The Establishment
Seafood restaurant · Charleston ·
Stylish seafood restaurant with classic Southern dishes, wine & bourbon
Stylish seafood restaurant with classic Southern dishes, wine & bourbon
"Seafood restaurant the Establishment reached out to Eater to declare it will be open tonight with it’s $40-for-three-courses Restaurant Week menu." - Erin Perkins
"Housed in an 18th-century Broad Street building, this warm, inviting spot pairs wood-paneled interiors and attentive service with a lengthy wine list. The menu is divided into a "Taste" section of smaller plates—think beet-cured mackerel and an ultra-tender beef deckle with shiitake mushrooms and black vinegar—and a "Savor" section that emphasizes seafood, rotating items such as monkfish, wreckfish, and swordfish." - Lyndsey Matthews
"At 28 Broad St in downtown Charleston, I see critics split by timing: Hanna Raskin visited a bit early and received not-quite-ready tomatoes, which left much of the rest of the meal failing to hold up despite superb service and “a number of bright spots” on the menu, like the deckle or wedge salad; Vanessa Wolf, visiting later in the tomato season, found perfectly ripe heirloom tomato slices in a salad she called “an elegant and lovely celebration of the season,” adored the rest of the menu, and even turned her review into a poem that blushes over a bowl of razor clams ($13) “adorned with delicate, yet pungent garlic blossoms,” concluding, “Reserve your table and prepare to be swept off your feet.” The restaurant is presented as a downtown Charleston seafood spot known for fresh, local ingredients." - Erin Perkins
"A seafood-focused restaurant operating from the historic James Gregorie House, offering a menu of small and large plates that prioritize fresh, local seafood and sustainability under executive chef Matt Canter. Management aims to pair the seasonally driven menu with a lively dining environment." - Erin Perkins
"A seafood-focused newcomer, The Establishment will officially open at 28 Broad St. on Thursday, May 17. Diners can expect a fresh, local offering highlighting sustainability from executive chef Matt Canter, and recently hired general manager Brad Morgan (formerly of Rappahannock Oyster Bar) hopes to deliver a lively environment in the historic James Gregorie House to go with Canter’s menu of small and large plates. The entire menu is available online and includes items like baked wreckfish with Carolina Gold rice and asparagus. Wine will be a focus as the group brought on Andreas Contreras and Josh Wheat (formerly of 39 Rue de Jean and Oak Steakhouse) as sommeliers tasked with pairing wines from the 3,000-bottle cellar alongside a seasonally changing menu. Reservations can be made for dinner Tuesday through Saturday starting at 5 p.m. via OpenTable or by visiting Establishmentchs.com." - Parker Milner