April 30th, 2021
Zero Restaurant, Charleston, South Carolina, Foodie Restaurant,Tasting Menu, Review, The Art of Wining and Dining, Edible Art, Southern Hospitality
My previous post consisted of our stay at the Zero George Hotel in Charleston, South Carolina. When staying in this beautiful spot, you get a light breakfast in the a.m. and Happy Hour from 5 to 6. You may take advantage of their verandas and enjoy your wine and appetizers.
The Zero George has a restaurant called the Zero Restaurant http://www.zerorestaurant.charleston.com
This restaurant’s Chef is Vinson Petrillo. A very well known chef who is very passionate about food and brings that to his team. He is a two time winner of Food Network’s Chopped and Chopped Champion, among other accolades.
You would think that his food would be prepared in a state of the art kitchen. Oh, no. I was so surprised as we came to check into the hotel and right there they were prepping for the evening. A tiny kitchen, no less, and his busy bees working on beautiful foods adding those finishing touches that show off his gorgeous offerings. The kitchen is in the property’s 1804 kitchen carriage house. Edible art is all I could think of.
Our last evening was having dinner at Zero George. Impeccable service, wines, drinks, and a great ambiance. Have in mind that coming to this food experience is to taste more than to have a full blown meal. Lots of small plates, almost like tapas style, except more sophisticated.
The first delicate dishes came all at once. From left to right on the next photo you will see the Beausoleil Oysters. These oysters are from New Brunswick Oyster Appelations. The name means beautiful sun. They are farmed by the tray suspension method on Miramichi Bay.
The next dish was the Royal Red Prawn. These are deep water species of prawns caught off the eastern coast of Australia.
Foitnut….now this was interesting. Only 2 of those peanuts is the Foinut and they are the ones with the gold on top. Aren’t they unreal? You think they are peanuts but they are filled with passion fruit and a crunchy fennel base.
The Beef Tartare, I do not know how to actually describe it but you had to eat it immediately and an explosion in your mouth told you that this was going to be memorable.
The Potted Plant and heirloom radishes with puffed red Quinoa and house made butter made a great conversation piece but to tell you the truth it was not my favorite.
This next dish I did like a lot. AAA Holland Asparagus, soft fried egg, white anchovy and horseradish. You could have added Bianchetto Truffles or Caviar but we did not.
Our other dishes were equally as good, but I have to laugh because I do not have the descriptions. Colorado Lamb Saddle is one. Trust me you get so involved into the food that you forget to take photos.
Ending our dinner with 2 desserts. One was 70% Chocolate with Mint and Passion Fruit and the other one was Chef’s Petrillo’s version of the ever so popular Tres Leches with a honeycomb and coconut.
And who is a true “Foodie”? You cannot wrinkle your nose at eating sweetbreads, or scrapple. A true “Foodie” understands what goes into a recipe, try different restaurants, try new dishes and ingredients. You read food magazines….GUILTY!! You enjoy discovering new food fads but also have a presence of what traditional cooking is all about.
Zero George was definitely an experience. They have a cooking school as well and can accommodate private events.
TGIF!! On Instagram find Zero George Restaurant as zerorestaurant.
Tags: Foodie Restaurant, Restaurant Review, review, Southern Hopitality, Tasting Menu, Vince Petrillo, Wining and Dining in Charleston, Zero George, Zero George Foodie Hotel, Zero Restaurant
