Our culinary team is as passionate about food as they are about service and hospitality. Our dedication to the culinary arts has earned us recognition as a Top 5 Foodie Hotel in the World by Condé Nast Traveler. Led by Chef Vinson Petrillo and his culinary team, our fare features locally grown and seasonal ingredients which have been thoughtfully paired with a curated list of small production, boutique wines and craft cocktails.
Petrillo has a passion and appreciation for natural, local ingredients infused with his contemporary American Style. All of his dishes are elegantly prepared in the Zero George professional display kitchen, located in the property’s original circa 1804 carriage house. The seasonal menu features a variety of small plates, compelling dinner specials and wine parings. The a-la-carte menu is approachable, hyper-seasonal, and features the freshest herbs and vegetables from the on-site kitchen garden. Furthermore, the Zero George team is proud to support local farmers and fishermen by utilizing top quality products available in Charleston.
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 843.817.7900.
The staff is outstanding with friendly and knowledgeable service and the food is inventive, fresh and inspired.
About the Chef
Chef Vinson Petrillo’s culinary career began at the age of 15 at the Parsippany Hilton in New Jersey. After graduating from Johnson and Wales University in Charleston, Petrillo worked in some of the nation’s best restaurants, including New York City’s Caviar Russe and Abe & Arthur’s. He comes to Zero Café + Bar after his role as Chef de Cuisine at Prospect in Brooklyn, New York – a modern new American restaurant focused on sustainability and local, fresh ingredients. Petrillo is a two-time winner of Food Network’s Chopped and Chopped Champions and was named to the 2013 Zagat New York City’s “30 Under 30” list.