Chef Nick Dugan has opened The Crossing, a signature restaurant at The Cooper in Charleston designed by Meyer Davis.
The waterfront restaurant introduces a Mediterranean-inspired dining experience shaped by seasonal Lowcountry ingredients and sweeping views of Charleston Harbor.
Dinner at The Crossing unfolds with a sense of theatre in the dining room, which sits on the second floor of the hotel. Upon entering, guests encounter the raw bar and the evening’s whole fish displayed on ice.
Custom guéridon trolleys move through the room as servers present each fish tableside, describing its origin and preparation before guests make their selection. Once cooked, the fish returns to the table whole and is filleted and plated in front of guests.
There are also whole fish prepared over an open flame or broiled in grape leaves alongside a rotating crudo selection and an extensive shellfish programme.
Land offerings include dry-aged beef tenderloin with Aleppo butter and Colorado lamb chops accompanied by chermoula. The mezze selection features hummus, muhammara and baba ganoush served with housemade wood-fired pita alongside salads with freekeh, squash blossom, pomegranate molasses and fresh herbs.
Breakfast might feature shakshouka, a Mediterranean-style Benedict, house-baked pastries, cured and smoked fish or the housemade bagel programme. Lunch offers more casual fare such as a lamb burger or turmeric chicken gyro.
The beverage menu is led by Cameron Nadler, formerly of the Polo Bar in New York. He brings a world-class wine list to The Crossing with a focus on Mediterranean producers and seafood-driven pairings. Cocktails highlight citrus, herbs and coastal botanicals and are designed to feel bright yet complex with signature drinks including the Battery Rose Margarita with reposado, hibiscus, rose and citrus; the King George III Old Fashioned with Earl Grey-infused bourbon and aromatic bitters; and the Aegean Spritz with Cappelletti, Italicus bergamot, club soda and Prosecco.
Meyer Davis’ interiors embrace the surrounding marshlands and Charleston’s nautical history, creating a destination that reflects the natural beauty of the locale. Teak wood floors, polished nickel accents and lacquered blue ceilings reflect the city’s seafaring heritage and the water just outside.
The Captain’s Lounge overlooks the harbour while the Chef’s Table sits directly in front of the open kitchen where the glow of the wood fire becomes part of the experience. Two outdoor terraces extend the dining room for open-air seating.
