CHARLESTON RESTAURANT WEEK 2026 | Three Unforgettable Dining Experiences

WineCheeseScallops
9 hours ago
5 min read

josh and tara wine cheese scallops food bloggers

Charleston Restaurant Week is one of our favorite times of the year — a chance to slow down, support local restaurants, and explore thoughtfully crafted menus that showcase what our local dining scene does best. This year, we made it a point to go all in, visiting three very different restaurants and ordering one of every single Restaurant Week item at each stop. From comforting tavern classics, to refined Italian favorites, to an elevated Japanese finale, every experience brought something special to the table.

Below is a full recap of our three Restaurant Week dining experiences, with each dish listed individually so you can pair photos with every course.

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Restaurant Week Kickoff: Kel’s Tavern

Drink on a table beside a blue menu titled "Kel’s Tavern Restaurant Week 2026." Menu lists courses, creating a cozy dining atmosphere.

We kicked off Charleston Restaurant Week at Kel’s Tavern, and it was the perfect place to start. The atmosphere was lively and relaxed, the jukebox kept the energy up, and the service truly stood out. Ashley took incredible care of us — attentive, friendly, and genuinely welcoming, which always makes a great meal even better.

We ordered one of everything on the Restaurant Week menu, and every course delivered comfort, flavor, and solid execution.

First Course

Pan-Seared Scallops & Sweet Corn PuréePerfectly seared scallops paired with a smooth, slightly sweet corn purée. A balanced and flavorful start that felt both comforting and refined.

Seared scallops on corn risotto with green herb sauce on a white plate. A glass with amber liquid in the background. Warm, inviting mood.

Creamy Lobster BisqueRich, velvety, and full of deep seafood flavor. This bisque was warming, indulgent, and exactly what you want on a cold winter evening.

Creamy soup in a white bowl on a black napkin, placed on a white plate. A shiny spoon is nearby, creating a simple, cozy mood.

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Entrées

Apple-Brandy Glazed Center Cut Bone-In Pork ChopJuicy and tender with a beautifully caramelized glaze. The apple-brandy flavor added just the right amount of sweetness without overpowering the dish.

Grilled pork chop with char marks and Brussels sprouts drizzled in sauce on a white plate, set on a wooden table.

Pan-Seared Atlantic Salmon with Brown Butter Beurre BlancFlaky salmon cooked just right, finished with a nutty brown butter beurre blanc that brought everything together.

Grilled salmon with a lemon wedge and creamy risotto topped with cheese on a white plate. Warm, appetizing setting.

Desserts

Banana Foster Bread PuddingWarm, comforting, and packed with flavor. A classic dessert that felt indulgent and satisfying.

Crème Brûlée with Caramelized Sugar CrustSmooth, creamy custard topped with a perfectly crisp sugar shell — a timeless finish done well.

Creme brulee topped with strawberries and blueberries on a wooden table. Golden surface and dollops of whipped cream create a gourmet vibe.

Great service, great vibes, great music — Kel’s Tavern set the tone for Restaurant Week perfectly.

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A Standout Italian Experience: Paulie’s Italian

Menu titled "Charleston Restaurant Week" on a table with a green bottle, glass, and red napkin. Blue and orange design accents.

Our next Restaurant Week stop brought us to Paulie’s Italian, and from the moment we walked in, everything was on point. The atmosphere was warm and inviting, the pacing of the meal was spot on, and the service was truly flawless. We were lucky enough to have Kay as our waiter again, and it was an absolute pleasure — attentive, knowledgeable, and genuinely welcoming from start to finish.

Naturally, we ordered one of everything from the Restaurant Week menu, and there wasn’t a single miss on the table.

Starters

Polenta MeatballsRich, flavorful meatballs served over creamy polenta. Comfort food elevated with care and balance.

A close-up of a meatball with sauce and pasta in a white bowl. The dish is garnished with parsley and cheese slices, giving a savory appeal.

Paulie’s CaesarA classic Caesar done right — crisp romaine, bold dressing, and perfectly balanced flavors.

Fresh Caesar salad with romaine lettuce, cherry tomatoes, Parmesan, and herbs on a white plate. Bright and appetizing presentation.

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Main Courses

Sunday RibbonsHearty, comforting pasta that tasted like it had been simmering all day. Rich sauce, tender noodles, and pure Italian comfort.

A plate of creamy tagliatelle pasta with grated cheese and fresh basil. The dish appears rich and inviting, viewed in close-up.

Lobsters & BowtiesA standout dish featuring tender lobster paired with bowtie pasta in a beautifully balanced sauce. Decadent without being heavy.

