Craving a four-course lunch on a broke wallet? The students at the Culinary Institute of Charleston lay down an unbelievable lunch value with food so good it might as well be served at one of our downtown restaurants. How does caramelized sweet onion tart with goat cheese fondant and parsley coulis for $4 sound? Or how about grilled flank steak on garlic bruschetta with red onion and watermelon relish and shoestring fries for $8? You can't go wrong with prices that low. For $3 more you could top off your meal with gingered peach cobbler with almond streusel and lemon-buttermilk custard. You have to make reservations sometimes weeks in advance, so plan ahead. But if you want to see the future chefs of Charleston, they're ready to practice on your palate for half the price and at a second location. The Palmer Campus downtown opened its own dining room, 181 Palmer, and is serving up a similarly delectable deal. —Alison Sher, Dish (Summer 2009)
The students at the Culinary Institute of Charleston lay down an unbelievable lunch value with food so good it might as well be served downtown.
Hours: L&D, during school semesters