Zero Café - Bar
0 George St, Charleston, SC, 29401
Zero Café - Bar Menu
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Address :
0 George St
Charleston, SC, 29401 - Phone (843) 817-7900
- Website https://zerogeorge.com/the-palate/zero-cafe-bar/
- Click To Get Directions
Opening Hours
- Tue
Specialities
- Takes Reservations : Yes
Delivery : No
Take-out : No
Accepts Credit Cards : Yes
Good For : Dinner
Bike Parking : Yes
Good for Kids : No
Good for Groups : Yes
Attire : Casual
Noise Level : Quiet
Good For Dancing : Yes
Alcohol : Full Bar
Happy Hour : Yes
Best Nights : Tue
Outdoor Seating : Yes
Wi-Fi : Free
Has TV : No
Waiter Service : Yes
WE SERVE THE FOLLOWING STATES
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Susie G.
Nestled in the bottom level of Zero George Street Boutique Hotel's original circa 1804 carriage house and spilling out onto an open-air patio is Zero Café + Bar. Once a bit of a sleeper in the Charleston restaurant scene it was recently voted one of the Top 5 Foodie Hotels in the World - the lion awakes. I was fortunate to have personally interviewed Chef Vinson Petrillo a few months ago. He was fresh off his Top Chef win, but more importantly still beaming from the arrival of his daughter, Sawyer. When I asked him to describe his menu he said that it was, "Contemporary awesome and unexpected ingredients." Not having yet had the pleasure of dining there we decided to meet friends for dinner this past weekend. At the corner of George and East Bay Streets is the Zero George Street Hotel. Although it is a collection of five historic buildings both the signage and the property itself is so subtle that you can easily miss it. And although already quite an award winner on many fronts, it is this subtleness that makes both the hotel and restaurant stand out. In case you get a bit confused, as we did, the entrance to the restaurant is in the courtyard of the hotel and marked only with a small sign. We missed the sign and ended up on the patio where a kind server showed us the way. The restaurant is small with interior seating for about 35-40. The "décor" reflects the low ceilings, restored heart pine floors, original brick and stucco walls, again, simple, but lovely. Our friends quickly arrived and we ordered some beverages. Our server explained the layout of the menu, "snacks", "appetizers" and "entrées" and then left us to visit. It took some time before we were ready to order our appetizers as we caught up on our family's activities throughout the summer. Our server was more than patient. Our appetizers arrived quickly and were impressive from the start. Our friends ordered the "Deviled Eggs", each with a different flavor profile - Poached Black Truffle, Pickled Mustard, Bacon & Egg, and Caviar. Light and delicate, these could have easily been the "Faberge" of deviled eggs. When Faberge created his eggs for the Imperial Family they were regarded as his greatest and most enduring achievement. These were both beautiful and delicious. My husband ordered the Cantaloupe Gazpacho, which was also an exquisite presentation. The tiniest of cantaloupe ribbons, pickled onions, Sicilian Pistachios awaited as a Greek yogurt based cantaloupe "broth" served tableside, fell upon the dish. The Shiso Asian herb garnish added to the flavor in the smallest of ways. For my appetizer I chose the Pan Roasted Octopus. Chef Petrillo won Top Chef with a pressure cooked octopus dish and also used octopus in the San Pellegrino World Young Chef Competition in Milan. I thought that I had a chance of selecting the "dish of the evening" and very well might have. The octopus was served with roasted Ambrose Farms Beets, Seasoned Octopus and topped with an Ink Squid Emulsion. Various "leaves" topped both the beets and octopus and their slight bitterness enhanced the flavors even more. I have never had octopus before and will now be the first one to raise my hand if it's ever offered. It was similar to calamari but each bite was melt-in-you-mouth tender. The hazelnut/beet accompaniments were a wonderful, unexpected flavor match. We then ordered each of the three Entrée selections offered. You should know that the menu is small - 3 snacks, 4 appetizers and 3 entrees. These change weekly and are determined by "what inspires" the chef. He appeared to be truly inspired this week! The Pan Roasted Snapper was served similar to the Cantaloupe Gazpacho, with the Bouillabaisse poured from a mini carafe when the entrée was served. Underneath the snapper lay caramelized fennel, Shisito peppers, mussels and squid, a different texture and taste in each bite. The East Coast Halibut was described as having "Elements of New England Clam Chowder" and contained Combahee clams, and poached black truffles. The interesting twist to this dish was that it was served on a 15" round "slice" from a tree that doubled as a plate. An element also featured in the Milan competition. This dish was delicious. The last entrée was the 30-Day Dry Aged Duck Breast, a confit cooked leg, corn and chanterelles. The delicate, flavorful, tender duck was sliced thin and its accompaniments again, were winners. Though the dish was a tad overcooked it was still very good. It's hard to summarize our incredible experience at Zero Café + Bar. Chef Pertrillo described it best when he said - "Contemporary awesome with unexpected ingredients."
