The Establishment Is Downtown Charleston's Newest Seafood-centric Eatery

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The Establishment Is Downtown Charleston's Newest Seafood-centric Eatery

by Hanna Raskin, Post and Courier

May 29th, 2018

While Atlanta's Concentrics Restaurants continues to tweak its Charleston-area debut, installing a new executive chef and general manager at Dockery's on Daniel Island over the past two months, it's pressing ahead with its first downtown location, The Establishment. Described as "seafood-centric," The Establishment plans to emphasize "unpretentious" preparations, such as buffalo-style Cherrystone clams and a halibut chop with roasted green garlic jus. Matt Canter, formerly of The Park Cafe, will lead the kitchen; Brad Mogan, late of Rappahannock Oyster Bar, will serve as general manager. The name was chosen to reflect the 140-seat dining room's proximity to Church and State streets, since the legal separation of church and state is governed by the Establishment Clause. "The name resonates for the residents," Concentrics partner Todd Rushing told The Post and Courier; he's said he hopes locals will consider The Establishment a place to dine a few nights a week.
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The Establishment Is Downtown Charleston

The Establishment Announces New In-home Dining And Catering Services

City Paper
July 6th, 2019

The Establishment wants to expand their menu into the homes of their customers, offering up customized menus for each client and event. "We have been consistently doing multiple dinners every week," said restaurant general manager Brad Morgan.

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The Establishment Is Downtown Charleston

The Establishment

Charleston Magazine
November 19th, 2018

Canter's food is local, seasonal, and sustainable. His market-driven menu features two sections: "Taste" and "Savor." The former includes small plates easily combined for a meal of exploration, and the latter bears more heft with creative compositions of the Lowcountry's fields and forests. Local shrimp, plated over a kaleidoscope of vegetables, spark taste buds with tarragon. A buoyant boudin de mer (sausage of the sea), striped with translucent zucchini, sparkles in a citrusy escabeche. Mackerel, cured in beet essence, glistens on a wide swath of dill-perfumed crema. Crispy fingerling potatoes marshal this dish to a delicious finish-the sea, made manifest.

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