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182 East Bay St.

Charleston
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Charleston Restaurant Week is back January 6-17, 2016, and during the 12-day celebration of all things food and beverage in Charleston, our bartenders and chef will be rolling out a special menu of cocktail and food pairings. As always, they craft each cocktail-snack duo to perfectly pair together. Each pairing is just $15, and only available during Restaurant Week.

Here’s a look at our menu. Find two savory snacks and two dessert pairings below.

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CHARLESTON RESTAURANT WEEK AT THE GIN JOINT

FARMER’S DELL (Pictured above) Gin, Parsley, Chive, Dolin Blanc, Matcha Tea
– paired with –
CAULIFLOWER CRUDIT (Pictured above) Pan-Roasted Cauliflower with Boiled Peanut “Hummus”

ISLAND HOPPING Nori Infused Pisco, Dry Curaçao, Lime, Simple Syrup, Laphroig Scotch, Angostura Bitters, Egg White
– paired with –
SHRIMP POTSTICKERS Pan-Fried Dumplings filled with Local Shrimp, Garlic, Ginger, Chile, and Cabbage, Ssam Sauce

VAYA CON DIOS (Pictured below) Mezcal, Antiguo Anejo, Sherry, Madeira, Orange Twist, Orange Bitters
– paired with –
MEXICAN CHOCOLATE BRULÉE (Pictured below) Custard with Cocoa, Cinnamon and Chile, topped with Caramelized Sugar

PRAIRIE SCHOONER Zaya 12 Rum, Suze, Preserved Lemon, Malort, Angostura Bitters
– paired with –
LEMON POUND CAKE with Honey Basil Ice Cream

Vaya Con Dios Mexican Chocolate Brulee

View the Restaurant Week Menu as PDF.
View our full menu including seasonal cocktails and provisions here.

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Drop by The Gin Joint between January 7 and 18 during 2015’s first Charleston Restaurant Week. Twice a year during Charleston Restaurant Association‘s 11-day celebration of Charleston’s culinary scene, our chef and bartenders team up to offer the perfect pairings of cocktails and food designed just for Restaurant Week.

Here’s a look at our January Restaurant Week menu. This year, we’ve created four pairings  — two for the savory tastebud and two for the sweet tooth. Each pairing is $10. (Read: You’ll get a free, perfectly paired bar snack or dessert with your cocktail.) Foodies and cocktail enthusiasts, see you January 7-18.

Pork Slider and King Cotton cocktail
Pictured: King Cotton with Hoisin Glazed Pork Slider

CHARLESTON RESTAURANT WEEK MENU
JANUARY 7-18, 2015
$10 per pairing, plus tax and gratuity

SAVORY:
LINCOLN GREEN
Gin, Dolin Dry, Imbue Bitterweet, Lillet Blanc, Lemon, Basil, Dandelion Burdock Bitters
– with –
RICOTTA STUFFED MEATBALL
San Marzano Tomato Sauce, Ciabatta

KING COTTON (pictured)
Plantation 3 Star Rum, Lemongrass, Pomelo Oleo, Pomelo Juice, Lime, Arrack
– with –
HOISIN GLAZED PORK SLIDER
House Pretzel Bun, Mustard Greens Kimchi, Pickled Vegetables

SWEET:
THE RANDY
Bourbon, Swedish Punsch, Averna, Carpano Antica, Cacao, Bulls Bay Smoked Sea Salt, Angostura
- with -
FRENCH SILK PIE
Dark Chocolate Custard with Chantilly Cream and Raspberry

MILK PUNCH
Appleton VX, Ansac Cognac, Lemon Oleo, Chai Tea, Oatmeal Spiced Milk
– with –
OATMEAL “CREAM” PIE
Sweetened House Ricotta with Vanilla Bean

view/print menu as pdf

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