This friendly new spot in the Olde Village of Park Circle started out as a lunch-only bistro, but expanded to include dinner and brunch hours as well. Chef Sean Wren’s Southern flair is most conspicuous with his daily specials (tarts, pot pies, salads, soups, and desserts) and the traditional side dishes on the main menu. The Southern-style homemade potato salad — red potatoes with celery, bacon, parsley, Duke’s mayo, and a few big dashes of paprika on top — is among Cork’s top-notch side dishes ($3). Order it with some extra sweet dill-pickle chips and a cold bottle of Cheerwine or Nehi Grape.
© 2016 Charleston City Paper