Honeysuckle Rose – A World-Renowned Restaurant Experience in the heart of Charleston, South Carolina

By Mark A Leon

Let us begin this journey at Honeysuckle Rose, which is located at 237 Fishburne Street, Charleston, SC 29403, not at the beginning, but the conclusion of the evening.  Wine curation liaison and sommelier Shane Meszaros is leading the room with a toast, not to the bride and groom, but to the culinary family he has chosen to celebrate life with.   

Each night a new set of patrons become the guests of honor to this 3-hour family-themed exploration into the art of food and wine.  As culinary, wine and hospitality teams, led by owners Kelleanne and Ryan Jones orchestrate a dance choreographed from the front to the back of the house, guests are educated and served up the finest in local and international cuisine and libations. 

From the welcome to the final toast, Honeysuckle Rose offers one of the most unique and fabulous experiences, not just in Charleston, but the world. 

Let us be transparent as we paint the canvas of your dining event.  

Expect the unexpected

You will first find yourself in an intimate setting of about 30 guests.  One seating of the evening, so please do not be late.   Within but a few brief moments, the intimacy becomes a family affair.   Like a musical act from Disney’s Beauty and the Beast, you will be serenaded with a conversational version of “Be Our Guest” until stranger becomes friend; friend becomes family.  

My favorite thing to do is host a dinner party, whether it’s a last-minute gathering amongst our closest friends or an elaborate production with 20 or 30 familiar and new faces. I truly feel like I’m hosting a dinner party every single night; how lucky am I? – Kellyanne Jones, Owner and front of the house lead

For this Thursday night, the culinary team led by Executive Chef Ryan Jones, engineered a nine-course meal that included:

• Ossetra Caviar Crisp – Moët & Chandon Impérial (Épernay, France)
• Dry Aged Tuna Belly – Touraine France for the Vermentino (Rhone, France 2022)
• Local Wreckfish – Cantine Pellegrino Zibibbo 2021
• Signature Popover, Foie Gras, New England Cheddar Pumpkin
• Mangalica & Truffle – Jean-François Mérieau (Turaine, France 2021)
• Nantucket Bay Scallops – CEP Pinot Noir (Sonoma Coast, CA 2020)
• New Zealand Venison – Le Cupole (Tuscany, Italy 2021)
• Plains Breed Bison – Valderiz Tinto Fino, Albillo (Ribera Del Duero, Spain 2019)
• Black Forest Cake – Giardino Pantesco Passito di Pantelleria (Pantelleria, Italy)

Chef Ryan has worked with world renowned chefs and culinary directors throughout the US and when asked about his Charleston team, he said, “We have developed some rising stars that have helped us build a dynamic culinary experience. With such a unique concept it takes effort from the entire team to show our guest what Honeysuckle is.”

A Dining Transformation

As the night unfolded, strangers become friends as shared experiences flowed beyond the individual tables to the collective narrative of the group.  During one of his food education breaks, culinary director Italo “Tito” Marino, who missed a calling in stand-up comedy, offered an open invitation to enjoy the music and dance. 

This setting created a safe harbor to be yourself, whether that is refined or free-spirited and at moments, we found ourselves cheering for the staff as we evolved into a sense of belonging.  The décor and artwork throughout will support this feeling of a creative marriage of food, music, art and style.

In a world surrounded by the challenges of uncertainty and negative stigmas, Honeysuckle Rose Café surrounds you with compliments, support, and love. 

The evening becomes much more than an elegant dining experience; it becomes an adventure into a world of connection. 

What separates this experience from any other in the Charleston food community?

It’s more like a ticketed event; dinner and a show.” We love the wow factor; it’s not like most tasting menu restaurants. Fine dining without pretense. – Kellyanne and Ryan Jones

Grooming young talent in culinary arts 

Charleston, South Carolina has catapulted itself into the ranks of one of the most sought-after culinary scenes in the world offering a tapestry of international and local flavors carefully curated by the finest chefs in the country. 

To a patron, who may only see one layer of the experience, Honeysuckle Rose goes out of their way to remind you of the family that makes every night possible.  Like the band introductions at the conclusion of a great concert or the stage bow of a Broadway show, Shane Meszaros took time to recognize all the people in the front and back of the house that worked tirelessly to make our experience a wonderful fantasy.

