’s something immediately homey about Daps, an unassuming and welcoming spot in Westside. Stenciled fruit and cartoons line the walls, and kitsch plastic flamingos look out from kitchen shelves, and it’s quirky without being too knowingly zany.
— PAUL OSWELL, Condé Nast Traveler
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Season 6, “The Perfect Day in Charleston”

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8:30am - Daps Breakfast & Imbibe

If you’re out and about early on a Saturday morning, you’ll notice that the city wakes like a cat—with a long, slow stretch. You’ll have the sidewalk to yourself as you make your way to the Westside for breakfast at Daps Breakfast & Imbibe. Owners Jeremiah Schenzel and Nicholas Dowling will get you caffeinated and fed with good things like house-made hash and a stack of pancakes. If you want to top off your first meal in Charleston with a Bodegas Yuste Aurora sherry, they can help you out with that, too.
— Stephanie Burt, Anthony Bourdain "Parts Unknown"
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Daps Breakfast & Imbibe occupies a bright, Westside single renovated into something……effortlessly trendy bordering on so-cool-they’re-not even trying, the menu similarly focuses on the breakfasts of champions: You know, English Muffin egg sandwiches, pancakes and booze.
— Vanessa Wolf, Charleston City Paper
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Is there anywhere happier than Daps? Not withstanding the crankiness that
sometimes arises when customers are forced to wait upward of 30 minutes on busy weekend mornings for made-to-order eggs, the tiny counter-service restaurant radiates upbeat cheer.
— Hannah Raskin, James-Beard Award Winning Food Critic, Post and Courier

Happenings

“Charleston-based Taylor DeBartola agrees: "There is something about the Martinique pattern that tugs at us," he muses. "Not just the depth and variance of color, but something very Shelly Long à la Troop Beverly Hills.

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