The January Hit List: Kultura, FIG, Costa, and More

Chef Vinson Petrillo’s ode to coastal Italian fare opened in the Jasper complex this fall. Rich, satisfying panzanella, burrata, eggplant parmesan, and more land on the table in the bright, airy, all-new space — from the folks who brought you Wild Common, Cannon Green, and Petrillo’s other home kitchen, Zero Restaurant + Bar. Seafood may be on every corner in Charleston, but Costa sets itself apart with delicate preparations and attention to detail.

One of the most validating moments for chef-owner Nikko Cagalanan is when someone who grew up eating Filipino food takes a bite of his pancit noodle dish, and is instantly transported by flavor memories — familiar, vibrant flavors of their past.

At Kultura, those memories of Cagalanan’s upbringing in the Philippines serve as the foundation for the permanent location of his Mansueta’s pop-up. The pancit is a must, alongside braised meats like duck, irresistible pork ribs (tocino), and any number of sturdy tropical cocktails, like the halo halo, made with sake, ube, pineapple, and coconut milk.

It was quickly obvious that chef Michael Toscano’s shaved pork sandwiches needed a permanent home when he started selling them as a pop-up lunch special in the fall of 2022. Well, late last month, we all got our wish, and the Da Toscano Porchetta Shop opened its doors on President Street. The chef-owner of Charleston’s Le Farfalle and New York City’s Da Toscano has pulled out all the stops; this is no minimalist corner sandwich shop. In addition to his porchetta — shaved pork with roasted fennel and salsa verde — you can pick from beef cheek, prime rib, eggplant, and more to be stacked between fresh focaccia. Plus, they’re open early for breakfast. And you know the caffé is going to be dialed in at this place.

In a city full of crowd-pleasing tourist fare, FIG remains an oasis. Celebrating 20 years in 2023, chef-owner Mike Lata’s first major restaurant still manages to lure locals downtown, either with a Resy in its modest, comforting dining room or to take a chance at the petite bar that’s always first come, first served. Diners return for seasonal offerings and well-executed specialties like chicken liver pâté and even the fresh catch (grilled triggerfish with mushrooms recently). For Lata, who also opened The Ordinary on King Street some 10 (!!) years ago, rock-solid preparations remain simple, but creative enough to leave an impression.

This King Street hotspot is anchored by one of the best rooms on the block: a downstairs bar that does as good of a job of beckoning guests inside as the friendly staff does when you walk in the door. Then there are the steaks (wet-aged, dry-aged, exotic, and classic) and the chops (veal, lamb, and pork), with family-style sides begging for a spot on your table.

Halls now has five locations across two states, but this is the original. And the look on our faces we get when we walk in — eyeing that corner bar seat like it has our name on it — is testament to how Halls always makes us feel at home.

The constant buzz at this North Central hot spot, is unlikely to abate too much even in winter, but perhaps just enough to grab a last-minute table. And whether you’re feeling like one of the trademark chicken cutlet sandwiches, or the solidly craveable spicy shrimp app, they’re waiting for you. Chilled gamay and rosé are on offer year-round, because they know Charlestonians don’t play by the old wine rules, alongside a generous beer list that plays the hits.

This tiny joint has become a local favorite since opening on James Island in 2020, with enough offbeat menu items to allow regulars to mix it up on repeated visits. The Peruvian chicken, a Bar George signature, is rotisserie roasted to a deep brown while keeping the meat juicy. Hot dogs are another staple, and where the restaurant got its name — after chef-owner Alex Lira’s uncle, George Bacalis, who made a career selling hot dogs in Norfolk, Va. The Greek Dog carries Bacalis-style chili, shallot, and Dijon mustard. On the “Bar” side of things, classics get zhuzhed up, like the House Dirty Martini: start with your standard vodka martini, add yuzu and jalapeno. Pro tip: Stop by 5 to 6 p.m. to get tropical-themed cocktails for just $8.

Chef James London continues turning out fresh and creative plates to satisfy the masses that line up each night along Coming Street before dinner service. With only a handful of seats and no reservations, be sure to plan your appearance accordingly, especially if you have a larger group. The menu changes daily based on availability, but look for fresh bivalves year-round, served grilled or cold and with all the fixins, along with plates like poached tilefish, or soft-shell crab if you get lucky and stop by when they’re in season. And yes, this is a seafood joint, but the lamb ribs are a crowd favorite — you’ve been advised. And plus: The dynamic wine list is designed to pair perfectly with the seafood on your plate that day.

No reservations. More info here.

Jason Stanhope departed FIG last summer after 16 years, during which the restaurant and his menu as executive chef piled up accolades. Now, Stanhope is hoping to recapture some of that magic at not one or two, but three concepts operated by The Pinch boutique hotel at the corner of King and George streets.  Expect a comfortable, casual setting with a handful of craveable dishes that both frame Stanhope’s interpretation of New Southern cooking and that will warrant a return trip: lobster bucatini, a burger, grilled triggerfish, crudo, biscuits, deviled eggs, and more.

The team behind Jackrabbit Filly has been grinding away at their newest project, King BBQ, but co-owners Corrie and Shuai Wang, along with an all-star staff, continue to deliver nontraditional Chinese-American that are just as craveable as their Day 1 in the Park Circle neighborhood. Real JF fans know the fried rice is the sleeper in addition (of course) to their crunchy karaage, dumplings, and more. And don’t forget to check the drink specials, where frozies and inventive twists on tropical concoctions abound.