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Tristan
10 Linguard St.Charleston, SC 29401
Downtown
(843) 534-2155
tristandining.com
Tags: Modern American, Music Venue
Executive Chef Nate Whiting consistently wows diners with his playful application of innovative modernist techniques to fresh local ingredients. Whiting’s tasting menus are among the best in town, guiding diners on a delicious romp through modern cuisine, complete with adept wine pairings. Duck foie gras, and the superbly rich Lowcountry “carbonara” — Carolina quail, bacon crème fraîche, and an “impasta” of braised Wadmalaw onions posing as spaghetti — has become one of Whiting’s signature dishes. Flavors are layered upon each other in surprising combinations, like silky sea scallops with a spicy kick from crispy pepperoni and poached lobster tinged with vanilla and paired with grapefruit and a foamy ginger-sea urchin emulsion. The small touches, like the opening amuse bouche and cooling sorbet intermezzo, are consistently sparkling and clever, and pastry chef Amanee Neirouz’s desserts are as beautiful as they are indulgent. Tristan’s swanky, space-age dining room still sparks impassioned stylistic debates among local diners, but it’s a sure-fire spot for finding a cutting-edge meal. —Robert Moss Dish (Winter 2013)
Restaurant Details
Chef Nathan Whiting's menu keeps in line with the postmodern setting, but postmodern in the best sense of the word: playful and inventive, with a strong sense of irony and wit. And the food's delicious, too.
Features: Online Reservations, Dinner, Valet Parking
Hours: D, daily
Price: $$$$
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Upcoming Events
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Secret Ingredient Dinner (Dinners)
- Tue., June 11, 6:30 p.m.
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Frank Duvall Trio (Music)
- Sundays
Past Events
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Mother's Day Brunch at Tristan
- Sun., May 12, 11 a.m.-2:30 p.m. 2013
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Sustainable Seafood Dinner
- Wed., April 24, 6:30 p.m. 2013
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Wine Dinner and Auction
- Sat., April 6, 6 p.m. 2013
Reviews/comments (13)
Showing 1-13 of 13
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I finally made it into the peninsula to visit Craftsmen Kitchen, after a couple month… -brewengineer
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Web site advertising, sign on door, and telephone message says hours are 7 AM to… -Jim McKelvey
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