The Chronicle


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Some of what we think

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Enjoy the finest local seafood and incredible bone-in steaks

SEWE: Charleston's Wildest Weekend

Enjoy the finest local seafood and incredible bone-in steaks

This is the wildest weekend in Charleston and we're highlighting our great selection of local fish! Remember that even though we are seafood-centric restaurant we offer big, beautiful steaks every night!

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Fringe Regions and Unexpected Varietals

Why Different Can Be Amazing

Fringe Regions and Unexpected Varietals

As a wine buyer, one of the more exciting aspects of my job is consistently hunting for "THE next best thing." This involves constant research into what products are newly available to the market, as well as trust and great relationships with wine reps who know your interests and tastes. Best case scenario: you discover a new favorite that is a fantastic value. Here are some things I'm currently obsessed about!

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Tasting notes to some of the latest additions to our wine menu

Three New Reds to Fall in Love With

Tasting notes to some of the latest additions to our wine menu

One great aspect of our restaurant (and wine program) is the flexibility of being able to print our menus daily. This allows us to make changes as often as we'd like to pair with Chef Matt's menu. Every single wine has a reason for being in the cellar, but here's a snapshot of our wine director's current obsessions.

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Bringing Charleston's Best Seafood to Your Kitchen Table

Let us cook at your place

Bringing Charleston's Best Seafood to Your Kitchen Table

One of the best kept secrets about The Establishment is that we offer a private chef service with in-home meal preparation and service. Want to add a sommelier to your evening? We offer that as well.

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Valentine's specials run February 10th - 13th

Enjoy Valentine's DAYS

Valentine's specials run February 10th - 13th

As our reservations began to pile up for Valentine's Day, we decided to give an alternative for those who plan late: Valentine's Days! Enjoy a prix fixe menu with a complimentary glass of bubbles Monday to Thursday (February 10 - 13) leading up to (but not including) Valentine's Day. Have a fabulous meal and a wonderful experience with your special someone at The Establishment.

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Mild Winter Crops Arrive

On Spinach

Mild Winter Crops Arrive

After weeks of unseasonably warm weather, even by Lowcountry standards, the biting coastal chill seems to have finally set in for a bit. Fortunately for Lowcountry farmers and chefs, our growing seasons persevere all year long, save for a very rare below freezing cold snap. Those of us who survived the holiday hustle followed by the blur that is Charleston Restaurant Week are granted an opportunity to re-focus our menus with the bounty of our local farms.

