The Culinary Institute of Charleston is now open for lunch. At the downtown campus, 181 Palmer is taking reservations for its fall lunches at Open Table or by calling (843) 820-5087, ext. 2.
The three-course, $15 gourmet meal has long been one of the best secret deals out there. The fall menu lets you pick from appetizers like puree of roasted cauliflower soup, Split Creek Farm goat cheese tart, house-cured duck proscuitto, frisee salad, and crispy Keegan-Filion Farm chicken confit.
The entrees range from sweet potato gnocchi to grilled fish and oyster po' boy sliders. And dessert finishes up with lemon curd mousse, cinammon-poached pear tart, and brioche bread pudding. Instructor and Chef Scott Steffanelli designs the menu to give students who are in charge of cooking and plating each dish a lesson in fine dining. Diners can watch the action in the kitchen on a large projection screen and various televisions in the plush dining room. Read about our experience with the summer menu here.
Up at the North Charleston campus, the Mikasa Room is also taking reservations. The cost is only $12, but the menu varies much more, one day dipping into Japanese and Korean flavors and Middle Eastern the next. Consult the menu on their website and make your reservations by calling (843) 820-5087, dial 1.