Press Release
Acclaimed Chef Daniel “Dano” Heinze and wife Bethany Heinze are pleased to announce their restaurant, Vern's, is now open in downtown Charleston. A culmination of Dano's culinary prowess, Bethany's extensive beverage knowledge, and their combined passion for hospitality, Vern's offers familiar and innovative modern American dishes and a thoughtful beverage program in a neighborhood bistro setting. In addition to their roles as co-owners, Dano leads the kitchen as the Executive Chef and Bethany serves as the Operations/Beverage Director.
Dano and Bethany met while working at the formerly renowned Charleston institution, McCrady's, where Dano served as the Chef de Cuisine and Bethany as the Bar Manager. After nearly nine years in Charleston, the couple sought new adventures on the West Coast. They spent five years in Los Angeles working with esteemed restaurateurs Jon Shook and Vinny Dotolo of Joint Venture Restaurant Group, best known for iconic restaurants including Animal, Son of a Gun, and Jon & Vinny's. In 2021, Dano and Bethany felt an instinctive draw back to the Lowcountry, knowing this time they would put down roots for good.
“Opening a restaurant together has been a longtime dream of ours, and after many years of planning, we're thrilled to be back in Charleston and for this exciting new chapter,” said Dano Heinze, Co-Owner & Executive Chef. “We are deeply appreciative of the support Charleston has already shown us and look forward to sharing the restaurant we have always envisioned: a gathering spot built on the foundation of fostering inclusivity, celebrating community, and being a good neighbor.”
On the Menu
Inspired by the couple's travels throughout Europe and time spent living in Southern California, the menu at Vern's showcases new American cuisine through shareable plates and simple preparations focused on of-the-moment ingredients and products from local purveyors. Driven by seasonality, the menu is sorted into snacks and small plates to begin, followed by entrée offerings of pastas and proteins, a selection of vegetable forward sides, and a curated selection of desserts. Standout dishes include Yellowfin Tuna Crudo with Calabrian Chili and Lemon, Gnocchetti Sardi with Walnut Arugula Pesto, and Roast Poussin with Brown Butter Jus and Dandelion.
The beverage program, led by Bethany, focuses on a variety of small wine producers committed to organic and biodynamic practices. The menu also includes a selection of low ABV wine-based cocktails and beers.
“After many years in the beverage world, I knew that a wine program focused on sustainable practices and high-quality products would be an essential component of the dining experience at Vern's,” said Bethany Heinze, Co-Owner & Operations/Beverage Director. “We have built out an exceptional and diverse list and look forward to introducing both new and familiar wines to our guests that complement the restaurant's seasonally-driven cuisine.”
The Space
Located on the corner of Bogard Street and Ashe Street in downtown's quaint Elliotborough neighborhood, Vern's is named in honor of Executive Chef Dano's grandfather. The building dates back to the late 1800s and housed a corner grocery store until 1958, when it was converted into a restaurant named The Patio Famous Tea Room, and then later, Trattoria Lucca. Drawing inspiration from the Heinzes' travels, the interiors are warm and inviting and evoke an upscale, yet unpretentious, bistro atmosphere with seating for 40. Decorative touches include original hardwood flooring, plastered walls, globe light fixtures, antique mirrors, rustic French chairs, and a repurposed window that bridges the dining room and kitchen. The dining room is anchored by a marble-topped bar, which offers an additional six seats.
Hours of Operation
Vern's is open for dinner service Thursday through Monday from 5 p.m. to 10 p.m. with brunch on Saturday and Sunday from 12 pm to 2:30 pm. Reservations are encouraged and can be made via Resy. For more information, please visit www.vernschs.com .
