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Parcel 32 Moves Forward With New Chef

Look for an opening in June

Shaun Brian Sells 
Erin Perkins is the editor of Eater Carolinas.

Lowcountry restaurant Parcel 32 will open in June with former chef de cuisine Shaun Brian Sells promoted to executive chef. The restaurant was to originally open with chef Digby Stridiron, but he was let go in March. This was a few weeks after explaining his vision for the establishment to Eater, which included the menu telling the stories of how the food of the West Indies moved to the American South.

At the time, a spokesperson from the company said, “We have separated ties with Chef Stridiron on the Parcel 32 project. This decision was based on creative differences. Chef Stridiron is very talented and we wish him all the best in his future endeavors.”

The newest press release describes the menu options under Sells as such:

Parcel 32’s varied yet approachable menu format includes small, large and seasonal shareable plates, snacks and desserts with prices ranging from $7 to $38. Highlights include Vertical Roots clipped lettuce salad with radish, carrots, Split Creek feta, sorrel, smoked strawberry vinaigrette and cassava chip; pecan flour croquettes with pickled peppers, pimento cheese and bacon powder; sumac day boat catch with black garlic aioli, grilled bok choy, benne and citrus; and Josper fired broiler hen with honey and thyme brine, City Roots mixed mushrooms, bitter greens, roasted shallot red wine vinaigrette and spring onion.

Croquettes with pimento cheese and bacon powder sound like a slight departure from Stridiron’s previous talk of kallaloo and okra stew, but the description of Parcel 32’s cuisine hasn’t changed much since the initial announcement. Here’s how Patrick Properties Hospitality Group has described the forthcoming restaurant over the months.

July 6, 2017: Parcel 32 incorporates the flavors and heritage of the coastal South in a refined, yet relaxed gathering place that welcomes everyone to our tables.

February 7, 2018: The menu will celebrate Carolina heritage with rich food history and tradition, and showcase the freshest herbs, produce, meats, and fish from local farms and fishermen to highlight the unique flavors of Charleston.

April 25, 2018: Chef Sells’ menu will showcase the freshest herbs, produce, meats, and fish from local farms and fishermen to highlight the unique flavors and heritage of the Lowcountry.

Sells and Stridiron are both from the Virgin Islands, so Stridiron’s West Indies/Caribbean influence may stay. Check back for more information on an opening date and menu.

Chef Digby Stridiron Wants to Change the Conversation on American Food [ECHS]