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The First Week at Kitchen 208; Brunch Coming Soon

[All photos by Rémy Thurston]

Last week Kitchen 208 opened its doors (and patio), bringing breakfast and lunch straight to King Street. The very, very early word has been positive thus far, and the place was packed last weekend. Eater Charleston talked with Linn Lesesne, one of the owners, about the first week in operation and what's next for the Kitchen 208 team. The news is big: expect brunch from chef Matt Pleasants starting this Sunday (menu here, warning: it's a PDF) and more space in the dining room soon. Here's the rest...

ECHS: How was the first week in business?
Linn Lesesne: We're overwhelmed with how great it's going. We've been getting a lot of great response from our retail neighbors, corporate and a ton of tourists. We have a couple guys who have come in every day we've been open. They get something different every day.

Any surprises in the past week?
The biggest surprise has been even in the 90 degree temperature, people are still sitting on the patio. The patio's getting a lot of love.


So, is anything emerging as a signature dish?
Our turkey shooter is doing really well. The griddler, which is our grilled cheese, sold more than anything. Over the weekend, we sold a lot more of the chicken and waffles. There's one item on the breakfast menu called the cobblestone. It's an egg sandwich with candied bacon on it. It's just to die for. We ran that all day on Saturday.

It's going to be part of our brunch menu, which we're starting [this Sunday, from 7 a.m. to 3 p.m.]. We're going to be doing a few items from the breakfast menu and a few from lunch. We did mimosas this past weekend, and we're going to try a bloody mary with sake this week.

Besides brunch, is there anything else new you're working on?
The only other thing that's going to happen we're opening another room for small meetings and private events. It's just on the back part of the restaurant, so there will be a little more seating inside.


· Kitchen 208 [Official]
· All Kitchen 208 Coverage [-ECHS-]

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