(5)Dave L.
Zero Bar and Cafe is simply one of the best restaurants in Charleston which is a dining mecca.. We went there last time we were in Charleston and had to return this year. We had very high expectations and these expectations were surpassed. This restaurant has it all - great food, great service and great ambiance. Just a quick not about our server whom we had a nice conversation with about wine and food and our mutual home town of Tucson, Airzona and the wineries there (although I have lived in Georgia now for over 20 years). But the star is Chef Vinson Petrillo's great culinary creations. Now normally you get bread with the meal, but here you get the most unusual and tasty crackers. These go well alone, with the butter provides or as an accompaniment with the tastes or small plates. We started with a wonderful burrata with a flavorful mozzarella wrapping filled with mozzarella and cream (and I think some butter) mixed to form a creamy mix. It was surrounded by a variety of heirloom tomatoes. Then there was a pasta carbonara . Now I like my pasta a bit al dente and this was cooked perfectly. It had a wonderfully fresh sauce with peas and of course a perfectly cooked egg that when broken added to the richness of the sauce. However the meal did spawn a disagreement between my wife and I over which main course was the best (we always share so we an compare). Despite not liking white fish very well, she choose the flounder at the recommendation of the server (whose description of dishes can be very insightful) and she absolutely loved it. It was a delightful combinations of flavors and textures with perfectly cooked vegetables (again al dente with a nice crunch) and nice breading crust on the fish and a wonderful sauce. However in my mind the lamb took top honors. It was perfectly cooked (medium rare) and had a deconstructed ratatouille which was called "elements of ratatouille" on the menu. This is a definite must go to restaurant. By the way you should review a restaurant for its food not its cooking classes. And the food and ambiance here is spectacular.
(5)Kayley N.
*Disclosure: I was in Charleston for Southern Living/Travel & Leisure's Charleston Insider Weekend. This meant I did not eat a full meal at this establishment.* I so wanted to fall in love with Zero Café. The reviews from fellow Yelpers and the write up in Southern Living were just glowing. Unfortunately, my experience here was so very far from anything akin to a 5 star review. First, my mother and I were seated away from everyone; I mean EVERYONE. The courtyard we were shown to was absolutely lovely with oyster shells serving as the patio and plenty of shade trees. The downside of being placed here is that we were completely forgotten about. No one came by to ask how we were, if we needed anything, why were just sitting there as opposed to eating. It took almost 20 minutes before a man walked by, doubled back and asked if we were waiting for someone. When we told him why we were there, he acted like we were the first people ever from this event to stop at Zero (we weren't, the event was sold out). He returned 10 minutes later with a drink and a frog lollipop. Since I don't drink, I just had a sip but there was so much ground up parsley floating about that it was not tasty at all. The frog lollipop was okay but not worth sitting around half an hour for. Overall, the B&B is lovely (as this was the only part I saw) but the service was poor. I can't say much for the food because we were given a very small amount. Also, do not count on your phone's GPS to give you the correct address. My iPhone (liePhone), led to a street corner on George Street several blocks to the west. Just walk eastward down the street and you'll find the correct location instead.
(3)Charlie P.
There's a reason why Zero George was named one of the "Top 5 Foodie Hotels in America" by Conde Nast Traveler. Chef Vinson Petrillo and his team are always refreshing their menu with expertly executed dishes featured local, gourmet ingredients. If you are like most people and can't afford to stay at the magical hotel, heading there for drinks or dinner is the next best thing. Make sure to wander around the outside porches and upstairs fireplace before or after your meal. The place truly is enchanting. As far as the cuisine, the menu changes daily and definitely has the term "gourmet foodie" written all over it, featuring ingredients that come at a high price point (like foie gras, caviar and black truffles). The plates also all look like they just got photographed for the cover of Bon Appetit and are just as gorgeous as they are palate pleasing. All that being said, I personally prefer to visit Zero George for a drink and usually split an appetizer or the charcuterie board with a friend. Must-order items: Pan Roasted Octopus Charcuterie Board Any of their pasta dishes for entrees
(4)Peter T.
Off the chart good. One of the top 5 meals my wife and I ever had. We are foodies and have high expectations. Zero George far exceeded them. It is a quaint and charming place. You start by walking in past the kitchen where Chef Vinson P is preparing your meal. The bar keep is a real craftsman and you should try the house specials "the Money Penny" and the award winning "Red Scare" (warning it is spicy). We started meal with the Hamachi collar and the pressure cooked Octopus. Our mains were the Snapper and the Duck. Dessert was the Tres Leche cake. Everything was wonderful. Top 5 for sure. Service and atmosphere was excellent. We went to Husk on the previous night and Zero George is way better.
