The Establishment will open at 28 Broad St. on May 17. With a focus on fresh and sustainable ingredients from local and regional farms, purveyors and fishermen, executive chef Matt Canter will highlight seafood inspired by the city's vibrant and historic charm. Diners can enjoy the coastal flavors of Charleston in both small and large plates. Initially opening for dinner service Tuesday through Saturday beginning at 5 p.m.
Seasoned restaurant veteran Brad Mogan, formerly of Rappahannock Oyster Bar, will join the team as general manager. "The Charleston food scene is thriving, and I am excited to be a part of the latest addition," said Mogan. "The Establishment offers a unique dining experience where guests can relax and enjoy delicious food in a lively atmosphere. We look forward to serving the community."
The spacious, modern restaurant retains touches of its history throughout and will feature a private dining room, spacious bar and chef's communal table, seating a total of 168. An expansive collection of expertly selected, approachable bottles of wine from around the world will be used by sommeliers Andres Contreras, formerly of 39 Rue de Jean, and Josh Wheat, formerly of Oak Steakhouse, to pair with the eatery's seasonally changing dishes.
Positioned between Church and State streets on 28 Broad St., The Establishment is located in the historic James Gregorie House, which dates back to 1791. The renovations to 28 Broad St. were completed while adhering to the Guidelines for Rehabilitating Historic Buildings set by the Secretary of the National Park Service.
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.
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.