The tasting menu is composed of 13 courses, the first five - Zero Restaurant + Bar Charleston - Reserveringen te koop
Getting a Reservering at Zero Restaurant + Bar Charleston for Today or Tomorrow is Easy!
Buy a verified reservering at Zero Restaurant + Bar Charleston from someone who doesn't need theirs anymore.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reserverings!
All listed Reserverings are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
Charleston's Best Restaurants that are most frequently booked by customers of Zero Restaurant + Bar Charleston
Booked 1 times by Zero Restaurant + Bar Charleston customers.
Ranked #1 in Charleston's Best Restaurants.
🙂 4/5 - The tasting menu is composed of 13 courses, the first five
By 👻 @Jennie A., 11/23/2022 3:00 am
|
The tasting menu is composed of 13 courses, the first five are small bites. You start with a liquid nitrogen frozen herb ball in a leaf (very cool experience, you have steam coming out of your nose and mouth), followed by an oyster (not my favorite bite, I thought the flavors were an odd combination and did not work together well), foie gras on a cracker (second favorite bite of the meal), raw tuna cigar, smoked salmon cream bunuelo and a prosciutto croquette (third favorite bite).After these bites come the bigger dishes, starting with raw beef and a rice cracker. I enjoyed this course, the passionfruit was a nice addition, but it lacked overall flavor. Next were the chestnut ravioli which were extremely good and I think is just a fabulous dish. This was followed by swordfish served with a salted roll (similar to an Asian bun with more flour). The swordfish itself was underwhelming and had a slightly fishy aftertaste (not usual for swordfish in my experience), but dipping the bread in the sauce it came in was divine. They could just serve the sauce and bread without the swordfish and it would still be a fantastic dish. The last savory course was the red deer and this was the best bite of the meal. It came with beets, which were nice, but did not add much, but the meat was so supremely tender. I cannot say enough good things about the red deer.The last two courses were dessert. The first was a sheep's milk sorbet which was sour and refreshing. The last dish was a tres leches (coconut mousse in a coconut husk) with honey comb and was very pleasant. The service was top notch (as you would expect) and the ambiance is cozy and welcoming. I would recommend trying the restaurant if you are in the area and are celebrating a special occasion or just want to treat yourself.
0 Replys
0 Comments |
Be the first to Reply |