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

  • UP-Vine&DineLocated 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 the 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

    DINNER - Mon. - Sun 5-12

    LUNCH & BRUNCH coming soon

  • 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.

  • Charcuterie, Mustard, Local Honey, Baguette / 12

    *Assorted Cheese, Seasonal Jam, Baguette / 12

    Pomme Frites, Truffle Aioli / 6

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

    Shishito Peppers & Sweet Chorizo /7

    Grilled Shrimp Flatbread, Bone Marrow, Manchego, Arugula, Bacon Lardons / 12

    Daily Selection of Raw Oysters with Green Apple Mignonette / mkt

  • Duck Confit Potstickers, Scallion, Sweet Chili Sauce / 9

    Char Siu Pork Steamed Bun, Spicy Mustard / 8

    Shrimp & Chive Dumplings, Soy-Ginger Sauce / 7

  • Baby Beets, Grilled Endive, Medjool Date, Honey-Sherry Vinaigrette / 9

    Shaved Fennel, Arugula, Crispy Sunchoke, Orange Segments, Housemade Ricotta / 9

    Fried Oysters, Bibb Lettuce, Avocado, Heirloom Tomatoes, House Vinaigrette / 10

  • Cioppino: Local Clams, Shrimp, White Fish, Scallops, Tomato-Chorizo Sauce / 24

    *Pan Seared Local Snapper, Frenched Local Beans, Leeks, Spiced Citrus Fumet / 21

    *Seared Diver Scallops, Melted Leeks, Maitake Mushrooms, Carrot Confit / 29

    *Seared Duck Breast, Cranberry Quinoa, Spiced Orange / 27

    *Wagyu Bavette, Charred Brussels Sprouts, Red Miso / 26

    “Chicken and Dumplings” Braised Chicken, Gnocchi, Maitake Mushrooms, Picholines / 22

    Duck Bacon Carbonara, Baby Arugula, Parmesan, Fried Egg, Pappardelle / 19

    *Rabbit Trio, Roasted Sweet Potato, Rainbow Chard, Muscadine Jus / 28

  • Guinness / 7

    Anchor Steam / 7

    Palm / 6

    Holy City: Pluff Mud Porter / 7

    Harpoon IPA / 6

    Stella Artois / 6

    New Belgium: Tour de Fall Pale Ale  / 6

    Westbrook: White Thai  / 6

    Bell’s 2 hearted / 7

    Bud / 5

    Bud Light / 5

    Left Hand: Milk Stout / 7

    Michelob Ultra / 5

    New Belgium: Snapshot Wheat / 6

    Omission Lager (gluten free) / 5

    Westbrook: One Claw / 6

    Estrella Inedit (750ml) / 30

  • Pimm’s Cup: Pimm’s No 1, Ginger Ale, Cucumber, Mint / 9

    Bee’s Knees: Plymouth Gin, Lemon Juice, Honey / 10

    Corpse Reviver #2: Plymouth gin, cocchi Americano, lemon juice, Cointreau, Pastis / 11

    The Galbiati: Aperol, Campari, Sparkling Wine / 7

    Menta and Cola: Mount Gay, Menta Branca, Boylans Cane Cola / 7

    Rum Refashioned: Flor de Cana 4 Year, Angustora Bitters, Lime Juice / 8

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

UP-Vine&Dine“Vine + Dine” Monday, October 27
6:30-9 pm
$75 per person, plus tax + gratuity
Join us for our first installment of our wine dinner series, Vine + Dine. This dinner features the impressive portfolio of winemaker Justin Willett of Santa Barbara’s Lieu Dit Winery, paired with several fun new dishes from our own Chef Chari.
To make a reservation, call 843-641-0821 or e-mail

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DINNER - Mon. - Sun 5-12

LUNCH & BRUNCH coming soon



843.641.0821 | EMAIL



ByrdHouse PR