Gallery

A glimpse into the Plates & Thyme experience — refined plating, thoughtful hospitality, and intimate private dining moments curated throughout Charleston.

From candlelit chef’s tables to coastal gatherings and vacation dinners, every detail is designed to feel warm, elevated, and unforgettable.

A dinner table with plates of food, including a plate of fried cakes, two plates with a slice of red cake topped with white frosting and green garnish, a bowl containing mashed potatoes, and a small dish with a red and white dessert. There are also g
An elderly woman with short gray hair and freckles eating seafood at a wooden table near a window with a view of trees and rooftops.
Four raw beef steaks seasoned with salt, arranged on a rack on a baking sheet.
Close-up of a cooked meat dish garnished with herbs, cooling on a wire rack with scattered seasoning and crumbs beneath.
Person scooping mixed berries, including strawberries, blueberries, and blackberries, from a metal bowl into striped bowls.
A plate of creamy yellow risotto garnished with seared scallops topped with black caviar, small diced bacon pieces, and microgreens.
Person rinsing fresh green salad in a clear plastic bowl under a kitchen faucet.
A group of ten people gathered around a dining table in a well-lit room with large windows showing trees outside. They are smiling and enjoying a meal together with plates of food, glasses, and bottles on the table. The room has light blue walls deco
A plated gourmet dish consisting of a rolled meat pastry with sauce and microgreens, served in a white, textured bowl with a dark sauce at the base.
A plated dish featuring a dollop of bright yellow sauce, accompanied by pieces of seafood and garnished with microgreens and small vegetable chunks.
A man in a white chef's coat and black apron is cooking in a kitchen, whisking food with a spatula. There are various dishes and utensils on the counter in front of him, and the kitchen has white cabinets.
A mixture of eggs on top of flour in a bowl, with a fork, ready for baking.
Stack of uncooked lasagna noodles on a floured gray surface.
Unbaked cookies with chocolate filling on a gray baking sheet with some flour dusted on it.
Close-up of dried pasta shells on a floured surface with a metal utensil nearby.
A person drizzling dressing or oil onto a plate of salad containing assorted vegetables including greens, carrots, and possibly grilled chicken.
A white plate with two pieces of Caesar salad with greens, cheese, and croutons, topped with shaved cheese and a creamy dressing.
Green leafy seedling or plant cuttings placed on a light-colored wooden surface with a dark background.
A plate of baked fish served with a side of vegetable and bean stew.
Close-up of a plate with a gourmet dish featuring scallops, garnished with pomegranate seeds, greens, and a green sauce, with multiple similar dishes blurred in the background.
Sliced grilled steak topped with radish slices, cherry tomatoes, fresh herbs, and green sauce on a white plate.
A cooked fish garnished with herbs and vegetables, served on a white plate with red sauce.
A white plate with a piece of cooked white fish garnished with microgreens, served with roasted mushrooms, roasted red peppers, and a drizzle of light pink sauce.
Two cylindrical servings of a gourmet dish with vegetables, garnished with microgreens, black truffle slices, and dark sauce, in a yellow oil-based liquid on a white plate.
Seared tuna slices garnished with microgreens and caviar, served on toasted bread with a drizzle of orange sauce on a white plate.
Multiple white containers filled with prepared cooked food, including roasted sweet potatoes and sliced steak, at a food service event.
A bowl of breakfast with eggs, sausage and vegetables on a table set for a meal.
A person pouring white wine into a glass at a formal dinner event, with multiple glasses and a decorated table in the background and blurred guests.
Menu titled 'Chef's Five Course Menu' with sections for appetizers, fish, entree, dessert, and main. Features a logo with a sprig of thyme.
Menu titled 'Southern Five Course Menu' with dishes including Honey Cornbread, Amuse Bouche, Roasted Oyster, Local Field Salad, Seared Scallops & Grits, and Warm Buttermilk Pound Cake, with descriptions of ingredients and preparation for each dish.
Menu for Italian 5 Course, featuring dishes: Fresh Rosemary Focaccia, Amuse Bouche with compressed watermelon, whipped benne seed goat cheese, can syrup gastrique, basil oil, Blue Crab Arancini with Carolina gold rice, Charleston blue crab, Calabrian
Chef's tasting menu from Plates & Thyme with dishes including bread service, rosemary focaccia, compressed watermelon, hamachi crudo, heirloom tomato salad, seared scallop, wood-fired strip loin, roasted peach cake, and details on dietary preferences

Our work speaks for itself

—

Our work speaks for itself —