Making a meat plate is an art, and there's such a large selection of restaurants in Charleston, doing it well, it's hard to choose which to consume. In an attempt to narrow down where to go for slices of sausage, prosciutto, and pâtés, Eater looks at some of the more popular charcuterie places around town. Check the list, try it out, and then report on your favorites. Did we miss someone? Post it in the comments.
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With just meat, cheese, and bread, Bin 152's offerings are the most simplistic on the peninsula. No mustard, no pickles, no worries. It's quaint and perfect for the European wine bar surroundings.
Cypress chef Craig Deihl is the only person in town to win awards (Good Food Awards) for his charcuterie program. Do you need more convincing? He prepares the pigs upstairs and cures everything in-house. Don't second guess these artisan meats.
Chef Andy Henderson makes the charcuterie treats in-house, butchering whole hogs and curing the items above the dining room. It's a science. Order the large portion if there's any chance of sharing.
With mustards, relishes, cornichons, pâtés, and slices of cured meats, the charcuterie plate at Slightly North of Broad has everything. Chef Frank Lee is one of the culinary originators in Charleston, so patrons should trust him with their meat choices.
The Belmont might be known for their cocktails, but they make a mean meat (and cheese) plate as well. Patrons get several options to choose from, but the fun is in the accoutrements. Selections come with sides of olive oil, onion jam, spicy mustard, cured olives, pickled okra, and spicy green beans.
Some slices of meat, some crusty bread, a smattering of pickles—what more could you want? You're safe in chef Brannon Florie's hands. Florie ages the meat beside the restaurant's dining room, so you can peer upon your selections before consumption.
Delectable meats are served on a pig-shaped cutting board at The Grocery. Patrons who order the "Piggy Plate" will delight in items like house-made hams, mortadella, and pâtés served with pickled vegetables, crostini, and whole grain mustard.
The charcuterie plate at The Lot changes up, but patrons can look for country pâté, head cheese, or smoked ham to make an appearance with pickles, mustard, and bread. Chef Alex Lira recently foraged figs from nearby the restaurant if you're looking for a sweet partner to the charcuterie.
Start your meal at The Macintosh with the sausage plate. The house-made offerings will range from bratwurst, to duck, to spicy lamb, but the outcome is always the same—mouth watering meat in your mouth. Served with toasted bread, whole grain mustard, and tangy pickles, it's enough to share.
Fill your antipasti plate with cured meats at Trattoria Lucca. Though, chef Ken Vedrinski does some wonderful vegetable too, if you're inclined. There's a large selection of traditional Italian meats available, like finochietta, capicola, or soppressata.
The Two Boroughs Larder charcuterie board has some heft. You'll find large slices of different types of pâtés (the country version and the super smooth chicken liver) and wheels of grilled sausages covering the block of wood. Smears of mustards, a sprinkling of pickles, and crusty bread round out the dish.
With just meat, cheese, and bread, Bin 152's offerings are the most simplistic on the peninsula. No mustard, no pickles, no worries. It's quaint and perfect for the European wine bar surroundings.
Cypress chef Craig Deihl is the only person in town to win awards (Good Food Awards) for his charcuterie program. Do you need more convincing? He prepares the pigs upstairs and cures everything in-house. Don't second guess these artisan meats.
Chef Andy Henderson makes the charcuterie treats in-house, butchering whole hogs and curing the items above the dining room. It's a science. Order the large portion if there's any chance of sharing.
With mustards, relishes, cornichons, pâtés, and slices of cured meats, the charcuterie plate at Slightly North of Broad has everything. Chef Frank Lee is one of the culinary originators in Charleston, so patrons should trust him with their meat choices.
The Belmont might be known for their cocktails, but they make a mean meat (and cheese) plate as well. Patrons get several options to choose from, but the fun is in the accoutrements. Selections come with sides of olive oil, onion jam, spicy mustard, cured olives, pickled okra, and spicy green beans.
Some slices of meat, some crusty bread, a smattering of pickles—what more could you want? You're safe in chef Brannon Florie's hands. Florie ages the meat beside the restaurant's dining room, so you can peer upon your selections before consumption.
Delectable meats are served on a pig-shaped cutting board at The Grocery. Patrons who order the "Piggy Plate" will delight in items like house-made hams, mortadella, and pâtés served with pickled vegetables, crostini, and whole grain mustard.
The charcuterie plate at The Lot changes up, but patrons can look for country pâté, head cheese, or smoked ham to make an appearance with pickles, mustard, and bread. Chef Alex Lira recently foraged figs from nearby the restaurant if you're looking for a sweet partner to the charcuterie.
Start your meal at The Macintosh with the sausage plate. The house-made offerings will range from bratwurst, to duck, to spicy lamb, but the outcome is always the same—mouth watering meat in your mouth. Served with toasted bread, whole grain mustard, and tangy pickles, it's enough to share.
Fill your antipasti plate with cured meats at Trattoria Lucca. Though, chef Ken Vedrinski does some wonderful vegetable too, if you're inclined. There's a large selection of traditional Italian meats available, like finochietta, capicola, or soppressata.
The Two Boroughs Larder charcuterie board has some heft. You'll find large slices of different types of pâtés (the country version and the super smooth chicken liver) and wheels of grilled sausages covering the block of wood. Smears of mustards, a sprinkling of pickles, and crusty bread round out the dish.
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