Although organizers kept diners on the edge of their seats with a later-than-usual announcement, Charleston Restaurant Week will in fact return next Tuesday through Saturday, Jan. 27- Feb. 1.
Featuring 16 local restaurants, this annual culinary celebration offers customers the opportunity to choose their own appetizer, entrée and dessert from specially curated three-course menus at prices ranging from $25-50.
Among this year’s participants is newcomer Sergio’s Cucina Italiana & Pizzas – which is offering the most expensive menu at $50, although that does include a bonus fourth course – and both Ichiban and Soho’s at Capitol Market, the only two restaurants to have participated all 12 years of this event.
Organized by Buzz Food Service in Charleston, the weeklong promotion is designed to help drive business to local restaurant during what is traditionally a very slow time between the Christmas holidays and Valentine’s Day.
So without further ado, here are all 16 Charleston Restaurant Week menus, along with the cost and contact information for each spot.
PS – I hope you like cheesecake. You’ll find it – or some variation thereof – on seven of this year’s 16 menus.
1010 Bridge – $45 (1010 Bridge Rd., 681-265-0599)
Appetizers
Butternut squash bisque with bleu cheese and chili-maple pepitas
Winter burrata Caprese with delicata squash, preserved tomatoes and honey balsamic
Entrées
Dijon and dill-crusted salmon with 1010 potatoes, winter vegetables and lemon-herb cream
Braised wagyu beef short rib with Parmesan risotto, winter vegetables and red wine jus
Desserts
Brown butter almond financier with chocolate ganache and cherry rhubarb compote
Lemon blueberry pound cake with buttermilk anglaise, preserved berries and Chantilly
Adelphia Sports Bar & Grille – $36 (218 Capitol St., 304-343-5551)
Appetizers
Deep-fried feta
Greek salad
Entrées
Greek-style meatballs topped with Parmesan cheese and scallions over a bed of fettuccini
8 oz. Greek-style salmon fillet pan seared over a bed of rice and topped with tomatoes, Kalamata olives, scallions and feta
Desserts
Baklava with honey, a scoop of ice cream and chocolate drizzle
New York-style cheesecake
Barkadas at The Fort – $35 (100 Cantley Dr., 681-205-8051)
Appetizers
Mango tuna-tini
Beef and pork lumpia
Entrées
New York strip with garlic-cheese mashed potatoes, mushrooms and cream sauce
Herb-crusted salmon with Gochujang aioli drizzle and cilantro rice
Desserts
Cheesecake burrito topped with chocolate sauce and fresh berries
Blondie brownie topped with caramel, chocolate and whipped cream
Black Sheep Burritos & Brews – $30 (702 Quarrier St., 304-343-2739)
Appetizers
Scallion pancake with sesame-soy dipping sauce
Gyoza dumpling soup with green onion and Napa cabbage
Entrées
Sticky Gochujang Korean meatballs with seared broccolini and sesame rice-wine pickles on jasmine rice
Chicken katsu naanos with pickled red cabbage, rice-wine pickles and “kreamy kewpie” sauce
Desserts
Dalgona (honey sponge cookie)
Purin (Japanese caramel custard)
Bricks & Barrels – $45 (1214 Smith St., 681-265-9222)
Appetizers
“Charcu-Cup” featuring a selection of assorted meats, cheeses and crackers
House-made clam chowder with smoky bacon and hearty potatoes in a creamy broth
Entrées
CAB prime filets with creamy mashed potatoes, broccolini and a rich cowboy butter
Parmesan-encrusted chicken atop six-cheese ravioli with marinara sauce
Desserts
Triple-layer chocolate cake topped rich chocolate shavings
Choice of strawberry symphony, dulce de leche, caramel pecan or triple chocolate cheesecake
Dem 2 Brothers & A Grill – $45 (189 Summers St., 681-205-8621)
Appetizers
BBQ-glazed brisket burnt ends with smoked tomato jam and crispy polenta cake
Venison meatballs with cranberry BBQ glaze
Entrées
Coffee-crusted brisket with sweet corn risotto, charred broccolini and red-wine jus
Maple-bourbon pork tenderloin with pecan wild rice and roasted veggies
Desserts
Smokehouse brisket-fat caramel bread pudding with bourbon glaze, vanilla bean whipped cream and candied pecans
Sweet tea crème brûlée garnished with candied lemon zest and blackberry compote
DT Prime – $45 (201 Capitol St., 304-357-5700)
Appetizers
Caesar salad
Cup of crab bisque
Entrées
Grilled 8-oz. prime sirloin topped with marrow butter and two grilled shrimp, served with garlic mashed potatoes and grilled asparagus
Grilled Atlantic salmon topped with a maple glaze and crumbled applewood bacon, served with brown sugar mashed sweet potatoes and grilled asparagus
Desserts
Double-decker chocolate brownie baked warm and smothered in chocolate sauce and vanilla ice cream
Funnel cake fries topped with powdered sugar and served with house-made caramel sauce
Fernbank Public House – $35 (1304 Bridge Rd., 304-346-9935)
Appetizers
Sundried apricot and cranberry salad with blue cheese crumbles and dressing on the side
Fontina and Gruyere cheese fondue French fries in a cast iron skillet
