Nearby points of interest
Nearby points of interest
About 181 Palmer
181 Palmer is the Culinary Institute of Charleston’s dining room on its downtown campus. The facility’s design, highlighted by bold lines and bright colors, garnered LS3P Associates an Honor Award, the American Institute of Architect’s highest. Inside 181 Palmer’s sparkling glass walls, tables are… dressed in crisp linens and Stolzle stemware, state-of-the-art technology streams in action from the kitchen, and skilled CIC students produce and serve a seasonal prix fixe menu for a value that Southern Living magazine labeled “How to Save Money on Fine Cuisine.” (Please note: Because both the dining rooms and the student-run kitchens of 181 Palmer and our sister restaurant The Relish Restaurant Group® Restaurant are classrooms, the days and hours of operation are determined by the college’s calendar.)
Culinary Institute of Charleston
Charleston, SC 29403
Hours of Operation:
Lunch : Tuesday & Thursday: 12:00pm - 12:45pm
East Bay Street
$30 and under
Street parking off campus in local area.
Non-Smoking, Wheelchair Access
181 Palmer Ratings and Reviews
This is Trident Tech's culinary school restaurant. The service is superb. The food is very good, but can be a little spotty. Their menus vary from week to week, so be sure to see what their menu will be before making reservations. Expect to pay less than half what you would pay for a comparable meal downtown.
I invited 3 of my friends to a "mystery lunch". Over the course of several months I gave them very vague clues about where we were going. When the mystery was revealed as we drove into the parking lot, everyone was so excited! They had all wanted to go there, but never had. We had such fun describing our food to each other and sharing bites with each other. Now I want to go back with my husband! The food was simply delicious and the whole experience was just great. These students do an excellent job.
This is an amazing value dining opportunity - $15 for 3 courses, no tipping and no tax! I realize it is a culinary school and having had lunch here a few times before, I have to say I was never disappointed until this time. Charcuiterie plate which I always get, used to be fabulous but now it is just mediocre. Very small with limited choices. Also it was served on a wooden plate which did not showcase the food but rather camoflaged it. The Lobster Ravioli entree was delicious and the presentation was outstanding but my dessert (Salted Carmel Chocolate Tart) was hard and tough to eat. Although I needed a knife to cut through the hard pastry the presentation was pretty to look at. Service, as always was excellent.
Go back to the original Charcuiterie plate from a year ago and maybe raise the price from $15 - $18!
I've heard it said that 181 Palmer is the best-kept secret in Charleston. I agree! The restaurant is part of Trident Technical College's Culinary Institute of Charleston, on the Palmer campus near downtown. This was our first experience. The dining room is run by Hospitality students and the kitchen is staffed with Culinary students. Because everyone is motivated to succeed, guests end up with a first-rate experience! As you can imagine, service was stellar, food was beautiful and delectable, and the value was out-of-this-world!
Definitely planning to return!
My husband and I are foodies and loved the idea of a culinary are school. Everyone was clearly making their best effort. The food was awesome as was the service. You Can See The Kitchen On overhead screens. The food was outstsnding & a good value. No bar, but it's lunch. I'd like to think I Even helped students By Being A Very happy, Test dummy.
Lunch at 181 Palmer was delightful. Our server Nick was very helpful, patient, efficient. There was a small mixup with our reservation , but the manager very kindly was able to satisfy our needs, and everyone was happy happy. Everything was very delicious. Creative. Beautifully served.
This is the practice kitchen for the culinary program at Trident Tech. The cooks and servers are students, with staff supervision. Television screens even show the "action" in the kitchen. Both the food and service were excellent; comparable to what one would expect at one of the finest restaurants. The are only eight four-seat tables with one sitting at lunch, which makes the service both personable and limited. Reservations fill up more than a month in advance, so book early.
We met for lunch at 181 Palmer because it is a place where both conversation and parking are easy. It is a relatively quiet restaurant with soft music and a free adjacent parking lot. And the food is always delicious. I had a lovely salad to start, followed by grilled head-on shrimp over sautéed red peppers. They have an especially good dessert this term: two chocolate cookies sandwiched with housemade vanilla ice cream and finished with hot fudge sauce. $15.00. Can't. Eat that.
This place never disappoints!
The value for the experience is unbelievable. The students always try their very best to please and the teacher sometimes comes to our table to do some hands on training and it is wonderful to learning along.
The food is all farm to table and I love that they use our local people to provide the freshest taste.
This is part of Trident Tech's culinary program - a test kitchen/restaurant for students to practice what they've been learning whether it's cooking, baking, or serving. It's a good opportunity to have a decent lunch in a pleasant atmosphere for not that much money. Some experiences have been better than others. The octopus was tender and nicely prepared. My fish dish was okay, a tad close to being overcooked though the greens were quite salty. The dessert custard was delicious and better without the lemon curd, which was mouth puckering tart. All in all for the purpose it serves, I commend TTC for offering this dining opportunity to the public. How else will they learn?!
One of the few places to have a high quality, affordable lunch in a quiet comfortable setting where parking is plentiful and conversation is possible while eating.
The food was stellar on both recent visits; four varied and thoughtful choices of appetizer, entree and dessert options, all plated very well with delicious and attractive garnishes.
This maybe a teaching situation, but it is skillfully masked by Chef Stephanelli and Lisa Buzzelli to feel as a first class experience.
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