Feel like being philanthropic? There’s no better way to support the up-and-coming generation of Charleston chefs than to eat their food. During Trident Tech’s semesters, students practice their newfound skills by cooking and operating their own restaurant, overseen by faculty member Chef Scott Stefanelli. For an unbeatable $15 three-course lunch, options range from appetizers of tuna carpaccio with mango, espelette, cucumber, lime, nuoc cham and crispy shallots, house-made charcuterie, local strawberry gazpacho, or smoked North Carolina trout with roasted sunchokes, asparagus, fried egg yolk and caper vinaigrette. And that’s just for starters. Entrée selections include grilled lamb loin, Keegan-Filion Farm chicken schnitzel or grass-fed beef short rib ravioli. It’s easy to forget 181 with its limited seating (be sure to make a reservation with Open Table) and very seasonal hours, but after indulging in this meal finished with orange and almond cake with rhubarb compote, ginger streusel, and marscarpone mousse, it will permanently be on your radar. —Katherine Connor Dish (Summer 2015)

Restaurant Details

Let culinary students show you their talents at the Culinary Institute's downtown dining room. Open to the public when school is in session. $15 for three courses. Reservations required.

Features: ,
Hours: Lunch (reservations required). Mon.-Fri. during school semester
Price: $$


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