Zero George Street Rates & Reservations
Zero Cafe + Bar Beets

Zero Cafe + Bar Restaurant Review

Capturing Charleston’s style, character, and beauty for more than 35 years, Charleston Magazine is the authority on living well in the Lowcountry. Charleston Magazine Food Critic Jeff Allen dined at Zero Cafe + Bar and published a raving review in the December issue on newsstands now. To see the complete feature, pick up your copy of Charleston Magazine or view online.


“…If red meat isn’t your game, you’ll leave equally satisfied with the pan-roasted local wreckfish that swims amongst dainty little rolls of paper-thin raw zucchini shavings, split cherry tomatoes, and an heirloom tomato jam.” – Charleston Magazine

Executive Chef Vinson Petrillo

“By the time you venture into the reception area that also serves as the 110-square-foot kitchen from which chef Vinson Petrillo spins the entire Zero Café + Bar menu, the boutique scale of the operation comes into view. A graduate of Johnson and Wales, Petrillo began his career in Charleston and returned here after a stint in New York and successful appearances on Food Network’s Chopped, a popular reality show involving a cooking competition. And he’s poised to continue that winning streak: Although a newcomer, Zero George has already been named one of the “top five foodie hotels in the world” by Condé Nast Traveler.” – Charleston Magazine

Zero Cafe exterior entrance

“If the promise of delicious spinach ricotta gnudi sprinkled with pistachios and dressed in lightly browned butter suits your fancy, save it for the return trip. You’ll want to sample the braised Wagyu beef cheeks first. In fact, whip out your phone right now and peruse the menu: If the beef cheeks are starring this week, make a reservation before it’s too late. They are meltingly tender, fortified with sautéed maitake mushrooms, and scattered with roasted butternut squash. There isn’t a more satisfying winter dish in town.” – Charleston Magazine



“You will find no sauces laden with pork fat or cream. There will be no cloyingly rich reductions of stock. Rather, Petrillo often deals in vegetal purees placed beneath a simply prepared centerpiece, studded with local herbs, flowers, or candied nuts. On any given day, the nine or so dishes that populate the ever-changing menu focus on local fare and bright, clean flavors.” – Charleston Magazine

Zero Café + Bar excels by embracing an elegant simplicity. Just don’t tell the neighbors—it’s too small for the secret to get out.” – Charleston Magazine


Zero Café + Bar offers a bistro-style setting and is open every Tuesday through Saturday from 5 pm to 10pm.  For our nightly specials, reservations or more information, call 843.817.7900Click here to make your reservations online.

Executive Chef Vinson Petrillo also leads weekly cooking classes. To book your reservation or to learn more, call 843.817.7900.

Zero cafe exit

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