Charleston’s trattoria Sorelle serves pasta and spuntini from a trio of storied buildings renovated by Meyer Davis to be as grand inside as they are out.
The modern trattoria is the brainchild of Charleston’s Beemok Hospitality Collection (which operates the Charleston Place Hotel) and chefs Adam Sobel and Nick Dugan, and James Beard award-winner Michael Mina. It takes over a trio of historic townhouses on Broad Street that date back to the 1730s; between them, they have operated as a bank’s HQ, an orphanage, a drug store, a tavern, offices and rental apartments in their previous lives.
Following Meyer Davis’ masterful adaptive reuse, the buildings are now home to a multi-concept restaurant, bar and mercato – the latter serving sandwiches and Sicilian pizza and stocked with Italian goods to take home.
The New York firm has used a lavish material palette for the trattoria’s interiors, blending marble, velvet, leather and wood to create a sumptuous space for diners. Shades of deep red, green and buttery yellows lend the rooms a traditional feel, set off by historical details, including decorative columns and plaster moulding.
Meyer Davis describes Sorelle’s atmosphere as ‘inspired by Italy and South Carolina low country’, offering a ‘welcoming blend of charm and contemporary detailing and striking stonework’.
Guests can stop by the mercato for a quick mascarpone and hazel toast or mortadella sandwich or book a table inside the main restaurant – with its hand-painted MJ Atelier mural – for rigatoni, olive oil gelato and a spritz.
88 Broad St, Charleston, SC 29401, United States