In six years, the duo has opened four very different dining concepts, including their most recent, Allora
CM: You have been very busy! When did you come to Charleston and why?
RJ: Following 10 years of owning and operating Pintoré Catering in Hartford, Connecticut, it was time to sell, pack up the family, and move to a food city that was surrounded by water. In 2016, we arrived in Charleston.
CM: What did you do before landing at Workshop?
KJ: We both joined Mex 1, where we stayed for almost three years. Ryan was the culinary director, and I helped with a little bit of everything from training and development to catering.
CM: Tell us about your pop-up at the former Workshop. What inspired you to make the jump?
KJ: That was our chance! We named it Free Reign because we had free reign again to build our own brand. We had the first spot, about 200 square feet with a wood-fired pizza oven. Ryan cooked everything from octopus and mussels to halibut and hanger steak, all served from a takeout window. Regardless, we served everything on real china, glassware, and cloth napkins. It was really special.
CM: You opened your first local brick and mortar at The Inn at I’On in Mount Pleasant. Why that spot?
KJ: At that time, we lived in I’On and had our eye on it. A broker friend kept trying to get us to look at renting the space when it became available, but we were in the process of negotiating Southbound’s lease. We kept saying no, but he never gave up. We opened Community Table in 2019, and Southbound came nearly four years after that. During the pandemic, we really got to know everyone in the community by serving family meals. Our neighbors still talk about how grateful they were for us providing them with delicious food during such an uncertain time.
CM: Southbound is your open-hearth concept in a house on Cannon Street. How do you manage cooking like that?
RJ: The space is uniquely difficult. We serve about 200 guests a night. The chefs work eight-to 12-hour shifts preparing food and cooking over a 1,000-degree hearth. Managing heat, timing, and the physically demanding workspace takes significant skill and endurance.
CM: Your next project, Honeysuckle Rose, offers an eight-course tasting menu. How do you describe the food?
RJ: There, we serve an elevated, always revolving menu designed as a culinary journey with artful presentation and carefully balanced flavors. Thoughtful wine pairings play a key role, enhancing and drawing out the nuances of each dish, while nonalcoholic pairings offer the same level of intention. It is truly a one-of-a-kind experience.
CM: Most recently, you opened Allora. What was the inspiration?
KJ: I wanted Allora to feel like a little escape to coastal Italy, right here in Charleston. The food is bright, fresh, and meant to be shared—handmade pastas, seafood, crudi, and dishes inspired by the way people eat along the Mediterranean. I designed it to feel like you’re walking the streets of Positano. The walk-up gelato window adds an extra fun vibe outside.
CM: Should we even ask what’s next?
KJ: Maybe a vacation! After that, we’ll be ready to open a few more.
