Chef Daniel Humm x The Charleston Place Presented by Resy

Excellent find. We did not know he was here, but got a reservation and did not disappoint. The atmosphere was clean and straight, the cutlery was perfection, the portions were perfect, and the food we had was excellent.

Seafood Tower is a must. Milk and Honey dessert - just do it. Every spoonful is more delicious than the one before. Wish we had more pics, but we dove into every delicious bite. Thank you, Sterling, for great wine pairing recs and a wonderful evening!

Very tasty and thoughtful menu. This is a high-end culinary experience and the flavors are intricate and very nice to savor. The service as excellent and the atmosphere was very nice although felt a little less interesting than I remember this space to be. Overall I really enjoyed it, it is just extremely expensive which is tough in a town where you can get an amazing dinner for much less. I think it is worth a try if you're looking for a very upscale experience and menu.

I will say this was the biggest disappointment of a restaurant I’ve had in Charleston. To give you some context I’m a local, world traveled and have been to multiple star’d tasting menus around the world. Sadly my best courses were the bread and caviar add on. The starters were fresh but plain, I had the lobster. The pasta starter was good but again nothing close to a star’d pasta portion. For the main the chicken dish for two was intricate but a tiny portion when advertised “for two” the dark meat side in a bowl was actually good but the tiny strip of chicken I got with stuffing was mid at best. Dessert was the worst. Our table side dessert was a cute show but we got a piece of cake that was still frozen from pulling it out of the back. We also ordered the chocolate dessert that was just too tart. Service was 3.5 hours on a 5 pm dinner ress, incredibly too long as we weren’t drinking and ordering. Also charged us an extra $10 for the wrong bottle of wine, again not fretting about the amount but details matter. 3 people in for $900 with a tip for tasting menu, half bottle of champagne, and a caviar portion. Way better options in Charleston at a cheaper price point. Circa 1886, Volpe, honeysuckle rose. Let the pop up expire and do not go!

As someone who lives in the area, and has been to a plethora of restaurants and experienced several set menus and tasting menus, I was excited to try this new experience and see what they had to offer. The food was great, but the spacing of each dish was done in a manner that was too fast and didn’t not allow for a break in between or ability to finish the wines (I had done the wine pairing with the dinner). The hostess, servers and all other staff were great and I had no issue with them, but would have enjoyed a more spaced out experience rather than getting the dishes so quickly. For reference, we arrived at 5:30pm, and were finished with serving by 6:45pm, and gone by 7pm. It just seemed rushed. The hostess and staff were amazing - I had left my bag in my seat and they immediately notified me and when I went to the restroom (which is outside of the restaurant) the hostess ensured I did not forget my jacket, as we had completely left the table and they were holding it for me. Overall, I would say the biggest critic is simply spacing each dish in a bit longer of a time frame to ensure each can be enjoyed - especially if guests have a wine pairing too. If you’re local, it does give more of a hotel restaurant vibe versus some other local spots that offer tasting menus/set menus. The pros are the food was great and the staff were excellent. While I’ll probably stick with my local favorites, I still recommend people give it a try.

It’s been on our wish list for a while to try Eleven Madison Park in NYC, so when we heard that Chef Daniel Humm would be doing a pop-up in Charleston, we immediately booked a spot. As soon as we were seated, our head server Matthew and HG recognized us from our previous dinner when the space was still Charleston Grill last July. We were thrilled to see that management had kept them on — they’re both true assets to the team. Professional, knowledgeable, and genuinely passionate about what they do. The dinner was a four-course experience, and it truly lived up to our expectations. Matthew started us off with an amuse-bouche — a tomato consommé shot that absolutely blew us away. For the first course, I had the crab salad while my wife had the cold soba, both beautifully presented and full of delicate, balanced flavors. Next, I had the butter-poached lobster with squash purée and lobster foam — an absolute standout. The lobster was tender and rich, and the sweetness of the squash complemented it perfectly. My wife had the scallops with roasted Brussels sprouts, cooked flawlessly with incredible flavor. For the main course, I chose the roasted duck — perfectly seared with crispy skin and tender meat that paired wonderfully with the plum sauce. My wife opted for the miso cod. She enjoyed it but wished the kale chips were a bit crispier and thought the flavor profile could use a little more balance. The final course, a Baked Alaska, was a delightful surprise. It was different in the best way — Chef Humm managed to incorporate a Charleston touch with flavors like pineapple and a “cola granita”-style component that felt very Southern. HG did an outstanding job with the presentation as well. Overall, it was truly an experience to remember — one for the books. The price point felt reasonable for the quality and creativity. We just hope the menu changes soon so we have an excuse to come back. Congratulations to Chef Humm and his team — keep doing what you do best. See you soon!

This was a wonderful experience curated by Chef Daniel and Chef Joe, highly recommended, and we will definitely be back. The food was fantastic, especially with the thoughtful wine pairings. Every dish was beautifully presented and absolutely delicious. For the main course, the chicken and the duck were standouts. The service was exceptional as well. Jonathan and Sasha were outstanding. They were attentive, friendly, and knowledgeable. At the bar, Chris and Matt crafted excellent cocktails (don’t hesitate to order off-menu; they’re great at creating something unique). We also loved that Chef Joe came out to say hello. He’s incredibly personable and a pleasure to chat with. Thanks for having us!

We attended the Chef Daniel Humm dinner at The Charleston Place and were truly impressed by the setting and hospitality. The space is beautifully designed with comfortable, well-spaced seating and thought-provoking artwork. Service was impeccable and likely the finest in Charleston right now. The cocktail and mocktail menu was creative and well executed, and the wine list showed excellent depth. The meal started strong. The radish carpaccio was a standout favorite, fresh, bright, and inventive. The red snapper crudo was clean and perfectly balanced with acidity that complemented the fish. The soba noodles had a lovely subtle dashi, and the table loved the ability to adjust the heat level. The eggplant course was probably the best of the night, with a stunning mix of garlic, nuts, and roasted flavor. The ricotta gnudi were light, cheesy, and melt-in-your-mouth delicious. Unfortunately, the momentum stalled with the seafood. The lobster was overcooked and not fresh, with a rubbery texture and a fishy odor. The lemongrass flavor was too faint to rescue it. The black cod was also a disappointment. While technically cooked correctly, the fish itself was not fresh and the miso sauce was poorly executed, far too salty and overpowering. The meal recovered with the celery root schnitzel, which was wonderfully crisp and balanced by a bright pickled fennel. The chicken course was a lovely French-style preparation with crisp skin and a delicate, flavorful sauce. A duck course served to the table was excellent and possibly the best non-vegetarian dish of the night. The plum pairing was spot-on, and even our guest who dislikes duck asked for a second bite. A scallop course with brussels sprouts had potential but suffered from overcooked and poorly sourced scallops, though the sprouts themselves were delicious. We finished with a single dessert for the table: a baked Alaska flavored with apple and flambéed tableside with navy-strength rum. This was a highlight of the evening being both fun and flavorful, with strong fall notes and great execution. Overall, this was a memorable evening. While a few seafood courses fell flat, the creativity, service, and strength of the vegetable and poultry dishes made the experience worthwhile. I look forward to future events like this one.