Hours: Sun.-Thurs., 11 a.m. to 11 p.m. Fri.-Sat., 11 a.m. till midnight
At Minero, Executive Chef Sean Brock takes his culinary passion South of the Border, applying to Mexican street food the same obsessive focus on technique and ingredients that made him a celebrity at McCrady’s and Husk. This fall the restaurant moved upstairs into McCrady’s former gallery space, but the vibe remains. Even with exposed brick walls, wood-slatted banquettes, servers in T-shirts and khakis, they’re still serious about the food. Brock and crew make their tortillas from scratch, nixtamalizing and grinding landrace heirloom corn into masa and pressing them two times a day. They top them with traditional fillings, like green chorizo, potato, and grilled onion, as well as Southern fusions — think fried catfish with pickled green tomato tartare. Servers douse charcoal-grilled chicken wings with Valentina hot sauce and shake them tableside in brown paper bags. The menu’s cultural mash-ups include shrimp and masa grits, Carolina Gold arroz rojo, and a burrito filled with hoppin’ john, avocado, poblano, and queso de Oaxaca. The appealing bar selection includes 16-oz. cans of Tecate, dozens of artisan mescals, and an array of cocktails named for lucha libre wrestlers. It’s a whole new vibe for tony East Bay Street, bringing the vivid flavors of the Mexican streets to the heart of Charleston’s old restaurant row. —Robert Moss Dish, Summer 2016
Sean Brock's Mexican restaurant brings his exacting eye for cuisine to tacos, tortas, and tortillas.
• $2 PBR Pints. $2 Tequila Shots. $3 Bourbon Shots. $4 Select Wines. $2 Off Margaritas, Micheladas, and Sangria. $5 Wings, Guacamole, and Queso Fundido.
Mon, Tues, Weds, Thurs, Fri, 3:30 PM-6:30PM