A First Look at The Crossing

Charleston’s ever-evolving hospitality scene has gained a new hotel: The Cooper. The much-anticipated downtown property opened its doors following several delays in April 2026 along with The Crossing, a Mediterranean restaurant overlooking the harbor. Nick Dugan, executive chef of nearby Sorelle, is leading the kitchen at the new dining concept, which is open to both hotel guests and the public. We connected with the chef to learn more about the menu and his vision for the space.

The Local Palate: What inspired The Crossing? Does the name have significance? 

Nick Dugan: The restaurant has an incredible view of the Charleston Harbor, so it was important to us that we incorporate the water in every element. From the nautical design to the fresh-caught seafood, everything at The Crossing celebrates our local waterways. As for the name, we kept coming back to the idea of Charleston as a place where people, cultures, and flavors have always crossed paths. “The Crossing” reflects that movement and sense of connection, and the way our menu brings Mediterranean influences together with local ingredients. 

TLP: What brought you to the project?

ND: I moved from Las Vegas to Charleston four years ago to help open Sorelle and immediately fell in love with the city. It’s quickly become home to me, and I find daily inspiration in the product we have access to and the amazing people I get to work with. Now with The Crossing, I have the opportunity to build something just as special and continue to share my passion for coastal cuisines. There is nothing more inspiring than having a front row seat to the waters you’re sourcing from. At Sorelle, we’ve always been focused on quality ingredients and thoughtful cooking, and this felt like a natural extension of that. Just with a bigger stage and a view I’ll never get tired of.

TLP: How will Lowcountry ingredients come into play?

ND: They’re at the center of everything we do. Mediterranean cooking is really about celebrating what’s fresh and local, and that philosophy fits Charleston perfectly. Our fishermen and the waters around us give us incredible product to work with, so the menu is built around that. The Mediterranean technique is the lens, but the ingredients are very much ours. [Editor’s note: The chef is working with local purveyors including King Tide Farms, Storey Farms, CudaCo, Lowcountry Oyster Company, and Marsh Hen Mills.]

TLP: Walk us through the menu. Are there any items you’re particularly excited about?

ND: The menu is designed for sharing. We want it to feel lively and communal, the way a great Mediterranean meal should. You start with mezze: hummus, muhammara, and baba ganoush, paired with wood fired pita we’re making in house. Then you move into the seafood, which is really the heart of it. The whole fish program is something I’m especially proud of. Guests come in, they see the fish displayed on ice, and when it comes back to the table, it’s presented and filleted right in front of them. It’s a real moment. We also have a rotating crudo program, an extensive shellfish offering, and for guests who want something from the land, dry aged beef tenderloin and Colorado lamb chops. Honestly, I’m excited about all of it, but the tableside experience is something Charleston hasn’t really seen before.

TLP: Do you expect mainly hotel guests or do you envision this as a dining spot for locals as well?

ND: Absolutely both. Charleston has relatively few true waterfront dining options, and we think locals are going to respond to that. The space is welcoming whether you’re staying at the hotel or just coming in for a meal with friends. We want The Crossing to feel like a place that belongs to Charleston, not just to the hotel. The harbor has always been central to this city, and we want people to come experience it with us.

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