Wild boar ravioli | Uncork Instagram

Downtown self-pour wine bar Uncork Charleston is expanding its menu under the direction of new executive chef Jesse Hughes, who joins the King Street establishment after working at Zero Restaurant + Bar, Frannie and the Fox and 39 Rue de Jean. Look for “tapas-style” plates focused on seasonal produce, Hughes told the City Paper. 

“When I arrived, the menu was mostly just kind of bar snacks. I came with that mindset of not looking at it as a bar but looking at it as a restaurant,” Hughes said. “I’m really just kind of taking the lead from GrowFood (Carolina), looking for what they have available and what’s in season.” 

Hughes’ menu features eight new small plate-style dishes like his “green eggs and ham,” a combination of flowering collard greens, prosciutto and a soft poached egg. There’s also a whipped goat cheese crostini, roasted carrots with smoked yogurt and wild boar ravioli, but Hughes said the menu will change with the seasons. In addition, patrons can pair one of Uncork’s 40-plus wines — which Hughes eventually plans to incorporate into his menu — with a cheese and charcuterie board. 

Uncork Charleston is open Wednesday-Sunday. For more information, visit uncorkchs.com

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