Sorelle, Charleston, SC
Sorelle, Charleston, SC
88 Broad St. Charleston, SC 29401
843.974.1575
Hours

Closed January 1 — 14

Restaurant
Monday—Sunday: 5PM—10PM

Bar
Monday—Sunday: 4PM—Close

Sorelle Mercato
Daily: 8AM—4PM

Sorelle — Charleston

“SI ACCOMODI”
Southern Italy meets  Southern hospitality at Sorelle, a dining destination like no other on Charleston’s storied Broad Street.
Inspired by Italy’s all-day cafes, abundant markets and rich culinary traditions, Sorelle features a mercato, central bar, wine room, and grand dining room offering a variety of experiences for every food lover.

ABOUT SORELLE
Chefs Adam Sobel and Nick Dugan bring a modern spin on classic southern Italian cuisine made with the freshest ingredients to the heart of Historic Downtown Charleston at 88 Broad Street. Sorelle welcomes locals and visitors alike to gather and savor a myriad of all-day food and beverage experiences from its restaurant, bar and market spanning two stories.
Try one of the chefs’ signature Spuntini, the perfect little snacks to begin your meal, or one Chef Adam’s all-time favorites, the Ricotta Tortellini with prosciutto cotto, balsamico and high-quality butter.  Everything here is paired to perfection. Sip on a delicious twist on a spritz, imbibe with a house martini prepared tableside, or allow our Sommelier to hand-select one of the many varietals found in Sorelle’s highly curated cellar.

ABOUT SORELLE MERCATO
Located on the first floor, the Mercato offers classic and casual fare, including salads, paninis, Sicilian-style pizza, and pastries, along with a marketplace where you can peruse a variety of authentic Italian goods to make and share at home.

RESERVATIONS
Guests, we appreciate the tremendous amount of interest in making reservations at Sorelle.  In that regard, reservations are now accepted for our dining room 60 days in advance. Reservations can be made by booking online or speaking with our reservations team directly for up to 12 guests.

The bar, lounge and Mercato seating is first-come, first-served.  These spaces are open Monday-Sunday starting at 4:00PM.  Guests can enjoy creative cocktails and wines from our bar team alongside our full dinner menu without a reservation.

THE MENU
Sorelle’s kitchen offers a modern spin on classic Southern Italian cuisine made with fresh ingredients, from pastas and wood-fired pizzas to refined seafood dishes. Sorelle’s signature Spuntini are the perfect “little snacks” to begin your meal and the Ricotta Tortellini, with prosciutto cotto, balsamico and very good butter, has been described as Chef Adam’s “all-time favorite.”

CHEF’S EXPERIENCE
Our Centro Tavalo, or “center of the table” menu, offers a multi-course dining experience that embodies the spirit of togetherness and family. Inspired by the idea of shared meals and communal feasting, the Centro Tavalo menu is a carefully crafted culinary journey designed to showcase the best of Sorelle in a shareable format.

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Sorelle, Charleston SC

Sorelle Mercato

Open Daily 8a -4p

Located on the first floor, the Mercato offers classic and casual fare, including salads, paninis, Sicilian-style pizza, and pastries, along with a marketplace where you can peruse a variety of authentic Italian goods to make and share at home.

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Private Dining & Events

Sorelle’s 3rd-floor private dining area offers an intimate experience with a touch of luxury. Designed by Meyer Davis Studios, the interior boasts a ten-person, round, marble dining table with comfortable velvet chairs, a billiards table, and a relaxing lounge area.

Please email [email protected] for the private dining room or full restaurant buyout.

Private Dining Room (10 seated or 25 standing reception)

Full Restaurant Buyout (60 seated)

Sorelle, Charleston, SC

About Our Executive Chef: Nick Dugan

A graduate of the Culinary Institute of America, executive chef Nick Dugan brings more than a decade of experience working in some of the most esteemed kitchens in America to Sorelle. Chef Dugan began his tenure with MINA Group in 2011 when he joined the team at Bourbon Steak in Washington, DC, training under Chefs Michael Mina and Adam Sobel. Focused and determined, he climbed the ranks to become sous chef and after five years, that same focus and determination earned him the opportunity to become chef de cuisine at RN74 in Seattle, at just 25 years old.

After a brief stint in the Midwest, Chef Dugan returned to MINA Group, this time in Las Vegas, where he helmed the kitchens of the iconic Michael Mina Restaurant in the Bellagio, as well as Bardot Brasserie in Aria. Among his many accolades, Chef Dugan has been honored in Zagat’s 30 under 30 list of culinary superstars.

SELECT_Chef Michael Mina_ photo by Hardy Wilson-min

About Our Chef & Founder: Michael Mina

Born in Cairo, Egypt, and raised in Ellensburg, Washington, Chef Michael Mina has enjoyed a love affair with the kitchen, creating memorable dining experiences for guests from a very early age. 

Chef Mina’s epicurean journey began in 1987 at the Culinary Institute of America in Hyde Park. During those 18 months of formal schooling, he spent his weekends sharpening his natural talents with hands-on experience in Charlie Palmer’s kitchen at the upscale Aureole in New York City. 

At the start of his career, Chef Mina was presented with the opportunity of a lifetime with then-executive chef of the Bel Air Hotel in Los Angeles, Chef George Morrone. The two were asked to develop a concept and create a menu for an upscale seafood restaurant in San Francisco – the city Chef Mina had dreamed of calling home one day. 

Welcomed to San Francisco by a major earthquake his second day in the city, he was unfazed and went to work immediately under Chef George’s direction. Chef Mina dedicated himself to creating a complete dining experience – training the entire kitchen staff personally and refining the menu as chef de cuisine. AQUA opened to rave reviews and national acclaim in 1991. Chef Mina served as AQUA’s executive chef from 1993 to 2002, where he was awarded Rising Star Chef of the Year in 1997 and Best California Chef in 2002 by the James Beard Foundation. 

Chef Mina’s culinary and business vision led to the founding of his company, MINA Group, with partner Andre Agassi in 2002. Under the auspices of MINA Group, he has opened over 45 operations around the world, including the Michelin-starred MICHAEL MINA, Chef Mina’s flagship restaurant in the heart of San Francisco, which represents the culmination of his core culinary philosophies, Middle Eastern heritage, lauded chronicles as a chef and restaurateur, and personal character. 

Honored with numerous accolades, including a Michelin star at MICHAEL MINA from 2012 to 2018, James Beard Foundation “Who’s Who of Food & Beverage” inductee in 2013, Gayot Restaurateur of the Year 2011, Bon Appétit Chef of the Year 2005, and many more, Chef Mina continues to dazzle the culinary world with bold dining concepts. 

Chef Mina has been featured in such national media as Bon Appétit, Food & Wine, Newsweek, TIME, Robb Report, Travel + Leisure, Wine Spectator, in addition to the Food Network, the CBS Early Show, the NBC Today Show and Fox’s syndicated “Good Day Live.” He has been a       featured guest chef at the James Beard House numerous times and cooked for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama. 

 

 

© 2018 Galdones Photography

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