CHARLESTON MAGAZINE'S NEW ONLINE DINING GUIDE
The City Magazine Since 1975

New & Notable: Pink Bellies puts down roots on King Street, serving up Vietnamese noodles and an Asian-inspired cocktail list

New & Notable: Pink Bellies puts down roots on King Street, serving up Vietnamese noodles and an Asian-inspired cocktail list
February 2022

Plus two Alinea alum bring modernist cuisine to Charleston with The Lux at Warehouse



Pink Bellies

Long a cult favorite—as a food truck, pop-up, and stall at Workshop—Pink Bellies is now all grown up with a place of its own. In a departure from its restaurant neighbors downtown, the brick and mortar’s modern interior is more big city club than King Street quaint, with a bumping playlist and colorful lighting bouncing off undulating surfaces. That Gotham vibe extends to chef-owner Thai Phi’s eclectic Vietnamese menu. Yes, there’s a delightful bun cha gio (traditional pork noodle salad) and banh xeo, a crepe stuffed with scallops, shrimp, and pork belly, but also an In-N-Out “animal-style” burger, spicy lamb dumplings à la Xi’an Famous Foods, and the order that’s (deservedly) on the tip of everyone’s tongue: the OG garlic noodles. A limited beer selection, including Westbrook White Thai and Munkle Gully Washer Wit, is on point, as is a slew of fun cocktails like the Yuzu Disco with rum, vermouth, and calamansi. Bonus: counter service ensures dishes—and diners—move quickly. eatpinkbellies.com

The Lux

“Why isn’t there anyone here eating this amazing food?” That’s what a friend said as we tucked into the tasting menu at Warehouse. Last fall, two chef alums of Alinea—Chicago’s mecca of modernist cuisine— took over the kitchen of the Spring Street bar. With the hip, industrial space empty save for a couple at the bar, we felt like we had discovered a hidden gem and indulged in a procession of dishes, from “Crab,” a delicate crab cake topped by a caraway tuile with a surprise pop of apple gelée beneath, to “Celery,” a vegetal gnudi made rich with chestnut, truffle, and Parmesan, to “Peanut,” a sophisticated homage to PB&J with nutty shortbread painted with a grape preserve reduction. With its modernist cuisine served without pretension, it’s doubtful The Lux will remain a secret for long. Go early before the bar scene descends or better yet, hit these talents up on a Sunday night, when the bar is quiet and fellow food enthusiasts appreciate the parade of culinary delights. wearewarehouse.com