It’s a wonderful pizza, sized so that it doesn’t take over the meal. Order it as an appetizer to share with a dining companion or two inside Sorelle’s spacious dining room.
Seasonal plates, Sorelle staples
For those who haven’t been, the energetic expanse blends the past with the present. Beneath a soaring beadboard ceiling painted glossy white, the building’s original columns and ornate moldings have been restored. The old floor-to-ceiling windows, their deep sills intact, offer sweeping views of Broad Street.
Though filled with well-dressed guests and an army of waitstaff, it feels quieter than the last time I was here and stays that way throughout the evening. Pairs on first dates and couples arguing over what to order fill the room alongside larger groups here to celebrate a special occasion.
A thoughtfully curated list of bubbles, Italian whites and reds, and cocktails flows as patrons peruse a menu that subtly shifts a few times a year.
Toward the end of summer, that ethos came to life with the stone fruit caprese ($24), whose creamy mozzarella di bufala crunched with sesame and fried scallions. Perfectly ripe peaches burst with sweet juice, welcoming the calm acid and anise of heirloom tomatoes and basil leaves, respectively. The autumn adaptation features roasted squash, green apples and a chili-date crunch.
Depending on how the meal is coursed, salads such as this might share the table with small spuntini and antipasto courses. There are oysters, caviar, octopus and tuna crudo ($28), featuring hunks of Atlantic ahi with Calabrian pepper and preserved bergamot, a citrusy fruit with floral undertones.
The plate looks almost too pretty to eat, with greens, oranges and yellows embracing the buttery fish. It’s clean and fresh, though with just a half-dozen slices, diners are left to ponder if it’s worth its price point.
Crudo di Tonno with sliced Atlantic ahi tuna, Calabrian pepper, preserved bergamot served at Sorelle Tuesday, Sept. 30, 2025, in Charleston.
Grace Beahm Alford/Staff
Find more value with the arancini ($15), whose cheesy aroma takes over the table before the crispy orbs are even set down. Acquerello rice, typically used to make risotto, is packed with saffron, giving semi-sweet notes to the creamy grains. A warm, comforting surprise arrives by way of the melting fondue stuffed inside.
Dining and Cooking