There’s no doubt Charleston, S.C., is a great foodie destination. At Dishing, we often field requests for dining recommendations there, as owner and co-founder Allison Arthur grew up in The Holy City and still visits often.
Last weekend I traveled to Charleston for a high school friend‘s wedding and had a slew of delicious meals: Sean Brock’s Husk and his new venture, Minero; Edmund’s Oast, Xiao Bao Biscuit and Leon’s Oyster Shop. Even the food at the wedding was incredible (I am a fan of anyone who fries chicken to order for a 150-person wedding.)
But the definite culinary highlight of the trip was staying at Zero George Street. Situated in a restored compound of five buildings dating to the 1800s, Zero George is an impressive boutique hotel with a strong culinary component. So strong, I can see how it would be hard to motivate to leave the property.
We were first struck upon check-in. The lobby is located in a restored brick kitchen, which serves as the hub of this chic hotel. Equipped with a French enamel cooking range, if you arrive at dinner expect to see in-house chef Vinson Petrillo cooking for the Zero Café and Bar. This display kitchen is also where twice-weekly cooking classes are held.
Breakfast is included each morning with your stay, and this isn’t your typical continental breakfast. I had big plans for several places to eat breakfast, but once we saw the spread on the first day we decided to stay in. Get any coffee drink you want from their Miele coffee center. Then nibble on Callie’s Biscuits (we wrote about founder Carey Morey in our summer issue and in this post) with fresh jams; assorted pastries; prosciutto, brie and crostini; quiche of the day, fresh fruit salads; yogurt and granola and more. And if you don’t feel like going to Zero Café for coffee, simply stay in your room. There’s a Keurig with coffee and tea options, as well as a mini bar stocked with waters and Izze sodas.
In the afternoons, Zero Café really comes alive, as they set up their bar for evening service from Tuesday through Saturday. Grab a glass of wine (each guest staying at the hotel is given a complimentary one daily) and a cheese plate.
Then head anywhere on the property to enjoy your afternoon snack. The main carriage house offers several chairs and couches on a lovely porch cooled by ceiling fans. Or find yourself in one of the cozy courtyards for your afternoon snack.
If you stay at Zero George, then you must also plan to eat dinner at least one night at the property itself. Yes, with all Charleston has to offer, it can be tempting to head out for the evening. But you’ll really be missing out. Even if you’re not a hotel guest, you can still have dinner there. On the night we went, the restaurant and bar were buzzing with locals. It’s easy to see why. This place feels off the beaten path (but it’s conveniently walking distance to King and Meeting streets) and feels intimate and like a well-kept secret.
Zero Café and Bar offers meals with a lowcountry influence made from locally grown, seasonal ingredients. Petrillo, a graduate of Charleston’s Johnson and Wales University, has worked and staged at No. 9 Park in Boston; Toppers at the Wauwinet in Nantucket; The Bernards Inn in Bernardsville, N.J.; Caviar Russe on Madison Avenue; Abe and Arthur’s and Prospect in Brooklyn. He’s also a two-time winner of Food Network’s Chopped and Chopped Champions, and was named to 2013 Zagat NYC’s “30 Under 30” list.
Our meal was perfect — and in a perfectly lovely courtyard setting — with interesting cocktails and fresh ingredients. I started the night with cocktail made of grilled peach bourbon and ginger beer. We shared a crispy tuna appetizer, and I had wreck fish — a fish our server said lives among the reckage just off the Charleston coast — with tomato jam and seasonable vegetables.
I also sat in on a cooking class with Randy Williams, who trained on nearby Kiawah Island under chef Tom Collichio. This intimate class is focused on teaching culinary concepts, not simply handing over a book of recipes and sending you on your way.
They day I was there, Williams taught a ratatouille and a bread pudding. This is a basic bread pudding, and can be tweaked with any sort of fillings that you desire. Classes are held twice a week, on Saturdays and Mondays. And $125 pays for a two-hour class, the meal itself and champagne and/or wine.
Did I mention how much I love this place? And to sweeten your stay, staff leaves a special Southern treat every night at turndown.
Editors note: Due to technical difficulties, likely related to operator error, these photos belong to Zero George. I’m having problems with the Dishing camera, so mine are not yet posted.
Ingredients
- 2 cups milk
- 2 cups sugar
- 5 eggs
- Pinch of salt
- Day-old baguette, cut into cubes (Determine how much by the number of servings you need. One baguette can make 8 servings, for example.)
- Addtions such as chocolate chips, dried fruit or nuts
Instructions
- Heat milk and sugar in sauce pot over medium heat until sugar is melted and mixture has thickened. Meanwhile, whisk eggs in a large bowl. Slowly whisk milk and sugar mixture into eggs to temper the mixture, do not pour too fast or eggs will become scrambled. Add pinch of salt, combine and then pour mixture over bread until it just covers bread. Add any additional items such as chocolate or dried fruit. Spoon into individual ramekins and bake on a large baking sheet for 45 minutes at 325 F.
