Bar Tab is a recurring column in The Post and Courier Food section that highlights a locally made or sold adult beverage.
If a bar was all about the aesthetic, then OK Donna would take the cake in my book. But not only does this new modern but cozy establishment on Upper King Street have the mood set just right. The menu, concocted by the minds behind Last Saint and Bar George (two of my favorite cocktail bars in town), is also a delight.
The cherry negroni at OK Donna.
Kalyn Oyer/Staff
Well, at least the drinks menu, and the two salads I tried. I’m not qualified to say anything about all the Italian dishes I didn’t try, but the oohs and aahs I heard from the table next to me that ordered a plate of rigatoni topped with a heaping pile of creamy cheese bodes well.
And the cherry on top at OK Donna is, literally, a cherry on top — nestled into a little melted nook on top of a big block ice cube inside a well-balanced negroni. The cherry negroni was my favorite of four drinks I tried upon my first visit to the new neighborhood hangout, which was bustling early on a Saturday night.
The bar was full, the black subway-tiled wall reflecting the flickering of candlesticks at each table while conversation floated through the room. The glowing red neon sign out front radiated into the dining room, and a chain link curtain opened as diners emerged from the hidden restroom area. A concrete bust, lush plants and pop art were among decor, while natural wood elements were juxtaposed with harder metallic architecture.
Caleb Sadler prepares a Pistachio Ramos cocktail for diners at OK Donna, Tuesday, Dec. 30, 2025, in Charleston.
Gavin McIntyre/Staff
My second favorite sipper of the night was the Pistachio Ramos, made with gin, pistachio, egg, cream and soda. The whipped foam on top, jutting out of the glass, was a fun touch, though a little messy. If you don’t mind a sour foam mustache as you sip, this one might be for you.
The Aperol and Pineapple was another highlight from the cocktail menu, refreshing but rich and bittersweet in ode to a piña colada. And the Yuzu margarita, made with tequila, yuzu, sake, lemon and licor 43, was a lighter and more elevated margarita.
The tables are lit by candlesticks, creating a moody atmosphere.
Kalyn Oyer/Staff
For appetizers, the salads are not to skip. The arugula potato chip salad with fermented chili vinaigrette and excessive pecorino shaved on top and the wedge salad with tzatziki ranch, gorgonzola and fatty bacon bits were both better than anticipated. They were gone before the cocktails were.
I saw at least five different people in the bar taking photos of their drinks or food, so it’s safe to say that OK Donna is certifiably Instagrammable. And it’s the hot new spot on the Peninsula it seems; reservations for two were almost gone for the upcoming week. Book a table a few weeks in advance if you can, or come right when it opens and slide into the bar if there’s room. It’s a must-try to kick off your 2026 in my book.
Dining and Cooking