Located on the shady, tucked away corner of Bogard and Ashe Streets in Downtown Charleston’s Elliotborough neighborhood, Vern’s is an intimate and inviting bistro serving up modern American cuisine from husband and wife duo Bethany and Daniel “Dano” Heinze. The restaurant represents the culmination of their years of experience working in lauded restaurants around the country, including the now-closed Charleston institution McCrady’s, as well as Animal and Son of a Gun in Los Angeles. Named in honor of Executive Chef Dano’s grandfather, Vern’s sports a menu that reflects the couple’s time spent living in Charleston, their move to Southern California, and their travels throughout Europe. Chef Dano’s return to the Lowcountry feels much like a homecoming, and with him he brings fresh ideas and culinary inspiration, illustrated by his emphasis on of-the-moment seasonal ingredients, shareable plates, and simple preparations.
The building dates back to the late 1800s and housed a corner grocery store until 1958, when it was converted into The Patio Famous Tea Room and then later, Trattoria Lucca. Drawing inspiration from the Heinzes’ travels, the interiors are warm and inviting and evoke an upscale, yet unpretentious, bistro atmosphere with seating for 40. Decorative touches include original hardwood flooring, plastered walls, globe light fixtures, antique mirrors, rustic French chairs, and a repurposed window that bridges the dining room and kitchen. The dining room is anchored by a gleaming marble-topped bar, which offers an additional six seats.
Inspired by the couple’s travels throughout Europe and time spent living in Southern California, the menu at Vern’s showcases new American cuisine through shareable plates and simple preparations focused on hyper-seasonal ingredients and products from local purveyors. Using the seasons as the guiding force, the menu is sorted into snacks and small plates, followed by entrée offerings of pastas and proteins, a selection of vegetable-forward sides, and a curated selection of desserts. Standout dishes include Yellowfin Tuna Crudo with Calabrian Chili and Lemon, Gnocchetti Sardi with Walnut Arugula Pesto, and Roast Poussin with Brown Butter Jus and Dandelion.
Vern’s beverage program focuses on a variety of small wine producers committed to organic and biodynamic practices. The menu also includes a selection of low ABV wine-based cocktails and beers. www.vernschs.com
