Parcel 32 swung its doors open June 5, replacing longtime tenant Fish, at 442 King St. Read up on this newcomer and the changes made to the space before stopping in.
Setting the Scene
Parcel 32 is housed in a Charleston single family home, originally built in 1837, and was later home to Amme Bakery, which became the highest volume bakery in Charleston for 75 years. Fish was a King Street staple for the last 17 years at this location, and when it closed, Patrick Properties set out to pay homage to the history while adding a modern touch. The lively bar on the left side and the dining area to the right are separated by a cozy waiting area, enabling the restaurant to have two differing atmospheres — and menus.
Blended Smash Burger
A special bar menu is offered at Parcel 32 from 4:30-10 p.m., and the can’t-miss of this service is the blended smash burger. This slider-sized burger is part of the James Beard Foundation’s Blended Burger Project, which aims to create a more sustainable and healthy option by blending ground meat with mushrooms. Parcel 32’s version has a three-to-one beef-to-mushroom ratio, and comes topped with smoked gouda, bacon, pickles, and “smash sauce.” The burger is only meant to be offered at the bar, but the waitstaff will probably bring one over to the restaurant side if the craving hits.
In a Pickle
Executive chef Shaun Brian Sells likes pickling ingredients. The local pickle bowl comes with an assortment of vegetables in a red wine vinegar-based pickling liquid — look for anything from beets to Lion’s Mane mushrooms. The chef also pickles the quail eggs found on the bar menu, as well as the peppers that arrive with the pecan meal hush puppies.
One If By Land, Two If By Sea
Parcel 32 offers varied meat and seafood main dish options, many of which change daily. For fish, look for a pan-seared day boat catch and a cast-iron-seared steak fish from local purveyors like Abundant Seafood. Diners can also order large platters meant for sharing, like whole-roasted snapper or a rack of lamb. Other menu staples include a braised short rib, open fire broiler hen, or a grilled pork chop with sweet potato mustard.
Don’t Sleep on the Sides
Shareable side dishes and snacks are highlighted by several types of local vegetables that arrive to the table family-style. Carrots seasoned with cinnamon rest atop a Lowcountry Creamery yogurt sauce, and the butter beans have chunks of Benton’s bacon layered throughout. Oh, and there’s mac and cheese — Sells uses smoked gouda and adds charred shallots to his.
Parcel 32 is open for dinner Tuesday through Sunday from 5:30-10 p.m. The bar menu runs from 4:30-10 p.m., and look for a weekday happy hour with drink specials from 4:30-6:30 p.m.
• Parcel 32 Blends History With Modern Touches [ECHS]
• First Look at the Lowcountry Menu from Parcel 32 [ECHS]
• Parcel 32 Moves Forward With New Chef [ECHS]