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Chef Greg Garrison Takes Prohibition Menu to Next Level

Transitioning to a more sophisticated palate.

Erin Perkins is the editor of Eater Carolinas.

When former Prohibition chef Stephen Thompson left to head up Dashi food truck, co-owner James Walsh brought on Greg Garrison to lead the kitchen. Garrison came to Charleston by way of Boston, where he worked as sous chef at the acclaimed French restaurant L’Espalier. A few weeks after Garrison's arrival, the updated menu reflects the chef's fine dining background and his recent discovery of local offerings.

Now, patrons can sample sweet pea ice cream, ribeye with rutabaga gratin, and tuna crudo. Garrison says the menu is still a work in progress and to expect more changes. Walsh tells Eater that as Garrison meets with local farmers and purveyors, the offerings progress to reflect what's growing in the Lowcountry. Below is a copy of the menu from last night's dinner service.


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