Photograph by @stevefreihon
Charleston's Basic Kitchen has some no-so-basic news. Last month, they announced a new partnership between Basic Kitchen’s founders Kate and Ben Towill and their friends from NYC’s The Fat Radish, Natalie Freihon and Executive Chef Nick Wilber. This week, they're announcing a new fall menu, which will officially launch next week.
The updated dinner menu will stay true to the Basic Kitchen we've all come to know with seasonal, local ingredients that are both nourishing and energizing. This fall, Chef Wilber will introduce some more substantial and but equally satisfying dishes to the mix as well. Highlights include Mushroom Rillette with grits sourdough, grainy mustard, and pickled cornichons; Lane Snapper Crudo with muscadine grapes, citrus, and chili; Farmer’s Bowl with potatoes, string beans, local cherry tomatoes, kale and hemp seed pesto, with wild rice; Shrimp Veracruz with Carolina shrimp, roasted peppers, olives, and Carolina gold rice; and Roasted Wreckfish with three pea salad, arugula and green beans.
In addition to an updated food menu, Basic Kitchen is giving its cocktail menu a fresh new look. Libations include the “Stalk or Heart” with vodka, St. Germain, celery juice, lime and saline; “Lean Mean Green” with tequila, a parsley cilantro verdita, lemon, and chili salt and the “Hurricane” with rum, chinola passionfruit liquor and lemon.
But wait, there's more!
In addition to an amazing menu revamp, the crew at Basic Kitchen have given their indoor and outdoor spaces a new look. The interiors have been updated to include comfortable new barstools, additional table seating, and cheerful art and decor. With the help of local gardener Rita Bachmann of Rita’s Roots, the back patio has also been transformed into an edible garden, which Chef Wilber is gathering daily for his menu. It's doesn't get more local and fresh than that!
Basic Kitchen is located at 82 Wentworth Street and is open for dinner nightly from 5:30 – 10 p.m., with lunch service on Monday – Friday from 11 a.m. – 3 p.m., snacks from 3 - 5:30 p.m., and weekend brunch on Saturday and Sunday from 9 a.m. – 3 p.m. Keep an eye on @charlestongrit's instagram account for more pictures in the coming weeks.