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A yellow bar with blue stools.
The 12-seat bar at Gingerline.
Erin Perkins

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Gingerline Serves the Flavors of Latin America on Market Street in Charleston

Look for ceviches, tropical drinks, and Peruvian skewers at this new Charleston restaurant

Erin Perkins is the editor of Eater Carolinas.

Hospitality group Charlestowne Hotel opens its first standalone restaurant, Gingerline, today at 5 p.m. Located at 55 South Market Street in Charleston, the bright and cheerful eatery offers a menu full of dishes from Latin and South America.

Executive chef Taylor Cunningham (formerly with the Ritz-Carlton Company) puts out plates like red snapper ceviche, beef tartare, sea bass tacos, duck chaufa, Cubano sandwiches, tostones, ropa vieja, and more. General manager Maureen Samu oversees the bar selections, highlighting crushed ice drinks like the Coco Piña with rum, banana, creme de coco, pineapple, and lime juice.

Gingerline wants to feel like a little tropical vacation on Market Street. The dining room is lively with yellow walls, purple velvet stools, lots of natural wood and rattan, and a fun mural from local creative firm Sisal. The outdoor patio tables are covered by white-fringed patio umbrellas which creates a beachy vibe.

Gingerline is open for dinner daily from 5 p.m. to 10 p.m. (until 11 p.m. on Friday and Saturday) and brunch on Saturday and Sunday from 10 a.m. until 3 p.m.

A yellow and purple bar.
The bar serves a variety of citrus-heavy cocktails over crushed ice.
Erin Perkins
Rattan-covered stools.
Natural wood and rattan make the dining room feel coastal and beachy.
Erin Perkins
A white marble bar top.
The bar at Gingerline seats 12.
Erin Perkins
A fun mural with colorful shapes.
A mural from Charleston artist Becca Barnet.
Erin Perkins

A view from the back of the dining room.
Look for ceviches and ropa vieja on the Gingerline menu.
Erin Perkins
Gingerline is the first standalone restaurant from Charlestowne Hotels.
Erin Perkins
A brick patio with rattan chairs and wood tables.
The patio feels like it could be by the ocean.
Erin Perkins

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