Bistros are remarkable in that they somehow manage to be both fancy and casual at the same time, much like a necktie with Taz on it. Feel gussied up without too much fuss with today's Groupon for seasonal fare at Cork Neighborhood Bistro in the Olde Village. Choose between the following options:
- For $25, you get $50 worth of dinner fare and drinks.
- For $10, you get $20 worth of lunch fare and drinks.
Cork Neighborhood Bistro maintains a sterling fidelity to seasonal, locally sourced ingredients and a vehement opposition to stale culinary trends. The succinct dinner menu changes seasonally and features delectable seafood options, such as the shrimp scampi fettuccini—a buttery fusion of pasta, garlic, and tomato marinated in white wine ($14)—and landfaring fare, such as the pineapple-soy-marinated top sirloin ($19). Stave off midday, hunger-induced frowns by opting for lunch, which features hot, cold, and shape-shifting dishes. Delight the taste buds and a lettuce-farming cousin by selecting an avocado BLT wrap ($7) or a crab-cake sandwich, which is served with lettuce and roasted-red-pepper aioli ($11). Lunch is served Monday–Saturday from 11 a.m. to 2:30 p.m., and dinner Monday–Friday from 5 p.m. to 10 p.m., and Saturday from 6 p.m. to 10 p.m.
Cleanse a well-fed palate with a selection from the libations menu, featuring beer, one-of-a-kind wines, and appealing cocktails. Cork leapfrogs the line of duty vis-à-vis eco-responsibility, furnishing its interior almost entirely with repurposed and refurbished materials. Treat your sight-spheres to a cultural feast by gazing hungrily at the bistro's walls, which are lined with aesthetic enhancements from local artists.
Cork Neighborhood Bistro
North Charleston runs in the blood of Cork Neighborhood Bistro’s proprietor, Tradd Ashley Gibbs, whose South Carolina roots stretch back for generations. As the seasons change, so do the dishes and the ingredients that go into his menu of southern-style comfort fare and seafood. Executive Chef Heather Edwards mixes up hearty pots of shrimp and grits with smoked sausage and tasso gravy and uses seasonal veggies to adorn dishes with all the flair of a peacock wearing a tropical fruit hat.