The Boys Can Eat: Zero George

Zero George St, billed as a boutique hotel and restaurant by those passionate about culinary arts and “sublime fine dining” provided a delightful experience. Nestled inside a group of old Charleston homes at the foot of George, Bay and Calhoun streets, the property surrounds a beautiful courtyard. Chef Petrillo’s resume boasts some of New York's finest restuarants; as well as, a two-time winner of Food Network’s Chopped and Chopped Champions.  Come with an open mind as it isn’t standard fare, even for Charleston foodies.

Our server, Amy was engaging and knowledgeable about the chef, cuisine, wine and designer drink menu. The Chef creates a new menu every few days which is offered in three menu choices: “omnivore”, “herbivore” and “pre-theater”. Amy “encouraged” us to choose one of those for the table because how the food is prepared.  

Each course was a work of art and we eagerly anticipated each plate and the explanation of what we were eating.  Our first course was a lobster roll, served with dainty stone crab crostini and frozen foie gras “gum drops” with silver dust served on a bed of charred wood.  Our final appetizer course was four small clay flower pots “planted” with radishes in butter and roasted quinoa. 

Our next course, my favorite, was frozen pea custard topped with trout roe and Ambrose onions, shaved horseradish and cultured cream.  This was followed by soft shell crab prepared in rice flour batter accompanied by lime emulsion and water cress.  

Up next, was salmon in poached butter with fiddle head fern, flaked egg yolk, stinging nettle emulsion, served on potato confit. The “main course” Beef Wellington, featured a perfectly cooked filet mignon atop a Portobello mushroom wrapped in out of this world pastry and accompanied by nitrogen charged potatoes.

For dessert, we enjoyed tres leches, a confection of coconut, goat and sheep milk with a mixed berry preserve and aerated crème fraiche house made honey crumb crisp. 

Our perfect evening ended with a brief visit to the kitchen to thank the Chef and kitchen staff.  Zero George is special place. If you want to impress or are celebrating a special occasion call for a reservation. 

Steve Appelbaum is Kia Country's General Manager who spends much of his free time in Charleston restaurants.