Still he took this one step further.  With a heartfelt message of love, he recognized the young talent (some not even of legal drinking age) and foreshadowed a future of success in the hospitality world as well as a reminder of the expertise and passion of the seasoned leaders.  He gave a message of honor and respect; hope and support to these young talents who may be the next generation of great Charleston chefs.  Though the words change each night, the authenticity of the comments remains.

As we transitioned toward the latter portion of the evening, Shane inspired the guests with these words, representative of a best man speech that would later be remembered as legendary:

I would like to take this opportunity to give credit where it is more than due.  As long as I have worked in this industry, I have seen the staff in the front of the house receive the vast majority of praise first hand and I would like to personally thank all of the individuals who make an experience like this possible.

     A common phrase used in fine dining is the French term ‘Mis En Place’.  It translates to a place for everything and everything in its place.  It is a crucial element of success in every serious restaurant endeavor.  In my career I have yet to see someone take as much pride in this responsibility as Abe. (Pronounced Ah-Bee).  He came to us without restaurant experience and has taken it upon himself to learn how to set up his coworkers for success.  Not only that, he now helps to prepare pastries, savory courses and non-alcoholic beverages.  Abe is involved with every part of the production and presentation from this establishment.  We are lucky he took a chance on us, and not the other way around.

     Luke is another young man who is critical to what we strive to deliver every day. He is a third generation cook in his family who is striving to further his career in the service industry.  He spent time in the Air Force before turning to this career path and his service is most evident when there are groups of people focused on the same task.  He can lead when it is necessary and will follow clear direction to perfection.  His ability to execute precise techniques under strict time constraints is a rare but essential talent in fine dining.

     Our other young chef to be is named Sky.  She is our youngest member of our team at 20.  However I would like to stress that she isn’t talented for a 20-year-old, she is talented for any person that has worked in a kitchen.  Every day she is the first to ask how to learn a skill that she has not been exposed to yet.  While some people shy away from new challenges she thrives on the opportunity.  She takes criticism well and rarely makes the same mistake twice.  Her pride in her work is so close to her sense of self I am certain that she will be a chef of her own one day.

     Emily, our Guest Relations Manager, is the newest addition to our team.  She has known the Jones’ since they lived in Connecticut and she was babysitting the Jones’ three children.  Emily has worked at every level of the service industry and knows the business inside and out.  This enables her to anticipate guest needs before they arrive.  The special feeling guests have is because Emily makes sure each person has a customized experience.  Not only is she organized, but when the chaos of restaurant life arises, she is cool, calm and collected.  Her unflappable resolve and kind disposition are the gold standard of hospitality.  Through her efforts she elevates both guest and staff experiences.

     The talents of all of these individuals would not have come together without the leadership of our owners.  Kelleanne leads the front of the house team with confidence in a way that makes it look easy.  When she walks through the door, she takes inventory of where the restaurant is, brings the team together to accomplish what we need and then sets the standard of attitude for the evening.  Quick to make a joke and get people smiling, she knows that our operation works best when we are having fun.  Like any great restaurant leader she walks the line between giving us a hard time when we lose focus and getting us to loosen up when we get too down on ourselves.  Personally, I am at ease knowing she is there every night.  Her ability to share her vision of hospitality is evident across all three of the restaurants in Free Reign.  Her heart and her joy of creating memorable experiences is what all restaurateurs should strive to have.

     Ryan Jones is our rock in the kitchen.  In Connecticut his tasting menu restaurant changed the entire menu offerings every single day.  To execute that endeavor is a monumental achievement, but to also have the creative capacity for it every night is unbelievable.   Ryan must know how large of a task this is, because his patience while teaching those around him is admirable.  He is constantly slowing down, leading by example and then holding his team accountable around him.  His leadership is unquestioned, and his expectations increase as that talent around him grows.  The communication and teamwork of Kelleanne and Ryan Jones is the glue that holds together a landmark restaurant and an amazing team around them.

When you think about an immersive experience that will challenge you palate, warm your senses and exhilarate your love of food, Honeysuckle Rose, will leave you beyond satisfied.