Zero George Café + Bar takes the term “hidden gem” to a whole new level. With its entrance off the courtyard, ensconced by the two historic homes that comprise the boutique hotel in Charleston, South Carolina, you would never expect to find Chef Randy Williams creating upscale small plates with choice Lowcountry ingredients for both guests and locals. Below, Williams gives us four reasons Zero George is quickly garnering a local following in the Ansonborough area:
- The “in the kitchen” atmosphere / Where else can you walk in, sans reservations, and pull up a stool in a chef’s kitchen? The compact café, cocktail bar, and kitchen provide a uniquely intimate experience you may crave after a long nine to five.
- The drinks / Beverage manager Justin is serving up intriguing cocktails and creations to take the edge off of the wintry weather that is here to stay. Try his Mulledcountry Cider, featuring Apple Cider, Barbencourt rum, Orange Bitters, and Housemade Spiced Syrup.
- The cooking classes / Why not sign up for a class taught by a chef that cooked with Colicchio? Every Wednesday and Sunday, Zero George offers a cooking class with Zero George’s Chef Randy Williams, former executive chef of Blossom and chef under Tom Colicchio at Cassique on Kiawah Island.
- The happy hour snack / What to do, what to do to quell those hunger pains as you wait for your 9:30 dinner reservation at Husk? Stop in for a Bespoke Manhattan or a snack of Housemade Cream and Sage Biscuits made with duck confit and sweet potato butter and dine while you wait to dine. Or, stay for dinner and try the entirety of the chef’s seasonal menu.