Part II of our Charleston Wine + Food Festival (@chswineandfood) Local Love List took us to the newest Charleston hotspot we’ve been DYING to try since it first opened, Parcel 32 (@parcel32). We joined our fellow CHSWFF Street Team members Andrea Serrano (@charlestonshopcurator), Liz Martin (@charlestonweekender), and our favorite foodie photographer Libby Williams (@plate.south) for an unforgettable night.
So make yourself a cocktail and sit back to enjoy our second CHSWFF Local Love.
Parcel 32 is the newest historic addition to Patrick Properties Hospitality Group. The entrance welcomes you with lush greenery, luxurious tile and lustrous lighting. It is so stunning, we spent 20 minutes taking photos and absorbing our surroundings before walking through the doors.
The spot was once the peninsula’s highest-volume bakery for 75 years. Today, the house exudes a refined energy yet with a calming atmosphere. The cooling colors and ethereal greens balanced the glass surfaces. The entire interior gives nod to its heritage but with a modern twist. Elegant gold frames adorn the walls with tickets found under the William-Aiken house next door dating decades back.
We’re sure many of y’all are wondering, why is it named “Parcel 32?” Our server Amanda explained that the name comes from the designation given to its surrounding block on an 1888 fire insurance map. If there was a fire, people would provide the parcel number rather than an address when contacting the firehouse. #TheMoreYouKnow
Parcel 32 honors the house as a previous centerpiece of the community – a place where neighbors met to share everyday life. A place dedicated to true Charleston hospitality.
While Ian has the eye for decor, Michael notices quality service and hospitality after working in the F&B industry years ago. At Parcel 32, every single person in the house provides outstanding service. From the hostess to our server Amanda (who was litcherally ah-mahzing).
We also noticed how management went above and beyond all night to take care of every patron, dedicated to Charleston hospitality.
What can you expect at Parcel 32? The menu highlights the unique flavors of Charleston and the Carolinas. What makes everything taste so heavenly? Executive Chef Shaun Brian’s commitment to local sourcing – y’all know we LOVE local. He’s always on the hunt for the freshest herbs, produce, meats and fish from local farms and fishermen.
We knew dinner was going to be more than a treat after viewing the menu. There is something for everyone, including gluten-free and vegetarian options. The details of each dish describe the freshest ingredients. It is clear Chef Brian stays true to his local sourcing commitment.
There is one rule we live by for restaurants with bread service – it sets expectations. The same goes for chips at a Mexican restaurant. Y’all, we were not disappointed. The bread from Tiller Baking Co. is served alongside a Madagascar Vanilla Bean with Bourbon Butter we could eat with a spoon.
For cocktails, Ian ordered the “From The Brink,” proclaiming it as the freshest tequila drink he’s tasted with subtle hints of agave. Michael, well, he chose his drink because of the name and ordered the “Don’t Haint” … he definitely didn’t hate.
Sometimes the simplest dishes are the most surprising. We started with the local pickle bowl and HOLY MOLY was it unbelievable. The pickled vegetables were so fresh we swear they’re grown in a garden somewhere hidden in the house. Of course, we had to try the famous Parcel 32 Hush Puppies. The five, fried, golf ball-sized rounds have a healthy dollop of pimento cheese and a pickled peppers garnish. This is a must when y’all visit.
As the entrees arrived, we realized they were all a healthy serving. We ordered the Spiced Braised 12 oz. Short Rib, the Wood Grilled Lady Edison’s Heritage Pork Chop, the Cast Iron Seared Steak Fish, the Farmer’s Plate and the Joyce Farm’s Broiler Hen. Although each quite different, they all had one thing in common – a stunning presentation. Each plate was colorful and included a variety of complementary textures. Michael’s Short Rib sat on top of Rice Grits with a Pickled Red Onion Purée. It’s beauty made it almost too hard to eat … almost.
For dessert, Amanda recommended the Hummingbird Cake and Chocolate Hazelnut Custard. Y’all. This is not a course to skip.
We do have to mention we already returned since our visit with Andrea, Liz and Libby. When Michael’s mom flew to Charleston on Halloween for 24 hours to look at wedding venues, she HAD to taste Parcel 32 after our rave reviews. Best. Decision. Ever.
Not only did we have the fabulous Amanda once again, but we also got to see Chef Shaun Brain’s killer pumpkin carving creation. Side note: Although mastering the kitchen all night, he still found time to put together a quick Halloween costume. It gave us the best example of the how to describe the environment and vibe of the restaurant and its team. Relaxed and refined.
To explore this experience as we did, check out the Parcel 32 events during Charleston Wine + Food below, because #ILoveThatForYou.
Parcel 32 Executive Chef Shaun Brian at Charleston Wine + Food Opening Night on Wednesday, March 6 from 7-10:30 p.m.
This is the official kick-off of five flavorful days + a party you definitely don’t want to miss! Located in the Culinary Village in Marion Square, this event brings together sips, bites, and live music for an experience that celebrates all that makes Charleston so special. Here you will find more than 30 of Charleston’s most distinguished chefs + local favorites preparing dishes inspired by our coastline, local farms, and charming surroundings. And let’s not forget that our Official Cocktail Competition winner will be shaking + stirring delicious concoctions highlighting American Whiskey (our official 2019 spirit!), alongside carefully curated beers + wines.
Parcel 32 Executive Chef Shaun Brian at Culinary Village in Marion Square on Saturday, March 9 from 12-5 p.m.
Located in downtown’s Marion Square, the Village is the ultimate culinary experience. Your Village ticket grants five full hours of tasting + imbibing. The main stage will be jamming all afternoon with a mix of music, chef demos + engaging conversations. The Hub will be back with some of your favorite food + beverage vendors, and our Artisan Market will be stocked full of incredible local and regional makers showcasing their masterful creations and unique flavors. Make your way to the Corkyard for a vast selection of vino, and of course, the Beer Garden for a sampling of your favorite suds.