Church and Union Charleston
Restaurant · Charleston ·
New American dining in a former church with dramatic decor
New American dining in a former church with dramatic decor
"A three-day epicurean festival (Sept. 27–29) that brings seminars, wine and food tastings, and celebrity chef cooking demonstrations to attendees, featuring more than 40 acclaimed personalities — including Tyler Florence, Maneet Chauhan, CJ McCollum, Wanda Mann, Amanda McCrossin, and Andrew Zimmern — alongside local stars such as Mike Lata, Miles White, Femi Oyediran, and Vivian Howard. Presented in collaboration with Explore Charleston and Dotdash Meredith brands Southern Living and Travel + Leisure, the event is modeled on the long-running Aspen edition and pairs large-scale programming with special local tours and curated experiences designed to showcase the city’s culinary traditions, foodways, and hospitality. Tickets for the three-day weekend are on sale." - Karla Alindahao
"Church and Union will offer a three-course prix-fixed dinner menu on New Year’s Eve, followed by a late-night afterparty. Dinner reservations can be made through Open Table, and tickets for the afterparty are available on Ticket Leap." - Erin Perkins
"The 5Church space and the Tempest space were originally the Church of the Redeemer Chapel and the Harriott Pinckney Home for Seamen. The Charleston Port and Seafarers’ Society operated the establishments for about 50 years." - Erin Perkins
"One step inside this former church will have parents in awe, making the refined food offering an added bonus. The menu could be described as all over the place, but that’s not necessarily a bad thing when hosting company. The Ahi tuna poke bowl and pork fried rice become Asian-Southern mashups through the use of Carolina Gold rice, and the eatery utilizes similar flavors for vegetable dishes like the Kung Pao Brussels sprouts and the spicy Korean barbecue sauce-topped cauliflower." - Parker Milner
"A Market Street eatery that recently received a supply of soft shells and added them to the menu, bringing the season’s availability to its roster." - Erin Perkins