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Explore New Dining Concepts at The Workshop

Libby Wiersema Libby Wiersema
Libby Wiersema lived in California and Alabama before settling in South Carolina 30 years ago, where she's covered the state's best culinary offerings and tells the stories behind the food.
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Fancy food court? Classy cafeteria? Air-conditioned food truck rodeo? No matter your take on it, The Workshop is an innovative South Carolina production where visionary chefs and a hungry, discerning clientele are key parts of a voguish food experiment. A concept driven by Charleston's much-favored eatery, Butcher & Bee, this colony of six rotating vendors has a corporate feel, but with a somewhat hipper thumbprint.

Located inside the King Street Extension workspace complex, Pacific Box & Crate, The Workshop is built around a roomy, white-tiled dining space with a streamlined, contemporary look. (There's an adjoining outdoor dining area for airy, al fresco noshing, too.) A small but robust colony of kitchens offers various menus for exploratory dining. Chefs - both veterans and up-and-coming - assume a space for a few months or as an ongoing venture to either test new menu ideas, hone their business skills or try out a restaurant concept before sinking roots in a permanent location.

Diners play an integral role, probing new territory for signs of savory life. Before ordering, move from menu to menu to scope out your options. Be adventurous or play it safe - either way, you're bound to luck into something scrumptious. When your plate is clean, you'll be charged with busing your own table and placing recyclables in their proper place. This is a green dining experience, after all.

Hand-crafted tacos made with fresh tortillas, made-to-order sushi, artisan burgers, inventive Asian bowls and more are some of the delectable offerings you might find during a visit. Because the line-up rotates, it’s always a fun food adventure when you visit the Workshop. If you find it hard to nail down a single choice, you aren't alone. Plenty of customers show up in clusters. Grab a table for your group and let the sharing - and experimenting - begin.

If you find it hard to nail down a single choice, you aren't alone. Plenty of customers show up in clusters. Grab a table for your group and let the sharing - and experimenting - begin.

Libby Wiersema
Libby Wiersema lived in California and Alabama before settling in South Carolina 30 years ago, where she's covered the state's best culinary offerings and tells the stories behind the food.