The Quinte, a 40-seat oyster bar located directly off the lobby of The Pinch hotel, officially opened its doors to the public on Friday, November 18th. Representatives from the property say the restaurant “is deeply rooted in the ceremony and traditions of a turn-of-the-century oyster house and cocktail den.
Helmed by Executive Chef Nicolas Quintero (previously worked at Fig and The Ordinary as Sous Chef), the concept boasts a rotating daily menu of fresh seafood. The restaurant (pronounced Kwint) says the oyster-focused menu will explore regional coastal cuisines with seasonally rotating plates alongside an oyster and raw bar selection. Seafood towers and caviar service coincide with signature items such as Stone Crab Claws, which are sourced locally and paired with a housemade Dijonnaise, a Shrimp Roll with celery, Dukes mayo, citrus and jalapeño; a Crab & Green Farro salad featuring local blue crab, pickled chiles, and coriander oil; and the Steamed Local Fish served with a brown butter caper sauce poured on tableside.
The menu is complemented by a beverage program that highlights a 40-bottle wine selection with a focus on coastal Mediterranean wine regions, a selection of rare vintage champagnes, local beer, and craft cocktails.
The Quinte is named for the original billiards hall that opened in the same location in 1918. Inspired by Charleston’s naval history and the aquatic adventures of Jacques Cousteau, the setting includes a 12-seat, custom-made marble oyster bar and hand clipped Calcutta marble tile flooring with a custom floral mosaic, designed in collaboration with Method Studios and Stokes Architecture + Design. The restaurant also has stained wood paneling on the walls and ceiling, hand-blown glass candle holders, and a hand selected collection of vintage prints and oil paintings, while a black leather banquet stretches an entire wall, reminiscent of the billiards parlor that once inhabited the room.