In the press
Coterie is for wanderlusting couples who crave a meal that stretches beyond traditional Southern food. Starting on January 18th, the restaurant will serve global cuisine made with local produce and fish. International ingredients like aloe liqueur and masala chai-infused gin make cameos on the creative cocktail list. The menu is just as cross-cultural, filled with must-orders like jackfruit ceviche and yellow Thai curry with pork belly.
This chai gin sour, inspired by the chai latte, gets its milky texture from an unfiltered nigori sake. Simply dash Angostura bitters across the top to help play up the chai’s masala notes or try to create bitters art, a nod to latte art, using drink creator Jeremy Buck’s tips.
Coterie’s menu is filled with vegan and vegetarian options — vegetarian tikka masala and okra, among others — along with chapati and paratha flatbreads that serve as a vessel for sopping up leftover sauce. Indian-inspired dishes are developed with owner Jeremy Buck’s impressive cocktail program in mind, so guests can pair drinks with their food.
At Coterie in Downtown Charleston, a beef burger patty seasoned with traditional Indian spices, and then served with Coterie’s homemade ketchup (think ketchup with an Indian flare!) & seasoned potato wedges. “India has plenty of “burgers” or “sliders” – the wada pav (potato cutlet in bread) or Bhajji pav (fritters in bread) and so on. Our burger is a nod to that and to America’s favorite comfort food,” said Chef/Partner Viraj Borkar.
Jeremy Buck, owner and drink maker at Coterie in Charleston, was inspired to create this tea-infused pisco cocktail when he first tasted a dish dressed with a strawberry, tomato, and balsamic reduction. “I love the way the earthiness of the tomato combines with the sweetness of the strawberry and the acidity that brings it all together,” he says.
Who doesn’t love a good happy hour? Modern downtown Indian restaurant, Coterie, may top the charts with its incredible offerings: Introducing the $8 Pocket-Friendly Happy Hour.
June is National LGBTQ+ Pride month and to celebrate, the team at downtown restaurant Coterie has put a new cocktail on the menu – the Order of Nature. The libation is crafted with pandan, vodka, sake, lemon and pineapple juice, basmati, and garnished with edible glitter. A portion of the proceeds from Order of Nature sales will be donated to Closet Case Thrift Shop – the only LGBTQ+ owned and operated thrift store in South Carolina.
Coterie’s dimly-lit ambience has a similar feel to the ballet’s lighting design, and the bright green drink — topped with a thick layer of coconut foam and garnished with decorative edible paper — echoes a witch’s cauldron filled with a bubbling potion. Tituba’s Revenge had the most impressive presentation of the drinks tasted by City Paper.
This bright beverage features Amrut Fusion (Indian Scotch), Goslings Rum (Tituba’s Barbados origin), Pineapple, Blue Curaçao, Coconut Foam, Flamed Lapsong Suchong Tincture. This is a Scottish (Indian) influenced pina colada deconstructed with some witch magic fire and an image placed on the drink. Drawing from the rum’s name, Coterie drew inspiration from the Scottish Ballet’s reimagining of The Crucible.
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Found at Coterie in Charleston, this cocktail is made with vodka, St. Germain elderflower liqueur, fresh grapefruit juice, fresh lime juice, Créme de Mûre, and is garnished with a grapefruit twist.
Looking to experience the intersection of food, drink, people, and culture? Step onto the patio at Coterie – where Indian cuisine meets a distinctly southern charm.
When an accomplished bartender opens a restaurant, you know the cocktail program will be a highlight. At Coterie, owner Jeremy Buck and partner Viraj Borkar teamed up to create an Indian restaurant that serves more than mango lassis.
My first visit to Coterie started with a simple but impressive plate of okra. My last ended with a firm wine-poached pear brimming with warm, nutty spices — reminiscent of Christmastime but still perfectly suited for a warm August evening. Many other impressive dishes came in between.
In a city where dinner reservations outweigh historic tours on many travelers’s itineraries, there’s a high bar for restaurants. These dozen establishments—some city stalwarts, some newer entrants—demonstrate the constant emphasis on innovation required to succeed and stand out in Charleston. They define and propel Lowcountry cuisine to new heights, use the city’s culinary heritage as a springboard for vibrant and inspiring menus, and weave in influences from overseas. These are the Charleston Greats.
Jeremy Buck has helped develop restaurant bar programs in cities around the globe, from New York to Mumbai, India. Alongside chef partner Viraj Borkar, a New York City-based entrepreneur who grew up in Pune, India, Buck quietly opened Coterie for outdoor dining in the downtown Charleston space previously occupied by Italian eatery Pane e Vino in March 2021.
A downtown building that used to churn out handmade pastas and Italian favorites is now an eatery serving inventive cocktails and cuisine that imparts Indian flavors into classic Charleston dishes like shrimp and grits and chicken bog. Now open on Warren Street, Coterie is the latest restaurant to land in downtown Charleston.
Need proof? Check out the below cocktail Jeremy created for us, where a metal stamp is placed on the block of ice in your drink right before you, melting the logo of Coterie into the cube. No molds used, just a little science and magic, which, if you ask us, is how the best drinks are made.
Charleston was not always ready for different types of cuisine, but when I was back in town last September helping open Neon Tiger, I saw the success of Jackrabbit Filly and other spots. A friend’s fiancée suggested Indian, and I saw there was no Indian food that wasn’t old style and buffet. Executive chef Viraj Borkar and I wanted a different, modern version with big flavors, but we also wanted it clean and approachable and have a little bit of Charleston spin.
Statistics don’t lie, but they don’t always show the whole story. Case in point: the pandemic’s impact on bar employment. The U.S. Bureau of Labor Statistics (BLS) reported a 13% unemployment rate within the hospitality industry in March 2021, more than double the unemployment rate the BLS reported for the average profession at that time. These numbers are just one more piece of evidence of the pandemic’s unmatched brutality on the industry, which has been ongoing since the first wave of lockdowns occurred.
The participating Indian restaurants span North America and Europe in major cities like New York City, Los Angeles, Toronto and London.
As a second wave of Covid-19 continues to wreak havoc on India, hospital beds are maxed out and medical oxygen supplies are running dangerously low. And while new cases have been declining for the past two weeks, deaths are still on the rise. Plainly put, it’s a humanitarian crisis we should all care about – no matter where you live.
Warren Street Indian restaurant Coterie will join nearly 30 restaurants nationwide in support of the COVID-19 relief efforts in India. From May 23-29, each restaurant participating in One Billion Breaths will “sell a unique meal that will be priced at $86, the cost to provide 10kg of oxygen on the ground in India,” a press release said.