prohibition
Prohibition is kicking off 2024 with a new approach and a new menu. Executive Chef Greg Garrison, who first joined Prohibition in 2016, and Chef de Cuisine Analisa LaPietra debuted their new, tapas-stye dinner and brunch offerings.
Guests will find their menus categorized by the primary ingredient - vegetables, seafood, meat and poultry, and cheese and charcuterie - which will have seasonal updates to utilize the best local ingredients.
“Our approach to food and cocktails is all about conversation and community," Garrison said. “We’re leaning back into a smaller format that allows guests who may not want to commit to a singular main course to explore a variety of dishes and flavors. In the kitchen, we’re thrilled as this format allows us more flexibility to be creative with flavor profiles and fresh ingredients and spices.”
New menu additions include:
- Tarvin’s Shrimp served with Marsh Hen Mill grits, mole negro, and peanut crunch
- Lobster Roll with brown butter, miso mayo, and fines herbes
- Street Corn Tostada with blue corn tortilla, garlic aioli, cotija, pimenton, and scallions
- “Butter Chicken” Cauliflower with cauliflower crème fraîche and curry
- Tomato-Bourbon Soup served with grilled cheese and black truffle crème fraîche
- Roasted Bone Marrow with short rib marmalade, citrus agrodulce, parsley and toast
- Short Rib Burger with cheddar, mustard onion jam, shredduce, tomato and house burger sauce
- Pierogis made with white cheddar, sour cream, dates, and onions
Prohibition is open nightly for dinner beginning at 5 pm and for brunch on Fridays, Saturdays, and Sundays beginning at 10 am. Happy hour is available Monday to Thursday from 4 pm - 6 pm at the bar.
For more information, visit prohibitioncharleston.com and follow us on social media at @prohibitionchs.
