Former FIG and The Peculiar chef Nicolas Quintero now runs the kitchen within the 40-seat restaurant on the nook of King and George streets.
Quinte Oyster Bar opened at The Pinch Charleston, a boutique resort that debuted within the former Bob Ellis shoe retailer earlier this 12 months.
Described by Quintero as “a contemporary tackle the normal oyster bar that displays our workforce’s culinary background,” The Quinte affords a small menu of uncooked and ready-to-eat snacks. I am right here. Choices embrace 4 domestically sourced oysters, stone crab claws, blue crab with inexperienced farro, and Turbine Seafood Shrimp Rolls.
The beverage menu is equally tempting, with native beers, seafood-friendly wines, craft cocktails, and zero-alcohol choices.
“We’re looking for our manner by means of Charleston’s unbelievable culinary panorama to type our personal distinctive culinary id,” stated Quintero. “We’re positively impressed by what’s round us.” , however on the finish of the day, I need to make that inspiration my very own.”
Named after the billiard corridor that opened at 36 George Avenue in 1918, The Quinte’s modern area, backed by a 12-seat marble oyster bar, rapidly caught the eye of Charleston diners.
Patrons can cease by Tuesday by means of Saturday from 11am to 3pm and from 5pm to 10pm to see if the food and drinks match the setting.
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