Vern's
American restaurant · Charleston
41 Bogard St A, Charleston, SC 29403
Highlights
American bistro serving sharable plates with seasonal ingredients
American bistro serving sharable plates with seasonal ingredients
"An Eater Award–winning neighborhood restaurant built by first-time restaurateurs who returned from Los Angeles, drawing on hyper-local produce, California ingredient-driven techniques, and European inspirations to create sharable American-style cuisine. Standout dishes include a perfectly roasted chicken with brown butter jus, escargot in tarragon butter, and a rabbit campanelle, and the seasonal granita with crème fraîche is a highly recommended dessert." - Erin Perkins
"Tucked in Cannonborough-Elliotborough is Vern’s, a restaurant that might look like an unassuming corner store, but is actually a quiet and cute neighborhood American bistro with a great wine list. Start with the charred sourdough, which is almost always on the menu, and then explore the pastas, fish dishes, and a roast spring chicken with a brown butter jus that might just be the best roast chicken in all of South Carolina." - jai jones, emily yates
"Many people say they want to create a neighborhood restaurant, but husband-and-wife team Daniel “Dano” and Bethany Heinze nailed it on their first attempt with Vern’s. Nestled in the mostly residential area of Cannonbourough/Elliotborough, the American bistro pulls from the couple’s strengths, with Bethany on the adventurous wine list and Dano in the kitchen. The menu draws from Dano’s work with hyper-local produce at the former McCrady’s, ingredient-based cooking in California, and travels through Europe with Bethany. Dishes include perfectly roasted chicken in a brown butter jus, fresh campanelle with rabbit, and bouncy charred sourdough with allium butter. Best for: Ending a neighborhood walk with a killer meal in a cozy, inviting environment with great wine." - Erin Perkins
"Charleston already knew they loved Daniel Heinze's cooking—he was a long-standing Chef de Cuisine at McCrady's—but when he and his wife Bethany returned from California and started a series of pop-ups to begin testing menu items and concept for their neighborhood restaurant, they started a buzz about the inevitable opening that has hung around well past the place's launch. They've settled down into consistent excellence, with hints of McCrady's past in items such as the escargot—but make no mistake, the menu is very much their style of cooking, heralding favorite Lowcountry ingredients and showcasing them. There's charred sourdough, bright salads, almost always a mushroom dish, pastas and proteins like rabbit or yellowfin tuna to a in-season satsuma confection created from fruit gleaned from a friend's backyard. The cooking techniques are advanced but the plating is beautiful simplicity, and nothing about Vern's says stuffy." - Stephanie Burt
"Dano Heinze of Vern’s in Charleston, South Carolina, was among the first chefs to respond to Blvck Svm's proposal for his debut album's music videos." - Adrian Spinelli
