downtown Charleston’s newest gathering place for fine food + drink

  • freeparkingLocated on the corner of King + Morris Streets in the heart of Upper King Street, Union Provisions is a fun and convivial place to grab a drink and enjoy some of the most exciting food in Charleston.

    Taking inspiration from our own Lowcountry backyard to the streets of San Francisco and beyond, Union Provisions' menu features modern American cuisine with slight ethnic inspiration. 


    CHARLESTON, SC 29403

    843.641.0821 | MAP

    Sun-Thurs Food: 11:30am - 11pm
    Bar: 11:30am - Late

    Fri-Sat Food: 10:30am - 1am
    Bar: 10:30am - 2am

    Sun Food: 5pm - 11pm
    Bar: 5pm - Late

  • Trevor Stephens

    General Manager

    Raised in Greenwich, CT, Trevor spent many years in the fast-paced NYC dining scene before opting for Charleston’s more genteel pace in 2014. While in NYC, he worked as GM for Public House Investments, before being recruited to EN Japanese Brasserie, one of the
    top restaurants in Manhattan.

    Trevor is a graduate of Rollins College in Winter Park, FL. To his post as GM at Union Provisions, Trevor brings a positive outlook, gracious attitude and genuine smile, all of which he believes are contagious.

    Chari Skinner

    Executive Chef

    Chari grew up in the small rural town of Cazenovia, NY. She attended Syracuse University and followed her passion for all things culinary by later graduating with honors from Scottsdale Culinary Institute. Chari’s dynamic experience includes stints in the kitchen at BLT Steak in Scottsdale, where she excelled under the guidance of celebrated Chef Laurent Tourondel; Kimpton Hotels and Restaurants; and Dupont Circle Hotel in Washington. D.C.

    In 2011, Chari pursued a true adventure while working as sous chef at The Lodge at Koele, a Five Star Four Seasons property in Lanai, Hawaii. Working closely with local farmers, neighboring islanders and local fisherman, Chari found a passion for cooking day boat seafood and with unusual ingredients at peak freshness. Her three years in Hawaii taught her a true appreciation for a rainbow of cuisines.

  • 513 King Street


    Union Provisions is housed in a 114-year-old building that has been handsomely restored by a talented team of local craftsmen, including Thompson Young Architects and contractor Jimmy Tupper.

    In the 1920s, the building housed Atlantic Bank, during which time much of the building’s grandeur was established, including the addition of cornices, pediments, high ceilings, crown moldings, glazed brick and coffered ceilings. During the recent restoration, the team behind Union Provisions was able to uncover much of these original elements and bring them back to life.

    Evidence of the building’s storied past can now be enjoyed at Union Provisions, such as the original 1920s era apothecary ladder, exposed brick, operable indoor shutters, reclaimed wood and expansive, street-facing windows.


    Steak Tartare, Angus Beef Striploin, Herb Salad, Mustard, Toasted Brioche / 16

    Duck Confit Potstickers, Scallions, Sweet Chili Sauce / 9

    Steamed Pork Bun, Spicy Mustard / 8

    Hawaiian Shortribs, Hawaiian BBQ, White Sesame / 10

    Chilled Potato & Leek Soup, Petite Potato Salad, Cucumber, Crispy Leek, Herbs / 7

    Arugula Salad, Toasted Almonds, Point Reyes Blue Cheese, Crispy Shallots, Honey-Sherry Vinaigrette / 8

    Kale Salad, Pickled Red Onion, Bread Crumbs, Grated Egg, Warm Bacon & Mustard Vinaigrette / 8

    Foie Gras Torchon, Apple Butter, Beets, Dates, Toasted Brioche / 17


    Cioppino, Seasonal Seafood, Tomato, Sofrito, Grilled Lemon, Crostini / m/p

    Fresh Local Catch, Confit Leeks, Wild Mushrooms, Potato Pureé, Black Pepper Glaze / 28

    “Chicken and Dumplings”, Brown Butter Gnocchi, Wild Mushrooms, Picholines / 22

    Seared Duck Breast*, Farro & Root Vegetable Risotto, Cherry Gastrique, Baby Green Frill Mustard / 27

