“All that is right, all that is good,” as D.H. Lawrence writes in his poem “The Wild Common,” inspires the bold, inventive cuisine and the highly attuned Charleston hospitality found at Wild Common, the newest tasting-menu focused restaurant to open from Easton Porter Group. Helmed by Executive Chef Orlando Pagán, Wild Common, opening in March, will deliver hyper-seasonal ingredients featuring bold, uncomplicated flavors displayed in artful presentations. Diners can enjoy a glimpse behind-the-scenes from an 8-seat, interactive Chef’s Counter in front of the open format kitchen, private dining at the exclusive Chef’s Table overlooking an outdoor courtyard, or an intimate tasting-menu experience in the newly-designed Wild Common dining room.
Located in Charleston’s burgeoning downtown neighborhood Cannonborough-Elliotborough, adjacent to popular Easton Porter Group event venue Cannon Green, Wild Common will accept reservations via RESY as well as walk-ins based on availability.
EAT & DRINK
The playful yet sophisticated tasting menu will rotate seasonally, and have two options for each of the four courses to provide guests with the engaging opportunity to choose their own dining adventure. Tasting menu dishes include fresh Scallops with pickled strawberries, coconut, puffed tapioca, chickweed; Fois Gras Cappelletti with pastrami spice, daikon, pickled garlic flowers; and Smoked Butter Poached Swordfish with spring peas, salt-baked kohlradi, blanquette among others. Chef will accommodate vegetarians and vegans for the Tasting Menu. Wild Common will also offer select ala carte dishes, including Dry Aged NY Strip with early spring vegetable tart and XO sauce and Chawanmushi with shiitake, preserved sea vegetables and smoked trout roe.
Guests can indulge in expert wine pairings to each course for an additional $45 per tasting menu. Cocktails will include “Wild” concoctions created by the innovative bar team such as, “How Beastly the Bourgeois Is,” inclusive of Vodka, Passion Fruit, Chili Simply Syrup, Mint and Lime. Or, opt for more “Common” variations, like the Reserve Old Fashioned or the team’s version of a Manhattan with Rye, Sweet Vermouth, Blended Bitters and Smoke.
The dedicated five-course Chef’s Table is the ultimate celebratory indulgence for social and business occasions of eight to twenty people. Exclusively crafted within the second floor mezzanine apart from other tables, the intimate Chef’s Table provides a curated dining experience with personal Chef interaction, a more intimate ambiance and ample opportunity for customization such as personalized menus or an additional cocktail hour with private bar staff.
Wild Common is a concept envisioned by Easton Porter Group, a luxury hospitality company that seeks to create experiences with distinctive style, sense of place, and elevated sophistication. The group’s portfolio includes other Charleston properties such as premier events venue Cannon Green, where Wild Common is housed; Zero George Hotel; and Zero Restaurant + Bar. The kitchen at Wild Common will be overseen by Executive Chef Orlando Pagán and Easton Porter Group’s Culinary Director, Vinson Petrillo. A native of Puerto Rico, Chef Pagán brings a wealth of experience and talent to Wild Common from his previous roles at Michelin-starred kitchens, including Bizcaya Grill at the Ritz Carlton Coconut Grove, Gary Danko, Silks, Ame, State Bird Provisions, Aziza and The Village Pub.
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