(5)Joy S.
I'm usually hesitant to write a review after just one visit, but in this case, I would almost feel guilty trying to keep this place a secret. I came here with two girlfriends on a Saturday night and we had a lovely time. This restaurant/cafe is in the bottom level of the main carriage house of Zero George, which is a boutique hotel comprised of several houses at the corner of East Bay Street and George. It's really easy to drive/walk right past this place without realizing what it is. It can even be a little confusing trying to find the entrance to the restaurant. However, when we stepped into the courtyard and started to walk around a bit confused, a young woman quickly came out from the main carriage house to greet/rescue us. We had reservations (recommended) and decided to sit outside in their patio area, which was the way to go although the inside looked really inviting as well. It was a bit hot outside (I mean, it's August after all), but it's so beautiful out there, it was a no brainer. The whole place has a great ambience - charming, quaint and intimate with really dim lighting. The atmosphere here is quintessential Charleston, but the nice, more relaxed, quiet, unassuming side of Charleston. Though I was here with girlfriends, I quickly added this to the top of my list for great date night spots. This is a really small set up here, which I loved. We first walked through the kitchen (it's completely open, which was strange but really cool at the same time), where there were maybe two people there cooking. And then I'm pretty sure there may have only been one server for everyone. Possibly two but still, just know that while the service is excellent, you're in for a long, leisurely dinner. The whole menu, while pretty small, all sounded amazing. There were only three main entrees, so we thought the best way to go was for us to each get one of them and share bites. While I usually don't go for chicken when I see it on the menu, my friends had called the other two so I sort of got it by default. Any disappointment I might had had about getting "stuck" with the chicken went out the door when it was put in front of me. The chicken was unbelievable. It had a farro salad that had figs and various summer vegetables in a sour cream type sauce. I'm not sure what exactly it was but it was amazing and unique. The bites of scallops and wreckfish that I got from my friends' plates were equally delicious. Great cocktails, too. Which reminds me that they have a cute little bar inside that I will definitely be stopping by in the near future. Loved everything about this place! There is zero reason (haha, see what I did there?) for you not to try this place.
(5)Kat D.
I had a wonderful dinner experience here with friends over a week ago, and I'm still thinking about how much I enjoyed it. It's not often that I ever want to feel like I'm away from Charleston (love this place!), but it felt a bit like stepping into a whole new city when entering the quiet, serene courtyard for dinner here. You're away from all the congestion of Upper King or East Bay, there are only a few well-spaced-out tables, beautiful lighting and foliage, and I even made friends with the neighboring tables' border terrier. It was great for friends, but I'd say even better for a date. The wine list is not huge but definitely adequate, and I liked the rosé (by the glass) I chose after being offered a small taste. The menu is smaller, well crafted and thought out. And, extremely well executed. I had the wreckfish with a red pepper sauce and loved it. Wish I had room for dessert! I'll definitely go back and selfishly hope that this place remains the quiet, serene escape that it was during this visit!
(5)Kate M.
A true hidden gem! A beautiful property with great service and fine cuisine....and their cocktails are to die for!
(5)Eric S.
Best meal I have had in Charleston in two years! Attention to detail and sauces with each dish were well noted. Make it your next stop.
(5)Jennifer P.
Loved the cocktails, salad and dessert. We were a lil underwhelmed by our vegaterian entree option. Would go back anyway
(4)Kathleen A.
After enjoying a lovely meal at Zero George a few weeks ago, I was eager to return! Unfortunately, my most recent experience was not so lovely... For my fiancé's birthday, I had planned for us to partake in Zero George's cooking class. I was surprised (and a bit frustrated) with how difficult it was to book the class. I spoke to the Concierge Manager and asked her to send me available dates and pricing for a private class. I was initially upset with how rude she was over the phone, but I was even more disappointed when I never received any information from her! However, I was determined to surprise my fiancé with the class so I called back and was able to make reservations for one of their group classes. I received a confirmation email and phone call from the same employee so when we showed up for our class I was SHOCKED that we were not on the schedule! I was looking forward to this special night for some time and was embarrassed that I now was "empty handed" for my fiancé's birthday. Apparently though we are not the first couple that this has happen to. Staff members said that this is the SECOND time this week that there has been some "mis-booking." I must say that the chef and hostess were very apologetic! They even offered us a glass of wine. We rescheduled our class, but I must say I'm not as excited about returning...
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