The Restaurant at Zero George
New American restaurant · Charleston ·
Seasonal New American cuisine, craft cocktails, tasting menus
Seasonal New American cuisine, craft cocktails, tasting menus
"At Zero George the cooking-school experience feels like a wine-soaked dinner party: guests gather around “the pass,” an open-kitchen counter where the chef prepares a three-course seasonal menu in front of the group, with past dishes including heirloom tomato caprese with burrata balloons, steamed bass with ramp butter and truffles, and chocolate pot de crème with caramel honeycomb. Each course is paired with wine and served as it’s completed; sessions run on weekends during the day and on Monday nights, are capped at eight guests, cost $235 per person, and are booked through Resy, offering equal parts instruction and chef’s-table theater." - Lauren Mowery
"Occupying five beautifully restored 1804 residences and carriage homes at the corner of George Street and East Bay, this bespoke Lowcountry luxury retreat is defined by its exclusivity and privacy: a hidden labyrinth of manicured gardens, crushed oystershell pathways, and calming fountains links five distinct historic dwellings into a secluded home-away-from-home. Its onsite restaurant — run out of a pint-sized historic kitchen — is renowned for packing big flavors into small spaces, making dinner reservations (and a spot at The Caviar Bar) highly sought after." - CNT Editors
"A modernist dining experience that draws seasoned diners as well as a pre-theater crowd (the Galliard is down the street) to the compound of the Zero George Hotel. The restaurant offers one multi-course tasting menu with choice of classic or elevated wine pairings. Let go of the reins and allow Chef Petrillo to direct the experience. He'll weave a story with hyper-local ingredients interpreted and plated in ways that delight, surprise, and make one think of the very nature of a thing, something the best tasting menus strive to accomplish. Since the courses are determined by the chef and not the diner, timing and pacing are on point, and servers are there to be your guides through the experience. They are knowledgeable, and able to answer questions about the ingredients or the wine in a way that is informed but unpretentious." - Stephanie Burt
"Zero Restaurant keeps its tasting menu playful with trompe l’oeil snacks to start the meal — for example, the potted plate brought to the table is actually a perfect radish buried in a rich quinoa butter meant to look like dirt. What follows is around six dishes that are just as thoughtful, like a recent plate of tilefish with English peas, green garlic, and “spring things.” Sit on the patio if the weather is nice, and allow the Zero team to take care of you. $145 to start, with options to add on caviar, truffles, wine pairings, and wagyu." - Erin Perkins
"At this acclaimed eatery, diners can find a six-course tasting menu from chef Vinson Petrillo. The $395 price tag includes caviar, truffles, wagyu, and a glass of Krug." - Erin Perkins