Prime rib sliders with goat cheese and house-made bacon jam
Entrées
Mojo Cubano sandwich with slow-roasted pork, sweet-cured ham, Swiss cheese, house-made pickles and mustard on Charleston Bread baguette
Tenderloin steak sandwich with fire-roasted red peppers, caramelized onions, provolone cheese and mayo on Charleston Bread brioche
Desserts
Marbled chocolate cake with caramelized bananas
Mohawk’s key lime cheesecake
Ichiban Pan-Asian Cuisine – $35 (103 Capitol St., 304-720-7874)
Appetizers
Ginger salad
Thai Caesar salad
Entrées
Bamboo tempura chicken stir-fried with bamboo shoots, mixed vegetables and General Tso sauce with a choice of steamed or fried rice
Korean pork bulgogi with marinated sliced pork stir-fried with scallions, carrots and broccoli in a spicy, savory sauce with choice of steamed or fried rice
Desserts
New York-style cheesecake with strawberry matcha crème
New York-style cheesecake with chocolate Oreo crumble
The Lookout Bar & Grill – $35 (530 Silver Maple Ridge, 681-265-5011)
Appetizers
Caesar salad
House salad
Entrées
Steak braciole featuring shaved New York strip stuffed with Italian herbs and garlic rolled and sauteed in tomato-basil sauce served over six-cheese raviolis
Lemon-pepper mahi mahi topped with herb garlic butter and served with roasted potatoes and grilled asparagus
Desserts
Triple chocolate cheesecake
Warm butter cake topped with whipped cream
Pies & Pints – $25 (222 Capitol St., 304-342-7437)
Appetizers
House salad with choice of dressing
Garlic knots with warm pizza sauce
Entrées
10” pork and pepper pizza with slow-roasted pulled pork, cheddar cheese, jalapenos and garlic aioli
10” street corn pizza with Tajin-seasoned corn, jalapenos, Parmesan, lime, cilantro, scallions and chipotle crema
Desserts
Cheesecake with raspberry or chocolate sauce
Chocolate peanut butter brownie terrine, featuring alternating layers of brownie and peanut butter covered with chocolate ganache
Ristorante Abruzzi – $45 (601 Morris St., 681-265-3756)
Appetizers
Cranberry and goat cheese salad with baby lettuce, kale, radicchio, goat cheese, red onion, croutons, toasted almond and warm cranberry vinaigrette
Smoked trout ravioli fritti with lemon-dill crème fraiche
Entrées
Grilled mahi with roasted red pepper risotto, baby carrots and basil pesto
Venison ragu with fresh radiatore pasta, San Marzano tomato, citrus jalapeno gremolata and shaved Parmesan
Desserts
Red wine poached pear with whipped mascarpone and Marcona almond crumble
Chocolate chip bread pudding with Charleston Bread brioche and Ellen’s vanilla ice cream
Sam’s Uptown Café – $35 (28 Capitol St., 304-346-6222)
Appetizers
Bloody Mary shrimp cocktail
Pork belly potato cake
Entrées
Wild boar Bolognese lasagna
Duck sausage pizza with brie and caramelized onions
Desserts
Tiramisu with chocolate-covered espresso beans
Chocolate chip cookie ice cream sandwich
Sergio’s Cucina Italiana & Pizzas – $50 (222 West Washington St., 304-996-0144)
Appetizers
Antipasto skewers
Melon prosciutto skewers
Salads
Caesar salad
Burrata salad
Entrées
Chicken or seafood risotto with mushroom and saffron
Lobster and shrimp, chicken or veggie primavera over handmade pasta
Dessert
Lemon Italian cream
Cannoli
Soho’s at Capitol Market – $48 (800 Smith St., 304-720-7646)
Appetizers
Fried calamari with sweet chili sauce
Teriyaki-grilled chicken kabobs with peppers and onions
Entrées
Braised beef short rib ragu with fresh herbs and homemade ragu sauce tossed into pappardelle pasta
Miso-mustard swordfish over fried rice with julienned vegetables and red chili pepper
Desserts
Chocolate pastry with a heart of French meringue on a chocolate ganache base topped with dark chocolate chips
11-layer vanilla crepe cake lightly frosted with a lightly sweetened whipped cream stacked over a sponge-like base
The Volstead Room – $35 (209 Dickinson St., 304-610-5993)
Appetizers
Blood orange salad with fresh spring greens, feta cheese, toasted almonds, red onions and red-wine vinaigrette
Baked goat and ricotta cheese with peppadew peppers, served with pita chips and toasted naan
Entrées
Slider trio with a beer cheese smashburger on a slider bun, a meatball slider with fresh mozzarella on a potato bun and an herbed-chicken and pimento cheese slider on a Focaccia bun, all served with pretzel bites
Chicken Caprese with grilled chicken, spinach, tomatoes, roasted mushrooms and fresh mozzarella with orzo and farro in pesto
Desserts
“Cherries in the Snow” with brandy-macerated fresh Cherries and vanilla-whipped cream cheese
Salted caramel crème brûlée with fresh berries
• • •
Steven Keith is a food writer and restaurant critic known as “The Food Guy” who writes a weekly column for the Charleston Gazette-Mail and has appeared in several state, regional and national culinary publications. Follow him online at www.wvfoodguy.com or on Facebook, Twitter, Instagram and Pinterest. He can be reached at 304-380-6096 or at wvfoodguy@aol.com.