The Restaurant at Zero George runs its tasting menu out of the Zero George hotel property, part of the Easton Porter Group's collection, in a kitchen small enough that the cooking happens almost within arm's reach of the dining room. The food leans on local ingredients built into elevated, artfully composed courses — a red shrimp dish paired with a savory muscadine marshmallow, curry, and peanut has drawn outside press attention as one of its more distinctive plates.
Next door, The Caviar Bar offers a separate way to eat at the property: Regiis Ova caviar alongside caviar-inspired à la carte dishes in a warmer, more lounge-like setting. Diners moving between the two get a tasting menu on one side and a looser, snackier format on the other.
The Restaurant was selected for the inaugural Michelin Guide American South in 2025, and Charleston City Paper named it among the city's best for 2026.
Next door, The Caviar Bar offers a separate way to eat at the property: Regiis Ova caviar alongside caviar-inspired à la carte dishes in a warmer, more lounge-like setting. Diners moving between the two get a tasting menu on one side and a looser, snackier format on the other.
The Restaurant was selected for the inaugural Michelin Guide American South in 2025, and Charleston City Paper named it among the city's best for 2026.