Chef Daniel Humm x The Charleston Place, presented by Resy, will launch a new à la carte spring menu Wednesday, March 4, at The Charleston Place. As the yearlong residency reaches its halfway point, the team said it is introducing a new experience for guests.
The shift from a prix fixe format to à la carte marks an evolution of Humm’s pop-up at the landmark hotel, offering guests greater flexibility while maintaining the residency’s culinary philosophy and commitment to Lowcountry sourcing. The new format allows diners to order a few dishes, build a multi-course experience or return to explore seasonal changes. The à la carte menu will be available in both the dining room and bar area.
Celebrating the early spring harvest, the new menu highlights seasonal produce and ingredients sourced from regional farmers and fisheries. Grounded in Humm’s approach to hospitality and presentation, the menu features dishes such as Bibb lettuce with radish and buttermilk; foie gras torchon with truffle, blood orange, kumquat and black pepper; a lobster roll with lemon aioli and chives served on a buttered brioche bun; and “The Humm Dog,” an elevated take on the hot dog with bacon, Gruyère and celery-truffle relish.
“As we enter the next chapter at The Charleston Place, it felt natural to evolve,” Humm said. “An à la carte menu gives guests the opportunity to return and experience the seasons in varied formats while we deepen our connection with the community that has shaped our time here.”
“We continue to be blown away by the incredible feedback we have received from our guests and longtime Charleston Grill regulars,” said Becky Hubbard, managing director of The Charleston Place. “The spring menu transition will be yet another reason for people to experience Chef Daniel Humm’s creativity.”
Reservations for the new à la carte menu will be available beginning March 4 through Resy. More information is available at charlestonplace.com.