Chef Daniel Humm x The Charleston Place Presented by Resy
Restaurant · Charleston ·
Plant-forward fine dining with local ingredients and signature dishes
Plant-forward fine dining with local ingredients and signature dishes
"For a 12-month residency, Daniel Humm has partnered with Charleston Place to reimagine the former Charleston Grill into a refined, plant-forward experience rooted in Lowcountry ingredients; I noticed new wood floors, elegant floral sprays, and custom plates that set an elevated tone. Begin with a seafood tower or caviar service before the $135 prix fixe, which might showcase locally rare tautog thin-sliced into a finger-lime–brightened crudo, a celery root schnitzel, or a whole-roasted chicken for two with lemon butter and brioche—all reflecting Humm’s climate-conscious, ingredient-driven approach." - Lauren Mowery
"Reservations vanished almost instantly for this Eleven Madison Park pop-up inside the former Charleston Grill at the Charleston Place, where a $135 prix fixe offers four courses including a bread course. Despite early hints of Lowcountry influence, a recent menu showed only glimmers — a local red snapper crudo and a supplemental seafood tower with oysters, crabs, and shrimp from the Carolinas — while the kitchen leaned into cold buckwheat soba in cucumber dashi, ricotta gnudi with Parmesan, miso cod with turnips, and a celery root schnitzel. If you’re on a date and your partner agrees, opt for the whole roast chicken stuffed with herbs, presented tableside before carving (update: you’re shown the whole bird, but only served a portion of the breast and select dark meat), and skip the miso cod. Save room for the baked Alaska — you’ll want the video of flaming rum being poured tableside — whose seasonal layers on my recent visit ran to apple, spiced chai, and salted caramel, a little ode to fall even in 80-degree weather. The team refreshed the room with new wood floors, carpet, chairs, and artwork from Humm’s friends, yet it still feels very much like the original enclave off the shopping corridor at the Charleston Place, not the sprawling New York dining room; the informed, attentive, and playful waitstaff (many from the former Charleston Grill) are the real highlight and make the experience come alive. Insider tip: bring a crowd so you can add supplemental courses and share the cost, like smoked sturgeon and caviar with New York bagel flavors (creme fraiche, pickled cucumber, rye crisps) or the carrot tartare that’s been on EMP’s menu since 2012." - Erin Perkins
"New York-based chef Daniel Humm and other staff from three-Michelin-star restaurant Eleven Madison Park are heading to the Lowcountry to set up a year-long residency in the former Charleston Grill space at the Charleston Place. The pop-up will continue Humm’s “exploration of plant-forward and climate-conscious cuisine” with a focus on Lowcountry ingredients and cuisine customs." - Erin Perkins
"A year-long residency in the former Charleston Grill space at the Charleston Place, this pop-up launches Friday, October 3, with reservations opening Tuesday, September 2. It continues Humm’s exploration of plant-forward, climate-conscious cooking through a clear focus on Lowcountry ingredients and culinary customs; despite his recent vegan era in New York, this iteration won’t be strictly vegan, with seafood explicitly in the mix. Framed as a collaboration meant to bring people together through food and to engage Charleston’s connections to land and sea—from native ingredients to local farms and fisheries—it’s set up to channel the spirit of globe-trotting residencies while remaining rooted in place. The prix fixe now starts at $135 per person." - Erin Perkins
Rebekah C.
Franck Cushner (Money in the B.
William J.
Super Tax G.
Jennifer D.
Hannah F.
Darell A.
Ali