Zero George is that quaint little boutique hotel on the corner of George and East Bay streets that opened last year. Its cozy cafe caters to those looking for a light, seasonal bite to eat. Our reviewer gave it a thumbs up back in November for its fresh fare, calling it “a chic little spot to start your night off right before heading out to a show or movie.”

The kitchen underwent a recent switch, with Chef Randy Williams focusing on cooking classes in the school and Lucas Rhoad, who most recently worked at Middleton Place Restaurant, overseeing the cafe. The winter menu is chock full of new dishes, created by corporate chef Amalia Scatena, who will be moving to Charleston this summer from Pippin Hill Farm in Virginia to oversee the hotel’s culinary program along with a new restaurant slated for Cannon Street. Zero George owners have partnered with Anne Bowen and Dave Dabney of Stems to renovate the old Eye Level Art into an event venue called Cannon Green, which will include a restaurant whose name and concept have yet to be finalized.

In the meantime, Zero Café remains a great little place for small bites like crispy chickpeas, chicken tacos, and tempura green beans. 


But the dish we’ve got our eye on is the sunny side-up egg with hot tomato relish, Calabrian chili, and grilled French bread. That and a glass of the Château Vincens – Cahors L’Instant Malbec 2011 would do me up just right any night of the week.


Zero Cafe is open for dinner Tuesday through Saturday nights.