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, located in North Charleston. Choose between the following options:
- For $30, you get $50 worth of dinner fare and a bottle of house wine (a $64 total value).
- For $10, you get $20 worth of lunch fare.
Cork Neighborhood Bistro's ever-changing menus maintain a sterling fidelity to seasonal, locally sourced ingredients and a vehement opposition to stale culinary trends. The talented food jugglers serve up a succinct and rotating dinner menu rich with delectable seafood options, such as the hush puppy battered shrimp—hand-battered shrimp with spicy corn and tomato tartar sauce ($10)—and land-traveling fare, such as the sautéed chicken and farfalle pasta ($16). Stave off midday hunger-induced frowns by opting for a medley of hot, cold, and shape-shifting lunch options. Delight the taste buds and lettuce-cultivating cousins by selecting an avocado BLT wrap ($9) or a crab-cake sandwich served with lettuce and roasted-pimento aioli ($12). Lunch is served Monday–Friday from 11 a.m. to 2:30 p.m., and dinner is served 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 ($14 for a bottle of house white or red), and appealing cocktails. Cork Neighborhood Bistro also furnishes 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.