“Wild Common goes its own way, presenting a decidedly upscale experience that includes tasting menus, modern decor, and plenty of artful plating.”

“For a city that treats dining out as sport, Charleston has surprisingly few tasting menu experiences that allow chefs to take diners on a journey through flavor, texture, and presentation at their whimsy. Chef Orlando Pagan does so with a definite nod to the region’s seafood and gilds it with luxurious flavors.”

Charleston’s Wild Common restaurant beverage manager Simon Stilwell shares an easy cocktail recipe using jam and vodka.

Stephanie Burt talks with Wild Common Chef Orlando Pagán and Cheyenne Bond about their quarantine hobbies– sourdough and kombucha.

Charleston City Paper recently caught up with Chef Orlando to discuss his MS diagnosis along with our “12 Days of Christmas” cocktail menu, where a portion of the proceeds will be donated to the National MS Society.

“Local fare is featured in dishes like the Anson Mill verde arancini (think: a risotto-stuffed hushpuppy) served with a preserved Meyer lemon aioli. Okay, stop drooling; that’s enough.”

Wild Common included as one of Charleston’s top new restaurants of 2019.

Hanna Raskin and The Post and Courier share their “9 standout dishes from new Charleston area restaurants in 2019” including our Grilled Oysters.

“Being Latino, we are raised with a lot of family morals, “So when we’re working together, I’m going to treat you like family” shares Chef Orlando Pagan.

“Because the only thing more elegant than the artistic space is the food itself. Impeccable small bites mingle with a changing assortment of thoughtful entrees.”

Forbes shares 10 Delicious Spins on Hot Cocoa including Wild Common’s Mexican Spiced Chocolate cocktail.

“Head to Wild Common to test out chef Orlando Pagán’s globally inspired tasting menu.”

“There’s more to holiday imbibing than a festive table decked with eggnog and mulled cider — more than stockings hung with care and stuffed with mini bottles. It’s time to cheers to the old and celebrate the new” – and we’re doing just that at Wild Common this Holiday Season.

“But it’s worth a little detour away from the crowded sidewalks of King Street to seek out this not-so-common option. It’s a mode of dining I really enjoy, and I hope more Charlestonians discover it, too.” 

“Executive Chef Orlando Pagán takes a unique approach to fine dining by changing and curating the menu every single day.”