The Jewel of Charleston - The Tempest restaurant
A new wave of restaurateurs, and hoteliers have put the jewel of the Lowcountry on the global stage. Charleston is an international food destination and the newest to hit the scene is The Tempest. Offering phenomenal service, food and location. The group behind Tempest, the 5th Street Group Have completely transformed the building in the former Queology and Market Street Salon spots at 32C N. Market Street, to bring the vision of an upscale seafood restaurant to life. Tempest features a hyper-local and sustainable South Atlantic seasonal seafood menu, curated by Chef Adam Hodgson and Top Chef Alum, Chef Jamie Lynch.
“It is my opinion that the best seafood is almost always going to be the most local; this is where the beginnings of Tempest’s culinary approach originated,” says Chef Lynch. “Our job is to highlight the pristine quality of the ingredients and treat them with respect in a way that will translate to our guests.”
The first floor of the restaurant features a one-of-a-kind, 700-square-foot stained-glass mosaic that is suspended from the restaurant’s ceiling. Hand-crafted by local Charleston artist Honey McCrary, these panels are estimated to include over 100,000 pieces of glass, designed and fitted together to tell the story of a Tempest or violent storm. A fisherman can be seen casting his line on a seemingly calm day but below the surface brews a ‘monstrous’ storm. Both the mosaic and the restaurant’s seafood-forward menu reference the belief that the best fishing happens before and after a storm. Upstairs in the main dining room, the seafaring design continues with artwork of fish caught by Chef Partner Jamie Lynch and Culinary Director Adam Hodgson that adorn the walls of the bright, airy space.
The menu is full of high-end, noteworthy seafood items like local shrimp, king crab legs, chilled lobster with allium aioli, monkfish liver mousse, and more. The raw bar selections can also be cooked over a charcoal fire. The charcoal roasted options are prepared on a Mibrasa charcoal oven which cultivates a subtle smoke flavor without compromising the integrity of the seafood and roasted selections. Impressive single, double and three tier Seafood Towers are also featured. Boasting a selection of seafood-friendly Old-World wines, along with hand-picked gins, rums and bourbons.
The staff go above and beyond to ensure an exceptional dinning experience. The dinner is topped off when the waiter brings complimentary cigars, cognac, a single red rose.
