Sarah's Pimento Cheese with Crackers
Here’s what you need to know. If you want a plate of crispy, succulent fried chicken on a Tuesday night from the G.O., you’d better order ahead. This West Ashley restaurant takes reservations for fried chicken night, and it’s the only way to guarantee yourself a plate. Otherwise, it’s first come, first served. But the consequences of missing out on the fried chicken aren’t all that daunting, because then you’d be stuck ordering something off the ever-changing seasonal menu, like a plate of pan-roasted triggerfish with fried okra, mashed potatoes, and the GO’s own brand of Thunder Sauce. Or perhaps you’ll be forced to savor every bite of local shrimp with andouille sausage and braised turnips over grits. There are worse things in life. No matter what you choose at the Glass Onion, you can be sure it’s fresh, local, and cooked with much love and care. They take their “soulful” food seriously. The stripped-down lunch counter style of the restaurant puts the focus on what you’re eating, not where you’re sitting. The menu is written on a board by the counter and contains a rundown of what the chefs could get their hands on that day. Some days you’ll find catfish and quail, and others soft-shell crab and pork belly. Some items are regulars and can easily become your favorite, like the fries and béarnaise, the deviled eggs, the pimento cheese, and the gumbo. The Saturday brunch brings crisp pork belly and local eggs with fluffy buttermilk biscuits. In the evenings, the pace is relaxed with live music, good wines, and pitchers of COAST beer. —Stephanie Barna DISH (Summer 2013)
Midscale Southern comfort food prepared with local ingredients. On the regularly changing menu, you'll find favorites like deviled eggs, fried chicken, and gumbo.
Features: Lunch, Saturday Brunch, Dinner, Best of Charleston winner
Hours: Lunch (Mon.-Fri.), Dinner (Mon.-Sat.),
Sat. Brunch. Closed Sun.
Mon.-Thurs: 11 a.m.-8 p.m.
Fr: 11 a.m.-10 p.m.
Sat brunch: 10 a.m.-3 p.m.
Sat. regular menu: 4 p.m.-10 p.m.
Thu., Aug. 15, 6-10 p.m. 2013
Sat., May 4, 11 a.m.-3 p.m. 2013
See all past events at The Glass Onion »