The Culinary Institute of Charleston opens 181 Palmer, its student-run restaurant, this week, and Scott Stefanelli has a wonderful spring menu for his ambitious students to practice on.
For diners, it’s a great deal with three courses for $15. Start with a charcuterie plate, fried oysters, chilled asparagus and spring pea soup, or slow-cooked lamb meatballs. Entrées include the fresh catch of the day, a grilled Keegan-Filion Farm chicken, roasted Niman Ranch short rib (with bone marrow bread pudding!), and ricotta gnudi. A lineup that you might see on any high-end restaurant menu.
For dessert, spoon into grilled pistachio pound cake, white chocolate cheesecake, or a butterscotch pot de creme.
Reservations are required and can be made by calling (843) 820-5087.
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