    Venison Sausage Cassoulet, Duck Confit, Bacon Lardons, Northern White Beans, Baby Greens / 29

    Steak Frites*, Grilled Ribeye Cap, Sweet Onion Soubise, Arugula, Blue Cheese, Pickled Red Onion, Pomme Frites, / 27

    Duck Bacon Carbonara, Pappardelle Pasta, Poached Egg, Parmesan, Arugula / 19

    Half Roasted Chicken, Lemon Rosemary Stuffing, Haricot Vert, Pan Jus / 24

    Seared Diver Scallops, Spring Vegetable Escabeche, Baby Potatoes, Romesco Sauce/ 27

    * Consuming raw, undercooked, or un-pasturized milk/food may increase your risk of food-borne illness.


    Truffle Mac & Cheese Casserole / 8

    Fire Roasted Vegetables / 7

    Sautéed Wild Mushrooms / 6

    Pomme Frites, Truffle Aioli / 6

  • Steak Tartare Angus Beef Striploin, Herb Salad, Mustard, Brioche Toast/ 16

    Shishito Peppers & Sweet Chorizo / 9

    Raw Oysters Red Wine Mignonette/ 8

    Pomme Frites / 6

    Duck Confit Potstickers / 9

    Pulled Pork Bun / 8

    Roasted Marcona Almonds  Chili, Flake Salt / 5

    UP Burger  Shredded Lettuce, Tomato, Red Onion/ 11

    Truffle Mac & Cheese Casserole / 8

  • 5-7 pm Monday – Friday

    $2 Off All Draft Beer

    $2 Off All Specialty Cocktails

    $6 Chardonnay & Cabernet Sauvignon

    Shishito Peppers & Sweet Chorizo / 5

    Pomme Frites / 5

    Fried Chickpeas, UP Spice, Parmesan, Black Pepper / 3

    Duck Confit Potstickers / 5

    Pulled Pork Bun / 5

    Grilled Shrimp Flatbread / 8


    Chilled Potato & Leek Soup, Petite Potato Salad, Cucumber, Herbs / 8

    Spring Vegetable Crudites, Spring Vegetables, Romesco Sauce, Hickory Hill Buttermilk /11

    Truffle Mac & Cheese Casserole, Cast Iron Baked, Panko Topped / 8

    Pomme Frites, Truffle Aioli / 6


    Duck Leg Confit Salad, Bone-in Duck Leg Confit, Arugula, Roasted Roma Tomatoes, Crispy Shallots, Sunny Side Up Quail Egg, Honey-Sherry Vinaigrette / 15

    House Mixed Greens, Mixed Local Greens, Shaved Cucumber, Julienned Carrots / 7
    Choice of: Honey-Sherry Vinaigrette, Caramelized Onion Dressing, or Mustard Vinaigrette
    Add Chicken / 5
    Add Grilled Shrimp / 6
    Add Grilled Ribeye Cap / 9

    Kale Salad, Pickled Red Onion, Bread Crumbs, Grated Egg, Warm Bacon & Mustard Vinaigrette / 8

    Fried Oyster Salad, Mixed Baby Greens, Tomato, Marinated Avocado, Buttermilk Dressing / 12


    Fried Oyster Po’ Boy, Grilled Roma Tomatoes, Lemon Caper Remoulade / 12
    Mixed Greens Salad or Pomme Frites 2

    Braised Chicken Sandwich, Bacon, Slaw, Red Onion Marmalade, Dijonaisse, Toasted Brioche / 13
    Mixed Greens Salad or Pomme Frites 2

    Union Provisions Burger, 1/2 lb Burger, Shredded Lettuce, Tomato, Red Onion / 11
    Cheddar, Gouda, Blue Cheese, Bacon 1
    Mixed Greens Salad or Pomme Frites 2

    Steak Frites*, Grilled Ribeye Cap, Sweet Onion Soubise, Arugula, Blue Cheese, Pickled Red Onion, Pomme Frites, / 19

    Cioppino, Seasonal Seafood, Tomato, Sofrito, Charred Lemon, Crostini / m/p

    Wild Mushroom Tagliatelle, Arugula, Porcini Creme Sauce / 15

    * Consuming raw, undercooked, or un-pasturized milk/food may increase your risk of food-borne illness.

