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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.
Paìs, J. Bouchon "Paìs Viejo, Secano Interior" — Maule Valley, CL ($12 / $48)
Organic farming meets centuries-old winemaking techniques in this easy-drinking poolside red. Paìs was planted by the Spanish in the 1540s, and some of the oldest vines in Chile (and the world) are around 350 years old. The vines for this specific wine are mostly 100 years old! The Bouchon family, now in its 4th generation of family winemakers, are originally from Bordeaux, France, having emigrated to Chile in the late 19th century. Bright, juicy red fruit punch flavors with savory notes make this wine the perfect sipper or food companion. This is a Charleston session red for sure.
Carignan, Viña Maitia "Weon," Secano Interior — Maule Valley, CL ($13 / $52)
David Marcel, a French winemaker, moved to Chile at age 22 looking for opportunity, and has been a major advocate for artisan winemaking in Chile. This wine is as natural as possible (minimal amounts of sulfur were added to stabilize the wine) using organic practices, and the vines are all around 60yrs old. Blackberry, cassis, and baking spices all make this a really attractive red for the Pinot Noir lover who wants to try something new.
Sangiovese Blend, Tenuta di Salviano "Turlo," — Lago di Corbara, Umbria, IT ($15 / $60)
Quick history lesson: the rise of the "Super Tuscans" in the 1980s involved blends from Tuscany that featured "unsanctioned," non-indigenous varietals such as Merlot and Cabernet Sauvignon. This brings us to this "Super Umbrian" - a Sangiovese dominant blend with Cabernet Sauvignon and Merlot. I love this wine for its rusticity, firm textured tannins, attractive red/black fruit aromatics, and supple body. Important sidenote: the owners of this property are the Incisa della Rocchetta family, owners of legendary Sassicaia, who know a thing or two regarding red blends and Super Tuscans.
Cheers!
Paìs, J. Bouchon
Carignan, Viña Maitia
Sangiovese Blend, Tenuta di Salviano
We're celebrating TWO YEARS since our re-opening post 2020 (aka ... the year of the plague). We love ya'll. We really truly do. Thanks for coming back. We'll see you again soon!
#love #charleston #holycity #lovethistown #lovemycity #lowcountry #chs
NEW MENU ITEM: Copper River King Salmon, pickled green strawberry, cucumber water, fennel frond. Full menu and reservations at link in bio
#salmon #sustainableseafood #southofbroad #newmenu #salmon
Collaboration Dinner with Savannah's Common Thread will support Rootstock Foundation
4 courses + wine + cocktails
June 5th, 2023
We are excited to announce that the first Give Back Charleston Dinner of 2023 will be featuring Common Thread Restaurant of Savannah, GA. Chef Howells is collaborating with Chefs Brandon Carter, Joseph Harrison, and their team to showcase two of the best restaurants in the Southeast
Dinner will commence at 6:30pm with a happy hour and light hors d'oeuvres beginning at 5:30pm. The Dinner Menu will consist of four courses with wine pairings and ALL proceeds will benefit Rootstock Community Foundation. Please join us for an exceptional dining experience to benefit a great cause. We look forward to hosting you!
Tickets in bio!
Special thanks to our friends at @eobrewing and @edmundsoast for helping put on a SPECTACULAR collaboration last night! It was rad.
Check out our link in bio for details on our next dinner on June 5th with Common Thread of Savannah!
#edmundsoast #chsdrinks #drinklocal #chsbeer #chsaletrail #southofbroad #commonthreadsav #eatlocal
Last chance for tickets to the beer dinner of the year! The Establishment is teaming up with @eobrewing to host a spectacular 5-course food, beer, and cocktail dinner. This is going to be a great night - don't miss it! #beer #beerdinner #craftbeerlife #beerlover #craftbeer #beergeek #beertime #drinklocal #craftbeerlover #beers #cocktails #edmundsoast #chsdrinks
Want to join an incredibly talented kitchen crew and learn to create incredible seafood dishes? Offering the best pay for BOH employees in Charleston. Benefits available. Closed every Sunday and Monday
#chsworks #kitchenjobs #boh #restaurantlife #knifeskills #seafood #charleston #cheflife #chefslife #kitchenwork
It's Charleston Cocktail Week! Come by Broad Street and try our award-winning Ole Spiced Bobbie. Made with rye whiskey, spiced maple and a black walnut and cardamom bitters, this drink is sure to satisfy
#chsdrinks #cocktail #cocktailweek #chscocktail #rye #whiskey #southofbroad
New to the menu and only on through the weekend: Porchetta Tonnato with mizuna, pickled ramp, and celery.
Christian Abbott (or just “Abbott”) is Chef de Cuisine at The Establishment. Abbott has been a key contributor to the team and has made a huge impact on the great food coming from our kitchen. Dishes like our whole fish with char sui rub and popcorn rice exemplify how he has elevated an already great kitchen's culinary prowess.
You will often find Abbott running the expo station in our open air kitchen. Please say hi next time you're in and ask him about his adventures in Vermont. From all of us at The Establishment, thank you Abbott!
#recognition #worklife #cheflife #restaurantlife #teamwork #meettheteam #bohteam #southofbroad
Our featured happy hour specialty cocktail this week is the Beet of the Night (see what we did there?). This beautifully colored favorite features rye whiskey, a beet shrub, vermouth, aperol, and a bourbon soaked cherry
#chsdrinks #happyhour #cocktail #cocktails #whiskey #cocktailbar #cocktailtime #cocktailoftheday #mixologist #craftcocktail #southofbroad