Zero George Street Rates & Reservations
Zero Cafe + Bar - Charleston, SC

Zero Café + Bar


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.   Lead by Chef Vinson Petrillo and his culinary team, our fare featured locally grown and season 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 11pm.  For our nightly specials, reservations or more information, call 843.817.7900.

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Conde Nast Traveler 2014 Hot List

- 2014 Best New Food Hotel by Condé Nast Traveler.

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Zero George Mixologists

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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.

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Exclusive Restaurant Week Prix Fixe Menu

September 3 – 14, 2014
$35/person

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Indoor dining at Zero Cafe+Bar

Appetizers

(choice of 1)

Beets
various leaves, preserved cherry, smoked yogurt, puffed grains

Little Gem Lettuces
buttermilk, Chiriboga blue, dill, fried shallots

Entrees

(choice of 1)

Pan Roasted “Chucktown Chicken”
late harvest corn, toasted farro, mission figs, natural jus

Butternut Agnilotti
roasted hen of the woods, crispy kale, pine nut emulsion

Dessert

(to share)

Tres Leches
“honeycomb,” toasted coconut

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Zero Café + Bar Sample Menu

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“Snacks”

Tempura Local Vegetables
sambal aioli
9

Tacos De Flores
chef’s preparation changes daily
14

Fromage
assortment of cheeses, apple butter, lavender honey
16

Appetizers

Roasted + Pickled Beets
chèvre fondue, preserved cherry, hazelnut “candy”
13

Little Gem Lettuces
buttermilk, chiriboga blue, dill, fried shallots
11

Crispy Tuna Roll
benne scented arugula, soy bubbles
13

Char-Grilled Octopus
sourdough panzanella, parsley leaves, baby peppers, sweet tomato relish
16

Entrees

Caramelized Butternut Agnilotti
roasted hen of the woods, pine nut emulsion
24

Pan Roasted Wreckfish
heirloom tomato romesco, charred lunchbox peppers, shaved local radish
26

Herb-Basted Chicken
toasted farro, mission figs, various summer vegetables
24

“Surf + Turf”
pan roasted scallops, passion fruit glazed pork belly, corn pudding, sweet wild onion
28

Ask us about our seasonal desserts

Zero George Chef Vinson Petrillo

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Zero George Lite Bites Menu
Passed Cocktails

Zero Café + Bar Cocktail Menu

Seasonal Cocktail For Two
24

High Garden
High Wire Vodka, Cucumber Juice, Rosemary Sprig
9

Palmetto Express
Virgil Kaine Ginger Bourbon, Hibiscus Syrup, Ginger Beer, Lemon
9

The Easton Basil
High Wire Vodka, Domaine de Canton, Basil Syrup
10

The Old Fashion Revolver
Bulliet Rye, Kahlua, Orange Bitters
10

Spicy Margarita
Agaveles Tequila, Housemade Strawberry Puree, Jalapeño Simple Syrup, Hellfire Bitters
12

MoneyPenny
Plymouth Gin, Elderflower Lemonade, Lillet
12

Bespoke Manhattan
Larceny Bourbon, Carpano Anitca Vermouth, Smoked Maple Syrup, Bitters
12

Dessert Cocktails

The Snappy Orange
Plymouth Gin, Cointreau, Ginger Beer, Orange Juice, Egg White
12

Scoop of Jeni’s Ndali Estate Vanilla Bean Ice Cream
2

 The Black Espresso
High Wire Vodka, Kahlua, Baileys, Espresso
12

Scoop of Jeni’s Black Coffee Ice Cream
2

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Zero Café + Bar Wine List

Sparkling

Bianca Vigna Prosecco
Slightly off dry, crisp and refreshing
12 / 44

Avinyo Brut Cava – NV
Fresh and vibrant, bright white fruit with toast notes
15 / 50

Louis de Grenelle – Saumur Brut Rose – NV
100% Cabernet Franc – bright, crisp and delicious sparkling rose
16/ 52

By the Bottle

Veuve Clicquot
55% Pinot Noir, 15% Pinot Meunier, 30% Chardonnay – provides elegance and sophistication essential to a perfectly balanced wine
130

Dom Perignon 2003
Striking and demanding, tactile and vibrant rather than aromatic
380

Zero George Cocktail Service

White Wines

Chateau Croix des Gentils – Blanc 2011
Fresh bright fruit flavors, hints of white peach with a long citrusy refreshing finish
 9 / 38

Prisma – Sauvignon Blanc 2013
Citrus notes of lemon, lime and grapefruit combined with a mineral undertone lead to a crisp, elegant and well balanced finish
9 / 38

My Essential – Rosé 2012
Red fruits and flowers on the nose yet crisp, dry and ultra refreshing
10 / 40

Schreckbichl Colterenzio – Classic Pfefferer 2011
Unashamedly aromatic and elegant, dry, youthful and zesty with grapey fruit and lots of freshness
11 / 42

Perrier “Cuvee Gastro” Savoie 2012
Crisp, light minerality, light citrus, and variety of green fruit
11 / 42

Adegas Gran Vinum – Mar de Vinas Albarino 2012
Light-bodied, vibrant citrus and orchard fruit flavors with a dry finish
12 / 44

Richter Riesling Mülheimer Sonnenelay Zeppelin 2013
Rich fruit of apple and lemon with a stylish and lengthy finish
12 / 44

Eberle – Estate Chardonnay 2012
Fruit flavors of tangy green apple, pineapple and Meyer lemon fill the palate, ending with a hint of toasted oak
13 / 46

By the Bottle

Au Bon Climat – “Hildegard” White 2010
Textured with white peaches, flowers, and subtle spiciness from French oak with a rich creamy finish
68

Zero George Wine Selections

Red Wines

Montebuena Rioja – Tempranillo 2010
Ruby red color, fruity aromas, spicy vanilla bouquet, smooth and full-flavored
8 / 36

Château Vincens – Cahors L’Instant Malbec 2011
Dark fruit, wood-spiced nose, with deep flavor and medium tannins
9 / 38

Ricksaw – Pinot Noir 2012
Compelling mix of raspberry, pomegranate and cherry notes combined with a stylish integrated structure
11 / 42

Fleur de Rigaud – Bordeaux Superieur 2011
Deep red with aromas of currant and cassis, moderate structure and smooth tannins
11 / 42

HOBO Parts + Labor – Red Blend 2013
California version of a French Bistro wine, light on its feet, great with food, fun and easy to drink
12 / 44

Robin K – Cabernet Sauvignon 2009
Vibrant aromas of blackberry, black cherry, cigar box, caramel and creamy vanilla bean lead into the intense flavors, supple tannins, and lengthy finish
13 / 46

By the Bottle

Banshee Mordecai Red Blend 2012
Possesses a blend of both red and black fruit characteristics, bramble and spice on a medium plus frame
72

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Zero Café + Bar Beer List

Allagash White
7

Palmetto Pale Ale
5

Westbrook IPA
6

Westbrook White Thai
6

Bell’s Oberon Ale
6

Avery Ellie’s Brown Ale
6

Duvel Belgian Ale
8

A few items of note

Bespoke Packages

Discover hand tailored packages to enhance any Charleston experience.

A Captivating Destination

Learn why Charleston has been ranked a top destination by Travel + Leisure.

Cooking Classes

Indulge in food + drink while you learn different Lowcountry recipes, cooking styles and plating techniques.

A Cultural Beacon and Vision

A look into the new Gaillard Performance Hall