Reviews for Zero Restaurant + Bar in Charleston, SC
Superb service. Creative, delectable, and fun courses. Our favorites (pictured) included the steak tartare cigars, foie gras... bunuelos, iberico croquetas, and tres leche dessert. I would highly recommend if you're looking for a special occasionrestaurant. Read more
Had a whimsical and tasty dining experience. We ate flash frozen food that made smoke pore out of our nose, we ate an edible... cigar filled with waygu tartar, we ate a potted plant, caviar off my hand and a steak wrapped in gold! So much fun! Also big$$$. Tasting course is $140 per person and there are many add ons and fun drinks available. Read more
We had an outstanding experience enjoying the tasting menu at Zero Restaurant. Each course was incredible. I have eaten at... restaurants by James Beard winning chefs and ones with Michelin stars. But this was the singularly finest culinary experience Ihave ever had. I especially enjoyed the blueberry oysters, the complex and bright tomato dish with nori, the salmon on artichokepurée, and the sorbet which was delightful. The wine pairings were excellent - elevating both the dishes and wines themselves.The most notable in my memory were the Rose and Chenin Blanc (even though I typically get more excited for reds.). We finishedour meal with a tres leches with honeycomb (which lent a fascinating umami to the dish) and a delightful Blue Run bourbon. Thestaff were knowledgeable, hospitable, passionate, inspiring in their commitment to fine food, and eager to converse at length,especially our sommalier Mark and the wildly talented food and beverage director, Megan. Bravo! Read more
The service was great but the food was extremely disappointing. I won?t critique every course, but if you go and the ?frozen... summer garden? is on the menu, I recommend you politely decline it. It?s like a ?dry ice? meringue and it burnt the hell out ofmy tongue and the roof of my sister?s mouth. It was served with a small lettuce leaf you were supposed to wrap the meringue inlike a ?taco?, but the leaf did nothing to protect your mouth from the burn. Since it was the first thing served, it somewhatruined the rest of the meal because of our discomfort. Over 24 hours later and the pain/burn is still there. Read more
Our party only got a few drinks so I can't comment on the food. The cocktails were incredible! Diverse drink menu in an intimate... setting, knowledgeable and friendly bartenders. There were table set up outside for a cute patio dining experience. Wouldhappily revisit. Read more
We are coming from Switzerland, so our expectations and standards are quite high. In general, I would give it 4 out of five... stars (European standards), or 5 out of 5 (USA standards). We know this is not a Michelin star restaurant and Charleston is notreally known for ?fine? dining (European standards), but the food was still delicious. The elevated wine pairings were a bitquestionable - I do not recommend the orange wine and opted for a rose instead. The Sicilian red wine paired with the halibutwas also questionable, but it worked ok. In general, the dining experience in USA is fast paced. We asked for the service toslow down, as were used to savoring our meals for longer periods of time (2+ hours for dinner). They would already come out withthe first course as we were still drinking our aperitifs; or come out with the next wine even if I didn?t finish the last. Theyoften took the plates away separately (if one person was finished, but the other was not). Again, Charleston is not known forfine dining. This experience was more about fine food versus fine dining. The service is very friendly and always there tohelp. I wish they would have mentioned the parking lot across the street in the reservation, as we parked at the Gaillardparking Garage. Three things that kind of put me off: no gloves were worn when people were setting the cutlery on the table. Nogloves were also worn when the black truffle was being shaved onto the cheese plates. There is still a pandemic happening, so itwould be greatly appreciated if it is obvious that staff hands are disinfected before placing items on the dining table whereguests place these items in their mouth? Also, normally if you sousvide a big piece of meat and cut part off for a steak, it iscustomary to grill the outside of the steak before serving it to customers. It was like they cut a piece of meat directly fromthe sousvide bag and placed it on a plate. I prefer cutting into my steak to see it is medium, rath Read more
We?ve been in Charleston for a week now and have had our best meal at Zero George. The service and food was fantastic. Out... personal favorite of all the fishes was the Beef with Ramps and Tellagio. But it was all fantastic. Our server Hack was awesome! Read more
I'm not sure that 5-stars is enough to truly rate Zero. The hotel courtyard area before you enter the restaurant is absolutely... gorgeous and is complete with gas lamps and candles. The host met us as we entered and greeted us very warmly and checked us in.He escorted us to the bar so we could enjoy a cocktail prior to our 8pm seating. Bar area is small, intimate, and dimly lit.Cocktails were masterfully crafted. At exactly 8pm, our host came to collect us and took us to our table. We had severalservers, including the sommelier, and they were attentive, easy-going, and very friendly. I won't describe each course and wetook no pictures because we wanted to be fully immersed in the experience. Suffice to say, the food and the experience werebetter, yes...better, than all of the three Michelin star restaurants we have been to. I'll post the only picture I took whichwas the menu. Do not miss an opportunity to dine here. It is pricey but for us, very much worth it. Read more