Wild Common at Cannon Green

The story

Crafted with passion, served with love

A Chef-Driven Table in the Heart of Charleston

On Spring Street in Charleston's Cannonborough-Elliotborough neighborhood, Wild Common at Cannon Green operates as one of the city's more singular dining experiences. Under the Easton Porter Group — the hospitality force also behind fine-dining standout The Restaurant at Zero George — Wild Common is the stage for Executive Chef Orlando Pagán, a James Beard-nominated talent whose cooking draws on international influences while staying firmly rooted in the local pantry.

The Cooking

The format is a multi-course chef's tasting menu, served Wednesday through Sunday. Chef Pagán's approach is described as "wildly uncommon cuisine" — American in foundation, seasonally driven, and shaped by whatever the Lowcountry's best producers are offering at any given moment. The kitchen's philosophy centers on creativity and balance, and the menu shifts with the seasons rather than settling into a fixed repertoire.

Wine matters here. The optional wine pairings are a genuine extension of the meal, and they have a habit of opening with Champagne — a detail that earned Wild Common a Wine Spectator Award of Excellence and signals how seriously the beverage program is taken.

The Setting

Guests can choose between three distinct experiences within the same address: the indoor dining room, hung with curated Lowcountry art in partnership with the Charleston Artist Collective; a private courtyard; or the Chef's Counter, where diners watch Chef Pagán and his team at work. A semi-private dining room called The Overlook is also available for larger parties.

The restaurant's annual Puerto Rican Pop Up — now in its eighth year — speaks to Chef Pagán's own heritage and the kind of personal storytelling that makes this American table feel genuinely distinct.