While several historic specialties remain on the menu, Chef Jill Mathias is constantly creating “new classics” from the produce grown for the restaurant at nearby farms and plantations. Chef Mathias insists on utilizing Lowcountry ingredients and preparations, but offers a contemporary approach that often incorporates flavors from around the world. As a port city, French, English, Spanish, Scottish and Island influences have historically influenced Charleston cuisine.
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Served nightly from 5pm
10 Exchange Street
Charleston, SC 29401
Chef Jill’s New Pan Seared Scallop with Parsnip Pistachio Mostarda and Onion Gastrique
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