Charleston, South Carolina – Three Charleston restaurants have received Michelin stars, and 15 restaurants in all have been chosen as part of the Michelin Guide’s inaugural American South collection, which was announced on Monday.
Malagón, Vern’s, and Wild Common may now claim a Michelin star, one of the world’s most coveted culinary accolades. Selections were announced prior to the actual ceremony on Monday at 7:15 p.m.
“The American South’s cuisine is a rich blend of cultural influences, brought to life by skilled chefs who have crafted some of the region’s most iconic dishes,” said Gwendal Poullennec, International Director of the MICHELIN Guide. “Our anonymous inspectors were extremely impressed by the region’s culinary skill, and this initial pick reflects their findings, which range from Southern classics like barbecue, Creole, and seafood to foreign delicacies. We welcome these restaurants into the MICHELIN Guide family and raise a drink to all of the chefs and restaurant teams honored tonight.”
The opinions of inspectors during their visits to each Charleston restaurant are listed here.
Don’t be deceived by this inconspicuous location off King Street; Malagón is a gem. It’s a modest place with an enticing old-world feel, with shelves loaded with wines and foreign vegetables and an open kitchen providing a glimpse into what’s going on. Chef Juan Cassalett’s tapas-focused Spanish meal has a distinct spark. Nothing is overcomplicated, and meals like fried rabbit leg with a savory crème fraîche dipping sauce and la bomba de la Barceloneta, with chopped pig wrapped within mashed potato and cooked, are beautiful in their simplicity. It’s all deceptively basic yet pleasantly surprising, like the arros con cangrejo, a paella-style dish tossed with crab that surprises with each bite.
Daniel and Bethany Heinze, a husband and wife duo, have established one of Charleston’s most desired places. Reservations at Vern’s are highly sought after, however others may try their luck at the few bar seats reserved for walk-ins. Lowcountry ingredients are highlighted in a meal reflecting Chef Daniel Heinze’s travels. It all changes with the seasons, but charred bread with allium butter and raw yellowfin tuna with Calabrian chiles make excellent starts. The pasta is prepared in-house; campanelli with rabbit and vacche rosse cheese in a cacio e pepe sauce is silky. It pairs wonderfully with a wine from Bethany’s expertly picked list.
Chef Orlando Pagán’s tasting menu is anything but ordinary, and while extras such as caviar eggs Benedict and wagyu are available, there is nothing normal here. From the low pricing (less than $100) and emphasis on local foods to the outrageously imaginative dishes with a global flair, this is great dining with a fun twist. The meal may begin with pho with carrot kimchi or hamachi crudo with coconut and kumquat, followed by roasted carrot and walnut tortelli with carrot fondue and browned butter whey foam, and entrees such as dry-aged New York strip with polenta cake and king trumpet mushrooms. Another unique twist is an aged cheddar sundae, which provides a savory finish to the meal.
Scoundrel, a French-inspired restaurant in Greenville, has also acquired a Michelin star.
The American South compilation, which includes the pre-existing Atlanta guide, marks the Guide’s first regional collection since its North American launch in 2005.
Three Charleston restaurants got the Bib Gourmand award. According to Michelin officials, the distinction rewards restaurants that provide excellent meals at a reasonable price.
These restaurants include Leon’s Oyster Shop, Lewis Barbecue, and Rodney Scott’s BBQ.
The new Michelin book also recommends nine more Charleston restaurants: Chubby Fish, FIG, Sorelle, Lowland, Husk, The Establishment, The Restaurant at Zero George, The Obstinate Daughter, and Xiao Bao Biscuit.
Inspectors used Michelin’s historical methodology, which includes five criteria: 1) quality products, 2) taste harmony, 3) mastery of culinary techniques, 4) the chef’s voice and personality represented in the cuisine, and 5) consistency between visits and across the menu (each restaurant is examined several times per year).
