Chef/owner Robert Carter brings his new American eatery, Carter’s Kitchen, to the Square in I’On. Filled with Carter’s collection of copper cookware and accented by bead-board and earth tones, the restaurant provides a personable setting and welcoming interior.
In addition to a tavern menu offering “snacks,” “jars” and “boards,” diners can enjoy small plates and main dishes along with nightly blue plate specials. Signature cocktails and craft beers are available, as well as a wine list that speaks to all palates.
The dining room includes seating for 60 and al fresco dining is available for 25 on the veranda. A separate chef’s room seats 20 and can also be reserved for private luncheons, dinners and special occasions.
Parking is available on the street and in lots surrounding the square.
Hours of Operation:
Dinner from 5:00 p.m. to 9:00 p.m. on Sunday through Thursday
Dinner from 5:00 p.m. to 10:00 p.m. Friday and Saturday
Brunch from 9:00 a.m. to 2:00 p.m. on Sunday
Tavern menu served until bar closing
Carter’s Kitchen opened in February 2012 and serves simple yet refined American cuisine, with the same passion that has defined Robert Carter’s celebrated career, which has spanned more than 20 years.
Labeled a “master of dramatic presentation” by reviewers, Carter delivers an exceptional level of food and service in a town known for its strong restaurant community and high culinary standards. Over the years, Carter’s contemporary menu and presentation have earned him a national following as the preeminent culinary spokesman in Charleston. After graduating summa cum laude in 1989 from the prestigious Johnson & Wales University, Carter took his first executive chef position at The Inn at Blackberry Farm, one of the nation’s premier resort destinations and a member of Relais & Chateaux. He next joined the kitchen at Café Marquesa in Key West, FL before he went on to be the executive chef of Peninsula Grill when it opened in 1997.Esquire magazine named it one of the “Best New Restaurants in America” and with Carter leading the kitchen, Peninsula Grill garnered numerous national accolades including distinction by Food & Wine magazine as one of “America’s 50 Best Hotel Restaurants” and induction into the “Fine Dining Hall of Fame” by Nation’s Restaurant News.
In 1999 Carter was presented with an honorary doctorate from his alma mater, and in 2009 Carter was honored with the Culinary Legend Award by the BB&T Charleston Food & Wine Festival. Since 1999 he has served on the board of the Lowcountry Food Bank and seen its signature event, Chefs’ Feast, grow to become one of Charleston’s largest charitable events. Additionally, Carter and his award-winning cuisine have appeared on the Food Network’s “Food Finds,” “Throwdown with Bobby Flay” and “Iron Chef America,” “The Martha Stewart Show,” ABC’s “Good Morning America” and CBS’ “The Early Show.”
Paul W. Thompson, general manager at Carter’s Kitchen, brought with him over 20 years of experience in the restaurant industry. The West Virginia native first aspired to work in the kitchen after watching his grandmother’s joy as she cooked dinner. He soon found himself working in a restaurant; his first shift involved peeling 300 pounds of shrimp, and he quickly learned he belonged in the service side of a restaurant. Through his experiences in management, Thompson’s strongest skill became managing and nurturing strong relationships with both his guests and his staff.
Christian Watson, executive chef of Carter’s Kitchen, discovered his love of home-grown food while weeding and seeding the fields of his family’s farm in upstate South Carolina. After attending Johnson & Wales, Watson trained under chef Carter at Peninsula Grill in addition to working as a private chef in Southampton, New York, at Pine Creek Sporting Club in Okeechobee, Florida and with Frank Stitt at Bottega Restaurant in Birmingham, Alabama. Now a resident of Charleston, Watson spends his free time with his girlfriend and their beautiful black lab Emma.