The Crossing will open March 30 alongside The Cooper hotel in Charleston
The waterfront restaurant will be led by chef Nick Dugan, formerly of Sorelle
The menu blends Mediterranean cuisine with seasonal Lowcountry ingredients
The restaurant will serve breakfast, lunch, dinner and weekend brunch
As The Cooper hotel from Beemok Hospitality Collection gets closer to opening day, its signature restaurant, The Crossing, is ready to cut the ribbons simultaneously.
Opening its doors March 30, the waterfront restaurant will be led by Chef Nick Duganm who previously worked at Sorelle and earned a Michelin recommendation. The Crossing will be inspired by a Mediterranean cuisine with seasonal Lowcountry ingredients, according to BHC.
“There is nothing more inspiring than having a front row seat to the waters you source from,” Dugan said in a news release. “It is a dream kitchen, and we are excited to prepare the seafood Charleston is so well known for in our own way.”
The Crossing, located on the second floor of The Cooper hotel at 176 Concord St., will feature wines, signature cocktails and Mediterranean dishes made with seasonal Lowcountry ingredients and harbor views. (Photo/The Crossing)
The restaurant will serve breakfast, lunch and dinner daily at 176 Concord St. The Crossing sits on the second floor of the hotel with a raw bar and the daily whole fish displayed. The menu items include hummus, muhammara, baba ganoush, and wood fired pita, as well as fish broiled in grapes, beef tenderloin and lamb chops.
BHC said Cameron Nadler will lead the bar program, having come from Polo Bar in New York City. The bar will have wine focused on Mediterranean producers to pair with seafood, as well as signature cocktails.
“Charleston has relatively few waterfront dining options, so we made it a priority for the harbor to play a central role in The Crossing, from the views and nautical inspired design to the fresh locally sourced seafood,” Lukus Grace, managing director of The Cooper, said in the release.
Sorelle, also owned by BHC, is featuring a taste of The Crossing’s offerings with wood fired pita, house made dips, a lamb burger, falafel and cocktails.
Beginning March 30, The Crossing breakfast is served daily from 7 a.m. to 10:30 a.m., lunch from 11 a.m. to 2:30 p.m., and dinner from 5 p.m. to 10 p.m. Weekend brunch will be on Saturday and Sunday from 10 a.m. to 2 p.m. and the bar is open Sunday through Thursday from 11 a.m. to 10 p.m. and Friday and Saturday from 11 a.m. to 11 p.m.
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Dining and Cooking