Close-up of bow-tie pasta in creamy sauce topped with green herbs and grated cheese, served in a white bowl.

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Desserts

Tiramisu CheesecakeA creative twist that blended two beloved desserts into one rich, creamy, coffee-kissed finale.

Dessert with whipped cream, mint leaf, and chocolate drizzle on a plate. A ladyfinger stick rests on top, dusted with sugar.

Cannoli Chips & DipCrispy cannoli chips served with a sweet, creamy dip — fun, shareable, and the perfect way to end the meal.

Close-up of a dessert in a cup with sprinkled nuts, mint, and crisp cookies on a white plate. Red and white paper underneath.

Paulie’s Italian

915 Bridge Rd, Charleston, WV 25314

(681) 205-2210

This was a truly memorable Restaurant Week experience and a reminder of why Paulie’s continues to be a local favorite.

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Restaurant Week Finale: Kita Modern Japanese

Three chefs in black uniforms, smiling at a restaurant kitchen. Two give thumbs up, one crosses arms. Bright, welcoming atmosphere.

We wrapped up Charleston Restaurant Week with reservations at Kita Modern Japanese, and it was the absolute perfect finale. From the moment we walked in, we were treated like family and fed like royalty. Every detail — from service, to presentation, to flavor — felt thoughtful and intentional. We’re incredibly thankful Kita participated in Restaurant Week this year, because the experience felt truly special.

Once again, we ordered one of everything on the menu, and each dish was as beautiful as it was delicious.

Starters & Soups

Creamy Ginger SaladCrisp mixed greens with onion, carrot, and tomato, all brought together by Kita’s signature creamy ginger dressing. Bright, refreshing, and perfectly balanced.

A bowl of salad with lettuce, tomatoes, cucumbers, carrots, crispy onions, and a tan dressing on a wooden table. Bright and fresh appearance.

Miso SoupSavory, comforting, and deeply satisfying — a classic done with care.

Two bowls of soup with red spoons on a wooden table. Left bowl has miso with green onions, right has clear broth with green onions and mushrooms.

Onion SoupRich, warm, and full of depth. The kind of soup that makes you slow down and savor every bite.

Black bowl with soup, red spoon, and green onions on a textured placemat. The soup appears hot and inviting, with a calm mood.

For the freshest ingredients to recreate dishes like these at home, we always visit our local gem, General Steak and Seafood.

Their high-quality selection never disappoints!

https://www.facebook.com/generalsteakandseafood

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Small Plates

Yellowtail JalapeñoSilky yellowtail topped with jalapeño, yuzu soy, and green aioli. Fresh, citrusy, and carrying just the right amount of heat. Stunning presentation.

Sliced fish topped with green onions, strawberry, and jalapeño on a green ceramic plate, creating a colorful and fresh presentation.

Crispy GyozaGolden fried pork dumplings served with house sesame chili oil and scallions. Crispy outside, juicy inside, and completely addictive.

Fried dumplings on a plate with green garnish, beside a small black bowl of red dipping sauce, creating an appetizing and savory mood.

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Sushi & Entrées

Sushi & Sashimi Platter with Imperial A5 Wagyu RollThe showstopper of the night. Pristine sashimi, beautifully crafted nigiri, and an indulgent A5 Wagyu roll that was rich, buttery, and unforgettable.

Elaborate sushi platter with varied rolls, fresh fruits, and greens; garnished with decorative plants. Vibrant colors create a lively mood.

12oz New York Strip Robata

A fresh-cut New York strip grilled over Kita’s robata grill, delivering incredible depth of flavor and a perfectly cooked finish. Seasoned with Kita’s house seasoning and tare, the steak was smoky, savory, and beautifully balanced, allowing the quality of the beef to truly shine. A bold, satisfying entrée that showcased the precision and care behind Kita’s approach to both Japanese technique and premium ingredients.

Grilled steak, corn, broccoli, zucchini, and carrots on a wooden board with dipping sauces. Bright and colorful arrangement.

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After-Dinner Cocktails

Chef-Created Cocktail TrioThree brand-new cocktails crafted just for the evening. Each one unique, perfectly balanced, and a memorable way to close out the night.

Kita Modern Japanese

2815 Mountaineer Blvd, Charleston, WV 25309

(304) 205-5200

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Final Thoughts | CHARLESTON RESTAURANT WEEK 2026

Charleston Restaurant Week 2026 reminded us just how lucky we are to have such a diverse, talented, and passionate restaurant community. From tavern comfort food, to refined Italian classics, to an elevated Japanese dining experience, each stop brought something unique — and each one left a lasting impression.