Estadio
Spanish restaurant · Charleston ·
Spanish tapas, gin tonics, and churros with chocolate sauce
Spanish tapas, gin tonics, and churros with chocolate sauce
"Tapas spot Estadio opens for lunch on Fridays and Saturdays. The food mirrors the dinner menu but with new presentations — for example, the brick chicken dish with local vegetables is transformed into a chicken sandwich during the day. The pintxos and montaditos (Spanish open-faced sandwiches) make for a quick lunch, but there are cocktails and wines available if you want to make it a leisurely lunch." - Erin Perkins
"Catch Estadio’s happy hour quickly (it’s only from 5 p.m. to 6 p.m.), because you don’t want to miss the gin and tonics for only $5. Try the Sevillana version with orange gin, Aperol, and orangey Sweatman tonic. There’s also $5 sangria and a $5 snack bowl." - Erin Perkins
"Stop by fun Spanish restaurant Estadio for tapas and gin and tonics, but always leave room for churros with a divine chocolate sauce. The snap of the sugary fried dough is always very satisfying." - Erin Perkins
"For friends who are always eating off each other’s plates, Estadio is an easy choice, where the idea is to share all the tapas, from tuna crudo to deviled eggs and caviar, then order a porron—a traditional glass wine pitcher with a spout from Spain used to share wine with a group—to really get the party started."
"Transplant from Washington, D.C., Estadio, opened last October to excitement from the Cannonborough/Elliotborough neighborhood. The establishment closed in June after a Covid-19 scare with an employee, and unlike many other places in Charleston, it did not pivot to takeout or outdoor dining — until now. Recently announced, Estadio will reopen with an expanded al fresco space on Tuesday, November 17. The restaurant can accommodate up to 40 people. Tables are spaced six feet apart, and the team has spruced up the area with more plants, artificial grass, heaters, and a music system. Estadio will not reopen indoor dining at this time. Opening chef Alex Lira will be back in the kitchen at least four days a week with sous chef Alex Eaton and general manager Brandon Underwood returning. Being closed for many months, previous patrons began to worry about the status of Estadio, but it seems that it will once again serve patatas bravas, cured meats, tinned fish, and more." - Erin Perkins
