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: 5pm - 11pm
    Bar: 5pm - Late

    Fri-Sat Food: 5pm - 1am
    Bar: 5pm - 2am

  • 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.



    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


    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.


    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




  • Palmetto Espresso Porter / 7

    Anchor Steam / 7

    Palm / 6

    Blue Point Toasted Lager / 6

    Harpoon IPA / 6

    Coast: Kolsch / 6

    Railhouse: Ka-Bar Brown Ale / 6

    Westbrook: White Thai  / 6

    Rogue: Hazelnut Brown / 7

    Bud / 4

    Bud Light / 4

    Left Hand: Milk Stout / 7

    Stone: IPA / 8

    Michelob Ultra / 5

    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!

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DINNER - Mon. - Sun 5-12



843.641.0821 | EMAIL



The Reynolds Group
843 722-5908

Champagne Daiquiri

We are gearing up for springtime in Charleston with a refreshing, original recipe from the bar. The Champagne Daiquiri plays off of a classic daiquiri, but our addition of Prosecco and a martini glass add sophistication to the summertime drink. Made with classic ingredients, you can pour yourself a Champagne Daiquiri at home, or stop in and let us pour you a refreshing break. 


  • 1 ½ oz. Mount Gay Rum
  • Prosecco
  • 3/4 oz. lime juice
  • 1 oz. simple syrup
  • 2 dashes of bitters
  • 1 mint leaf


1. Combine rum, lime juice, simple syrup and bitters in a shaker with ice.

2. Strain into a martini glass

3. Top with Prosecco

4. Garnish with one mint leaf







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