3 Charleston restaurants receive Michelin Stars, chosen for inaugural ‘American South’ collection

3 Charleston restaurants receive Michelin Stars, chosen for inaugural ‘American South’ collection

CHARLESTON, S.C. (WCBD) – Three Charleston restaurants have earned a Michelin Star as part of the Michelin Guide’s inaugural American South collection announced Monday.

Malagón, Vern’s, and Wild Common can now boast a Michelin Star, one of the world’s most prestigious culinary distinctions. Selections were announced ahead of the official ceremony set for Monday at 7:15 p.m.

“The cuisine of the American South is a rich blend of cultural influences, brought to life by skilled chefs who have crafted some of the region’s most iconic dishes,” said Gwendal Poullennec, International Director of the MICHELIN Guide. “Our anonymous Inspectors were deeply impressed by the region’s culinary prowess, and this inaugural selection reflects their findings — from Southern staples like barbecue, Creole and seafood, to international flavors. We welcome these restaurants to the MICHELIN Guide family and toast to all the chef and restaurant teams honored tonight.”

Below are inspectors’ comments from their visits to each Charleston restaurant.

Malagón Mercado y Taperia (Charleston; Spanish cuisine)

Don’t be fooled by this unassuming spot off King Street; Malagón is a find. It’s a small space with an appealing old-world ambience, where shelves are stocked with wines and imported produce and an open kitchen offers a peek at the goings-on. Chef Juan Cassalett’s tapas-focused, Spanish menu has a clear spark. Nothing is overcomplicated, and there is beauty in the precision in dishes like fried rabbit leg with a savory crème fraîche dipping sauce and la bomba de la Barceloneta, with diced pork stuffed inside mashed potato and then fried. It’s all deceptively simple and deliciously surprising, as in the arros con cangrejo, a paella-style dish tossed with crab that delights with each bite.

Vern’s (Charleston; American Contemporary cuisine)

The husband-and-wife team of Daniel and Bethany Heinze have created one of Charleston’s most coveted spots. Reservations at Vern’s are highly sought after, though some may try their luck at the handful of bar seats saved for walk-ins. Lowcountry ingredients are championed on a menu that reflects Chef Daniel Heinze’s travels. It all shifts with the seasons, but items like charred sourdough with allium butter or raw yellowfin tuna with Calabrian chili are dynamic starters. Pasta is made in house—campanelli with rabbit and vacche rosse cheese in a cacio e pepe sauce is silky-smooth. It’s perfectly paired with a selection from Bethany’s expertly curated wine list.

Wild Common (Charleston; American Contemporary cuisine)

Chef Orlando Pagán’s tasting menu is far from common, and while upgrades like caviar eggs Benedict and wagyu are indeed available, there’s nothing standard here. From the price (less than $100) and the focus on local ingredients to the wildly creative dishes with a global bent, this is fine dining injected with a bit of fun. Pho with carrot kimchi or hamachi crudo with coconut and kumquat may kick off the meal before roasted carrot and walnut tortelli with carrot fondue and browned butter whey foam, and entrees like dry-aged New York strip with a polenta cake and king trumpet mushrooms. In yet another twist, an aged cheddar sundae offers a savory take on the final course.

Greenville restaurant Scoundrel, serving French cuisine, also received a Michelin Star.

The American South selection, which includes the pre-existing Atlanta guide, is the first regional collection since the Guide’s North American debut in 2005.

Three Charleston eateries received Bib Gourmand recognition. The distinction recognizes places that serve great food at a great value, according to Michelin officials.

Those restaurants include Leon’s Oyster Shop, Lewis Barbecue, and Rodney Scott’s BBQ.

Nine other Charleston restaurants are Michelin-recommended in the new guide, which include Chubby Fish, FIG, Sorelle, Lowland, Husk, The Establishment, The Restaurant at Zero George, The Obstinate Daughter, and Xiao Bao Biscuit.

Inspectors followed the historical methodology Michelin uses, which consists of five criteria: 1) quality products, 2) flavor harmony, 3) mastery of cooking techniques, 4) the voice and personality of the chef reflected in the cuisine, and 5) consistency between each visit and throughout the menu (each restaurant is inspected multiple times a year).

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