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  • Writer's pictureSteven Keith

This year's Charleston Restaurant Week menus are here!

For the first time all in one place – and for the first time some of them have even been seen by the public – I have the complete list of all featured menus that will be available during the 2023 rendition of Charleston Restaurant Week.

Miso Chilean Sea Bass from The Chop House
Miso Chilean Sea Bass from The Chop House

Although a few of these won’t be “officially” released until later this week, the good folks at event organizer Buzz Foods gave me their blessing to share them with you now, so we can all get our collective mouths watering leading up to this year’s event.

Donor Duo from Black Sheep
Donor Duo from Black Sheep

As a reminder, the 15 restaurants below (yes, we have an addition to the original lineup!) will each offer special fixed-price, three-course meals from Jan. 30 through Feb. 4, allowing you to choose which appetizer, entrée and dessert you’d like to try from their list.

Prices for each meal – which include all three courses, but not drinks or gratuity – range from $20 at The Pitch of KC to $75 at The Chop House, with most falling in the $35-45 range. (PRO TIP: DT Prime, 1010 Bridge, Ristorante Abruzzi and Bricks & Barrels are an absolute steal at $45, and Ichiban for $35 is a sweet deal, too.)

There are lots of tantalizing options this year, but I’m probably most excited about Black Sheep’s “fusion” menu offering a blend of international flavors, some inspired by its awesome sister restaurant in Huntington, Bahnhof.

Beef Souvlaki from Adelphia
Beef Souvlaki from Adelphia

A barley malt pretzel with raspberry-honey butter. Beef and lamb doners on naan with pickled cabbage and garlic-dill sauce. Wasabi peanut-seared tuna “naano” (a naan taco) with honey mayo, cucumber, ponzu and sesame. A Bavarian custard with black cherry compote.

Sign. Me. Up!

Chef Chase Collier has been killing it lately at Ristorante Abruzzi, and Restaurant Week options like mozzarella and pepperoni-stuffed risotto balls, grilled swordfish with lemon parmesan risotto, espresso panna cotta and Italian apple crisp are dressed to impress.

Arancini risotto balls from Ristorante Abruzzi
Arancini risotto balls from Ristorante Abruzzi

DT Prime has an entrée featuring both grilled prime sirloin and scallops, while Tidewater Grill pairs salmon and crab for one of its features. Soho’s had me at short rib crostini, but their crab-topped Caribbean salmon over coconut rice sounds delish, too. And Adelphia Sports Bar & Grille is shaking things up this year with intriguing Greek-style lamb chop or cod entrees with tasty sides.

Looks like I’ve got LOTS of decisions to make!

So without further adieu, let’s dive into this year’s complete offerings to get a taste of what’s in store! (Please note Dem 2 Brothers was a late addition, so their menu will be released later this week.)

Appetizers: Winter Goat Cheese Panzanella or Cioppino

Entrees: Dijon Dill-Crusted Salmon or Braised Beef Short Ribs

Desserts: Chocolate Cheesecake or Bananas Foster Bread Pudding

Deep Fried Feta from Adelphia
Deep Fried Feta from Adelphia

Appetizers: Fried Feta, or choice of Beef or Chicken Souvlaki

Entrees: Chargrilled Greek-Style Lamb Chops with grape-leaf rolls and potatoes or Greek-Style Cod sautéed in a lemon-garlic beurre blanc with tomatoes, kalamata olives, scallions and feta cheese

Desserts: Baklava with honey and chocolate drizzle or a large 6" house-baked chocolate chip cookie with vanilla ice cream

Appetizers: Barley Malt Pretzel served with raspberry-honey butter and mountain mustard or Miso-Tofu Soup with dashi, wakame and scallions

Entrees: Beef & Lamb Doner Duo on naan topped with red pepper coulis, pickled cabbage, diced cucumber and garlic-dill sauce or Wasabi Peanut-Seared Tuna "Naano" (like a taco, but on naan) with chili crisp, honey mayo, cucumber, ponzu glaze, sesame and green onion

Desserts: Classic Bavarian Custard served with whipped cream and black cherry compote or Matcha Honey Basque-Style Crustless Cheesecake baked in parchment

Barley Matl Pretzel from Black Sheep/Bahnhof
Barley Matl Pretzel from Black Sheep/Bahnhof

Appetizers: Caesar Salad or Zuppa Toscana

Entrees: Red Snapper with lobster cream sauce served with Cajun risotto and asparagus or Filet & Jumbo Shrimp Skewers with potatoes and red pepper topped with chimichurri and balsamic drizzle

