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. 

    513 KING STREET

    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.

  • START

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

    Crispy Pork Belly, Apple Slaw, Sweet Onion Emulsion / 12

    Wild Mushroom Soup French Press, Wild Mushrooms, Brown Butter Gnocchi, Mushroom-Herb Broth / 9

    Kale Salad, Bacon Lardons, Poached Egg, Shaved Parmesan, Caramelized Onion Vinaigrette / 8

    House Made Påté, Toasted Brioche, Onion Marmalade, Dijon Mustard / m/p


    STEAMERS

    Duck Confit Potstickers, Scallions, Sweet Chili Sauce / 9

    Steamed Pork Bun, Spicy Mustard / 8

    Venison & Pork Shumai, Hoisin-BBQ Sauce / 9

    Local Shrimp & Chive Dumplings, Soy Ginger Sauce / 8


    MAINS

    Cioppino, Local Shrimp, Clams, Mussels, White Fish, Calamari, Tomato-Chorizo Broth, Crostini / 27

    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, Pan Jus / 27

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

    NY Steak Frites*, Grilled NY Strip, Pomme Frites, Bordelaise or Chimichurri / 27

    Duck Bacon Carbonara, Pappardelle Pasta, Poached Egg, Parmesan, Arugula / 21

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

    Braised Bonesless Short Rib, Whiskey-Ginger Glazed Carrots, Roasted Pearl Onions, Herb Spaetzle / 27

    Seasonal “Coq Au Vin”, Manchester Farms Quail, Braised Baby Carrots, Wild Mushrooms, Pearl Onions, Potato Gratin / 30

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


    SIDES

    Truffle Mac & Cheese Casserole / 8

    Fire Roasted Vegetables / 7

    Herb Spaetzle / 6

    Potato Gratin / 7

    Sautéed Wild Mushrooms / 6

    Pomme Frites, Truffle Aioli / 6

  • Assorted Cheese Plate / 12 / 22

    Shishito Peppers & Sweet Chorizo / 9

    Pomme Frites / 6

    Fried Chickpeas, UP Spice, Parmesan, Black Pepper / 4

    Duck Confit Potstickers / 9

    Pulled Pork Bun / 8

    Grilled Shrimp Flatbread / 12

    Housemade Venison Sausage, Crostini, Beer Mustard / 15

    Grilled Local Shrimp Gourgeres, Aioli, Arugula / 14

    Steak Tartare, Beef Tenderloin, Quail Egg, Baby Greens / 18

    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

  • START

    Grilled Local Shrimp Gougéres, Baby Arugula, Aioli / 14

    Soup of the Day, Changes Daily / 8

    House Made Påté, Toasted Brioche, Onion Marmalade, Dijon Mustard / m/p

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

    Pomme Frites, Truffle Aioli / 6


    SALADS

    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 / 9
    Choice of: Honey-Sherry Vinaigrette, Caramelized Onion Dressing, or Mustard Vinaigrette
    Add Braised Chicken / 4
    Add Grilled Shrimp / 4
    Add Grilled NY Strip / 6

    Salad Lyonnaise, House-Cured Pork Belly, Frisée, Poached Egg, Mustard Vinaigrette / 14

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


    MAINS

    Grilled Shrimp Flatbread, Bacon Lardons, Manchego, Arugula / 13

    Margherita Flatbread, Pomodoro, Bocconcini, Sweet Basil, Extra Virgin Olive Oil / 9

    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

    NY Steak Frites*, Grilled 6 oz NY Strip, Pomme Frites, Bordelaise or Chimichurri / 19

    Cioppino, Local Shrimp, Clams, Mussels, White Fish, Calamari, Tomato-Chorizo Broth, Crostini / 18

    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

    BEER IN BOTTLE
  • 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!

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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

513 KING STREET

CHARLESTON, SC 29403

843.641.0821 | EMAIL

NEWSLETTER SIGN

PRESS INQUIRIES

The Reynolds Group
843 722-5908
email

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.” 

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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.

 

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