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Presenting the Farrato Verde: farro cooked risotto style with buttered asparagus, sugar snaps, and snow peas, topped with grated pecorino Toscano (vegan option available).⁠
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#chseats #chs #charlestonfood #southofbroad #vegan #vegetarian #veganeatschs
Presenting the Farrato Verde: farro cooked risotto style with buttered asparagus, sugar snaps, and snow peas, topped with grated pecorino Toscano (vegan option available).⁠ .⁠ .⁠ .⁠ .⁠ #chseats #chs #charlestonfood #southofbroad #vegan #vegetarian #veganeatschs
What’s for dinner tonight? Try something new and delightful like our rabbit presse, braised and deboned, served with a carrot puree and mustard jus.⁠
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#chseats #chs #charlestonfood #southofbroad #eatrabbit
What’s for dinner tonight? Try something new and delightful like our rabbit presse, braised and deboned, served with a carrot puree and mustard jus.⁠ .⁠ .⁠ .⁠ .⁠ #chseats #chs #charlestonfood #southofbroad #eatrabbit
New to the menu: Steelhead trout cured with salt, sugar, and red beet pulp, served with toasted pumpernickel from Brown’s Court Bakery and microherbs.⁠
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#chseats #chs #charlestonfood #southofbroad
New to the menu: Steelhead trout cured with salt, sugar, and red beet pulp, served with toasted pumpernickel from Brown’s Court Bakery and microherbs.⁠ .⁠ .⁠ .⁠ .⁠ #chseats #chs #charlestonfood #southofbroad
The Establishment is NOW OPEN! Executive chef Matt Canter and Chef de Cuisine Elliott Howells will once again be preparing the best seafood in Charleston while General Manager Brian Jarusik and Shane Diviney take care of wine and service. ⁠
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#chseats #chs #charlestonfood #southofbroad
The Establishment is NOW OPEN! Executive chef Matt Canter and Chef de Cuisine Elliott Howells will once again be preparing the best seafood in Charleston while General Manager Brian Jarusik and Shane Diviney take care of wine and service. ⁠ .⁠ .⁠ .⁠ .⁠ #chseats #chs #charlestonfood #southofbroad
This past weekend, we had a special couple join us for their 5th anniversary celebration at The Establishment. It was a joy to make something sweet and special for them.
This past weekend, we had a special couple join us for their 5th anniversary celebration at The Establishment. It was a joy to make something sweet and special for them.
Tagliatelle ragout, pecorino toscano and mint. .
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#chs #chseats #charleston #explorecharleston #tagliatelle
Tagliatelle ragout, pecorino toscano and mint. . . #chs #chseats #charleston #explorecharleston #tagliatelle
Short rib with carrot purée, pistachio and esplelette. .
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#chs #chseats #shortrib #meat
Short rib with carrot purée, pistachio and esplelette. . . #chs #chseats #shortrib #meat
It’s FRIDAY and that~is reason enough to celebrate! Begin the weekend with this beautiful Scallop Ceviche  with radish, jalapeño and black cherry tomato. .
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#chs #chseats #charleston #explorecharleston #scallop #ceviche #seafood #goodcatch #smartcatch #jamesbeard #elegant #tgif
It’s FRIDAY and that~is reason enough to celebrate! Begin the weekend with this beautiful Scallop Ceviche with radish, jalapeño and black cherry tomato. . . #chs #chseats #charleston #explorecharleston #scallop #ceviche #seafood #goodcatch #smartcatch #jamesbeard #elegant #tgif
Cured Steelhead with blood orange, greek yogurt and marinated spring onion. Rediscover Seafood~tonight.
Cured Steelhead with blood orange, greek yogurt and marinated spring onion. Rediscover Seafood~tonight.
Have you ever been curious about how Burrata is different from Mozzarella? Fresh mozzarella cheese is a semi-soft Italian cheese made from cow or water buffalo milk. Burrata cheese takes the mozzarella process 1 step further! Burrata, forms the cheese into a pouch and it is then filled with a soft cream mixture. Making it an instant creamy delicious treat! .
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Enjoy our current Burrata offering on the menu: Burrata with tomato jam, pistachios and toast. This dish is the perfect combination of crunch, creaminess, savory and sweetness! Enjoy.
Have you ever been curious about how Burrata is different from Mozzarella? Fresh mozzarella cheese is a semi-soft Italian cheese made from cow or water buffalo milk. Burrata cheese takes the mozzarella process 1 step further! Burrata, forms the cheese into a pouch and it is then filled with a soft cream mixture. Making it an instant creamy delicious treat! . . Enjoy our current Burrata offering on the menu: Burrata with tomato jam, pistachios and toast. This dish is the perfect combination of crunch, creaminess, savory and sweetness! Enjoy.
Lobster Agnolotti, pastis veloute. Rediscover how much you LOVE lobster tonight! This dish won’t stay on the menu forever, don’t miss your chance to experience it for yourself. .
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#smartcatch #goodcatch #lobster #jamesbeard #chs #chseats #seafood #pasta #eats
Lobster Agnolotti, pastis veloute. Rediscover how much you LOVE lobster tonight! This dish won’t stay on the menu forever, don’t miss your chance to experience it for yourself. . . #smartcatch #goodcatch #lobster #jamesbeard #chs #chseats #seafood #pasta #eats
New bar snack: CRISPY OYSTER! This super tasty bi-valve is so good that you’ll probably want to place an extra order! .
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#barsnack #chs #chseats #charleston
New bar snack: CRISPY OYSTER! This super tasty bi-valve is so good that you’ll probably want to place an extra order! . . #barsnack #chs #chseats #charleston