Caviar & Terroir at The Restaurant at Zero George

Collaborative dinner format

Caviar & Terroir is a collaborative dinner in Charleston centered on caviar and regional cooking. The event is part of the Night Out With F&W series during the Food & Wine Classic in Charleston, placing it within that festival’s evening dining programming rather than a standalone restaurant service.

The dinner is described as a multi-course pairing built around Mid-Atlantic and Lowcountry regional cuisine, Regiis Ova caviar, and wines from the Monticello AVA in Virginia. Those details define the main culinary subjects: caviar, regional cooking traditions, and Virginia wine presented together in one dinner format.

Featured participants and venue

The Restaurant at Zero George is the listed venue, and it is identified as a Charleston restaurant at 0 George St.

Vinson Petrillo and Victoria Cosner are the featured participants. Petrillo is listed as executive chef and host at The Restaurant at Zero George. Cosner is listed as executive chef and collaborating chef from Pippin Hill Farm & Vineyards, connecting the dinner’s collaboration to both Charleston and Virginia participants.

Wine and caviar focus

Regiis Ova caviar is named as part of the pairing, while the wine component points to the Monticello AVA in Virginia. The available details do not name individual wine producers or specific dishes, so the most useful way to read the program is by its verified regions and featured product rather than by a published menu list.

An optional wine pairing is listed separately from the dinner price. Beverage, tax, and gratuity are excluded, which matters for comparing the listed ticket price with the final cost of attending the dinner.

Planning details

The listed seating is for Thursday, November 12, 2026, including 6:30 PM Eastern time. Tickets are listed at $195 per person in USD, and the event details also state that a separate restaurant reservation is required.