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CHARLIE'S L'ETOILE VERTE | About
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WHO WE ARE

A Savannah native, Charlie Golson’s interest in the French language and culture took him to Paris in the early 1970’s. After a long stint in the fast paced hotel kitchens of Washington DC, he was ready to move back closer to home and start a family. It was at that time he was able to open up a one room French bistro that would showcase the food and culture that he was so fond of. The restaurant has grown over the years, but the ‘Green Star’ remains steadfast in offering the finest ingredients the Low country has to offer with a menu that is hand written daily.

No longer the small one room bistro, the restaurant has since moved to a spacious location on New Orleans road, which many mistake for a welcoming Southern home. In true family fashion, Charlie’s children now carry on the restaurant tradition. Palmer, Charlie’s son spends much of his time in the kitchen researching local purveyors and meticulously butchering fresh fish and meats on a daily basis. Charlie’s daughter, Margaret, is a certified sommelier under the Court of Master Sommeliers and is responsible for curating the award-winning wine list.

Focusing predominately on fresh local seafood with a French, Lowcountry flare, Charlie’s is the place for good food, good wine and unforgettable memories all enjoyed in a quaint French country atmosphere.

Chef Josh Castillo

We were fortunate to add Chef Josh Castillo to our extended family in 2017. Born in Puerto Rico and raised in the Bronx Josh personifies the American tale of lifting oneself up by the bootstraps. He can attribute his culinary passion to two childhood memories: watching his Grandmother cook in her kitchen, and watching Julia Child. He began his formal training at TCL while working as an assistant mechanic at Dataw. When he saw an opening for an internship at Chechessee Creek Club, he seized the day, and was promoted to Sous Chef within a year. Josh has delighted guests with his culinary creations in some of the Lowcountry’s most recognizable kitchens. His work juxtaposes unlikely combinations while paying homage to French tradition.

‘Just because it’s not good for your heart, doesn’t mean it’s not good for your soul’