Desserts: Cheesecake or Churros

Appetizers: Bistro Beet Salad with spring mix, sliced beets, candied walnuts and goat cheese with balsamic vinaigrette) or Roasted Red Pepper Bisque topped with chive crème fraiche

Entrees: House-Smoked Airline Chicken Breast & Wing with whipped potatoes, garlic green beans and bacon-mushroom cream sauce or Local Beef Tenderloin Medallions with roasted garlic compound butter, whipped potatoes and sauteed asparagus

Desserts: Blueberry Cobbler or Flourless Chocolate Torte topped with espresso whipped cream

Appetizers: Lobster Bisque or Wedge Salad

Entrees: 8-oz. Filet with truffle mashed potatoes and asparagus or Miso Chilean Sea Bass with truffle mashed potatoes and asparagus

Desserts: Choice of dessert

Giant chocolate chip cookie from Adelphia
Giant chocolate chip cookie from Adelphia

Appetizers: Loaded BBQ Fries or Rib Tips

Entrees: BBQ sampler (choose three sides and two meats from pork, chicken, ribs or brisket)

Desserts: Banana Pudding or Red Velvet Cake

Appetizers: Caesar or House Salad

Entrees: Grilled Prime Sirloin topped with two grilled diver scallops and served with mashed potatoes and sauteed veggies or Herb-Encrusted Airline Chicken Breasts served over mushroom risotto with a side of sauteed vegetables and topped with mushroom cream sauce

Desserts: Choice of dessert


Appetizers: Side Salad with ginger dressing or Crab Rangoon Eggrolls

Entrees: Bamboo Chicken with steamed rice or Grilled Salmon with miso sauce, mushroom fried risotto and grilled asparagus

Desserts: New York-Style Cheesecake or Tiramisu with matcha powder

Shepherd's Pie from Jeff's Curbside
Shepherd's Pie from Jeff's Curbside

Appetizers: Mixed Garden Salad or Mandarin Orange & Pineapple Salad

Entrees: Chicken Picatta or Shepherd’s Pie

Desserts: Chocolate Mousse or Bread Pudding

Appetizers: Caesar Salad

Entrees: 8-oz. Grilled Baseball Steak topped with three grilled shrimp, garlic cream sauce and asparagus or 8-oz. Baked Chicken Breast stuffed with spinach, mushroom and cheese served over rice with a side of asparagus and topped with garlic cream sauce

Desserts: Turtle Cheesecake

Appetizers: Pepperoni Balls w/Marinara or House Salad

Entrees: Street Tacos or Smoked Pulled Pork Sandwich

Desserts: Pearl Sugar Waffle w/Ice Cream or Cinnamon-Sugar Pretzel Bites

Lobster bisque and wedge salad from The Chop House
Lobster bisque and wedge salad from The Chop House

Appetizers: Hand-Breaded Arancini (risotto balls) stuffed with mozzarella and pepperoni and topped with housemade tomato sauce and shaved parmesan) or Fig & Goat Cheese Salad with mixed greens, figs, pickled red onion, walnuts, crumbled goat cheese and honey Dijon vinaigrette

Entrees: Italian Sausage Ravioli with cheese, Hernshaw Farms mushrooms, sausage ragu and shaved parmesan or Grilled Swordfish with lemon parmesan risotto, roasted petite carrots and pesto cream sauce

Desserts: Espresso Panna Cotta with Bailey’s Irish Crème Sauce, vanilla Chantilly and shaved chocolate or Crisp di Mele (Italian apple crisp) with Ellen’s vanilla ice cream and caramel drizzle

Appetizers: Short Rib Crostini or Stuffed Portabella Mushroom

Entrees: Spinach and Feta-Stuffed Pork Loin or Caribbean Salmon topped with crab meat over coconut rice

Desserts: SOHO's Secret Strawberry Shortcake or Chocolate Mousse Tulip Cup

Appetizers: Bourbon-Glazed Bacon-Wrapped Shrimp or Fried Feta with tzatziki sauce

Entrees: Grilled Salmon Oscar topped with crab meat and hollandaise sauce with a choice of side or Coconut-Encrusted Swordfish with mango salsa and red pepper coulis

Desserts: Tiramisu or Peanut Butter Bar

Be sure to keep following WV Food Guy on Facebook for additional Restaurant Week updates – and be sure to share your favorite dishes and photos with me once the big week rolls around!

• • •

Steven Keith is a food writer and restaurant critic known as “The Food Guy” who writes a weekly column for the Charleston Gazette-Mail and has appeared in several state, regional and national culinary publications. Follow him online at or on Facebook, Twitter, Instagram and Pinterest. He can be reached at 304-380-6096 or at

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