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Right before the busy holiday season, a few bars and restaurants in Charleston, South Carolina, are playing around with new menus and formats. Here are a few exciting developments to keep an eye on in November.
Chef in Residence
Natural wine hangout Bar Rollins (194 Jackson Street, Charleston) welcomes chef Vilda Gonzalez into the kitchen every Sunday this month. Gonzalez has worked in restaurants most of her life, but after an autoimmune disease caused her to take a break, she decided to study holistic nutrition and how foods could heal. She developed relationships with farmers and focused on cooking for true nourishment.
Gonzalez brings this philosophy to Bar Rollins with a menu of meticulously sourced items like a recent course of local persimmons tossed in olive oil and served with hand-pulled mozzarella braids. Also, look for items like delicate lamb skewers with fresh oregano or flaky sourdough flatbread. She’s in the kitchen from 4 p.m. to 9 p.m. each Sunday.
Porchetta Shop Pop-Up
Le Farfalle (15 Beaufain Street, Charleston) chef Micheal Toscano wants to take your lunch to the next level with his da Toscano Porchetta Shop Pop-Up. Every Wednesday in November, from noon to 2 p.m., customers can come to the Le Farfalle door and order porchetta sandwiches served on housemade focaccia with aged provolone and salsa verde. For vegetarians, there’s a marinated eggplant sandwich with sun-dried tomatoes, whipped ricotta, and arugula. Toscano says this pop-up is a celebration of the sandwich stalls and carts found in his favorite Italian cities.
Wine-Friendly Foods
The dinner parties continue at neighborhood wine bar the Tippling House (221 Coming Street, Charleston). This fall, owner Matt Conway launched a multi-course dinner series with chef Sean Clinton, and it’s going strong into November. Every Wednesday and Thursday, customers can reserve a space to try out numerous shared plates from Clinton for just $65. They guarantee five courses, but sometimes a few more hit the tables. The evening usually starts with a dressed oyster and then goes into roast chicken with crispy chickpeas, delicate seared fish with roasted cauliflower, stuffed pastas, and more.
Conway wanted to host the dinners as a way to show off some of the more food-friendly wines on the list at the Tippling House. Everyone on staff can steer you in the right direction for a glass or half bottle to pair with each course.
