Estadio

Estadio celebrates the flavors of Spain through the lens of Lowcountry produce. Chef Jeremy Gozlan builds the menu entirely around what's fresh and local, sourcing seasonally from farms and purveyors across the region to shape a rotating lineup of tapas and pintxos. Behind the bar, the focus is just as intentional: gin-tonics built for sipping, and a serious vermouth and sherry program. It's a spot built for lingering over small plates and something poured with care, where Spanish tradition and Southern ingredients meet on the same table.