Hours: Dinner (Tues.-Sun.) & Sun. Brunch
Taking over the Charleston single that used to house Fish, Parcel 32 is modern and fresh, with patterned green and white tile floors that make way to light wood, dark walls, and moss-colored velvet banquettes. Smaller plates include the chilled corn silk-poached shrimp, made with halved, pickled shrimp in a earthenware bowl along with fresh corn salad, thin radish slices, and chunks of heirloom tomatoes. Topped with delicate pea tendrils, it’s like a Southern riff on ceviche. The lightly sautéed heirloom kale is a bright, brilliant green and the large portion is at once lemony and nutty, topped with a generous portion of benne seeds. Parcel 32’s new upstairs cocktail lounge The Parlour is also worth a vist pre or post dinner. Chef Shaun Brian’s small plates menu includes a local pickle bowl, spicy pickled quail eggs, smoked local fish spread, and pecan meal hushpuppies. The classic cocktail list includes a clean and boozy martini, a refreshing paloma, and a heart-warming Boulevardier. —Vanessa Wolf (Dish, Summer 2019)
Set in a renovated 19th century home, Parcel 32 serves wood-fired cuisine inspired by Lowcountry land and sea. They have happy hour Mon.-Fri. from 5 to 7 p.m., daily specials, and Sun. brunch. Head there every Wed. for Bubbles + Pearls starting at 5 p.m. featuring $1.50 oysters shucked to order, and half-price select bottles of bubbly.