  • Palmetto Espresso Porter / 7

    Anchor Steam / 7

    Palm / 6

    Blue Point Toasted Lager / 6

    Westbrook IPA / 6

    Coast: Kolsch / 6

    Railhouse: Ka-Bar Brown Ale / 6

    Freehouse: Ashley Farmhouse Saison  / 6

    Rogue: Hazelnut Brown / 7

    Bud / 4

    Bud Light / 4

    Left Hand: Milk Stout / 7

    Stone: IPA / 8

    Miller Lite / 4

    New Belgium: Snapshot Wheat / 6

    Omission Lager (gluten free) / 5

    Westbrook: One Claw / 6

    BottleTree: Irish Imperial Red Ale / 7

    Angry Orchard Cider / 6

  • Apple – Ginger: Flor de Cana 4 Year Rum, Fresh Pressed Honey Crisp Apple, Ginger, Lemon / 10

    Sparkling Violet: Prosecco, Creme de Violette, Lemon Twist / 8

    King’s Bourbon: Four Roses Bourbon, King’s Ginger, Blood Orange Liqueur, Fernet Branca / 11

    Southern Sangria: Bulleit Rye, Blackberry, Lemon Juice, Red Wine, Orange Bitters / 11

    Champagne Daiquiri: Mout Gay Rum, Lime Juice, Simple Syrup, Bitters, Sparkling Wine / 11

    Bruce Wayne: Hendricks Gin, Campari, Dolin Rouge, Cynar, Fernet Branca / 10

    Elderhound: Tito’s Vodka, Freshly Squeezed Grapefruit Juice, St. Germain, Lime Juice / 10

    U.P. Lemonade: Chamomile infused Tequila, Fresh Basil, Lavender Water, Lemon Juice, Honey / 8

    #513: Flor de Cana 4 Year, Aperol, Cassis, Fresh Squeeze Grapefruit Juice / 11

RW_Winter_2015-2Union Provisions is participating in this years Charleston Restaurant Week running from January 7-18th, 2015. Click on the menu to the right to see our tasty offerings!

More Stories [+]

Sun-Thurs Food: 11:30am - 11pm
Bar: 11:30am - Late

Fri-Sat Food: 10:30am - 1am
Bar: 10:30am - 2am

Sun Food: 5pm - 11pm
Bar: 5pm - Late



843.641.0821 | EMAIL



The Reynolds Group
843 722-5908

We’re excited to announce that we now offer lunch! The latest offerings, crafted by our executive chef Chari Skinner, include artisanal salads, sandwiches and pasta to showcase its modern American cuisine at midday. Come by to enjoy lunch every Monday through Saturday from 11:30 a.m. to 5:00 p.m.

“When creating the lunch menu, I wanted to offer a new and exciting experience for our regulars, and attract some newcomers who haven’t stopped in for dinner yet,” says Skinner. “We want to become your neighborhood spot, and adding lunch is an important part of that. A more casual menu for lunch gives us the opportunity to introduce ourselves and what we do to a new clientele.” 


The menu begins with distinctive salads such as the duck leg confit salad with arugula and fresh herbs tossed in honey sherry vinaigrette and a fried oyster salad with marinated avocado and buttermilk dressing. Lunch menu highlights such as the fried oyster po’ boy with grilled Roma tomatoes and a lemon caper remoulade; the Union Provisions burger topped with a choice of cheddar, Gouda or blue cheese and a wild mushroom tagliatelle with arugula and a porcini cream sauce are sure to become instant classics. You’ll also be able to find dinner favorites such as the grilled shrimp flatbread with arugula, bacon lardons and truffles and the seasonal cioppino with local clams, mussels, shrimp, white fish and scallops.


More Blog Entries [+]