Cannon Green

"Luscious space Cannon Green was made for weddings — no, literally, the space was renovated to be "a perfect place to host a celebration." The restaurant component is tasting menu spot Wild Common. Chef Orlando Pagán was recently nominated for a James Beard Foundation Award." - Erin Perkins

"Dreamy restaurant Cannon Green reveals that it will switch things up this summer with a new look, new menu, and new name. This announcement comes on the heels of a mediocre review in the Charleston City Paper. Critic Vanessa Wolf checked out the new chef at Cannon Green (Mike Perez took over after Amalia Scatena departed), and she was not loving it. The review is full of phrases like, “awkwardly plated,” “there just isn’t much of it to go around,” “head-scratcher,” and “disagreeably raw.” She enjoyed the raviolo though — even as she complains about the price." - Erin Perkins

"Making a warehouse-looking space commodious enough to welcome in Sunday brunchers is no mean feat, but the green aspect is present beyond the signage, and the verdant furniture and smattering of plants makes for a calming, quasi-rustic spot. The mimosa game is strong here, deferring not just to the tyranny of orange, but offering grapefruit and peach options, too, a godsend for weary palates. The appetizers are the most curious part of the brunch menu, and a couple of items stand out as dishes you probably won’t see elsewhere. The Shrimp Escabeche is one of these, and the spice and citrus is sure to wake you up. The Pea Tendril is also worth a punt, and balances strawberries, asparagus, and pecorino while remaining wonderfully light. The bigger dishes are more mainstream, with irresistibly melty Croque Madame and the great addition of sun-dried tomatoes to their shrimp and grits." - Paul Oswell

"At Cannon Green, chef Michael Perez fries up his soft shell crabs in a sourdough starter and serves them with warmed cherry tomatoes and fava beans in a basil parmesan vinaigrette." - Erin Perkins

"Cannon Green opened on Spring Street in December 2014 as a fancy event space/Mediterranean-influenced restaurant with chef Amalia Scatena at the helm." - Erin Perkins