The Crossing opens in Charleston, South Carolina, at the Cooper, a new waterfront hotel
Chef Nick Dugan’s menu blends Mediterranean dishes with local ingredients.
June 16, 2026
Charleston, S.C., chef Nick Dugan, whose work at Sorelle earned a Michelin recommendation, is heading up the Crossing, the new signature restaurant at The Cooper hotel. The waterfront restaurant opened March 30, serving a Mediterranean-inspired menu shaped by seasonal Low Country ingredients.
The Crossing has 205 seats and sits on the second floor of the hotel. It has a maritime aesthetic and views of Charleston Harbor. There are teak wood floors, polished nickel accents, and a lacquered blue ceiling that nods to the water just outside. There’s a raw bar with whole fish presented on ice, and a chef’s table sits directly in front of the open kitchen, so diners can get a front-row view of the action. There are also two outdoor terraces that extend off the dining room.
Dugan said that working within a hotel brings a scale and infrastructure that’s much different from operating a standalone restaurant like Sorelle.
“We have more resources, a bigger kitchen, plus a built-in audience with guests,” he said. “Of course, a hotel restaurant also means service all day, so we were tasked with creating three unique menus for breakfast, lunch, and dinner.”
His goal was to create a true dining destination, not just a hotel amenity, and he enjoyed building the concepts around two pillars: Mediterranean flavors and local seafood.
The menu blends Mediterranean dishes with local ingredients.
“The challenge is that you’re operating within a larger machine,” he said. “There are more stakeholders, more moving parts, and you have to be intentional about maintaining a culinary identity that feels distinct and chef-driven rather than generic. That's actually something I feel strongly about with The Crossing. I want it to be a place Charlestonians come to on a Tuesday night because the food is exceptional, not just because they’re staying upstairs.”
The menu is designed for sharing and has mezze selections like hummus, muhammara, and baba ghanoush served with wood-fired pita. Seafood dishes include whole fish prepared over an open flame or broiled in grape leaves, a rotating crudo selection, and an extensive shellfish program.
Custom carts are wheeled through the room, and servers present each fish tableside, describing its origin and preparation. Once cooked, the fish returns to the table whole and is filleted and plated in front of guests.
Whole fish are presented via cart and filleted tableside.
Non-seafood options include dry-aged beef tenderloin with Aleppo pepper butter and Colorado lamb chops with chermoula.
Breakfast includes shakshuka, a Mediterranean-style Benedict, house-baked pastries, cured and smoked fish, and a house-made bagel program. Lunch plates include salads, shareable mezze, a lamb burger, and a turmeric chicken gyro.
The beverage program is helmed by Cameron Nadler, formerly of the Polo Bar in New York City. His wine list focuses on Mediterranean producers and is meant to pair well with seafood. Cocktails highlight citrus, herbs, and coastal botanicals. One standout drink is the Battery Rose Margarita made with reposado tequila, hibiscus, rose, and citrus.
The Cooper has two more concepts coming later this summer: Cooper Coffee & Wine and CurrentBurger.
Dugan is working with the team on the Cooper Coffee & Wine menu, which is inspired by Spanish cuisine. The counter-service concept will serve espresso drinks and dishes like chorizo and egg toaster strudel, churros, a jamón and cheese croissant, and a mushroom and garrotxa cheese quiche.
“It’s been fun to shift to a different Mediterranean region and dream up some more casual offerings,” Dugan said.
About the Author
Kevin Gray
Kevin Gray is a Dallas-based writer covering independent restaurants for NRN. He also writes for publications including Food & Wine, The Infatuation, and Wine Enthusiast, and he previously served as a correspondent for Restaurant Hospitality. Follow Kevin on Instagram.
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