Charleston’s Sorghum & Salt puts vegetables front and center with a daily-changing menu that rewards repeat visits
Tucked just off Charleston’s bustling King Street in Elliottborough, Sorghum & Salt in Charleston is the kind of place you’d be tempted to keep to yourself. Fortunately, it’s too good not to share.
We recently pulled up a seat at the chef’s counter for a one-of-a-kind tasting experience at Sorghum & Salt, where dinner came with a side of storytelling. Throughout the evening, Chef Tres Jackson shared pieces of his journey from Clemson, South Carolina, to Tuscaloosa, Alabama, where he spent many years building a career in restaurants before ultimately making his way to Charleston and opening one of the city’s most beloved hidden gems in 2017. His passion for local ingredients and thoughtful cooking is evident in every dish that leaves the kitchen.
Known for its vegetable-forward approach, Sorghum & Salt sources locally whenever possible and updates its menu daily based on what’s fresh, in season, and inspiring Jackson at the moment. During our visit, we were lucky enough to try dishes that had been added to the menu that very day.
The restaurant offers a variety of dining experiences, allowing guests to order à la carte or participate in the chef’s tasting, the perfect way to experience the restaurant’s ever-evolving menu. We happily handed the decision-making over to the chef, trusting him to guide the evening course by course. And it definitely proved to be the right move.
A variety of beautifully composed small plates arrived throughout the night, each showcasing unexpected flavor combinations, incredible textures, and sauces so delicious we found ourselves savoring every last bite. Highlights included an unexpectedly addictive blue crab hummus and a potato gnocchi dish we’ll be dreaming about for a long time, while our personal favorite of the night ended up being the seared yellowfin tuna. To top off the night, we finished with a beet crémeux with dulce de leche, delivering a sweet surprise and a newly discovered way of incorporating beets.
By the end of the evening, every plate had been thoroughly cleaned. We were full, happy, and already planning our return (with more good friends!). With a menu that changes daily and a chef constantly creating something new, no two visits are exactly alike. If you haven’t pulled up a seat at Sorghum & Salt, you’re overdue.
