Experience James Beard Award 2021 Semi-Finalist Executive Chef Orlando Pagán’s custom tasting menu in one of Charleston’s most inspired spaces.
For diners seeking exceptional food and spirits, Wild Common celebrates “All that is right, all that is good” (from D.H. Lawrence’s poem of the same name). Come taste the uncommon.
a dining experience for the discerning epicurean
Wild Common is ideal for intimate dining and memorable celebrations. The Chef’s Table is an opportunity to savor elevated fare, interact with the chef and be wowed by a curated multi-course culinary experience. Dining in the restaurant, you’ll find a similar exceptional multi- course tasting menu and engaging conviviality. Around the table or at the Chef’s Counter, Executive Chef Orlando Pagán and team deliver Charleston’s premier dining adventure.
You’ve got a lot on your plate day-to-day, that’s why our plates come to you full of extraordinary flavors, without you having to do anything but show up. No deciding, no stress, just sit back and be wildly indulged by unparalleled food and personal service. Add wine pairings with both our culinary experiences to take your uncommon meal to an unreal level.
Give the gift of culinary excellence! If you haven’t experienced our wildly intimate dinners, we encourage you to join us this season.
Treat yourself and up to 12 guests to a private dining experience on our Mezzanine overlooking the courtyard and main dining room. Executive Chef Orlando Pagán delivers a multi-course tasting of wildly uncommon cuisine, all showcasing the best of local, seasonal ingredients.
The Chef’s Counter is your front row seat into the Wild Common culinary journey. Enjoy our full multi-course Tasting Menu with wine pairings at our premium bar seating looking directly into our display kitchen.
2024 Series
To complement our kitchen’s innovative spirit, Wild Common’s dining room and ambiance have always been art-infused. In partnership with Charleston Artist Collective, we are proud to feature local Lowcountry artists on our menus and we’re thrilled to launch the latest series. Allow us to introduce you to these talented artists below and be sure to book your reservation to experience their incredible work in person.
Post & Courier
Pagán himself has Puerto Rican roots, and Cuevas is the executive chef of 1919 Restaurant in San Juan, Puerto Rico, at the Condado Vanderbilt Hotel. He started his culinary career in 1995 at the Michelin three-star restaurant Akelarre Restaurant in Spain before spending time at esteemed restaurants in New York City and beyond.
Eater Carolinas
Spring Street’s Wild Common is a tasting menu restaurant for people who don’t normally like tasting menus. It’s not stuffy or pretentious, but rather a chill atmosphere full of light installations, art, and vegetation.
Post & Couier
The 2021 James Beard Award semifinalist, who hails from Puerto Rico, serves bites like seared diver scallops, pan-roasted Atlantic halibut, unicorn grits pain de mie and more.