The Restaurant at Zero George

The Restaurant at Zero George is a New American restaurant in Charleston, SC. It offers an inspired tasting‑menu experience that showcases bold, locally sourced flavors in an intimate, historic setting. Guests can enjoy the dynamic tasting menu, a dedicated Caviar Bar featuring Regiis Ova caviar and inventive à la carte dishes, as well as culinary classes that range from cooking demonstrations to wine tastings and a Bourbon & Burgers series with rare whiskeys paired with a Wagyu truffle burger. Recognized in the 2025 inaugural MICHELIN Guide for the American South and listed among Condé Nast’s Top 5 Foodie Hotels in the World, the restaurant has earned a 4.50 rating from 200 reviews and serves diners throughout Charleston.

The venue blends Old World elegance with modern comforts, positioning itself as a premier destination for discerning travelers. It operates as part of the Easton Porter Group, whose portfolio includes The Restaurant at Zero George, the Caviar Bar, and the surrounding property, all managed by principals Lynn Easton and Dean Andrews. The team features General Manager Kathy Shewmaker, Assistant Restaurant Manager Asia Spellman, Maître D’ Jason Wagenseller, Wine Captain Anthony Ungaro, Lead Bartender Casie Fennell, Creative Culinary Director Vinson Petrillo, Chef de Cuisine Tyler Chavis, and Sous Chefs Josh Owens and Roberto Padilla Navarro, each contributing to the restaurant’s celebrated cuisine and hospitality.

Customers consistently note a solid reputation among those it has served, and the establishment benefits from an established track record built on a large base of customer reviews. The combination of high‑profile recognitions, a skilled culinary team, and a strong base of satisfied patrons underscores its standing as a reliable and admired dining choice in the city.

With its acclaimed New American fare and a reputation for delivering bold, artfully crafted dishes, The Restaurant at Zero George stands out as a distinguished culinary destination in Charleston.