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Five half-shell oysters on ice, next to a bowl of tomatoes. 
Steamboat Creek oysters with crushed tomato juice.
Jonathan Boncek

Costa Brings Coastal Italian to Charleston, Complete With Waterfront Views

The stunning new restaurant from the Easton Porter Group opens on Thursday, November 16

Erin Perkins is the editor of Eater Carolinas.

The Easton Porter Group knows how to create transformative spaces — just look at Zero George, Cannon Green, and Wild Common — and its latest opening, Costa, is no different. The newest Italian restaurant in the Charleston culinary scene sits on a corner of the Jasper building at 320 Broad Street, overlooking the Ashely River. Floor-to-ceiling windows allow diners to take in the splendor of the Lowcountry surroundings.

Yellow banquettes, blue chairs, white marbletop tables.
The dining room at Costa invokes the Italian coastline.
Jonathan Boncek

The group paired up with New York-based restaurant architecture and design company Glen & Company to create the interiors. The space is anchored by an open kitchen that looks out onto the dining room full of warm wood fixtures, golden orb light fixtures, canary and emerald banquettes, white marble tables, and plenty of greenery. It’s a seductive room, and one can easily imagine the seen-and-be-seen crowds showing up soon to Instagram their presence.

The founders of Easton Porter Group, Lynn Easton and Dean Porter Andrews, refer to Costa as “a seafood haven where the colors of the sea come alive in the design, decor, and on the plates.”

In the kitchen is chef Vinson Petrillo of the Restuarant at Zero George. The menu at Costa focuses on coastal Italian fare, which means lots of aquatic creatures, a few pastas, and Italian classics in the entree section. Petrillo says he pulled inspiration from his own Italian family’s traditions for the menu.

The attention to detail on the plates is inspiring — for example, Steamboat Creek oysters are served on the half shell and arrive with a halved cherry tomato topped with a bit of basil, all wrapped in gauze, so diners can squeeze the fresh juice over the bivalve. Other starters range from light (scallop crudo with passionfruit) to the downright indulgent (mozzarella in carrozza heaped with caviar). Entrees include eggplant parmigiana, pork Milanese, porchetta-style chicken, and whole snapper with salsa verde.

The bar menu, created by Easton Porter Group regional restaurant director Megan Mina, focuses on wines from across the globe, Italian spritzes, and a tableside amaro cart for after-dinner drinks.

Costa opens on Thursday, November 16, and serves dinner on Tuesdays through Saturdays.

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